Raspberry Cake Lemon Buttercream

This raspberry cake with lemon buttercream brings a fresh and tangy twist to a classic dessert. Its moist crumb combined with the bright citrus frosting has made it a favorite for family gatherings and celebrations. You will love how the balance of sweet raspberries and zesty lemon elevates every slice into something truly special.

I first baked this cake for a summer birthday and now it is requested every year. The combination of raspberries and lemon always reminds me of warm sunny afternoons with loved ones.

Gather Your Ingredients

• Nine tablespoons unsalted butter: at room temperature for the cake to ensure moisture and richness
• One cup sugar: for sweetness and tender crumb
• Three large eggs separated: to create a fluffy batter with whipped whites
• One teaspoon vanilla extract: for subtle warmth and aroma
• Two cups all purpose flour: for structure pick a fresh bag for best rise
• Two teaspoons baking powder: to help the cake rise evenly
• One teaspoon salt: to balance the sweetness
• Half teaspoon baking soda: for a light texture and color
• One cup plain Greek yogurt (or vanilla yogurt): adds moisture and a slight tanginess choose full fat for best results
• One and a half cups raspberries, fresh or frozen: which bring natural tartness and bursts of flavor
• One cup unsalted butter: at room temperature for the buttercream ensuring it whips smoothly
• Five cups sifted confectioner’s sugar: for the frosting’s sweetness and texture
• Four tablespoons fresh lemon juice: to brighten the frosting use fresh lemons for true zing adjusting more or less to preference

How to Make It

Sift and prepare the dry ingredients:

Whisk together the all purpose flour, baking powder, salt, and baking soda in a large bowl to evenly distribute the leavening and seasoning agents. This promotes an even rise and consistent flavor throughout the cake.

Beat the cake butter and sugar:

In a separate large bowl, cream nine tablespoons of room temperature unsalted butter with one cup sugar until the mixture is light and fluffy. This aerates the batter for a tender crumb.

Add egg yolks and vanilla:

Beat in the three egg yolks one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract until the batter is smooth.

Incorporate the yogurt:

Add the cup of plain Greek yogurt to the batter and mix on medium speed until fully blended. This adds moisture and a subtle tang to the cake.

Prepare egg whites:

In a clean bowl, beat the three egg whites with a mixer until soft peaks form. This creates the lift you want for an airy cake texture.

Fold egg whites into batter:

Gently fold the whipped egg whites into the batter using a spatula. Take care to fold just enough to remove white streaks while maintaining the airiness contributed by the whipped whites.

Fold in raspberries:

Carefully fold the one and a half cups of raspberries into the batter to distribute them evenly without breaking them up too much.

Prepare pans and bake:

Butter and flour two non-stick 8 inch cake pans. Place a round of parchment paper on the bottom of each pan to ensure easy removal. Divide the batter evenly between the pans and smooth the tops. Bake in a preheated oven at 350 degrees Fahrenheit for about 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

Cool completely:

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents the buttercream from melting when applied.

Make lemon buttercream:

Beat one cup room temperature unsalted butter until creamy and smooth. Gradually beat in five cups sifted confectioner’s sugar and four tablespoons fresh lemon juice. Adjust the consistency by adding more sugar to thicken or more lemon juice to loosen until you achieve a creamy, spreadable frosting. Adding a drop of yellow gel food coloring can enhance the visual appeal.

Assemble the cake:

Place one cake layer on a serving plate and spread a thick layer of lemon buttercream over the top. Add the second cake layer and frost the top and sides evenly. Garnish with fresh raspberries if desired.

My favorite ingredient has to be the fresh raspberries. There is something so joyful about their color and burst of flavor that instantly lifts the entire cake. One summer, baking this cake brought my whole family together as we picked raspberries from the garden and layered the cake while the kids played outside.

Flavor Boosters

Serve each slice with a light dusting of confectioners sugar or alongside a scoop of vanilla ice cream for extra indulgence. The lemon notes pair beautifully with a cup of Earl Grey or chamomile tea, making it ideal for afternoon tea or brunch.

Serving Suggestions

This cake brings together British traditional cake-making techniques with a modern American twist. The lemon buttercream is reminiscent of classic English lemon cakes, while the use of Greek yogurt adds a Mediterranean flourish, making it a fusion dessert enjoyed across many home kitchens.

Creative Twists

In spring and summer, fresh berries like blueberries or blackberries can substitute for raspberries. For fall, try adding a teaspoon of cinnamon to the batter and swapping lemon juice for orange juice in the buttercream to create a cozy seasonal vibe. The recipe is versatile and adapts well to whatever berries are at peak ripeness.

This raspberry cake balances freshness and sweetness perfectly, making it a standout dessert for any occasion.

Common Questions About This Recipe

→ Can I use frozen raspberries in the cake?

Yes, frozen raspberries can be used. Thaw them slightly and drain any excess juice to prevent the batter from becoming too wet.

→ How do I achieve a light and fluffy cake texture?

Separating and whipping the egg whites before folding them gently into the batter helps incorporate air, resulting in a light and fluffy texture.

→ What is the purpose of Greek yogurt in the batter?

Greek yogurt adds moisture and a slight tanginess to the cake, enhancing its tenderness without overpowering the raspberry flavor.

→ How can I adjust the lemon buttercream consistency?

Adjust the consistency by adding more sifted confectioners' sugar to stiffen or more lemon juice to soften the buttercream until spreadable.

→ What temperature and pan size are recommended for baking?

Preheat the oven to 350°F and use two 8-inch cake pans lined with parchment paper and lightly buttered for easy release.