Raspberry Lemon Cake Recipe

If there’s ever been a cake that feels like pure sunshine on a plate, it’s this Raspberry Lemon Cake. Lively bursts of raspberries and the bright zip of lemon intertwine in each bite, wrapped in a velvety crumb and finished with pillowy lemon buttercream. Whether you’re celebrating a milestone or just want to treat yourself (and a few lucky friends), this recipe delivers both showstopping looks and unforgettable flavor. Get ready to fall in love with your new dessert hero!

Ingredients You’ll Need

You won’t believe how a few kitchen staples transform into vibrant layers with every forkful. Each component in this Raspberry Lemon Cake brings balance and personality — from plush butter to tart berries, nothing is here by accident!

• Unsalted Butter (9 Tbsp + 1 cup for frosting): Ensures a rich, tender cake crumb and a decadent, silky buttercream. Use room temperature for easier creaming.
• Sugar (1 cup): Adds sweetness and helps create the classic soft, airy texture in both cake and frosting.
• Lemon Zest (zest of 1 lemon): Infuses the cake with pure citrus fragrance and a fresh pop in every bite.
• Eggs (3 large, separated): Whipping the whites separately gives you a light, fluffy cake — yolks add richness and structure.
• Vanilla Extract (1 tsp): The secret undertone that makes all the other flavors sing.
• All Purpose Flour (2 cups): The sturdy backbone that holds up those juicy berries and tangy layers.
• Baking Powder (2 tsp) & Baking Soda (1/2 tsp): These leaveners make sure your cake rises tall and proud.
• Salt (1 tsp): Just enough to sharpen flavors and keep the cake from tasting flat.
• Plain Greek Yogurt (1 cup): Brings moisture, tang, and a subtle creaminess — you can swap with vanilla yogurt for extra flavor.
• Raspberries (1 1/2 cups, fresh or frozen): Ruby bites that burst with tart juiciness throughout the cake.
• Confectioner’s Sugar (5 cups, sifted): For a featherlight, smooth lemon buttercream that’s never gritty.
• Fresh Lemon Juice (4 Tbsp, more as needed): For the most vibrant, zesty frosting possible.
• Yellow Gel Food Coloring (optional, 1 small drop): Adds a cheerful hue to the buttercream if desired — totally optional, but it makes the cake pop!

How to Make Raspberry Lemon Cake

Step 1: Prep Your Pans

Start by preheating your oven to 350F. Butter and flour two 8-inch non-stick cake pans, making sure to cover every corner. For that flawless release, line the bottoms with parchment paper rounds — trust me, this tiny step saves hearts (and cake layers) later!

Step 2: Cream Butter, Sugar, and Lemon Zest

With a mixer, cream together the butter, sugar, and lemon zest until the mixture is light, fluffy, and smells like a burst of spring. Scrape down your bowl a few times to make sure every bit is incorporated.

Step 3: Add Egg Yolks and Vanilla

Mix in the egg yolks one at a time, allowing each to blend fully before adding the next. Splash in that vanilla extract, letting it round out those citrus edges.

Step 4: Whip and Fold Egg Whites

In a clean bowl, beat the egg whites until soft peaks form — this gives your Raspberry Lemon Cake that iconic lightness. Set the fluffy whites aside for now.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. This even distribution ensures the cake rises evenly and holds its shape.

Step 6: Mix Wet and Dry, Add Yogurt

Add the dry ingredients to your creamed butter mixture, alternating with the Greek yogurt. Start and finish with the dry ingredients. Mix until everything just comes together, scraping the bowl for any hiding flour pockets.

Step 7: Fold in Egg Whites and Raspberries

Gently fold in the whipped egg whites, being careful not to deflate all that lovely air. Next, fold in the raspberries, distributing them evenly for pretty pops of berry in each slice.

Step 8: Bake

Divide the batter evenly between the two prepared pans, smoothing the tops with an offset spatula. Bake on the same oven rack for about 30 minutes. You’ll know it’s done when the centers gently spring back to a light touch and the edges begin to turn golden. Let the cakes cool in the pans for 10 minutes, then turn them onto a rack to cool completely.

Step 9: Make the Lemon Buttercream

Beat together the room temperature butter, sifted confectioner’s sugar, and lemon juice (plus food coloring if using) until it’s smooth and creamy. Adjust the consistency by adding more sugar to stiffen or more lemon juice to loosen — perfect frosting awaits!

Step 10: Frost Your Raspberry Lemon Cake

Once the cakes are totally cool, spread a generous layer of lemon buttercream over the first layer, stack the second on top, and continue frosting the top and sides. Swirl, decorate, and enjoy the anticipation!

How to Serve Raspberry Lemon Cake

Garnishes

Dress your Raspberry Lemon Cake with an extra flurry of fresh raspberries and a sprinkle of lemon zest or curls. A light dusting of powdered sugar adds a beautiful finish, or consider edible flowers for a whimsical touch at spring or summer gatherings.

Side Dishes

Balance a slice of cake with a scoop of vanilla bean ice cream, a spoonful of tangy lemon curd, or a dollop of softly whipped cream. Coffee, tea, or sparkling water with fresh berries all pair beautifully for the ultimate dessert experience.

Creative Ways to Present

Try slicing the Raspberry Lemon Cake into dainty squares for a tea party or shower. Go rustic by serving in generous wedges, stacked with extra berries between layers. For birthdays, top with colorful candles and a ring of berries for simple but joyful celebration.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Lemon Cake covered with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate to preserve that luscious frosting and keep berries fresh.

Freezing

If you’d like to plan ahead or savor slices later, you can freeze individual pieces or whole (unfrosted) layers. Double-wrap in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge before frosting or serving.

Reheating

There’s no need to reheat this cake, but if you crave a slightly warm treat, zap your slice in the microwave for just 10–15 seconds. This brings back that bakery-fresh aroma and softens the crumb ever so slightly.

FAQs

Can I use frozen raspberries in Raspberry Lemon Cake?

Absolutely! In fact, frozen raspberries work beautifully and prevent the berries from breaking apart too much as you fold them in. No need to thaw — just toss them in frozen for best results.

How can I make sure my cake comes out moist?

The Greek yogurt adds plenty of moisture, but don’t skip separating and whipping the eggs — this step keeps the crumb light. Also, keep an eye on your baking time and remove the cakes as soon as they’re done.

Can I make Raspberry Lemon Cake gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour. Just be sure it contains xanthan gum or another binder for best texture.

Can I bake this as cupcakes instead of a layer cake?

Of course. Scoop the batter into lined cupcake tins, filling each about 2/3 of the way. Bake at the same temperature and start checking after 18 minutes. Frost individually for a delightful hand-held treat!

How do I get that bright-yellow frosting?

The secret is a tiny drop of yellow gel food coloring, but you can skip it if you prefer a natural look. For the brightest flavor, always use fresh lemon juice in the buttercream.

Final Thoughts

If you’re seeking a dessert that truly feels special — bright, fruity, and downright joyful — this Raspberry Lemon Cake is the one to bake. I hope it brings as much happiness to your kitchen as it does to mine. Give this cake a try, and don’t be surprised if you find yourself making it for every special occasion (and maybe a few ordinary days too).

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