Looking for a cake that’s as delicious as it is refreshing? This Raspberry Cake with Lemon Buttercream is the perfect blend of tangy, sweet, and fruity flavors that are sure to elevate any occasion. With its moist texture, bursting raspberries, and zesty lemon buttercream, it’s an ideal dessert for birthdays, celebrations, or any time you want to indulge in something special. Plus, it’s incredibly easy to make and comes together in under an hour!
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Why You’ll Love This Raspberry Cake with Lemon Buttercream
This Raspberry Cake with Lemon Buttercream is a delightful treat that combines the natural sweetness of raspberries with the bright, citrusy zing of lemon. The cake itself is tender and light, thanks to the yogurt, which helps make it extra moist. The addition of whipped egg whites gives it a delicate sponge-like texture. Topped with a luscious lemon buttercream, this cake strikes the perfect balance between sweet and tart. Whether you’re serving it for a special event or enjoying it as an afternoon pick-me-up, this cake never disappoints.
Ingredients for Raspberry Cake with Lemon Buttercream
Here’s a breakdown of the ingredients used in this vibrant cake:
• All-purpose flour: Adds structure to the cake and gives it a soft crumb.
• Unsalted butter: Used to create a rich, tender texture.
• Granulated sugar: Provides sweetness without overpowering the other flavors.
• Eggs: The egg yolks enrich the cake, while the whipped egg whites provide lift and fluffiness.
• Vanilla extract: Enhances the overall flavor with a hint of warmth.
• Greek yogurt: Adds moisture and a slight tang, which complements the sweetness of the cake.
• Frozen raspberries: These berries maintain their shape when folded into the batter, giving the cake a burst of fruity flavor.
• Lemon zest and juice: These provide the fresh, zesty flavor that defines the cake and the buttercream frosting.
• Baking powder, baking soda, and salt: These leavening agents ensure the cake rises properly and has a light texture.
Alternative Ingredient Suggestions
If you have dietary preferences or want to make a few adjustments, here are some swaps you can consider:
• Gluten-free flour: If you need a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Non-dairy yogurt: For a dairy-free option, use coconut or almond-based yogurt instead of Greek yogurt.
• Fresh raspberries: If fresh raspberries are more accessible, freeze them briefly before folding them into the batter to prevent them from breaking apart.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, and line the bottoms with parchment paper for easy release.
- Prepare the cake batter: Cream the butter, sugar, and lemon zest in a mixing bowl until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture alternately with the yogurt, beginning and ending with the dry ingredients.
- Whip the egg whites: In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter until fully combined.
- Fold in the raspberries: Add the frozen raspberries (do not thaw them) and gently fold them into the batter.
- Bake the cakes: Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Make the lemon buttercream: Beat the butter and powdered sugar together until light and creamy. Add lemon juice to achieve a spreadable consistency. You can add a drop of yellow food coloring for a vibrant touch.
- Assemble the cake: Once the cakes are completely cooled, place one layer on a serving platter and spread a generous amount of lemon buttercream on top. Top with the second cake layer and frost the top and sides with the remaining buttercream.
Tips & Tricks for a Perfect Raspberry Cake
• Use cold ingredients: Be sure to use room-temperature butter and eggs for better mixing and consistency.
• Don’t overmix the batter: When folding in the whipped egg whites and raspberries, be gentle to avoid deflating the batter.
• Test for doneness: The cake is done when it springs back to the touch, and a toothpick inserted into the center comes out clean.
• Chill the cake: For a firmer buttercream, refrigerate the cake before serving. This will make it easier to slice and enhance the flavor of the buttercream.
Pairing Ideas and Variations
This Raspberry Cake with Lemon Buttercream pairs wonderfully with a cup of tea or coffee. You can also try it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
Make-ahead Tip:
This cake can be made a day ahead of time and stored in the fridge to allow the flavors to meld even more. Just be sure to store it in an airtight container to maintain its moisture.
Variations:
• Add a raspberry compote: Drizzle fresh raspberry compote over the cake for an extra burst of berry flavor.
• Make it gluten-free: Use a gluten-free flour blend to accommodate gluten-sensitive guests.
• Spicy kick: Add a pinch of ground ginger or cinnamon to the cake batter for a subtle warm spice.
Seasonal and Health Benefits
This Raspberry Cake with Lemon Buttercream is a great choice for spring and summer when fresh raspberries are in season. The cake’s light texture and vibrant flavors make it an ideal choice for warm-weather celebrations, from birthdays to outdoor gatherings.
Beyond its taste, the yogurt in the cake provides a source of protein and calcium, making it a slightly healthier dessert option compared to many traditional cakes. The combination of fresh berries and lemon also provides a dose of antioxidants, making this cake a refreshing and guilt-free indulgence.
Conclusion
Raspberry Cake with Lemon Buttercream is an irresistible dessert that brings together the best of fresh, fruity flavors and a creamy, tangy frosting. Whether you’re celebrating a special occasion or just indulging in a treat, this cake is sure to leave a lasting impression. With its easy preparation and delightful textures, it’s the perfect dessert to make any moment a little sweeter. Don’t hesitate to bake this cake and enjoy a slice of happiness, paired with a cup of tea or coffee for a refreshing treat that everyone will love!
FAQ About Raspberry Cake with Lemon Buttercream
1. Can I use fresh raspberries instead of frozen ones?
Yes! You can use fresh raspberries, but it’s important to freeze them briefly before adding them to the batter. This prevents them from breaking apart and ensures they stay intact during baking.
2. Can I make Raspberry Cake with Lemon Buttercream ahead of time?
Absolutely! You can make the cake a day in advance. Simply store it in the fridge in an airtight container, and the flavors will meld together beautifully. Just ensure the cake is completely cooled before frosting and storing it.
3. How can I make this Raspberry Cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure you also check the labels of your other ingredients to guarantee they are gluten-free.
More Relevant Recipes
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Raspberry Cake with Lemon Buttercream
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cake with Lemon Buttercream is a vibrant, delicious dessert that combines the sweetness of fresh raspberries with the tanginess of lemon buttercream. It’s a perfect balance of flavors and textures, ideal for any occasion.
Ingredients
- 1 cup all-purpose flour
- 9 Tbsp unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 lemon zest
- 3 large eggs, separated
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup plain Greek yogurt
- 1 1/2 cups frozen raspberries
- For the lemon buttercream: 1 cup unsalted butter, at room temperature
- 5 cups powdered sugar, sifted
- 4 tbsp fresh lemon juice
- Optional: 1 drop yellow gel food coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, and line the bottoms with parchment paper for easy release.
- Cream the butter, sugar, and lemon zest together in a mixing bowl until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture alternately with the yogurt, beginning and ending with the dry ingredients.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter until fully combined.
- Fold in the frozen raspberries.
- Divide the batter evenly between the two prepared pans, smoothing the tops with an offset spatula.
- Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the buttercream, beat the butter and powdered sugar together until light and creamy. Add the lemon juice to achieve a spreadable consistency. Optionally, add a drop of yellow food coloring.
- Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of lemon buttercream. Place the second layer on top and frost the top and sides with the remaining buttercream.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- If using fresh raspberries, freeze them briefly before adding them to the batter to prevent them from breaking apart.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- This cake can be made a day in advance. Just store it in the fridge and allow it to come to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 67 g
- Sodium: 272 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 86 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 112 mg
