Raspberry Cake with Lemon Buttercream

Name: Raspberry Cake with Lemon Buttercream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 9 Tbsp unsalted butter, room temperature; 1 cup granulated sugar; Zest of 1 lemon; 3 large eggs, separated; 1 tsp vanilla extract; 2 tsp baking powder; 1 tsp salt; 1/2 tsp baking soda; 1 cup plain Greek yogurt (or vanilla yogurt); 1 1/2 cups frozen raspberries (or fresh, frozen for a short time); 1 cup unsalted butter, room temperature (for frosting); 5 cups confectioner’s sugar, sifted; 4 tbsp fresh lemon juice (more if needed); 1 small drop of yellow gel food coloring (optional)

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Raspberry Cake with Lemon Buttercream is the ideal treat for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet treat. The delicate balance of fresh raspberries, zesty lemon, and rich buttercream makes it a standout dessert. This cake combines a moist, dense texture with a tangy, smooth frosting that will satisfy every sweet tooth. Plus, it’s simple to prepare and guaranteed to impress!

Why Raspberry Cake with Lemon Buttercream Is a Must-Try

This Raspberry Cake with Lemon Buttercream is more than just a dessert – it’s a celebration in every bite. With its light yet rich texture, the cake feels indulgent without being overly sweet, making it a perfect balance of flavors. The fresh raspberries provide a burst of fruity goodness, while the lemon buttercream adds a refreshing tartness that complements the sweetness of the cake. Whether you’re hosting a casual afternoon tea or a special dinner, this cake is sure to be a hit!

Ingredients: What You’ll Need for Raspberry Cake with Lemon Buttercream

Before you start baking, ensure you have the following ingredients for both the cake and the frosting:

Cake Ingredients:

All-purpose flour: Provides structure for the cake.

Unsalted butter: Adds richness and moisture to the cake.
Sugar: Sweetens the cake while balancing the tang of the lemon.
Eggs: Essential for binding the ingredients and adding moisture.

Yogurt: Adds tenderness and a subtle tang to the cake.
Frozen raspberries: Keeps their shape during mixing, giving the cake its fruity flavor.
Lemon zest: Adds a fresh, citrusy flavor.

Baking powder, baking soda, and salt: Ensure the cake rises properly and has a perfect crumb.

Lemon Buttercream Ingredients:

Unsalted butter: Forms the base of the smooth frosting.
Confectioner’s sugar: Creates the sweet, smooth texture of the buttercream.

Lemon juice: Infuses the buttercream with a tart and refreshing flavor.
Yellow gel food coloring (optional): Adds a bright, sunny hue to the frosting.

Ingredient Alternatives:

Greek yogurt: If you prefer a lighter version, you can use non-fat Greek yogurt instead of full-fat yogurt.

Fresh raspberries: If you have fresh raspberries, freeze them for a few minutes before folding them into the batter to help maintain their shape.

Step-by-Step Instructions: How to Make Raspberry Cake with Lemon Buttercream

Preparing the Cake:

Preheat the oven to 350°F and grease two 8-inch cake pans with butter and flour. Optionally, line the bottoms with parchment paper.
Cream the butter and sugar together with lemon zest until light and fluffy.

Add egg yolks one at a time, mixing well between each addition. Stir in vanilla extract.
Mix the dry ingredients (flour, baking powder, baking soda, and salt) in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with yogurt, and mix until well combined.
Whip the egg whites in a clean bowl until soft peaks form, then gently fold them into the cake batter.

Fold in the raspberries, being careful not to break them up.
Divide the batter evenly between the prepared cake pans and spread it out evenly.
Bake for about 30 minutes or until the center of the cake springs back when lightly touched. Allow the cakes to cool in the pans for 10 minutes before turning them out to cool completely.

Making the Lemon Buttercream:

Cream the butter until smooth and fluffy.
Add the sifted confectioner’s sugar gradually and beat until light and airy.
Add fresh lemon juice, one tablespoon at a time, until you reach a creamy consistency.

Optional: Add a drop of yellow gel food coloring for a vibrant appearance.
Frost the cake once the layers have completely cooled. Spread a generous amount of frosting between the cake layers and on top.

Tips & Tricks for Perfect Raspberry Cake with Lemon Buttercream

To ensure your Raspberry Cake with Lemon Buttercream turns out perfectly every time, consider these tips:

Don’t overmix the batter: Folding in the egg whites gently helps keep the cake light and fluffy.
Chill the raspberries: If using fresh raspberries, freezing them for a short time prevents them from breaking apart during mixing.
Avoid overbaking: Check the cake for doneness by gently pressing the center. It should spring back and not leave an indentation.

Use a stand mixer: For the smoothest frosting, a stand mixer makes beating the buttercream much easier.

Pairing Ideas and Variations for Raspberry Cake with Lemon Buttercream

This Raspberry Cake with Lemon Buttercream pairs beautifully with a variety of accompaniments. Here are a few ideas:

Serve with fresh berries: A few extra raspberries or blueberries on the side add a pop of color and flavor.

Pair with a hot beverage: Enjoy the cake with a cup of Earl Grey tea or a cappuccino to complement the flavors.
Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend, and ensure all other ingredients are gluten-free.
Make it dairy-free: Substitute the butter with a dairy-free alternative and use a plant-based yogurt.

Health Benefits of Raspberry Cake with Lemon Buttercream

While this cake is undeniably a treat, it’s worth noting that the ingredients provide some nutritional value:

Raspberries are rich in antioxidants and vitamin C, promoting overall health.
Greek yogurt helps improve digestion and adds a dose of protein.

Lemon juice is full of vitamin C, supporting immune health and adding a burst of freshness.

This cake can be part of a balanced diet if enjoyed in moderation, and it’s a great way to incorporate fruit into your dessert!

Conclusion: Enjoy the Best Raspberry Cake with Lemon Buttercream

In conclusion, this Raspberry Cake with Lemon Buttercream is the perfect dessert for any occasion. Whether you’re hosting a celebration or simply want to enjoy a slice of delicious homemade cake, this recipe is sure to impress. The tangy lemon buttercream pairs beautifully with the moist, raspberry-infused cake, creating a flavor profile that’s both refreshing and indulgent. Easy to make and incredibly satisfying, this cake is a must-try for anyone who loves light, flavorful desserts. Serve it up with your favorite beverage, and let the sweetness and tartness of this cake brighten your day!

FAQ About Raspberry Cake with Lemon Buttercream

Can I use fresh raspberries instead of frozen ones for this cake?

Yes, you can use fresh raspberries! However, frozen raspberries tend to hold their shape better during mixing, which helps prevent them from breaking apart. If using fresh, you can freeze them for a short time to help maintain their texture while baking.

How can I make the lemon buttercream less sweet?

If you find the lemon buttercream too sweet for your taste, you can reduce the amount of confectioner’s sugar. Additionally, adding more lemon juice can help balance the sweetness with a tangier flavor, making it more refreshing.

Can I prepare the cake in advance?

Absolutely! This cake can be baked ahead of time and stored at room temperature for up to 2 days. If you want to make it even further in advance, you can freeze the cake layers (without frosting) for up to 2 months. Just allow them to cool completely, wrap them tightly in plastic wrap, and store in the freezer. When ready to serve, thaw and frost the cake as usual.

Is this Raspberry Cake with Lemon Buttercream gluten-free?

Yes, you can make a gluten-free version of this cake by swapping out the all-purpose flour for a gluten-free flour blend. Ensure that all other ingredients, such as yogurt and baking powder, are also gluten-free to maintain the cake’s texture and flavor.

More Relevant Recipes

Strawberry Lemon Blondies: These tangy strawberry lemon blondies combine the brightness of fresh strawberries with the refreshing zest of lemon. Their chewy texture and vibrant flavor profile make them a great companion to any berry-based dessert, providing a similar fruity, citrusy experience as the Raspberry Cake with Lemon Buttercream.

Lemon Lavender Cookies: If you’re a fan of lemon-flavored desserts, these soft and fragrant lemon lavender cookies are a perfect match. Their unique blend of lemon zest and subtle lavender creates an elegant treat that complements the tartness of raspberries in the original cake, offering a sophisticated twist to the citrus theme.
Strawberry Crunch Poke Cake: For another fruity dessert that highlights berries, this strawberry crunch poke cake is an ideal choice. The combination of fresh strawberries and creamy filling gives it a rich, indulgent texture, making it a perfect alternative for those who love the sweet, fruity combination in the Raspberry Cake with Lemon Buttercream.

Raspberry Cake with Lemon Buttercream – 5 Tips for Perfection

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