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.

Raspberry Cake with Lemon Buttercream – 5 Tips for Perfection

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)

Description

This Raspberry Cake with Lemon Buttercream is a light, fruity dessert perfect for any occasion. The cake features a dense yet moist texture, complemented by fresh raspberries and a refreshing lemon buttercream that brings the perfect balance of sweet and tart flavors.

Ingredients

Scale

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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Instructions

Preheat the oven to 350°F and grease two 8-inch cake pans. Optionally, line with parchment paper.
Cream the butter, sugar, and lemon zest together until light and fluffy.
Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.
Mix flour, baking powder, baking soda, and salt in a separate bowl. Gradually add dry ingredients to the butter 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 batter.
Fold in the raspberries, being careful not to break them up.
Divide the batter evenly between the cake pans and spread evenly.
Bake for 30 minutes or until the center springs back when lightly touched. Let cool for 10 minutes before turning out and cooling completely.
For the frosting, cream the butter until smooth, then add sifted confectioner’s sugar gradually, beating until light and fluffy.
Add lemon juice to reach a creamy consistency, adding more for tanginess or more sugar for thickness. Optionally, add food coloring.
Frost the cooled cakes with the lemon buttercream, spreading evenly between layers and on top.

Notes

Do not overmix the batter to maintain the cake’s light texture.
If using fresh raspberries, freeze them briefly to help maintain their shape while baking.
Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
Store leftovers in the fridge for up to 2 days for the best flavor and texture.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 585 kcal
Sugar: 67 g
Sodium: 272 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 86 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 112 mg