If you are on the hunt for a dessert that perfectly balances sweet and tart with a burst of fresh flavor, the Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe is your new best friend. This old-fashioned cake combines luscious raspberries, bright lemon juice, and creamy yogurt for a texture that is both tender and moist. Topped with a silky, zesty lemon buttercream frosting, this cake is nothing short of a showstopper, perfect for celebrations or simply elevating your everyday dessert experience.

Ingredients You’ll Need

A clear glass mixing bowl sits on a white marbled surface, filled with a pale yellow, thick batter that looks creamy and smooth. On top of the batter, there is a heap of fresh red raspberries, some whole and some slightly crushed, adding a bright pop of color. A white spoon with a long handle is placed inside the bowl, leaning against the side, ready to mix the berries and batter together. The lighting is bright, highlighting the texture and freshness of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, yet each plays an essential role in creating the delicious taste, delicate texture, and vibrant color of this cake. From the fresh lemon zest that infuses brightness to the Greek yogurt that keeps the crumb moist, every element contributes to a luscious dessert you’ll adore.

Unsalted butter: Room temperature butter adds richness and helps create a tender crumb.
Sugar: Essential for sweetness and turning into a fluffy batter when creamed with butter.
Lemon zest: Provides fresh citrus aroma and flavor to brighten the cake.
Eggs (separated): Egg yolks enrich the batter while whipped egg whites add lightness.
Vanilla extract: Adds a warm, complementary note that enhances the overall flavor.
All-purpose flour: The cake’s structure depends on the flour to hold everything together.
Baking powder, baking soda, and salt: Work together for perfect rise and balance.
Plain Greek yogurt: Introduces moisture and slight tang for a tender texture.
Raspberries (fresh or frozen): Deliver juicy bursts of fruity tartness throughout the cake.
Confectioner’s sugar: For that smooth, sweet frosting base that melts on your tongue.
Fresh lemon juice: Sharpens the frosting’s flavor for an unmistakable lemony goodness.
Yellow gel food coloring (optional): Gives your frosting a cheerful, sunshiny hue if desired.

How to Make Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe

Step 1: Prepare Your Cake Pans

First, preheat your oven to 350 degrees Fahrenheit. Prepare two 8-inch cake pans by thoroughly buttering and flouring them. To ensure your cake releases flawlessly, place parchment paper rounds at the bottom of each pan. This small step will save you from any frustrated moments later.

Step 2: Cream Butter, Sugar, and Lemon Zest

Using a stand mixer or hand mixer, cream the softened butter with sugar and the zest of one lemon until the mixture becomes light and fluffy. Scrape down the sides of your bowl as you go—it’s important to get everything mixed evenly to ensure a perfectly textured cake.

Step 3: Add Egg Yolks and Vanilla

Next, one by one, beat in the egg yolks along with the vanilla extract. This step adds depth and richness to your batter, enhancing the cake’s overall flavor profile.

Step 4: Whip Egg Whites Separately

Separate the egg whites into a clean bowl and beat them to soft peaks. This airy mixture will be folded into the batter later, helping your cake rise with a delicate, fluffy crumb.

Step 5: Mix Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. These dry ingredients are the backbone of your cake, creating the structure and ensuring the right lift while baking.

Step 6: Combine Dry Ingredients and Yogurt with Batter

Alternate adding the dry mixture and Greek yogurt to your butter and egg yolk mixture, mixing just until combined each time. The yogurt adds moisture and a slight tang that balances the sweetness beautifully. Scrape the bowl to incorporate every bit of batter evenly.

Step 7: Fold in Whipped Egg Whites and Raspberries

Gently fold in the whipped egg whites until the batter is smooth with no visible white streaks. Then, carefully fold in the raspberries, distributing their vibrant color and fresh flavor throughout the cake without breaking them up too much.

Step 8: Bake Until Golden and Springy

Divide the batter evenly between your prepared pans and smooth the tops with an offset spatula. Bake the cakes on the same oven shelf for about 30 minutes, or until the centers spring back when lightly touched and the edges begin to turn golden. Be mindful not to overbake, as you want to keep the crumb moist.

Step 9: Cool Completely Before Frosting

Allow the cakes to cool for 10 minutes in the pans before turning them out onto a rack. Cooling the layers completely is essential to avoid melting your frosting later on.

Step 10: Make the Lemon Buttercream Frosting

Cream the butter and confectioner’s sugar together, adding the lemon juice a tablespoon at a time until you achieve a creamy and spreadable consistency. If you want a pop of color, add a small drop of yellow gel food coloring and beat until smooth and bright. Adjust the frosting consistency based on your preference by tweaking the amount of lemon juice or sugar.

Step 11: Assemble and Frost the Cake

Place one cake layer on your serving plate and generously spread frosting over the top. Gently place the second layer on top and finish frosting the top and sides until beautifully smooth. The tangy, luscious frosting perfectly complements the tender raspberry lemon cake layers beneath.

How to Serve Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe

A slice of two-layer light yellow cake with visible red berries baked into the layers sits on crinkled white translucent parchment on a white marbled surface. The cake is covered smoothly in thick white frosting that wraps around the sides and top. Between the two cake layers is a thin layer of white creamy frosting mixed with berries. A silver fork pushes into the bottom cake layer at the front, slightly breaking the cake and frosting edges. The background is softly blurred with a glass and other cutlery out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries scattered on top add a burst of natural color and flavor. For extra flair, a light dusting of powdered sugar or thin lemon zest curls can enhance the cake’s vibrant look and taste, making every slice feel like a celebration.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the zesty flavors. For a refreshing contrast, serve alongside a crisp green salad with citrus vinaigrette if you’re turning this dessert into a centerpiece for a larger meal.

Creative Ways to Present

Try serving individual cake slices on elegant dessert plates garnished with edible flowers or mint leaves for a special occasion. Another delightful idea is to create mini versions of this Raspberry Lemon Cake in ramekins for an intimate gathering or party favor.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep leftover Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days—perfect for savoring over several occasions or sharing with friends and family.

Freezing

You can freeze both the unfrosted cake layers and the fully assembled, frosted cake. Wrap layers tightly in plastic wrap and then foil, freezing for up to 3 months. Thaw the cake layers overnight in the refrigerator before frosting, or thaw the frosted cake gently at room temperature for a few hours prior to serving.

Reheating

Since this is a moist cake best enjoyed chilled or at room temperature, reheating is generally not recommended. However, if you prefer a slightly warmer slice, let the cake sit at room temperature for 30 minutes or so, avoiding the microwave to preserve texture and frosting integrity.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work beautifully and add an extra vibrant note to the cake. Just handle them gently so they don’t crush into the batter too much during mixing.

Is it okay to substitute regular yogurt for Greek yogurt?

Yes, you can substitute regular yogurt for Greek yogurt, but be aware that it may slightly affect the cake’s texture. Greek yogurt’s thickness helps make the cake moist and tender.

How do I prevent the raspberries from sinking to the bottom?

Gently folding the berries into the batter just before baking and ensuring your batter is thick enough helps keep raspberries evenly distributed instead of sinking.

Can I make this cake gluten-free?

With some adjustments, like using a gluten-free flour blend designed for baking, this recipe can be adapted to be gluten-free. Just keep an eye on baking times and texture as these may vary.

What should I do if my frosting is too runny?

If the lemon buttercream frosting feels too soft or runny, add a bit more sifted confectioner’s sugar a tablespoon at a time until it reaches the desired consistency. Alternatively, chill the frosting briefly to help it firm up before spreading.

Final Thoughts

This Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe is a delightful celebration of bright flavors and tender textures that will quickly become a favorite in your recipe collection. Whether you’re baking for a special occasion or simply want to treat yourself to a slice of happiness, this cake promises that perfect balance of sweet, tangy, and creamy. Give it a whirl—you really can’t go wrong with this combination of raspberries and lemon brightening up your day!