This Raspberry Cake with Lemon Buttercream is a delightful dessert that perfectly balances the sweetness of fresh raspberries with the tanginess of a zesty lemon buttercream. Ideal for birthdays, holidays, or any special occasion, this moist, yogurt-based cake is both simple to make and guaranteed to impress. Whether you serve it at a gathering or indulge in a slice with your afternoon tea, this cake is sure to become a favorite in your recipe repertoire.
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Why This Raspberry Cake with Lemon Buttercream Stands Out
The Raspberry Cake with Lemon Buttercream isn’t just another cake—it’s a versatile and flavorful treat that’s perfect for any occasion. Its dense, moist texture and refreshing raspberry infusion make it an excellent option for dessert lovers who prefer a less sweet, more tangy cake. The vibrant lemon buttercream frosting adds a creamy, tart layer that complements the cake’s fruity essence. Whether for a special celebration or as a simple dessert, this cake strikes the ideal balance between indulgence and refreshment.
Ingredients
Here’s a list of the key ingredients you’ll need for this Raspberry Cake with Lemon Buttercream, along with a brief explanation of their roles:
• All-Purpose Flour: Provides the structure for the cake, giving it a light yet dense texture.
• Unsalted Butter: Adds richness and moisture to the cake, contributing to its tender crumb.
• Granulated Sugar: Sweetens the cake while balancing the tartness of the lemon.
• Eggs: Provide structure and richness. The egg whites are whipped separately for a lighter texture.
• Greek Yogurt: Moisturizes the cake, keeping it soft and tender while adding a slight tang.
• Frozen Raspberries: Frozen raspberries maintain their shape and prevent excessive breaking when folded into the batter.
• Lemon Zest and Juice: Imparts a fresh citrusy flavor, enhancing the tartness of the frosting.
• Baking Powder, Baking Soda, Salt: These help the cake rise and maintain a light texture.
Alternative Ingredient Suggestions
If you want to adjust the recipe to suit dietary preferences, here are some alternative ingredient suggestions for this Raspberry Cake with Lemon Buttercream:
• Gluten-Free Flour: Swap out the all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Dairy-Free Yogurt and Butter: For a dairy-free version, opt for plant-based yogurt and dairy-free butter.
• Honey or Maple Syrup: Use natural sweeteners like honey or maple syrup in place of granulated sugar to reduce refined sugar content.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
- In a mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
- Beat in the egg yolks one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the yogurt. Mix until combined.
- In another bowl, beat the egg whites until soft peaks form, then gently fold them into the batter.
- Carefully fold in the frozen raspberries.
- Divide the batter evenly 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 for 10 minutes before transferring to a wire rack to cool completely.
Making the Lemon Buttercream
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the sifted powdered sugar, one cup at a time, until smooth.
- Mix in the fresh lemon juice, adding more as needed to achieve a spreadable consistency.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of lemon buttercream, then place the second layer on top and frost the entire cake.
Tips & Tricks
- Don’t Overmix the Batter: Be careful not to overmix the cake batter after adding the whipped egg whites. Gently fold until just combined to maintain the airy texture.
- Chill the Cake: For a unique twist, chill the cake before serving. The lemon buttercream becomes even more decadent when cold, enhancing the overall flavor.
- Store Properly: This cake stores well in the fridge for up to 4 days. Ensure it’s kept in an airtight container to prevent the frosting from drying out.
Pairing Ideas and Variations
This Raspberry Cake with Lemon Buttercream pairs wonderfully with a variety of beverages, including fresh iced tea, lemonade, or a glass of sparkling wine. For an extra flavor boost, you can add a handful of finely chopped mint to the frosting or sprinkle a few fresh raspberries on top for added texture.
You can also make variations of this cake by swapping the raspberries for other fruits like blueberries or strawberries, keeping the same lemony tang to complement the flavors. Consider adding a dash of vanilla extract to the frosting for a richer taste.
A Seasonal Favorite with Healthful Benefits
This Raspberry Cake with Lemon Buttercream is a perfect spring or summer dessert, thanks to its fresh, fruity flavors and light texture. The use of yogurt not only makes the cake moist but also adds a beneficial source of probiotics, contributing to gut health. With its balanced sweetness and tang, this cake is a delightful and indulgent treat for any occasion.
Conclusion
This Raspberry Cake with Lemon Buttercream is the perfect treat for anyone looking to indulge in a delightful combination of tart and sweet flavors. With its tender, moist texture and luscious frosting, it’s a cake that will impress at any gathering or simply make your day a little brighter. Whether you’re making it for a special occasion or as a treat to enjoy with loved ones, this cake is guaranteed to be a crowd-pleaser. Don’t forget to experiment with the alternative ingredients or variations to suit your preferences, and be sure to enjoy each decadent bite!
FAQ
1. Can I use fresh raspberries instead of frozen ones for this cake?
Yes, you can use fresh raspberries in place of frozen ones. However, frozen raspberries tend to hold their shape better when mixed into the batter. If you use fresh berries, consider chilling them for a few minutes in the freezer before folding them into the batter to reduce breakage.
2. How can I make this Raspberry Cake with Lemon Buttercream gluten-free?
To make this cake gluten-free, simply swap out the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s instructions for any additional modifications needed, such as adding xanthan gum for better texture.
3. Can I make the lemon buttercream ahead of time?
Yes, you can make the lemon buttercream ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. Before using, bring it to room temperature and give it a good stir to ensure it’s spreadable.
More Relevant Recipes
PrintRaspberry Cake with Lemon Buttercream
This Raspberry Cake with Lemon Buttercream is a perfect balance of sweet and tart flavors. The moist yogurt-based cake is complemented by a creamy, tangy lemon buttercream frosting. Ideal for birthdays, holidays, or any special occasion, it’s an easy-to-make, crowd-pleasing dessert.
Ingredients
- 1 cup sugar
- 9 tbsp unsalted butter, at room temperature
- 1 tsp 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 (or vanilla yogurt)
- 1 1/2 cups frozen raspberries
- For the lemon buttercream: 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 tbsp fresh lemon juice
- Optional: 1 small drop yellow gel food coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- Cream the butter, sugar, and lemon zest together until light and fluffy.
- Beat in the egg yolks one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with yogurt. Mix until combined.
- Beat the egg whites until soft peaks form, then gently fold them into the batter.
- Fold in the raspberries carefully.
- Divide the batter evenly 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 for 10 minutes before transferring to a wire rack to cool completely.
- For the lemon buttercream, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Add the lemon juice to achieve a spreadable consistency.
- Frost the cake when fully cooled, starting with the first layer, then top with the second layer and frost the top and sides.
Notes
- For better raspberry texture, use frozen raspberries instead of fresh.
- Ensure the cake is completely cooled before frosting to avoid melting the buttercream.
- If the frosting is too stiff, add more lemon juice to adjust the consistency.
- Refrigerate leftover cake to keep the frosting fresh and creamy.
