Description
Indulge in the vibrant flavors of Raspberry Lemon Cake, a delightful dessert that combines the tangy sweetness of fresh raspberries with zesty lemon. Perfect for any celebration or a sweet treat at home, this cake features a moist and tender crumb thanks to yogurt in the batter. Topped with a luscious lemon buttercream, each slice is not only delicious but also visually stunning, making it an impressive centerpiece for any dessert table. Whether you’re hosting a gathering or simply craving something sweet, this cake is sure to satisfy your taste buds.
Ingredients
Scale
- 9 Tbsp unsalted butter
- 1 cup sugar
- Zest of 1 lemon
- 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
- 1.5 cups raspberries (fresh or frozen)
Instructions
- Preheat oven to 350°F and prepare two non-stick 8-inch cake pans.
- Cream together butter, sugar, and lemon zest until light and fluffy.
- Add egg yolks one at a time and mix in vanilla extract.
- In a separate bowl, whip egg whites until soft peaks form.
- Combine flour, baking powder, salt, and baking soda in another bowl.
- Alternately add dry ingredients and yogurt into the butter mixture until just combined.
- Gently fold in whipped egg whites and raspberries.
- Divide batter into prepared pans and smooth tops.
- Bake for about 30 minutes or until golden brown.
- Cool cakes before frosting with lemon buttercream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 29g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg