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Raspberry Lemon Cake

Raspberry Lemon Cake
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Indulge in the refreshing flavors of Raspberry Lemon Cake, a delightful dessert that harmonizes sweet and tart notes to create a memorable treat. This cake features a moist and fluffy base infused with fresh raspberries and zesty lemon, topped with a luscious lemon buttercream frosting. Perfect for any occasion—from birthday celebrations to cozy weeknight desserts—this cake is easy to prepare, making it ideal for novice bakers and seasoned chefs alike. With vibrant colors and a light texture, this Raspberry Lemon Cake will surely impress your family and friends, leaving them asking for seconds!

Ingredients

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  • 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 (frozen or fresh)
  • 1 cup unsalted butter (for frosting)
  • 5 cups confectioner’s sugar (sifted)
  • 4 Tbsp fresh lemon juice
  • optional: 1 small drop yellow gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your cake pans.
  2. In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
  3. Add egg yolks, vanilla extract, and lemon zest; mix until well combined.
  4. In another bowl, whisk together flour, baking powder, salt, and baking soda. Gradually incorporate this dry mixture into the wet ingredients alternating with Greek yogurt.
  5. Gently fold in the raspberries without mashing them.
  6. Pour the batter into prepared pans and bake for about 25 minutes or until golden brown.
  7. Allow cakes to cool before frosting with lemon buttercream made from softened butter, confectioner’s sugar, fresh lemon juice, and optional food coloring.

Nutrition

Find it online: https://mrrecipes.net/raspberry-lemon-cake/