Description
A light and fluffy cake bursting with the vibrant flavors of fresh raspberries and zesty lemon, perfect for any occasion.
Ingredients
Scale
- 9 Tbsp unsalted butter, at room temperature
- 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 1/2 cups fresh raspberries
- For the frosting:
1 cup unsalted butter, at room temperature - 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice
- Optional: 1 small drop of yellow gel food coloring
Instructions
- Preheat your oven to 350°F and butter and flour two non-stick 8-inch cake pans.
- Cream together the butter, sugar, and lemon zest until fluffy and light.
- Gradually beat in the egg yolks one at a time, along with the vanilla extract.
- In a separate bowl, whip the egg whites until they form soft peaks.
- In another bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add the dry mixture to the butter mixture alternately with the Greek yogurt, mixing until just combined.
- Gently fold in the whipped egg whites and then the fresh raspberries.
- Divide the batter evenly between the two prepared pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for about 10 minutes before turning them out onto a wire rack.
Notes
The batter may look lumpy due to the raspberries; it will bake beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg