Hey ladies! 🌟 Today, we’re diving into the sun-kissed world of our Raspberry Lemon Cake. If you’re anything like me, sometimes you just need a little zing to brighten your day. This cake is the perfect solution—it’s a delightful balance of sweet raspberries and zesty lemon, making it an absolute crowd-pleaser for family gatherings, afternoon teas, or just a sweet treat while binge-watching your favorite show. Plus, the best part? It’s ridiculously easy to whip up!
Why You’ll Love This Raspberry Lemon Cake
Imagine sinking your fork into a slice of this fluffy cake, where every bite bursts with juicy raspberries and a refreshing lemon zing. The creamy Greek yogurt keeps the cake moist, while the lemon zest adds just the right amount of brightness. Trust me, it’s like sunshine on a plate! ☀️
And here’s the kicker: it’s super simple to make, even on those busy days when you barely have time to brew your coffee. So whether you’re juggling work, kids, or both (high fives all around! 🙌), this cake will fit right into your schedule.
Ingredients
Here’s everything you’ll need to create this delightful cake:
For the Cake:
- 9 Tbsp unsalted butter (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 raspberries (fresh is best, but frozen works too!)
For the Frosting:
- 1 cup unsalted butter (room temperature)
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice
- Optional: 1 small drop yellow gel food coloring for that extra pop!
Steps to Make Your Raspberry Lemon Cake
- Preheat Your Oven: First things first, preheat your oven to 350°F (175°C). While that’s heating up, go ahead and butter and flour two non-stick 8-inch cake pans to prevent sticking. We want this cake to come out perfectly!
- Cream It Up: In a large mixing bowl, cream the softened butter, sugar, and lemon zest together until the mixture is light and fluffy. I always say—fluffier the better!
- Add Egg Yolks: Now, beat in the egg yolks one at a time. Don’t rush this step; it’s all about building that fluffy texture. Toss in the vanilla extract, and just for a moment, close your eyes and imagine how amazing your kitchen will smell!
- Whip Up the Egg Whites: In a separate bowl, beat those egg whites until soft peaks form (think clouds!). This extra step makes your cake so much lighter and gives it that dreamy texture.
- Mix the Dry Ingredients: In another bowl, whisk together your flour, baking powder, salt, and baking soda. We want everything to be evenly mixed for a perfectly baked cake.
- Combine It All: Gradually add the dry ingredients to your butter mixture, alternating with the Greek yogurt. It’s like a dance! Once combined, gently fold in the whipped egg whites and then the star of the show—those beautiful raspberries.
- Bake: Spread the batter evenly between the two cake pans and pop them into the oven. Bake for about 30 minutes, or until a toothpick comes out clean. Let them cool for about 10 minutes before turning them out onto a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, let’s whip up that lemon buttercream! Cream together the butter and sugar until fluffy, then add enough lemon juice to get that dreamy, creamy consistency. If you opt for a little color, add your gel food coloring at this point.
- Frost: Once your cakes are completely cool, lavishly frost them, stacking them up like the sweet tower of joy that they are.
And voilà, you have a stunning Raspberry Lemon Cake that’s begging to be devoured!
Tips for the Perfect Cake
- Berry Choices: If you’re using frozen raspberries, just ensure they are thawed and drained. We don’t want excess moisture messing with our cake.
- Room Temperature Ingredients: Always start with room temperature butter and eggs for that smooth and creamy cake batter.
- Don’t Rush the Cooling: Patience is a virtue! If you frost a warm cake, all your hard work will melt away—literally.
A Little Personal Touch
This Raspberry Lemon Cake has become my go-to for family brunches. I remember the first time I made it; my kids devoured it in minutes (they might even have fought over the last slice). It’s these moments that remind me of why I love baking—creating delicious treats that bring everyone together.
FAQs
- Can I substitute Greek yogurt in this recipe? Absolutely! You can use sour cream or buttermilk if you don’t have Greek yogurt on hand.
- How do I store leftovers? Keep any leftovers in an airtight container in the fridge. Just note, it might disappear quicker than you think!
So there you have it—the ultimate Raspberry Lemon Cake that’s light, fluffy, zesty, and oh-so-delicious! The next time you need a sweet fix or a dish to impress your friends, remember this recipe.
Now, get baking, and don’t forget to spread the joy! Your kitchen (and taste buds) will thank you. 🍰💕
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Raspberry Lemon Cake: A Burst of Flavor in Every Bite 🍰🍋
Description
Hey ladies! 🌟 Today, we’re diving into the sun-kissed world of our Raspberry Lemon Cake. If you’re anything like me, sometimes you just need a little zing to brighten your day. This cake is the perfect solution—it’s a delightful balance of sweet raspberries and zesty lemon, making it an absolute crowd-pleaser for family gatherings, afternoon teas, or just a sweet treat while binge-watching your favorite show. Plus, the best part? It’s ridiculously easy to whip up!
Ingredients
- 9 Tbsp unsalted butter (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 raspberries (fresh is best, but frozen works too!)
For the Frosting:
- 1 cup unsalted butter (room temperature)
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice
- Optional: 1 small drop yellow gel food coloring for that extra pop!
Instructions
- Preheat Your Oven: First things first, preheat your oven to 350°F (175°C). While that’s heating up, go ahead and butter and flour two non-stick 8-inch cake pans to prevent sticking. We want this cake to come out perfectly!
- Cream It Up: In a large mixing bowl, cream the softened butter, sugar, and lemon zest together until the mixture is light and fluffy. I always say—fluffier the better!
- Add Egg Yolks: Now, beat in the egg yolks one at a time. Don’t rush this step; it’s all about building that fluffy texture. Toss in the vanilla extract, and just for a moment, close your eyes and imagine how amazing your kitchen will smell!
- Whip Up the Egg Whites: In a separate bowl, beat those egg whites until soft peaks form (think clouds!). This extra step makes your cake so much lighter and gives it that dreamy texture.
- Mix the Dry Ingredients: In another bowl, whisk together your flour, baking powder, salt, and baking soda. We want everything to be evenly mixed for a perfectly baked cake.
- Combine It All: Gradually add the dry ingredients to your butter mixture, alternating with the Greek yogurt. It’s like a dance! Once combined, gently fold in the whipped egg whites and then the star of the show—those beautiful raspberries.
- Bake: Spread the batter evenly between the two cake pans and pop them into the oven. Bake for about 30 minutes, or until a toothpick comes out clean. Let them cool for about 10 minutes before turning them out onto a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, let’s whip up that lemon buttercream! Cream together the butter and sugar until fluffy, then add enough lemon juice to get that dreamy, creamy consistency. If you opt for a little color, add your gel food coloring at this point.
- Frost: Once your cakes are completely cool, lavishly frost them, stacking them up like the sweet tower of joy that they are.
Notes
- Berry Choices: If you’re using frozen raspberries, just ensure they are thawed and drained. We don’t want excess moisture messing with our cake.
- Room Temperature Ingredients: Always start with room temperature butter and eggs for that smooth and creamy cake batter.
- Don’t Rush the Cooling: Patience is a virtue! If you frost a warm cake, all your hard work will melt away—literally.