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

Scale

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.