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Raspberry Cake

Irresistibly Moist Raspberry Cake with Zesty Lemon Buttercream

This Raspberry Cake combines sweetness with zesty lemon buttercream, making it an unforgettable dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Unsalted Butter room temperature
  • 2 cups Sugar can substitute with coconut sugar
  • 1 tablespoon Lemon Zest or lime/orange zest
  • 4 large Eggs separate yolks from whites
  • 2 teaspoons Vanilla Extract or almond extract
  • 2 cups All-Purpose Flour or gluten-free flour blend
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Plain Greek Yogurt or sour cream
  • 1 cup Raspberries or blueberries/strawberries
For the Lemon Buttercream
  • 4 cups Confectioner's Sugar sifted for smoother texture
  • 2-3 tablespoons Fresh Lemon Juice or bottled lemon juice
  • Yellow Gel Food Coloring optional

Equipment

  • mixing bowls
  • hand mixer
  • measuring cups
  • measuring spoons
  • parchment paper
  • Baking Pans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch non-stick cake pans.
  2. Cream together unsalted butter and sugar with lemon zest until light and fluffy.
  3. Add in egg yolks and vanilla extract, mixing until smooth.
  4. Whip the egg whites until soft peaks form, then set aside.
  5. Sift and whisk together flour, baking powder, baking soda, and salt.
  6. Gradually combine the dry ingredients with the butter mixture and yogurt.
  7. Gently fold in the whipped egg whites and raspberries.
  8. Divide the batter between prepared pans and bake for about 30 minutes.
  9. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Cream together unsalted butter and confectioner’s sugar and add lemon juice to desired consistency.
  11. Frost the cooled cakes with lemon buttercream as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing batter and overbaking for a moist cake.

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