Looking for a cake that’s bursting with zesty lemon and juicy raspberries? The Raspberry Lemon Cake with Lemon Buttercream is a delicious and refreshing dessert perfect for any occasion. With its moist, tender crumb and rich lemon buttercream frosting, it’s a treat for both the eyes and the taste buds. Whether you’re planning a summer get-together or simply craving something sweet, this cake promises to be a showstopper.
Lemon and raspberry are a match made in heaven—the tartness of the lemon beautifully complements the natural sweetness of raspberries, creating a balanced flavor profile that’s neither too sweet nor too tart. Plus, the vibrant colors of this cake make it visually stunning and irresistible.
Why Raspberry Lemon Cake Stands Out :
What makes this cake truly unique is the combination of simple, fresh ingredients that come together to form something extraordinary. The use of Greek yogurt adds a subtle tang and moisture, while the lemon zest and vanilla extract balance out the flavors. If you’ve ever struggled to find the perfect cake that’s not overly dense or too light, this one is the answer.
For those who love to bake with fresh fruit, this recipe is perfect for utilizing in-season raspberries, but you can also use frozen ones without compromising the taste. Plus, if you’re interested in learning more about the benefits of using unsalted butter in baking, check out this Wikipedia article on butter.
Finally, if you’re interested in cake decorating tips and tricks, you can find inspiration in this helpful guide on cake decorating to make your Raspberry Lemon Cake as beautiful as it is delicious.
Ingredients Breakdown :
For the Cake :
- Unsalted Butter: The foundation of any good cake, unsalted butter provides creaminess and allows you to control the amount of salt in the recipe. It’s important to use butter that’s at room temperature for easy mixing and a smooth batter. Learn more about the role of butter in baking here.
- Sugar: Sugar not only adds sweetness but also contributes to the texture of the cake, helping to create a light and tender crumb. You can experiment with different types of sugar if you prefer, but standard granulated sugar works best here.
- Lemon Zest: Lemon zest is a key ingredient in this recipe, providing that burst of citrus flavor without adding too much acidity. The oils from the zest permeate the cake, giving it a fresh, zesty aroma and taste. You can also enhance the lemon flavor by adding a bit of lemon extract if desired.
- Eggs (Separated): Eggs add structure and moisture to the cake. Separating the yolks and whites ensures a fluffy texture, as the whipped whites are gently folded into the batter for extra lift.
- Vanilla Extract: Vanilla extract enhances the overall flavor of the cake, balancing the tartness of the lemon and raspberries. Be sure to use pure vanilla extract for the best results, as artificial flavors can taste harsh.
- All-Purpose Flour: Flour is the main structure of the cake. For a light and airy texture, it’s crucial to measure the flour accurately and avoid overmixing the batter. Learn more about flour and its role in baking here.
- Baking Powder and Baking Soda: These leavening agents help the cake rise. Baking powder provides the initial lift, while baking soda reacts with the acidity of the yogurt and lemon to give extra rise.
- Salt: A pinch of salt enhances the other flavors and balances the sweetness. Without it, your cake could taste flat.
- Greek Yogurt: Greek yogurt adds moisture and a slight tang that pairs perfectly with the raspberries and lemon. If you’re out of Greek yogurt, you can substitute it with plain or vanilla yogurt. For more on the benefits of using yogurt in baking, check out this Wikipedia entry on Greek yogurt.
- Raspberries: Raspberries provide bursts of sweetness throughout the cake. You can use fresh or frozen raspberries depending on availability, but be sure to fold them in gently to avoid crushing them. Learn more about raspberries and their varieties here.
For the Lemon Buttercream :
- Unsalted Butter: Again, unsalted butter serves as the base for the frosting, providing a rich, creamy texture that complements the lightness of the cake layers.
- Confectioner’s Sugar: Also known as powdered sugar, confectioner’s sugar dissolves easily into the butter to create a smooth, fluffy frosting. It’s sifted to ensure there are no lumps, which can ruin the texture of the frosting.
- Lemon Juice: Fresh lemon juice enhances the tanginess of the frosting, giving it that signature zing. If you prefer a stronger lemon flavor, you can add lemon zest as well. For those who are curious, you can read more about lemon juice and its uses in cooking here.
- Optional Yellow Gel Food Coloring: If you want a more vibrant appearance, a small drop of yellow gel food coloring can make the frosting pop. Be careful not to overdo it, as too much coloring can affect the taste and texture.
Step-by-Step Baking Instructions :
Preheat the Oven and Prepare the Cake Pans :
To start, preheat your oven to 350°F (175°C). This temperature is ideal for creating an even bake, ensuring the cake cooks through without drying out. While the oven heats, butter and flour two 8-inch cake pans. This step is crucial to prevent the cake from sticking to the pans, which can cause the layers to break when you try to remove them.
Lining the bottoms with parchment paper adds an extra layer of insurance against sticking, making it easier to get those beautiful cake layers out in one piece. If you’ve ever had trouble with cakes sticking to pans, this simple trick can save you a lot of frustration.
Creaming Butter, Sugar, and Lemon Zest :
In a large mixing bowl, cream the unsalted butter, sugar, and lemon zest together until the mixture is light and fluffy. This step is key to creating a cake with a soft, tender crumb. The process of creaming incorporates air into the batter, which helps the cake rise evenly and creates a lighter texture.
Be sure to scrape down the sides of the bowl periodically to ensure all the ingredients are fully incorporated. You’ll know the mixture is ready when it turns pale and the sugar is no longer grainy to the touch.
Incorporating the Egg Yolks and Vanilla Extract :
Next, beat in the egg yolks one at a time, followed by the vanilla extract. The yolks add richness and moisture, while the vanilla enhances the overall flavor of the cake. If you’re looking for a deeper vanilla taste, consider using a high-quality vanilla bean paste in place of the extract.
After adding the egg yolks, the batter will take on a slightly richer color and smoother texture. Make sure to fully incorporate each yolk before adding the next to ensure even mixing.
Whipping Egg Whites to Soft Peaks :
In a separate bowl, whip the egg whites until soft peaks form. This means the whites should hold their shape when lifted but still be soft enough to fold into the batter. Whipped egg whites are essential for giving the cake a light, airy texture. Be careful not to overwhip, as stiff peaks will make it harder to fold them into the batter, potentially deflating the cake.
To check for soft peaks, lift your whisk or beaters out of the whites; the peaks should gently fold over themselves. Once the egg whites are ready, set them aside.
Mixing Dry Ingredients and Alternating with Yogurt :
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients are crucial for giving the cake structure and ensuring a proper rise. It’s important to whisk them together thoroughly to evenly distribute the leavening agents and salt throughout the flour.
Now, gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients, as this helps to incorporate everything smoothly without overmixing. Overmixing can lead to a dense cake, which is something we want to avoid.
When alternating, mix just until combined before adding the next batch. The Greek yogurt adds moisture and a slight tang to the cake, which complements the tartness of the raspberries and lemon. For more insights into how yogurt affects cake moisture, you can check out Greek yogurt’s role in cooking.
Folding in the Egg Whites and Raspberries :
Once the batter is well-mixed, it’s time to gently fold in the whipped egg whites. Folding is a technique that helps preserve the air you’ve incorporated into the egg whites, making the cake lighter. To fold, use a spatula and gently scrape along the sides and bottom of the bowl, lifting the batter over the egg whites in a circular motion.
After the egg whites are fully incorporated, fold in the raspberries. Be gentle, as you don’t want to break the berries or crush them. Whether you use fresh or frozen raspberries, this folding technique ensures that the berries remain whole and provide bursts of flavor throughout the cake. For more on using fresh versus frozen fruits in baking, check out this helpful guide on raspberries here.
Dividing and Baking the Cake :
Now that your batter is ready, divide it evenly between the two prepared cake pans. Use a spatula to smooth the tops, ensuring an even bake. Place the pans in the preheated oven and bake for about 30 minutes, or until the centers of the cakes spring back when touched, and the edges are just beginning to turn golden. Be careful not to overbake, as that can dry out the cake.
You can check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, the cakes are done. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Lemon Buttercream :
Creaming Butter, Confectioner’s Sugar, and Lemon Juice :
For the lemon buttercream, start by creaming the unsalted butter in a mixing bowl until it’s light and fluffy. Slowly add the sifted confectioner’s sugar, one cup at a time, beating well after each addition. This ensures that the sugar is fully incorporated into the butter, resulting in a smooth, fluffy frosting.
Once all the sugar is mixed in, gradually add the lemon juice. This not only gives the frosting a tangy kick but also helps achieve the right consistency. If the frosting is too thick, add a little more lemon juice; if it’s too thin, add more sugar. The lemon juice enhances the overall lemon flavor, tying it back to the zest used in the cake layers. For a deeper dive into the role of lemon in cooking, you can check out this article on lemon juice.
Optional Gel Food Coloring :
If you’d like to add a pop of color to your buttercream, consider adding a small drop of yellow gel food coloring. This is optional but can give the frosting a vibrant appearance that pairs beautifully with the raspberry-speckled cake. Just be careful not to use too much, as even a small amount of gel coloring goes a long way.
If you prefer a natural alternative, you could use a bit of turmeric or a natural food dye. You can learn more about the types of food coloring and their uses here.
Cake Assembly :
Frosting the First Layer :
Once your cakes are completely cool, place one layer on your serving plate or cake stand. Spread a generous amount of the lemon buttercream on top of the first layer, making sure it’s evenly distributed. Use an offset spatula to create a smooth, even layer of frosting.
Adding the Second Layer :
Carefully place the second cake layer on top of the first. Press down gently to ensure the layers stick together but avoid pushing too hard to prevent the cake from cracking. Once the second layer is in place, apply a thin crumb coat of frosting to the entire cake to seal in any loose crumbs.
Frosting the Top and Sides :
After applying the crumb coat, spread the remaining lemon buttercream evenly over the top and sides of the cake. For a smooth finish, dip your spatula in warm water and run it over the frosting to even it out. If you’d like to add a decorative touch, you can pipe some extra buttercream around the edges or top the cake with fresh raspberries or a few lemon zest curls for added flair. For more inspiration on decorating, check out this Pinterest board for raspberry cake designs.
This step completes the assembly, leaving you with a stunning Raspberry Lemon Cake that looks as good as it tastes!
Recipe Variations :
Substitute Ingredients :
If you’re looking for alternative ingredients to suit different dietary needs or preferences, there are plenty of options available. Here are a few substitutions that won’t compromise on taste:
- Dairy-Free Version: You can replace the unsalted butter with a dairy-free alternative like vegan butter. As for the Greek yogurt, a dairy-free yogurt made from almond or coconut milk works well. These substitutions still provide the rich texture and tangy flavor while making the cake suitable for those avoiding dairy.
- Gluten-Free Option: If you need to make the cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or another binding agent to ensure the cake holds its structure. For more on gluten-free baking tips, check out this Wikipedia article on gluten-free diets.
- Alternative Sweeteners: For those reducing refined sugar, consider using honey, agave syrup, or maple syrup in place of sugar. Keep in mind that these liquid sweeteners can slightly alter the texture, so adjust the other liquid ingredients accordingly.
Flavor Enhancements :
- Herbal Additions: For a more sophisticated twist, consider adding a small amount of fresh thyme or lavender to the cake batter or buttercream. These herbs pair beautifully with the lemon and raspberry flavors, adding a subtle floral note.
- Berry Substitutions: While raspberries are perfect for this recipe, you can easily substitute them with other berries like blueberries or blackberries for a different flavor profile. Each berry brings its own unique burst of flavor to the cake.
Additional Layer Ideas :
For those who love an extra layer of flavor, you can spread a layer of lemon curd or raspberry jam between the cake layers before frosting. This adds a luxurious filling that enhances the fruity flavors of the cake and adds a bit of texture. This could be especially fun if you’re experimenting with fillings for other lemon-based cakes, like the ones you can find on Pinterest’s lemon cake ideas.
Tips for Perfecting Your Raspberry Lemon Cake :
Achieving Light and Fluffy Cake Layers :
The key to a light and fluffy cake is proper mixing and folding techniques. Here are some tips to ensure your Raspberry Lemon Cake turns out perfectly:
- Do not overmix the batter: Once you’ve combined the dry and wet ingredients, mix only until combined. Overmixing can develop the gluten in the flour, leading to a denser cake.
- Fold egg whites gently: When folding in the whipped egg whites, use a light hand to avoid deflating the air you’ve just incorporated. This air is what gives the cake its fluffy texture.
For more information on the science of baking and how air affects cakes, you can read more about the role of baking powder and whipped eggs in cakes here.
Preventing Soggy Cake with Fresh Raspberries :
Fresh berries can sometimes release too much moisture during baking, leading to soggy spots in the cake. To avoid this:
- Toss your berries in a bit of flour before folding them into the batter. This helps absorb some of the moisture and prevents them from sinking to the bottom.
- Avoid overripe berries, as they tend to release more liquid during baking.
Mastering the Perfect Buttercream Consistency :
Lemon buttercream should be smooth, creamy, and just the right consistency for easy spreading. Here are some tips for mastering the perfect buttercream:
- Room temperature butter is essential: If the butter is too cold, it won’t mix properly with the sugar, leading to a lumpy texture. If it’s too warm, the frosting can become too soft.
- Adjust the consistency: If your frosting is too stiff, add a small amount of lemon juice (or milk if you want less tartness). If it’s too thin, add more confectioner’s sugar to thicken it up.
For more helpful frosting tips and tricks, be sure to check out this guide on cake decorating techniques.
Frequently Asked Questions :
Can I Use Frozen Raspberries Instead of Fresh?
Yes! You can use frozen raspberries in this cake without any issues. Just be sure to thaw them slightly and drain any excess liquid to avoid adding too much moisture to the batter. If you’re looking for other frozen fruit tips, you can check out this resource on raspberry usage in desserts.
Can I Make This Cake Ahead of Time?
Absolutely. You can bake the cake layers up to two days in advance. Just wrap them tightly in plastic wrap and store them at room temperature. You can also prepare the buttercream a day in advance, but be sure to bring it to room temperature and give it a quick whip before frosting the cake.
How Can I Make the Cake Gluten-Free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help the cake hold its shape. If you need more information on gluten-free substitutions, check out this Wikipedia entry on gluten-free flour.
How Can I Ensure My Buttercream Is Smooth?
For the smoothest buttercream, make sure your butter is at room temperature before beating it. Also, sift your confectioner’s sugar to avoid any lumps. If your buttercream turns out too stiff, add a little more lemon juice to loosen it up.

Raspberry Lemon Cake with Lemon Buttercream
- Author: David
- Total Time: 50 minutes
Ingredients
For the Cake:
- 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 (or vanilla yogurt) 🥛
- 1 1/2 cups raspberries (frozen or fresh) 🍇
For the Lemon Buttercream:
- 1 cup unsalted butter, at room temperature 🧈
- 5 cups confectioner’s sugar, sifted 🍚
- 4 Tbsp fresh lemon juice 🍋
- Optional: 1 small drop yellow gel food coloring 🎨
Instructions
For the Cake Layers:
1️⃣ Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch cake pans. Line the bottoms with parchment paper for easy release. 🍰
2️⃣ Cream the butter, sugar, and lemon zest together in a bowl until light and fluffy. Scrape down the sides as needed. 🍋
3️⃣ Beat in the egg yolks one at a time, followed by the vanilla extract. 🥚🌿
4️⃣ In a separate bowl, beat the egg whites until soft peaks form, then set them aside. 🍶
5️⃣ In another bowl, whisk together the flour, baking powder, salt, and baking soda. 🌾
6️⃣ Gradually add the dry ingredients to the butter mixture, alternating with the yogurt. Mix until well combined, scraping the bowl as necessary. 🥛
7️⃣ Gently fold in the whipped egg whites until no white streaks remain. Then, fold in the raspberries. 🍇
8️⃣ Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. 🥄
9️⃣ Bake for 30 minutes, or until the center of the cakes springs back when touched and the edges are just turning golden. Don’t overbake! ⏳
🔟 Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 🌬️
For the Lemon Buttercream:
1️⃣ In a mixing bowl, cream the butter, sifted confectioner’s sugar, and lemon juice together. Add a small drop of yellow gel food coloring if desired. 🎨
2️⃣ Beat the frosting until smooth and creamy. If the frosting is too stiff, add a bit more lemon juice; if it’s too loose, add more sugar. 🍋
Assembly:
1️⃣ Once the cakes are completely cool, generously frost the top of the first layer. Place the second cake layer on top and frost the top and sides of the entire cake. 🍰
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8 servings