There's something magical about the combination of tangy lemon and sweet raspberries, especially when they come together in a beautifully soft and tender cake. This homemade lemon raspberry cake has become my absolute favorite dessert to bake for gatherings. The secret? A cup of Greek yogurt in the batter, which gives the crumb an incredible lightness and moisture. Every bite bursts with juicy berries, and the bright lemon buttercream frosting on top takes it to a whole new level. If you've ever wanted to learn how to make lemon raspberry cake from scratch, this is the recipe to try. It's surprisingly simple, yet the result looks and tastes like something from a fancy bakery.
What I love most about this fresh raspberry lemon cake is its versatility. Serve it at afternoon tea, brunch, or as a showstopping birthday cake. The scent of lemon zest and vanilla filling your kitchen is pure heaven. With a lemon cake recipe with raspberries like this, you'll never go back to boxed mixes. Whether you're slicing into a lemon cake with fresh raspberries for a special occasion or just because, it's always a hit. Each raspberry lemon cake slice is pure bliss. I often make a lemon cake raspberry combination using frozen berries when fresh aren't in season, and it works perfectly. This lemon raspberry cake recipe allrecipes style dish is one of those crowd-pleasers that everyone asks for again and again. Pair a slice with a cup of tea or coffee, and you'll understand why this lemon cake with raspberries holds a special place in my heart.
Homemade Lemon Raspberry Cake with Fresh Berries and Lemon Buttercream
- Preheat the oven to 350°F: Lightly butter and flour two 8-inch non-stick cake pans. For extra insurance, place a parchment paper round in the bottom of each pan.
- In a large mixing bowl, cream together the softened butter, sugar, and lemon zest: until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg yolks one at a time: beating well after each addition. Mix in the vanilla extract.
- In a separate clean bowl, whip the egg whites until soft peaks form: Set aside for later.
- In another bowl, whisk the flour, baking powder, salt, and baking soda together:
- Alternately add the dry ingredients and yogurt to the butter mixture: starting and ending with the dry ingredients. Mix until just combined, scraping down the bowl.
- Gently fold the whipped egg whites into the batter: with a spatula until no white streaks remain.
- Carefully fold in the raspberries: being careful not to overmix.
- Divide the batter evenly between the prepared pans: and smooth the tops with an offset spatula.
- Bake both cakes on the same rack for about 30 minutes: or until the center springs back when touched and the edges are lightly golden. Avoid overbaking.
- Allow the cakes to cool in the pans for 10 minutes: then turn them out onto a wire rack to cool completely.
- For the frosting, beat the softened butter and sifted confectioners' sugar together: Add the lemon juice and optional food coloring, beating until the frosting is smooth and spreadable. Adjust consistency by adding more sugar or lemon juice as needed.
- Once the cakes are completely cool, frost the top of the first layer generously: place the second layer on top, and frost the entire cake.
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