My Raspberry Lemon Cake recipe with lemon buttercream is made with yogurt, fresh raspberries, and lots of lemon juice for an old fashioned from scratch layer cake that’s perfect any time of day…or maybe I should say multiple times of day 😉
My raspberry lemon cake is over the top delicious but not at all fussy. It’s just the thing with a cup of tea or coffee for an afternoon pick me up.
Yes, you can definitely serve it as an after dinner dessert, but it seems a shame to waste such a good cake on people who’ve just had a big meal. And anyway, I’m always looking for ways to insert more cake into my day 🙂
This cake batter is assembled a little differently from most of the cakes I make…
the 3 eggs are separated, with the yolks being creamed with the butter and sugar, while the whites are beaten and folded into the batter. It gives the cake a light sponge cake texture which is really nice.
Normally when I see the words eggs and separated in a recipe I cringe, but actually and it’s super quick to beat the whites, so it’s very little extra effort.
Some homemade treats are made to pack up and bring ~ to the bake sale, the book group, the office…but others, like layer cakes, are meant to stay at home and sit fetchingly on the kitchen counter, preferably under a glass dome.
Raspberry treats on this blog can run the gamut from casual little Raspberry Lemon Blondies to the more exotic Raspberry Pavlovas. In either case the focus is squarely on the unique and glorious flavor of fresh raspberries.
Fresh berries are best, but frozen will do in a pinch
The flavors of this cake really sing, partly because whole raspberries are folded into the batter just before baking. Some of them break apart as you stir them in, but most stay whole and provide bursts of tart berry flavor in every bite.
Your reward for the light as air yogurt cake is the thick layer of insanely sweet tart lemon buttercream. It’s like lemon fudge, only better 🙂
I might be in the minority here, but I love the cake cold from the refrigerator. It does wonderful things to the buttercream.
tvfgi recommends: sturdy non-stick cake pans
For those times when only a layer cake will do, you need good sturdy reliable cake pans. I like to use thick walled nonstick pans like the Chicago pan above, or USA brand pans. Both cook evenly and release the cakes every time. I have a set of both 8 inch and 9 inch pans, there really is a big difference in the size of the cakes when you bake in the different pans ~ sometimes the smaller cake pan works better, and vice versa.
How to care for your cake pans so they release your cakes perfectly every time!
- I always hand wash my cake pans in warm water and dish soap, I never put them in the dishwasher. Be sure to dry them thoroughly before putting away.
- Don’t ever let metal utensils touch the surface of your pans.
Reader Rave ~
“I was looking for a cake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this” ~ Kate
Raspberry Lemon Cake
Equipment
- 9 inch cake pans
Ingredients
cake
- 9 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs separated
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup plain greek yogurt
- 1 heaped cup raspberries
lemon buttercream
- 2 sticks (1 cup) unsalted butter, at room temperature)
- 5 cups confectioner's sugar sifted
- juice of 1 and 1/2 lemons about 3-4 tablespoons
- optional 1 small drop yellow gel food coloring
Instructions
- Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
- Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
- Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
- Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
- Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
- Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
- To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
- Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.
Notes
286 Comments
Helen Egan
October 17, 2020 at 10:11 pmI wish all the lovely American contributions would offer the option of weight measurements instead of cup measurements. In Australia we have different cup sizes!!
Deb Aved
October 17, 2020 at 10:36 amI made this recipe a few months ago. Overall it was good but the cake was a bit dry. Not sure what I did wrong since all the comments I read said it was so moist.
Sue
October 17, 2020 at 11:18 amIt’s possible it got a little over cooked, Deb, that’s easily done with cakes.
Gina
September 29, 2020 at 3:22 pmI made this cake for a 25th anniversary. It was absolutely delicious not a piece left. I used cream for the icing and shaped it into a heart. Will definitely make this again!
Susan Armstrong
September 21, 2020 at 6:15 amI made this cake and most everyone loved it. I added the zest of one lemon and 2 tsp. fresh lemon juice to the cake batter. The batter was thick, but the baked cake was light and moist. The lemon icing took some getting used to……… The flavour was a little strange, but once used to it, was quite nice. I would make it again.
Jenna
September 1, 2020 at 3:47 pmHow hard would it be to make these into cupcakes instead? It would be easier to serve at a party.
Sue
September 1, 2020 at 3:52 pmI haven’t tried it, you might search the comments for someone who has. Most cakes can be made into cupcakes, just watch the cooking time, check them at 15 minutes.
Diane Wisniewski
August 27, 2020 at 11:34 amSue, I will be making a wedding cake and the bride has pinned this recipe. It sounds delicious! If made in a 9 inch pan, does it rise to the top of the pan? Or does it rise to the top if made in an 8 inch pan?
Normally I would bake my layers for wedding cakes several days ahead and freeze them. I wonder how that would work with the raspberries.
Sue
August 27, 2020 at 11:43 amThe cake is not super tall, but I don’t want to say for sure how it would do in an 8 inch pan, for a wedding I’d do a test and see. The raspberries will technically be cooked in the cake, so they should freeze ok, but again, I’d do a test to be sure.
Patty
August 20, 2020 at 9:55 pmReplaced the buttercream with a lemon whipped cream and it turned out amazing. Even those who dislike cake loved it. Definitely one of my new favorite recipes, though I may try adding more raspberries next time.
Evan M.
August 14, 2020 at 5:34 pmSo, I followed the instructions as best I could (to say I’m a novice is an understatement). But when the cake was done, it ended up looking like an English muffin on the inside. The only thing I did differently was I made a raspberry puree, instead of whole raspberries. Really wish I could figure out where I went wrong . . . the frosting came ou out perfectly though. ??
BB
August 24, 2020 at 2:20 pmMy guess is that when you puree fruit it ends up being liquid so that added to the liquid amounts in your recipe.
Nargis
August 4, 2020 at 4:35 pmCan’t wait to try this! Can I bake these in two 6inch pans instead of 8 or 9inch?
Sue
August 4, 2020 at 5:15 pmIt will be too much batter for 2 6 inch pans, I think, unless your pans are very deep. Maybe 3 thin layers?
Christine
August 11, 2020 at 1:38 pmGreat cake! Everyone loved it, adults and children. I added zest and lemon juice to the cake batter.
Sue
August 11, 2020 at 1:51 pmThanks Christine!
Laura
August 13, 2020 at 6:35 pmIs there lemon in the cake? I did not see lemon in the cake ingredients. Did I miss it?
Sue
August 13, 2020 at 6:43 pmYou’re right Laura, the lemon is in the frosting. Lots of readers have suggested adding lemon juice or zest to the cake, which is definitely possible to boost the lemon flavor there.
Kinsey
August 2, 2020 at 10:49 amThis was such a delicious treat this weekend! I enjoyed making and eating it! Very yummy and a favorite by the whole family. Thank you!
Chelsea Kram
July 26, 2020 at 8:37 pmI made this today for a family dinner tonight and it was a HIT!!! Everyone loved it. The instructions were easy to follow and it turned out perfectly. Thanks for the great recipe! Will definitely make it again.
Susan
July 25, 2020 at 10:53 amSo love the recipe – made it in 9 x 13 turned out only an inch tall. Probably folded in egg whites too much!Not sure but I will try this again!
Debbie Stanley
July 23, 2020 at 2:49 pmIt’s titled Lemon layer cake-where is the lemon in the cake recipe ?? I see the lemon frosting but shouldn’t lemon juice be added for the cake recipe?
Sue
July 23, 2020 at 5:36 pmI think if you want to infuse the cake with lemon the best way to do that is with the grated zest of one or two lemons. Just mix it into the batter, or make my lemon sugar, which would work great in this cake.
Jacklyn
July 21, 2020 at 6:45 amCould this be converted into cupcakes?
Sue
July 21, 2020 at 7:01 amSure, I don’t see why not.
Dee Hannah
July 14, 2020 at 1:43 amHi recipe looks lovely but having trouble converting the measurements as I am in Australia. In New Zealand (I’m originally from NZ) and the rest of the world, 1 tablespoon is 15ml, but in Australia 1 tablespoon is 20ml. I can convert the “2 x stick’s of butter further down (I x stick of butter is 113gms) but are you able to tell me how many sticks is 9 tablespoons or how many sticks of butter in the main recipe so I can convert to grams. I’m dying to make this cake. Thank you Dee
Regina Derosby
July 14, 2020 at 4:55 amHi, I am somewhat surprised about the quantity of sugar for the frosting.( 5 cups) . That can´t be right.
??????????
Kind regards
Regina
Sue
July 14, 2020 at 4:59 amYes, confectioner’s sugar is quite fluffy and airy, so it can seem like more than it really is, but you do need it to frost the whole layer cake.
Jessica
July 11, 2020 at 12:58 pmBaked this with my daughter for her birthday! It is delicious and the instructions are so easy to follow even an 8-year-old can do it! Thank you for sharing.
Kavithirah
July 8, 2020 at 11:35 pmHi, I just try Yr recipe, why its kook like less bake on down of the cake. On top of the cake is simple supper bake. Why? Its like uncooked well on the down side.
Lenore Rosencrans
July 5, 2020 at 11:11 amRaspberry lemon cake in a bundt pan if so what are the temperatures and time
Sue
July 5, 2020 at 1:19 pmI can’t say Lenore because I haven’t tried this recipe in a bundt. The cooking temp should be 350F, but not sure about the time.
Alena
July 5, 2020 at 1:01 amHello
It seems the perfect recipe for a hot summer like the one here in Italy! Can you please resume the quantity in grams perhaps? In Europe it’s difficult to tell what “a coup of flour” is because we measure the dry ingredients in grams and the wet ones in milliliters. It will be great if you can help me! Thank you!
LISA MARTINEZ
June 21, 2020 at 8:03 amThis was a big hit! Thank you for a delicious, refreshing cake recipe I’m sure will become a summer go-to.
Zina
July 4, 2020 at 7:07 pmThis cake was delicious and the family love it. I added lemon extract to the frosting and milk to the batter. I will definitely be baking it again. Yum!
Ann Stewart
June 19, 2020 at 11:24 amCould this cake be made in a 11″ spring form pan…that was what i was going to use…cut in half and use lemon curd between layers and some fosting…
Sue
June 19, 2020 at 1:33 pmI assume you could, just watch that baking time.
Vern
July 12, 2020 at 5:17 pmOhhhh that sounds wonderful… thanks for that!
Lorianne
June 18, 2020 at 4:17 amBEST cake I have ever had but the icing was not the best, I wish I would have went with a butter cream icing. Way too much sugar in icing but the cake is to die for!!
Sue
June 18, 2020 at 4:47 amSorry you didn’t love the frosting Lorianne, but I think the cake would be lovely with a vanilla buttercream as well.
Sarah
June 16, 2020 at 8:57 pmFINALLY a cake that turned out for me!!!! This is the perfect summer cake and I’ll be making it again! I think I’ll add more raspberries next time and definitely invest in a sifter or Fine colander for the powdered sugar!
Stephanie
June 14, 2020 at 10:05 pmThis was my first attempt at making a cake from scratch and it came out perfectly! It was so delicious and everyone loved it
Sarah
June 10, 2020 at 1:21 pmThis is a fabulous recipe. I have made it three times. mmm, makes me want to make it right now! I originally came across the recipe/your site on Pinterest. I shared your recipe and linked back to your post/website in a recent post on my parenting blog, Mommin’ in the Real World.
Amy
June 7, 2020 at 9:41 amDelish! I added the zest of 1 lemon and a tsp of juice to the batter. I made 22cupcakes baked for 20 mins and I cut the sugar in the frosting down to 3 cups since I don’t care for super sweet frosting. Thank you thank you for this amazing recipe, my cupcakes came out amazing, raspberries and lemons go perfectly together:)
Joanne
June 4, 2020 at 6:09 amMade this cake yesterday and it is delicious. I followed the recipe and read all the comments. The only change I made was I used Vanilla yogurt since I didn’t have plain. I’ll definitely make again and will try adding lemon juice to the cake batter next time. The Cake looks and tastes amazing!
Genna
June 3, 2020 at 6:12 pmTaste really good. Had a pancake-y texture. 25 minutes didn’t really cut it for the cake to cook. the middle was slightly undercooked despite the edges being a nice golden color. Also needed about 4 extra tablespoons of lemon juice because the butter cream was super thick with the instructed 3-4 only. I’m absolutely an amateur baker but I think I did pretty good for my first attempt.
Amanda
May 30, 2020 at 2:37 pmI happened upon this recipe while looking for fruit flavored cakes to make for my brother’s wedding. The things I did differently were I substituted sour cream for the yogurt and I used four cups of powdered sugar instead of five. This cake is perfect. Thank you! It is going on the dessert table!
Ashlie
May 29, 2020 at 6:39 amThis recipe was really good. Nice & moist too. I took the cake to a family get together. It got rave reviews!!! Excited to make this cake again.
Ashton Myers
May 28, 2020 at 7:30 amThis recipe was absolutely perfect! No one believed that I actually made it because it was so good and I am typically a box cake kind of girl. Thank you for this recipe!
Sue
May 28, 2020 at 7:40 amLove to hear that Ashton 🙂
Kristen
May 27, 2020 at 5:42 amI really want to try this! But I want to make sure I have the butter in the buttercream right—is that two sticks and another cup of butter in addition? It seems like a lot but maybe that makes it thicker? Thanks!
Sue
May 27, 2020 at 7:03 amIt’s 2 sticks or 1 cup, just giving the two forms of measurement!
Kristen
May 28, 2020 at 2:06 amAh great! Thank you!! Can’t wait to try this!!
Katie Vasquez
May 26, 2020 at 2:45 pmThe icing is very good. The cake itself has little flavor and a rather grainy texture.
Diane
May 26, 2020 at 7:44 amTried this recipe and it was delicious highly recommended trying !!!
Michele Mingo
May 24, 2020 at 9:19 pmHello Sue, This cake looks so delicious, I’m going to have my daughter bake it for me. I do have a question. Can you tell me what the nutritional values are please. Thank you.
Reli
May 23, 2020 at 2:54 pmHi,
Can u
I substitute with different berries instead of just raspberries?
Hana
May 22, 2020 at 8:25 pmHi! Can I use oat flour instead of regular flour?
Sue
May 22, 2020 at 8:30 pmI haven’t tried that so I can’t say for sure. I’d guess that you can substitute some oat flour, but you need some all purpose flour in there for structure.
Denise
May 22, 2020 at 6:23 pmI cant wait to try this! I’ve been baking for years I know a good recipe when I see one! Thank you?
Jan
May 19, 2020 at 11:30 amI just mix up the batter, it’s really thick and dense. I followed the recipe. Was anyone else’s batter like this?
Sue
May 19, 2020 at 12:01 pmIt’s a fairly thick batter, but you can always thin it with a little milk if it seems super thick. Sometimes different brands of Greek yogurt can vary in moisture content.
Eileen
May 18, 2020 at 7:31 amCan I bake this in a 9×13 pan.
Sue
May 18, 2020 at 8:11 amI haven’t tried that but I don’t see why not.
Elizabeth Slabe
May 15, 2020 at 4:06 pmCan you use frozen raspberries???
Sue
May 15, 2020 at 4:22 pmYes, that’s fine, it’s best to use them from frozen.
Harriett
May 13, 2020 at 7:44 amUnfortunately mine sunk rather a lot and was really rather dense in texture, I did have to convert to grams so perhaps it was a conversion issue, has anyone else had this issue or do they have a converted recipe I could try again?
Jody
June 2, 2020 at 6:58 pmMine was VERY dense. Was just reading through the comments because the batter was so thick, I had a terrible time incorporating the egg whites. Tasted good, but strange texture. Mine also didn’t get done in the center.
Nikki
May 9, 2020 at 3:31 pmHoly smokes this is amazing . I’m not usually a cake/sweet eater but the ingredients all being tart spoke to me its soooooo good i may just be having a slice for breakfast this morning ?
The only changes i made were cooking it in a single cake tin and therefore longer cooking time
Sensational cake , thank you
Sarah
May 8, 2020 at 3:53 pmCan I substitute blueberries for raspberries I couldn’t get raspberries at the store ?
Sue
May 8, 2020 at 5:07 pmYes! You might also check out my blueberry lemon layer cake.
Margaret
May 7, 2020 at 9:05 pmHi Sue! If I wanted to divide the cake batter into 3 9in pans to make layering easy, would I need to change the temperature or bake time on the cakes.
Sue
May 7, 2020 at 9:21 pmSame temp, but check at 18 – 20 minutes.
marla tyson
May 4, 2020 at 5:23 pmYummy, I wouldn’t change a thing. I even caught my son, who hates cake, grabbing a piece. So moist and flavorful.
Monica
May 2, 2020 at 9:21 amDo I put the raspberries in whole?
Sue
May 2, 2020 at 10:30 amYes!
Margaret Hickey
April 30, 2020 at 4:17 pmHi, How many ounces or grams in a stick of butter? we dont have sticks here in Ireland, Thank you.
Sue
April 30, 2020 at 4:49 pm4 ounces, 113 grams
Marcy
May 2, 2020 at 1:35 amI added a tablespoon of fresh lemon juice, a tablespoon of lemon zest, and 2 teaspoons of vanilla extract. Other than that, I followed the same and it was AMAZING. I think the lemon cake should ALSO taste of lemon (not just the frosting)
Rachael
April 27, 2020 at 10:49 amLoved this recipe! Followed the directions and comments exactly. (Added extra lemon juice and zest to the batter and cream cheese to the frosting.) It was delicious but my cake turned out pretty dense. The batter was also pretty thick. Any suggestions on how I should fix this? Thanks!
Sue
April 27, 2020 at 12:30 pmGlad you loved this Rachael ~ if your batter was very thick it could be there was a little too much flour or not enough liquid, due to differences in measuring, etc. The butter, sugar, and eggs should be creamed very well, and of course the egg whites need to be whipped up to nice peaks, all of which lightens the cake. Also be sure not to over measure your flour…fluff it first, them scoop, and level the cup. Hope this helps!
Debbie
April 19, 2020 at 2:26 pmQuestion: No vanilla in the cake mix?
Noreen
April 19, 2020 at 1:04 pmMade today and substituted sour cream for greek yogurt since i didnt have any on hand.
Loved the cake, texture was moist and light. I forgot to save some raspberries for garnish.
used some candied lemon peels on top of frosting in the middle.
Erica
April 17, 2020 at 4:43 pmWould regular full fat yogurt work instead of greek yogurt?
Sue
April 17, 2020 at 4:44 pmYes, no prob.
wendy
April 16, 2020 at 8:11 pmI don’t have any yogurt would sour cream work?
Sue
April 17, 2020 at 7:49 amYes, delicious!
Shar
April 15, 2020 at 3:27 amDo you have this recipe in grams also? If I convert it on internet it sometimes makes mistakes
deb
April 14, 2020 at 11:37 amCan I freeze this cake…to good to give away!
Jessica
April 11, 2020 at 5:49 pmIs it better to prepare this a day before or to eat the day after?
Sue
April 11, 2020 at 7:23 pmI think all cakes are best the day they’re baked, but you can make it ahead if you need to.
Kathi
April 9, 2020 at 5:03 amHow do you use parchment paper with the buttered & floured pan?
Making this cake for Easter dinner. Sounds delish.
Sondy
April 23, 2020 at 5:11 pmI know it’s after Easter but to insure that your cake comes out clean you cut a circle of parchment the size of the bottom of the pan. You butter and flour the pan as usual and then put in the circle of parchment (pour in batter)
. When you turn the cake out the parchment will peel right off.
Olivia
May 14, 2020 at 1:28 amMy buttercream is VERY yellow and absolutely no food colouring!? How do I avoid this?
Sue
May 14, 2020 at 6:40 amIt could be the butter you’re using, but honestly I love the yellow color in the frosting because it signals the lemon flavor, so I wouldn’t worry about it.
Brunilda
March 24, 2020 at 12:43 amI absolutely love this recipe, its easy to bake and so delicious, I did add 1 teaspoon of lemon extract but other than that everything was the same!!!
Thank you so much!
Sue
March 24, 2020 at 7:06 amThanks Brunilda!
Vicki
March 23, 2020 at 2:14 pmJust made this cake. Looks beautiful can’t wait to taste it! I wish I could post the picture.
Judy
March 4, 2020 at 12:05 pmAnother delicious recipe, Every recipe from your site has been such a success. Thank you!
Sue
March 4, 2020 at 12:25 pmYay Judy! Thanks 🙂
Kristi
February 28, 2020 at 7:46 pmCake is delicious, I did make a couple changes after reading others comments. First adding lemon zest and lemon juice to the cake is a must. It needs it or it’s just a yellow cake. I added like a tsp of zest and a couple tablespoons of juice , I’ll add more zest next time. Second adding 4 oz cream cheese to the frosting is perfect makes it creamier and it doesn’t take away fro the lemon flavor. Third, I also added some lemon extract because I was having to keep adding juice to get the lemon flavor I wanted and it still wasn’t strong enough for my taste.
Love this cake and will definitely make it again !
Virginia
February 25, 2020 at 4:20 pmIf I want to make these into cupcakes, how long should I bake them for?
Sue
February 25, 2020 at 4:41 pmI’d check them after 15 minutes.
Mel
February 21, 2020 at 12:33 amHello, can this cake be made ahead of time and frozen until needed? Thank you.
Lucy
February 12, 2020 at 3:03 amIf using 8 inch cake tins, how much extra cooking time do you need?
Sue
February 12, 2020 at 4:55 pmI’d give them an extra 5 to start and go from there.
Natalie
February 10, 2020 at 4:04 pmI made this cake as an experiment for my upcoming work cake bake-off. The only think I added was 1/4 cup of cream cheese to the frosting. It was AMAZING!!! The frosting tasted like lemon meringue. The cake itself was light and airy. Everyone in my house loved it!! Wish me luck for the one I’m gonna bake tomorrow for work!!
Sue
February 10, 2020 at 8:10 pmI’m so glad this was a hit for you 🙂
Jamie
February 9, 2020 at 12:55 pmCan I use salted butter in the frosting?
Sue
February 9, 2020 at 2:33 pmI don’t recommend it Jamie, it will taste too salty I think!
Suzanne
February 8, 2020 at 2:29 pmAbsolutely delicious! The crumb is beautiful and not overly sweet. The raspberries balance it out and so moist too! I subbed buttermilk for the Greek yogurt because it was what I had. I also baked in a 13×9 pan for 22 minutes and made 1/2 the frosting. It’s a keeper!
Brunilda
February 3, 2020 at 1:43 amWhat an am amazing recipe this is, I made it this week for a cake tasting and everyone loved it.
Thank you, this is definitely a keeper!!!!
Linda
April 18, 2020 at 8:17 amHow much buttermilk?
Holly
January 20, 2020 at 3:00 pmHiya, would you mind telling me what 1 cup of Greek yogurt is in grams? X
Sue
January 20, 2020 at 3:19 pmThat’s 285 grams.
Holly Adelaide
January 21, 2020 at 3:35 amThank you very much. Looking forward to making this for my grandads birthday ??X
Chantel
January 16, 2020 at 11:41 amIs the consistency of this batter meant to be thicker than average cake batter? Not sure if I made a mistake. Thank you!
Sue
January 16, 2020 at 11:45 amIt should be a spreadable consistency, and definitely thicker than boxed cake mixes.
Sheila Sullivan
January 8, 2020 at 6:38 pmHave you ever tried buttermilk in this recipe instead of yogurt?
Sue
January 9, 2020 at 7:04 amNo but that should work.
Nancy
December 22, 2019 at 5:00 pmI love this cake, especially with the lemon buttercream frosting! Thanks so much!
Hilde
December 9, 2019 at 10:57 amThis recipe sounds delicious. I’ll certainly try it next raspberry season.
I don’t like buttercream. Is there any other kind of frosted that would go well with it?
Thank you
Sue
December 9, 2019 at 2:25 pmAny other lemony frosting, or plain vanilla, would go nicely.
Terri
December 7, 2019 at 7:49 pmIs it recommended to refrigerate this cake?
Sue
December 7, 2019 at 8:17 pmYou can do it either in the refrigerator or on the counter, but the lemon frosting tastes especially good chilled.
Marinna
November 11, 2019 at 4:31 pmI really enjoyed this cake! I’ll be adding some lemon to the cake batter too next time I make it. I was wondering though.. it’s just a little to spongy for me. Is there a way you recommend to decrease the sponginess of the cake a little? Thanks
Sue
November 11, 2019 at 5:13 pmThe texture is part of the nature of this cake, due to the beaten egg whites which give it that light airy vibe. I haven’t tried not beating the egg whites, but you might consider that.
Cheryl
November 2, 2019 at 11:53 amHi Sue.
I would like to use Almond Flour and Coconut Flour instead of All Purpose Flour. Is it possible to use these flours instead? I also would like to use Coconut Sugar instead of regular granulated sugar. Thank you for this recipe.
Sue
November 2, 2019 at 12:56 pmI would be wary of coconut flour unless you have a lot of experience with it, it is super absorbent and throws off the balance of baking recipes. Maybe mix almond flour with a good quality gluten free baking blend?
Kayla
December 9, 2019 at 4:42 amHave you tried Bob’s Red Mill 1 to 1 it is gluten free! I use it in all my recipes that call for AP flour. Just dont add zanthum gum if a recipe calls for it, it is already in Bob’s 1 to 1. Ex: if recipe calls for 1 cup flour, use 1 cup BRM, 2 cups use 2 cups BRM, ect…
Maria
October 20, 2019 at 6:40 amCan I use frozen raspberries. And should I mix them with a little flour so they don’t sink to bottom.
Sue
October 20, 2019 at 7:38 amYou should be able to use frozen, I wouldn’t thaw them, and yes, go ahead and toss them lightly in flour.
Doris
October 11, 2019 at 5:02 amHello!
Could I make this cake the day before and keep it in the fridge?
Sue
October 11, 2019 at 7:17 amHey Doris ~ yes, you can, it will be fine.
Ally Sprow
August 1, 2020 at 6:54 pmTHIS CAKE WAS FANTASTIC. I made it today using the lemon sugar recipe you linked in the comments and it made all the difference. I tore the raspberries up a little so there were more of those tart bites and it was amazing. The zing the frosting had was over the moon and my whole family loved it. Thank you so much for this, I will 100% make again
Amber
October 8, 2019 at 11:02 amAlso could I bake this as one large cake in a glass dish?
Sue
October 8, 2019 at 1:51 pmYou could, but glass bakes fast, so watch the time, and check it early.
Amber
October 8, 2019 at 10:56 amCan I make the batter and refrigerate to bake later?
Sue
October 8, 2019 at 10:59 amI’ve done that with muffins before, but I haven’t tried it with this cake. I think it should be ok, but not sure, sorry!
Lola
October 28, 2019 at 10:36 pmHi can I use sour cream instead of yogurt?
Cake looks awesome. .can’t wait to try it!!
Sue
October 29, 2019 at 8:09 amDefinitely, sour cream makes a nice rich cake.
Marinna Van Dyke
September 19, 2019 at 1:36 pmIs there a way you recommend to incorporate a lemon flavor into the cake as well?
Sue
September 19, 2019 at 1:52 pmYes, I would suggest adding the zest of a lemon and a couple of tablespoons of juice, it should work fine.
lynette
September 16, 2019 at 5:59 pmi made this at it was so good. i have about for orders from friends to make again. Nice one 🙂
Sue
September 16, 2019 at 7:19 pm🙂
Melodie England
September 12, 2019 at 5:07 amI’m going to try to make this cake, does the top of the first layer need to be cut off before adding second layer?
Sue
September 12, 2019 at 7:12 amI don’t bother with that, I like the cake to be easy and not fussy, so don’t worry about getting it completely flat. The layers bake up fairly flat anyway.
Melodie England
September 13, 2019 at 1:11 pmI made the cake today, I over baked it a bit so it was a bit dry but it was rather tasty!! Love the raspberries and lemon buttercream. Thanks for sharing this recipe!!
Amber
September 2, 2019 at 1:01 pmSo me and my mom made this cake and it turned out pretty dry do you know why that may be? We followed all the directions exactly.
Sue
September 2, 2019 at 1:19 pmHi Amber ~ there are a few possibilities when a cake comes out dry…it could be too much flour; the best way to measure flour is to fluff it up first, them scoop with your measuring cup and level off with the side of a knife or your finger. Another reason might be that the eggs whites were beaten too much…the egg whites in this cake should be beaten to soft, not stiff, peaks. Thirdly, over-baking can cause dry cakes, or if your oven runs hot that could be the culprit. I highly recommend an in-oven thermometer to check the actual temp of the oven. I hope this helps!
Veronica
August 28, 2019 at 8:55 amWhy is this called Raspberry Lemon Cake (with Lemon Buttercream)? I don’t see any lemon in the cake ingredients. Is something missing?
Sue
August 28, 2019 at 12:38 pmHey Veronica ~ I guess that’s because the name I gave the recipe originally was Raspberry Lemon Cake, and just added the lemon buttercream on for extra detail. You could definitely add some lemon zest to the cake to tie it together if you like.
Gabriella
August 27, 2019 at 3:04 pmMade the cake today it was very good except the icing is far far too much. Next time I’ll cut the icing recipe in half, the lemon juice is refreshing.
Sue
August 28, 2019 at 6:13 amGlad you enjoyed it 🙂
Katie
August 20, 2019 at 8:16 pmHi Sue!! Does this cake freeze well if I were to make it for my wedding cake?
Sue
August 20, 2019 at 9:08 pmI think this cake would freeze well. What a fun wedding cake!
Jan Rutledge
August 17, 2019 at 1:46 amThanks Sue, I would be very grateful.
Jan Rutledge
August 16, 2019 at 7:01 amIt would be great if you could include metric measurements as well for those of us in the UK. Looking forward to trying this recipe once I’ve worked out what sticks and cups are. By the way you should NEVER wash raspberries.
Sue
August 16, 2019 at 7:39 amI’ve been making an effort to add metric measurements to my recipes lately, Jan, I’ll try to get this one converted for you!
Janet Young
August 12, 2019 at 8:59 amI made this cake this weekend I used fresh red raspberries, which I washed and patted dry The cake layers were discolored and the berries were dark in color Although the cake had a good texture, taste was good, cream icing was perfect My icing looked perfect but the layers and berries weren’t What do you think I did wrong
Sue
August 12, 2019 at 10:02 amI’m not sure Janet…is it possible your berries were quite wet when you added them to the batter? Or that they got squished when you folded them in? That might account for the colored layers. As for the dark color of the berries, I can’t think what would cause that, except maybe that berries can vary so much from variety to variety.
Michele
August 6, 2019 at 5:21 amWould love to try this for a wedding shower. Will this freeze well?
Pat
August 5, 2019 at 2:43 pmI’m concerned about the amount of baking powder? Worried that it will make it dry?
Sue
August 5, 2019 at 3:22 pmIt works in this recipe Pat, the cake isn’t dry at all.
Carrie
August 4, 2019 at 1:55 pmUsed your recipe for a 13×9” pan (minus baking powder and doubling the baking soda AND substituting sour cream for yogurt PLUS adding nutmeg).
Halved your frosting recipe and added 6 Oz cream cheese (which left me with plenty of extra frosting for something else) .
It was a giant hit with my family- kids & adults. Thx!
Carrie
August 4, 2019 at 1:58 pmOh… and for the sake of time I dumped everything into the bowl (waiting to fold in frozen berries). It was gone in less than 24 hours and we’re only a family of 4. Thx, again!
Sue
August 4, 2019 at 4:57 pmI’m so glad to hear that your ‘customizations’ went over so well 🙂
Patricia Jones
August 1, 2019 at 4:06 pmYou had me make bread….. this isn’t cake why so much butter. I don’t even like butter bread!!!
Carey
July 25, 2019 at 11:33 amCan’t wait to make this recipe!! I love the ingredient combinations. Do u think I could make these into large muffins? We’re camping this weekend and I want to bring them and I don’t think a beautiful cake like the display would be something I can bring camping. What are your feeling son this?
Sue
July 25, 2019 at 12:06 pmI haven’t tried this so I’m not sure but it’s worth a try.
Erica
July 18, 2019 at 4:12 pmHello, I would like to use cake flour for this cake. I’m just wondering do I still need to add the baking soda and baking powder that the recipe call for?
Sue
July 18, 2019 at 4:39 pmYes, you would, unless you’re using self rising flour. But for cake flour, follow the recipe in the same way.
Bre
July 17, 2019 at 10:25 pmDoes it work best to use fresh or would frozen raspberries work just as well? Can’t wait to try it!
Sara
July 15, 2019 at 9:29 amCan I use springform pans instead of regular cake pans? I tend to make cheesecakes and have 2 springform pans. Thanks!
Sue
July 15, 2019 at 9:30 amThat would work fine, just match up the size, I used a 9 inch, you could also use 8 inch with a little longer cooking.
Brenda
July 11, 2019 at 8:44 amI hope to make this for my birthday this weekend to bring to work on Monday.. Trying to decide what other size pan I could try it in.. I saw comments regarding 9X13 but don’t really want super thin… what about 7X11?
Sue
July 11, 2019 at 3:43 pmI was thinking about doubling the recipe for the 9×13. The 7×11 might work if it has tall enough sides.
Judith Barbiaux
July 10, 2019 at 8:40 amI hope this question hasn’t been asked before, but I only have fat free plain greek yogurt. Do I need full-fat?
Sue
July 10, 2019 at 8:47 amNo you don’t, but personally I like to bake with the full fat version, especially with cakes like this. If you bake this with non-fat, come back and let us know how it is!
Linda Stretton
July 6, 2019 at 7:13 pmHow do I adjust recipe for high altitudes?
Wahsontiio
June 29, 2019 at 5:57 amDoes this recipe free well? With or with out the frosting
Rose Cocchiarella
June 19, 2019 at 5:21 pmSuch a stunning, tasty and moist cake! Made it this past Easter and it’s a keeper! Everyone loved it and it’s now in my small arsenal of fabulous cake recipes! Thank you so much!
Micaela del Toro
June 13, 2019 at 9:10 amHow many tablespoons are a cup?…
pennie edwards
July 21, 2019 at 2:08 pm16 tablespoons. (4T = 1/4 cup then 1/4 cup x 4- 1 cup
Sue
July 21, 2019 at 2:11 pmThank you Pennie <3
Marielle
May 23, 2020 at 11:27 pmHi! Looks amazing. I have only one pan.. do you know how much baking time i need to add to the recipe? 🙂
beck campbell
June 13, 2019 at 5:06 amI hope you don’t mind but I found this recipe and featured it on my blog….THANK YOU! I hope I gave proper credit. It really is a “too die for” recipe!
ChrisKC
June 9, 2019 at 8:13 amSue I’m wondering about using cake flour vs all purpose and curious if you use that in any of your cakes?
Sue
June 9, 2019 at 8:25 amI really love cake flour Chris, and I use it every once in a while when I happen to have it around, or when I want a cake to be extra delicate and light. I just used cake flour in my lemon layer cake with the poppy seed frosting, and I used the equivalent (flour + cornstarch) in my orange blossom bundt cake. I’m a big fan!
ChrisKC
June 9, 2019 at 2:46 pmThanks I must find that recipe!
Diane Davis
June 8, 2019 at 8:52 pmWhen you say flour “sifted”….Do you measure the amount needed and then sift or sift, then measure?
Sue
June 9, 2019 at 6:53 amI measure the amount, then sift.
Gayle
June 6, 2019 at 6:54 pmHi Sue,
Can you list the nutrient contents? Thank you!
Sue
June 6, 2019 at 7:09 pmI generally don’t do that for my desserts Gayle, unless they’re specifically healthy. My best advice is to plug in the ingredients to a nutrition calculator that you trust.
Georgia
June 6, 2019 at 4:30 pmCan this cake be made as a sheet cake? 9 X 12?
Sue
June 6, 2019 at 5:08 pmThese layers are fairly thin, but I think the batter would fit in a 9×12. It would not be super thick, though.
Lynda Barry
June 5, 2019 at 10:58 amSue, this looks SO YUMMY! … But I’m wondering it would convert well to cupcakes??
Thank you, Lynda
Janet
June 4, 2019 at 4:41 amI plan to try this delicious looking lemon cake. I have a question however. Presently i have sour cherries growing in abundance. Do you think they could be substituted for the raspberries? Because they are tart, I might mix them first with a few tablespoons of sugar? What are your thoughts? Thanks in advance
Sue
June 4, 2019 at 8:47 amHey Janet ~ I don’t have a lot of experience with tart cherries, but they should work fine in this cake. I don’t know how sour they are, but I’ve used fresh cranberries in cakes and they’ve been fine, without the extra sugar, so I’m tempted to say try it without tossing in sugar.
Sue
June 4, 2019 at 8:48 amBy the way, I have a nice sour cherry almond bar recipe, here.
Steph
May 30, 2019 at 6:36 pmHi, I’m a bit new to baking sweet stuff. This looks delicious!
I have been given one of those cake layering tools and was wondering if you think this cake might stand up to being in 3 layers?
I have heard some cakes aren’t suitable?
Sue
May 30, 2019 at 7:01 pmI think if you want three layers you might double the recipe and then you’d get slightly thicker layers. These layers are rather thin, so I don’t think you could get three out of this recipe.
Zee
June 3, 2019 at 1:56 pmCan you replace the raspberries with strawberries?
Sue
June 3, 2019 at 2:57 pmI think that should work fine, chop them to about the same size…
Victory
May 27, 2019 at 2:09 pmMade your cake today, it turned out beautifully. I did add 2 tablespoons of lemon zest to the cake batter and put raspberry jam on top of the icing between the layers. Yummy! Wish i could have sent a picture also.
Sue
May 27, 2019 at 2:30 pmI’d love to see a photo, can you tag me on Instagram?
SANDRA J LAFFEY
May 27, 2019 at 9:41 amHave you ever tried all-purpose gluten free flour in this?
Sue
May 27, 2019 at 9:48 amI haven’t…maybe someone else will weigh in.
Deb
May 25, 2019 at 12:54 pmMade these as cupcakes. Made 18 bakes for 18-20 min. Addes 2TBSP lemon zest and used lemon yogurt. Light lemony cake then cut tunnel in each cupcake added a bit if seedless raspberry jam and lemon curd them iced. Like a victoria sponge. Very jummy
Sue
May 25, 2019 at 2:40 pmInteresting!
Victoria
May 25, 2019 at 11:41 amFinally made this cake last night for a family birthday celebration. Honestly I am a chocolate lover so this was a stretch for me. But I did it!
The batter was so extremely thick by the time I got it all mixed it I was doubtful it would rise or look anything like a cake. I was wrong! It rose perfectly!
So, the taste was good. Someone posted earlier they thought the cake was extremely sweet. Mine was not as sweet as I had expected. You can taste the yummy tang of the yogurt in it…?. It was still good. A dense and heavy cake though. Onto the icing. I didn’t follow the prescribed recipe for the buttercream since I use my mom’s recipe. Not sure how much powdered sugar is used…guesstimate would be about 3 cups with one stick of butter and the juice of 1/2 a lemon plus a capful of milk to make it spreadable. WOW! The icing was incredible. Tasted like lemonade and was perfect with the cake. Then covered a few raspberries in sugar and set on top. YUMMY!
Brittanie Rodriguez
May 20, 2019 at 5:34 amTOOOOO SWEEET! Haha, I made this last night, and the flavor was excellent! But it’s way too sweet and rich! I saw someone comment that they cut the sugar in half, I wish I would’ve done that. Maybe for the frosting, not the actual cake. Idk, I’ll have to do more research on this. Also, it’s very fresh and fruity tasting so I bet this would serve excellent chilled!!! Definitely my kind of cake! Thanks for the recipe!
Sue
May 20, 2019 at 6:48 amLet us know if you experiment Brittanie, and yes, the cake is awesome chilled 🙂
Ali
May 11, 2019 at 7:02 pmI’d like to make this recipe as a sheet cake. Are the instruction different?
Sue
May 11, 2019 at 7:07 pmThe only difference might be the baking time, Ali. You would want to use a 9×13 pan, not a sheet cake pan, because there is not that much batter in this recipe. The baking time will probably be about the same, or a little less, so check it early.
SUZANNE SIEM
May 10, 2019 at 10:50 amWe are a family who loves lemon deserts.
This looks like a winner. Making today to surprise family with something different.
I do have a request.
I lost very old butter cake recipe. ?
It was just flour butter sugar and eggs.
Very crumbly texture and a little on the heavy side. You can really taste the butter.
The color was the color of a butter stick.
. I was wondering if you have ever come across a recipe, Would be ever so grateful if you would respond with any suggestions.
Oh… You had to use a wooden spoon or it wouldn’t turn out, yes it’s true I tested that out . Obviously 1 cake didn’t turn out.
Like I said this recipe had been handed down for generations, I so sad it’s lost.
Sue
May 10, 2019 at 11:48 amI’ll check into it Suzanne, I love a challenge! Do you have any idea what the back ground of the recipe was…European, Amish, Southern, etc?
Meagan
May 2, 2019 at 10:05 amAny tips on why a cake would sink in the middle?? ? I did sour cream instead of yogurt but that’s all I did differently…
Sue
May 2, 2019 at 11:19 amIt sounds like it didn’t get baked long enough Meagan, did you do the toothpick test? And definitely check your oven temperature with an oven thermometer in case it’s off, which most ovens are.
Krista Hilbert
April 27, 2019 at 6:46 pmIs there anything I can substitute for the Greek yogurt? I just realized I bought all the ingredients except that one!
Sue
April 27, 2019 at 7:26 pmYou can try whole milk, buttermilk or sour cream, Krista, but in the case of the milks, you might use a touch less.
Sakina
April 25, 2019 at 1:09 amMade this cake and it was a great hit! It’s so easy and refreshing. Thank you!
Sue
April 25, 2019 at 9:30 amYou’re welcome Sakina, thanks for letting me know 🙂
Frustrated
April 24, 2019 at 11:51 amIs the batter suppose to be thick and sticky? Mine was very thick I added milk to make it where I could spread it.
Sue
April 24, 2019 at 11:56 amThe batter is thick but spreadable, so it sounds like yours was a little thicker than mine. Baking is an exact science and little differences can make a big difference, like what flour you used, how you measured it, etc. Hopefully the little extra milk worked for you!
PJ
April 20, 2019 at 8:39 pmI made this lemon-raspberry cake today and when I was done and ready for a bite I was let down. The cake has no lemon in it. I knew right away that I hadn’t added any juice to the cake but didn’t really think about it. Though the icing is fabulous, I think lemon cake would really pop those raspberries!!!
Sarah Walker
April 20, 2019 at 6:37 pmI used blueberries, and some lemon zest in the batter, I saw you had mentioned to someone else the zest is an idea and any kind of berry will work. Taking to family for Easter dinner. It smells wonderful. I was a bit nervous about the egg whites hoping when it is cut tomorrow I don’t have white streaks. That was a new experience for me.
I enjoy looking at your recipes and have had good luck with them.
Thank you! Sarah
Sue
April 20, 2019 at 10:34 pmIt’s always a little nerve wracking when you are experimenting with new techniques, I hope all goes well for you Sarah <3
Sarah
April 21, 2019 at 2:44 pmIt did!!! It was a hit not dry, I am glad I put zest in the cake batter . I also used way more lemon juice at least double in the frosting as well as zest there too it was a beautiful moist cake will be making again thank you!! Sarah
Sue
April 21, 2019 at 6:08 pm🙂 You’re welcome!
Mary
April 20, 2019 at 11:13 amHi Sue, I made this cake this morning, in fact it is still cooling. Smells wonderful. One question: I followed the directions and ingredient measurements, and the batter was almost too think to spread. Is this how it is supposed to be?
Sue
April 20, 2019 at 11:22 amIt should be a thick batter, Mary, it doesn’t pour like a cake mix batter would. I’m sure yours was perfect!
Mary
April 20, 2019 at 11:29 amThanks Sue. I have it out of the pans and it looks great.! I can’t wait to serve it tomorrow!
Andrea Chapman
April 20, 2019 at 9:25 amOhh what a great birthday cake this would make – I know I would love it!
Mary
April 18, 2019 at 3:17 pmHow would a cream cheese icing work with this cake?
Sue
April 18, 2019 at 3:24 pmI think it would be nice!
Kata Eijsackers
April 18, 2019 at 12:02 pmHi sue,
I really would love the try your recipe!
Could you help me with the measurements of the ingredients? How many milligrams of milliliter is one cup?
Thanks!
Sue
April 18, 2019 at 12:34 pmIt depends on the ingredient Kata, 1 cup sugar is 198 grams. 1 cup yogurt is 245 grams. 1 cup raspberries is 125 grams (although I call for a heaped cup, so a little more) 1 cup powdered sugar is 125 grams.
Katina Garcia
April 17, 2019 at 9:30 amIs there any lemon in the cake portion or just the frosting?
Sue
April 17, 2019 at 9:42 amI just have it in the frosting Katina, but you could add some lemon zest to the cake if you like.
Valerie Valentine
April 17, 2019 at 6:04 amThis looks yummy! Definitely trying this one.
Hope
April 16, 2019 at 5:47 pmI am going to make this for our Easter Gathering. Am I able to make the cake portion the day before and possibly plastic wrap them to keep them moist and frost them the next day? I want it to be fresh but also keep myself on schedule with littles lol.
Sue
April 16, 2019 at 6:24 pmThat should work!
Kate Berkey
April 15, 2019 at 6:52 pmI was looking for a cake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this
Sue
April 15, 2019 at 7:15 pmWhat a lovely comment, thanks Kate!
Amy Dunwiddie
April 15, 2019 at 9:09 amCan this be baked in a 9 x 13 cake pan instead of a layered cake?
Sue
April 15, 2019 at 9:13 amI haven’t done it that way, but I assume it would work fine. The cake would be thin, like a snack cake, since there isn’t a ton of batter.
Mary Ann | The Beach House Kitchen
April 15, 2019 at 6:06 amI’m a huge fan of lemon desserts Sue. And add those juicy raspberries and that just seals the deal! Fabulous cake for Easter and spring!
Stan
April 15, 2019 at 5:55 amMade the cake this weekend – fabulous!
Sue
April 15, 2019 at 7:29 amThanks Stan! I want to make it again 🙂
Bill
April 13, 2019 at 12:36 pmHello, I want to change to cupcakes. Any suggestions? Thanks
Sue
April 13, 2019 at 1:28 pmI think you can do that without a problem Bill, just watch your cooking time, cupcakes typically take about 15-20 minutes.
Lynda Barry
June 5, 2019 at 11:05 amHI Bill/Sue. If you tried making the cupcakes can you tell me how FULL to fill the cups? (regular cupcake size). I noticed that Sue said the batter is not like typical cake batter consistency so i wonder if that would change the amount one would pour into a cupcake liner. – Thank you in advance! – Lynda
Sue
June 5, 2019 at 11:11 amI think you can fill the cupcake liners like normal, which is about 2/3 full.
Lynda
June 8, 2019 at 10:18 amThank you!
Diane
April 13, 2019 at 6:02 amHi! Just noticing there isn’t any extract in the cake. Is there supposed to be? I.e. vanilla or lemon? Planning on making this for Easter and hoping it tastes like Spring! Thanks!
Sue
April 13, 2019 at 7:19 amHi Diane, I didn’t use extract in this cake. You could use vanilla or almond, but I didn’t want to compete with the lemon and raspberry combo. The frosting lends plenty of lemon so there’s no need for lemon extract in the cake, but you could use zest if you wanted to.
Diane
April 13, 2019 at 11:23 amThanks! Can’t wait to make this.
Brandy L Stauffer
April 13, 2019 at 5:17 amWell I know what I’m doing with the rest of last seasons blackberries and raspberries ?? and once this year’s start coming in I’ll have to make it again with fresh berries… might just become my birthday cake
Sue
April 13, 2019 at 7:19 amBlackberries would be really nice, I’m going to try that for sure.
Gerlinde @Sunnycovechef
April 12, 2019 at 10:36 amI am pinning this wonderful looking cake and hope to make it when I return from Germany.
Irish Chef
April 12, 2019 at 10:14 amWonderful way for me to use this huge amount of full-fat Greek yogurt waiting in my fridge!
Just wanted to double check with you if that ‘ 1 tablespoon of baking powder’ is correct in your recipe?
Sue
April 12, 2019 at 11:13 amThat is correct! Hope you love it 🙂
Irish Chef
April 13, 2019 at 2:45 pmAnd I did love it.
Have you ever tried this as a buttercream substitute? Melt 125grams white chocolate; let cool a bit. Beat into it 70 grams thick Greek yogurt and 3 TBL icing sugar. Chill till it’s spreadable. 🙂
Sue
April 13, 2019 at 4:22 pmNo but it sounds interesting…it also sounds like it would have an amazing texture.
ReneeW
April 12, 2019 at 9:38 amDo you think this might work in a 9×13 pan Sue?
Sue
April 12, 2019 at 10:02 amI think you could…it’s not a huge amount of batter, so it would not be a super thick sheet cake, but it should work fine.
Alene
April 12, 2019 at 9:11 amI’m thinking of giving it a shot at making it with gluten free flour. It just looks so yummy, and I have a weakness for lemon cakes! Actually, I have a weakness for any type of yellow layer cake! Actually, planning to make your fruit-nut bread this weekend. I adore it, can easily make it g.f., and it substitutes for breakfast!! Thank you for your beautiful website and your recipes. That photo of the chicken salad surrounded by fruit was gorgeous! I wanted to jump into the picture!
Sue
April 12, 2019 at 9:13 amThanks for the kind words, <3 I think you’ll love the fruit and nut bread, and I do think this cake should do ok with a good gf baking mix. I usually think the baking mixes do better than a single flour.
Taylor Kiser
April 12, 2019 at 8:54 amLove the spring flavors going on in this cake! It’s so pretty and looks delicious!
2pots2cook
April 12, 2019 at 8:37 amAgree with your point: when it comes to that kind of cake I prefer to keep it at home so both of us enjoy bite by bite for the whole weekend !
Sue
April 12, 2019 at 8:39 amYou got it!
Natalie
April 12, 2019 at 8:12 amI love raspberry and lemon combined! This cake looks so delicious!
Sue
April 12, 2019 at 8:31 amThe combination is really refreshing in a cake 🙂 Thanks Natalie!
Katie
April 12, 2019 at 8:11 amI love the combination of flavors- the lemon gives that little burst of sour and the raspberry balances it all perfectly!
Beth Neels
April 12, 2019 at 8:02 amOh, man! Raspberries and lemons are such a delicious combination! And this cake looks ultra moist and delicious! I can’t wait to give it a try!
Pat Marrion
April 12, 2019 at 7:51 amCould one use frozen raspberries in this recipe? It’s a long time until fresh are available here (I won’t buy imported ones!). Thanks
Sue
April 12, 2019 at 7:53 amThat would work, just use them from frozen.
Pamela
April 12, 2019 at 7:47 amThe cake looks yummy
Sue
April 12, 2019 at 7:47 amThanks Pamela 🙂
Marie-Charlotte Chatelain
April 12, 2019 at 7:45 amOh my goodness could this cake look any more delicious!?!? The crumb looks simply divine and the flavor combo screams springtime! I will have to try this one soon!
Sue
April 12, 2019 at 7:47 amLet me know how it turns out for you ~ the texture is lovely!
Lsurie
April 12, 2019 at 7:35 amDo you use nonfat Greek yogurt ?
Sue
April 12, 2019 at 7:42 amYou can use any type of yogurt but I used regular full fat yogurt.
Tricia
April 12, 2019 at 5:23 amWow this cake is so pretty! I made a blueberry lemon cake very similar to this yesterday. Great minds think alike! I love the combination with raspberries – I’ll have to give this a try. Pinning 🙂
Sue
April 12, 2019 at 7:29 amYikes, I have a blueberry lemon version planned next! We need to have a dessert party!