Raspberry Lemon Cake

Raspberry Lemon Tea Cake with fork

 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 😉

A slice of Raspberry Lemon Cake on a wooden table

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 recipe is inspired by European style cakes, it has a moist, dense texture, and it’s not over the top sweet. The berries add just the right fruity element, and the frosting pulls it all together with a burst of tartness.

what you’ll need:

  • flour ~ I use all purpose flour, but you could use cake flour as well.
  • butter ~ unsalted
  • granulated sugar
  • confectioner’s sugar
  • eggs ~ we’re going to separate them.
  • yogurt ~ any kind you love, I use full fat vanilla.
  • raspberries ~ for this cake I like to use frozen berries because they don’t break up when I fold them into the batter.
  • lemon juice and zest
  • baking soda, baking powder, and salt

Raspberry Lemon Cake made with yogurt

the method for raspberry lemon cake

The eggs are separated, and the whites are beaten and folded into the batter. It gives the cake a light sponge cake texture which is really nice.

  1. Separate the eggs, and whip the whites to soft peaks.
  2. Cream the softened butter, sugar, and lemon zest beating in the egg yolks one at a time. Add the vanilla.
  3. Alternately fold in the dry ingredients with the yogurt. Fold in the berries.

slicing a raspberry lemon cake

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.

Raspberry Lemon Cake with fork

Fresh or frozen berries will work fine

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. If you use frozen berries they’ll stay intact better.

A slice of raspberry lemon cake with lemon buttercream frosting

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


update notes:

  • This cake has been wildly popular since its original posting, but a few of you have had issues with it, so I’ve re-tested the recipe, tweaked a few details, and made new notes, below. It’s the same amazing cake, only even better. Hope you love it!
  • 8 inch pans work best for this recipe, and I’ve increased the baking time accordingly. The slightly smaller pan makes a slightly taller cake.
  • I’ve added lemon zest and vanilla extract to the cake, and reduced the amount of baking powder.
  • I’ve upped the amount of berries.
raspberry lemon cake
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3.84 from 2411 votes

Raspberry Lemon Cake

An old fashioned Raspberry Lemon Cake recipe with lemon buttercream frosting, made with yogurt, fresh raspberries, and lots of lemon juice for a sweet/tart delicious dessert.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Yield 12 servings
Calories 585kcal
Author Sue Moran

Equipment

  • 8 inch cake pans

Ingredients

cake

  • 9 Tbsp unsalted butter, at room temperature
  • 1 cup granulated 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 (you can use vanilla yogurt as well)
  • 1 1/2 cups raspberries (I like to use frozen berries)

lemon buttercream

  • 1 cup unsalted butter, at room temperature
  • 5 cups confectioner's sugar, sifted
  • 4 Tbsp fresh lemon juice, you may need a bit more.
  • optional 1 small drop yellow gel food coloring

Instructions

  • Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
    prepped cake pans
  • Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
    creaming butter and sugar together
  • Beat in the egg yolks, one at a time, along with the vanilla.
    beating egg yolks into cake batter
  • In a separate bowl beat the egg whites until soft peaks form.
    whipping egg whites into soft peaks
  • Whisk together the flour, baking powder, salt, and baking soda.
    whisking dry ingredients for raspberry lemon cake
  • Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
    adding yogurt to cake batter
  • Fold in the whipped egg whites, and when no white streaks remain.
    folding egg whites into cake batter
  • Fold in the berries.
    folding raspberries into cake batter
  • Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
    cake batter in two pans
  • Bake the cakes on the same oven shelf for about 30 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.
    two layers of raspberry lemon cake cooling 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.
    making lemon frosting in a food processor
  • 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.
    slicing a raspberry lemon cake

Nutrition

Calories: 585kcal | Carbohydrates: 86g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 272mg | Potassium: 170mg | Fiber: 2g | Sugar: 67g | Vitamin A: 828IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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Raspberry Lemon Cake

 

 

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378 Comments

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  • Reply
    marie
    June 21, 2021 at 10:52 am

    3 stars
    gateau tres sec à mon gout et un peu acide, je crois que c’est le yogourt et fruits. mais je vais reessayer,a voir !

  • Reply
    Sonya Aflleje
    June 20, 2021 at 9:18 pm

    5 stars
    Hi all,
    I love this cake! I made it for Father’s Day and my husband and son loved it. I cut the sugar in the frosting down to 3 cups because my husband always thinks frosting is too sweet. Well, he said it needed more sugar so more I know for next time.

  • Reply
    Chris
    May 31, 2021 at 11:58 am

    Hi Sue:

    Looking forward to trying this. Did you mix the cake using a stand up mixer or by hand with a spoon? Also, from the photo, it looks like you used a food processing for the buttercream. If this is correct, can I use a stand up or hand mixer instead?

    Thanks, Chris

  • Reply
    Katie
    May 28, 2021 at 8:43 am

    2 stars
    I’m a little bummed. I followed the recipe to a T, but it came out really dry. The buttercream has an odd taste. The combination of the sugar and the lemon aren’t really pairing well together. I thought 5 cups seemed like a lot and you can taste it.

    • Reply
      Sue Moran
      May 28, 2021 at 8:48 am

      Sorry you didn’t love this Katie. I’m not sure what happened to make your cake dry, lots of things can cause that, from discrepancies in flour measurement, to slight over baking, etc.

  • Reply
    Barbara
    May 27, 2021 at 6:51 am

    can this cake be made in a 13×9 pan?

  • Reply
    Jen
    May 22, 2021 at 7:56 pm

    5 stars
    I made this cake today and it was delicious!

  • Reply
    Tracey
    May 11, 2021 at 5:31 pm

    Hello!! I love this cake and have made it numerous times with raspberries and with blueberries. Wondering if you have ever made it as cupcakes and you have, how long you cooked them for!!

    • Reply
      Sue Moran
      May 11, 2021 at 6:25 pm

      I have not, but if you try, cupcakes usually bake for about 18-20 minutes.

  • Reply
    Michelle
    May 9, 2021 at 8:56 am

    Can I substitute strawberries instead?

    • Reply
      Sue Moran
      May 9, 2021 at 9:15 am

      yes, that would work well 🙂

    • Reply
      Maggie
      May 18, 2021 at 10:48 am

      My local grocery store was out of frozen raspberries, so I used mixed frozen berries instead (strawberry, raspberry, blackberry, and blueberry) and it turned out great!

      • Reply
        Sue Moran
        May 18, 2021 at 12:46 pm

        Good to know, thanks Maggie!

  • Reply
    Jaime
    May 8, 2021 at 4:28 pm

    Has anyone tried with blueberries instead of raspberries?

  • Reply
    jill gantt
    May 7, 2021 at 10:52 am

    This looks yummy! I’m going to make it for Mother’s Day. Can you tell me, can I make this in a bundt cake pan? Do you think it will rise enough? How long do you think to bake? Thank you.

    • Reply
      Sue Moran
      May 7, 2021 at 12:41 pm

      I haven’t tried it in a bundt pan Jill, but I assume you could do it that way. Bundts generally bake for 45 + minutes, depending.

    • Reply
      Mary
      May 29, 2021 at 9:59 am

      Would love to know if it worked Jill!
      Thank you. [email protected]

  • Reply
    Emma Wilson
    May 4, 2021 at 5:02 am

    5 stars
    I made this cake without the raspberries and it came out delicious. I didn’t add any moisture I just put the cake in one pan and baked it for 30 minutes. I’ve already made it twice now and everyone loves it.

  • Reply
    Stacey
    May 1, 2021 at 4:07 pm

    Love, love, love this recipe. Made it many times, but my son has asked for this cake for his birthday. He has asked that I not put in the raspberries. If I do that, will the cake turn out? I have always added lemon zest and juice to the cake. Would I need to add extra moisture somehow?

  • Reply
    Ashley
    April 24, 2021 at 11:25 am

    Can you make cupcakes with this recipe?

  • Reply
    Ava
    April 19, 2021 at 10:28 am

    I made this last week and it was a hit with everyone who tried it. Even my boyfriend who is not a cake person. It’s lovely and tart and just divine.

  • Reply
    Amira Brewer
    April 16, 2021 at 10:53 am

    I was wondering if you could possibly reduce the recipe to make only two or three six inch layers? We are doing a project for school and it needs to be a smaller cake.

    • Reply
      Sue Moran
      April 16, 2021 at 11:55 am

      I think the batter as is could make 3 6-inch layers, but I haven’t tried so i can’t say for sure!

  • Reply
    Linda
    April 15, 2021 at 11:56 am

    5 stars
    Thanks so much for this. It is absolutely delicious! Thank you also for doing the measurements in metric too. In the UK, we don’t have cups or sticks of things so have no idea what they mean and it’s a pain to have to keep looking things up when I just want to bake! Your recipes are always a huge success in our house, so thank you again. Linda x

  • Reply
    Birdie
    April 15, 2021 at 7:26 am

    Delicious cake!!!

    • Reply
      Rita
      June 13, 2021 at 3:13 am

      Where are the metric measurements as also in UK but can’t find them here.
      Thank you

  • Reply
    Kim
    April 12, 2021 at 11:55 am

    Would this work with crisco instead of butter in the cake? We are lactose intolerant.

    • Reply
      Sue Moran
      April 12, 2021 at 12:38 pm

      I believe you can do that, although I haven’t tried. It would slightly alter the texture of the cake.

  • Reply
    Antonia
    April 11, 2021 at 11:30 pm

    Hi I was wondering if it would be safe to double the recipe but still use only 2 baking pans. I prefer a taller cake but because it’s such a thick batter I’m not sure if it will cook thoroughly; if it’s safe to double what cooking time would you recommend?

    • Reply
      Sue Moran
      April 12, 2021 at 6:49 am

      I haven’t tried that so I’m not sure, but you would want to use 9 inch pans for sure. I can’t advise on the exact baking time, but I’d check at 40 minutes.

  • Reply
    Kathy Sheridan
    April 10, 2021 at 9:20 pm

    5 stars
    This was delicious, and beautiful too. I made it for our Easter dessert. It is definitely a keeper. I also liked that it didn’t make an enormous cake. I served 10 medium-sized slices. I wish I could post a picture!

    • Reply
      Sue Moran
      April 11, 2021 at 5:06 am

      I bet it was beautiful! You can share pics on Instagram by tagging me @theviewfromgreatisland, Kathy, and I will share some of them, as well.

  • Reply
    Alliena
    April 7, 2021 at 9:26 am

    Im going to make this cake but wanting to do it as a 6 inch instead of an 8 inch. Do you have any recommendations on recipe alterations, if any, or any tips on doing this? The cake looks delicious, I cant wait to make it.

    • Reply
      Sue Moran
      April 7, 2021 at 10:14 am

      I haven’t made it in pans that small, but you might get 3 layers that way. It won’t take long to bake, maybe 15-18 minutes, so watch carefully.

  • Reply
    Sherry
    April 6, 2021 at 1:56 pm

    Can I top this cake with fondant?

    • Reply
      Sue Moran
      April 6, 2021 at 2:04 pm

      Sure, I don’t see why not.

  • Reply
    Amy Freiderich
    April 3, 2021 at 6:43 am

    Can the cake part of this be made today and assemble it tomorrow?
    And do you need to refrigerate it

    • Reply
      Sue Moran
      April 3, 2021 at 6:45 am

      You can make the day ahead, and frost it tomorrow. And you don’t have to refrigerate it, it’s your choice.

      • Reply
        Kalina
        June 12, 2021 at 2:37 pm

        Do I need to wrap it if I leave it overnight at room temp?

        • Reply
          Sue Moran
          June 12, 2021 at 2:59 pm

          I would cover it with a cake dome or something loose.

  • Reply
    Kathy
    April 1, 2021 at 10:42 am

    I haven’t looked through all 333 comments so I hope this isn’t a repeat question. Can I substitute frozen raspberries for fresh in this recipe. I would like to make this for Easter but a cup of fresh raspberries will cost almost $12 right now.

    • Reply
      Sue Moran
      April 1, 2021 at 12:00 pm

      Yes, frozen will work fine, just use them from frozen, don’t thaw.

  • Reply
    Deborah J. Barton
    March 27, 2021 at 7:07 am

    5 stars
    I’ve made this cake at least four times and every time it’s come out just perfect! Even my “my “low carb” husband and sister went back for seconds and thirds, respectively!!!
    It’s simply delicious!

    • Reply
      Sue Moran
      March 27, 2021 at 7:18 am

      Thanks Deborah, that’s so nice to hear 🙂

  • Reply
    Emmyrose
    March 26, 2021 at 3:12 pm

    I followed the recipe to a T and both of them did not rise. They were flat as a pancake.
    I am wondering if if was the separation of the eggs.
    I was disappointed as the picture looks so good!

  • Reply
    Holly mcdonald
    March 15, 2021 at 2:06 pm

    Just making the batter. Why is it soo thick? I was barely able to cover the second pan. Are you sure you use 2 cups of flour

    • Reply
      Sue Moran
      March 15, 2021 at 3:04 pm

      This cake isn’t super tall, it’s a low cake. And the 2 cups of flour is correct, more would make the batter even thicker. Make sure you divide the batter evenly between the pans, so they cook up evenly.

  • Reply
    Sandra Trueblood
    March 15, 2021 at 9:37 am

    5 stars
    I regularly bake cakes for the same group of friends; Clementine, Hummingbird, Boston Cream Pie Cheesecake. This is by far the hands-down favorite.

  • Reply
    Cindy Smith
    March 14, 2021 at 10:20 am

    Im not a baker and i was distracted by my son and a school project. I added all the butter to the batter, instead of saving most for icing-is all lost?

    • Reply
      Sue Moran
      March 14, 2021 at 12:11 pm

      Hard to predict Cindy, you’ll have to see how it bakes up!

  • Reply
    Cindy Smith
    March 13, 2021 at 7:41 am

    Does this cake require refrigeration?

    • Reply
      Sue Moran
      March 13, 2021 at 7:59 am

      Not necessarily, it depends on how you like it. I would feel comfortable leaving it out for a day or two.

      • Reply
        Cindy Smith
        March 13, 2021 at 8:07 am

        Thanks

  • Reply
    Madeline Hammitt
    February 28, 2021 at 6:19 pm

    5 stars
    DELICIOUS!
    I added a bit of lemon juice and zest to the cake batter to add a little more tartness. I also brought the lemon juice to a light boil and added edible lavender to create a lavender and lemon butter cream frosting. And I could not stop eating it. Seriously SO GOOD!

    • Reply
      AM
      March 27, 2021 at 3:59 am

      5 stars
      Made the cake last night and I was thinking of doing the same with the lemon- can you tell me how much you addedd to the cake? Thanks- just don’t want to overpower the cake with the taste of lemon, but I sure do looooooooooove lemon!

  • Reply
    Whitney
    February 26, 2021 at 9:17 am

    The first time I made this it turned out amazing! I followed the recipe to the T. The next 2 times I’ve made this with all fresh ingredients I go to cut into it right after it’s baked and it’s MOLDY!! What could I be doing wrong? Please I need help. I love this cake and hate to waste ingredients.

    • Reply
      Sue Moran
      February 26, 2021 at 10:07 am

      You might be referring to the way raspberries can sometimes turn batter a little blue or green, that’s natural, and no problem. It has to do with the ph of the ingredients.

  • Reply
    Angela O
    February 25, 2021 at 2:51 pm

    I would like to make this but substitute regular flour for gluten free. My husband has to eat gluten free. Just wondering if switching the flour will work out okay. Thoughts?

    • Reply
      Sue Moran
      February 25, 2021 at 5:45 pm

      I haven’t made this with gf flour Angela, but I suspect it would work fine.

  • Reply
    Maggie
    February 17, 2021 at 9:08 am

    5 stars
    I am an amateur baker at best and this cake was delicious! My entire family loved it and I followed the recipe to the T and it was amazing. I was worried that the batter was too thick but it all came out perfectly in the end. Thank you so much! Definitely making it again.

  • Reply
    Grace
    February 14, 2021 at 6:10 pm

    Hello,
    What is the weight measurement for 9 tablespoons of butter?

  • Reply
    Hilda Swartwood
    February 14, 2021 at 8:12 am

    4 stars
    Thanks for this wonderful recipe! Yes, the batter did come out a little thick…I thought the save as since others…”did I miss something? But no. I re-read the recipe and thought “ok, I followed it exactly. Let’s see how it comes out”. I used a mini bundt pan and got 9 cakes, baked for about 18 minutes, from this recipe.

    I subbed sour cream for the yogurt but I like the idea of using lemon yogurt, since this is called “raspberry LEMON cake, rather than raspberry cake with lemon icing. The cake was a little dense and tasted like pancakes with raspberries. Very yummy but I’ll definitely add lemon- something to the batter next time.

    All in all, it was very tasty. Thank you Sue!

  • Reply
    Lisa Andrews-Kaminsky
    February 13, 2021 at 1:37 pm

    5 stars
    This was a fun cake to make, I really enjoyed the flavor. I read the comments first and made a few changes.
    I used lemon yogurt instead of plain.
    I added some of the lemon juice to the cake batter for more of a lemon flavor.
    I only used 1 1/2 stick butter instead of two and added a little milk to make it easier to spread.
    My husband is my guinea pig for all new recipes and he totally loved it.

  • Reply
    Jennifer
    February 12, 2021 at 2:55 pm

    I can’t wait to try this recipe. Sounds delicious. One question please. Could you tell me how to make it with a cream cheese frosting? I would appreciate it. Thank you ahead of time.

    • Reply
      Sue Moran
      February 13, 2021 at 5:43 am

      Hi jennifer, if you search cream cheese frosting in my search bar you’ll come up with many recipes for cream cheese frosting. You can add lemon zest to any of them to make it a lemon cream cheese recipe.

  • Reply
    Kelly
    February 12, 2021 at 10:27 am

    I want to make this for my partners birthday but he has an egg allergy. There are lots of egg replacers out therebut im not sure theyll be effective as this recipe calls for seperating tbe eggs. Any advice on what i should do?

    • Reply
      Sue Moran
      February 12, 2021 at 12:43 pm

      I wish I could be of more help but I’m really not sure. You might try aquafaba for the egg white portion (whipped chickpea water)

    • Reply
      Kai
      March 12, 2021 at 12:28 pm

      5 stars
      I have previously used chia seeds as an egg replacement and it really gives cakes a “poppy seed” feeling too. Maybe try it out?

    • Reply
      Heather
      March 19, 2021 at 6:17 pm

      I found this on pinterest for egg substitutes https://www.thekitchn.com/best-egg-substitutes-baking-23003895
      I’ve tried several myself and the carbonated water does work extremely well! Hope this helps!

    • Reply
      Johnnie
      March 20, 2021 at 6:34 am

      5 stars
      Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

  • Reply
    Patrice
    January 20, 2021 at 3:35 pm

    3 stars
    I was super excited to make this cake and ended up being a bit confused and changed some things to make it work for me. First of all you’re going to finish making this batter and look at it and say to yourself “where did I go wrong” It’s a very thick, airy, but dense batter. Realizing this was going to create a very dense cake my partner and I opted to turn it into cupcakes. WE DID NOT ADD RASPBERRIES TO THE BATTER. Instead we filled the cupcake tin a little less then half full and then placed the berries in the batter and covered the berries with more batter. This was perfect and the cupcakes came out with raspberries perfectly placed and evenly distributed. We also wanted more of a lemon punch so we made a curd and instead made a vanilla buttercream since the cake lacked vanilla. The whole thing came together so nicely. 3 stars because we ended up changing a lot to get a better flavor.

  • Reply
    Deborah
    January 4, 2021 at 1:58 pm

    Made this cake today and added some lemon to the cake recipe as well. The icing came out very thick and sugary looking, not smooth, almost like it did curdled. It tasted good so I didn’t on the cake like a glaze instead. Trying it tonight with friends so I’ll let everyone know how it tasted.

  • Reply
    Ronel
    December 23, 2020 at 8:48 am

    5 stars
    Thanks for a lovely moist recipe I baked it, actually made two batters and used some for cupcakes they came out perfect. Love all the butter in the cake.
    The lemon frosting was amazing
    Made some for my friends and they were all very impressed.
    Will definitely bake it again
    Yummie.
    Thanks Ronel

  • Reply
    Kristine Boydstun
    December 20, 2020 at 11:26 pm

    5 stars
    I made this today for my friend’s 60th birthday. She needs things gluten-free so I used Jules GF flour and it turned out great. I added lemon zest and about a TBS of lemon juice to the cake batter. When assembling the cake I spread a thin layer of raspberry preserves between the layers. This was the best cake! It’s moist and dense with such lovely lemon and raspberry flavors. I think I will try this with blueberries next time.

  • Reply
    james wheat
    December 13, 2020 at 2:30 pm

    5 stars
    I substituted 2 Oikos lemon meringue Greek yogurts for the plain Greek yogurt. It added lemon flavor to the cake. My wife loved that.

    • Reply
      Sue
      December 13, 2020 at 5:27 pm

      Nice idea, I love Oikos.

  • Reply
    Mag
    December 1, 2020 at 8:15 am

    Can this cake be successfully frozen?

    • Reply
      Cindy
      January 10, 2021 at 10:48 am

      Did you freeze it? I was wondering the same.

  • Reply
    Dallas
    November 27, 2020 at 11:14 am

    Haven’t tried this yet, but do you have a different recipe for frosting ? The idea of eating spoonfuls of raw butter makes me gag and it is very unhealthy. Thanks

    • Reply
      Cathy Engen
      November 29, 2020 at 11:26 pm

      5 stars
      Hi Dallas. I can understand not liking an ingredient or food, most people feel that way about one type of food. For me it is cooked peas – I call them little green bombs of death ?. There are many different kinds of frostings you can use, just choose your favorite, either a vanilla or even a cream cheese type would be delicious with this lovely cake. I just wanted you to know that real butter is actually very healthy and part of a healthy diet, it is made with the heavy cream that comes to the top of whole milk, and it is not raw, but goes through the pasteurization process just as milk does. As with any healthy fat, it should be eaten in moderation. What really is the more unhealthy item is sugar, but something like a cake is a treat, something to be enjoyed from time to time.

  • Reply
    Irene
    October 23, 2020 at 12:48 pm

    Can I use frozen Raspberries?

    • Reply
      Sue
      October 23, 2020 at 1:27 pm

      That should be fine. I think you’d use them from frozen, don’t thaw.

  • Reply
    Helen Egan
    October 17, 2020 at 10:11 pm

    I wish all the lovely American contributions would offer the option of weight measurements instead of cup measurements. In Australia we have different cup sizes!!

  • Reply
    Deb Aved
    October 17, 2020 at 10:36 am

    I 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.

    • Reply
      Sue
      October 17, 2020 at 11:18 am

      It’s possible it got a little over cooked, Deb, that’s easily done with cakes.

  • Reply
    Gina
    September 29, 2020 at 3:22 pm

    5 stars
    I 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!

  • Reply
    Susan Armstrong
    September 21, 2020 at 6:15 am

    I 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.

  • Reply
    Jenna
    September 1, 2020 at 3:47 pm

    How hard would it be to make these into cupcakes instead? It would be easier to serve at a party.

    • Reply
      Sue
      September 1, 2020 at 3:52 pm

      I 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.

  • Reply
    Nicky Diggins
    August 29, 2020 at 7:32 am

    Hi, this recipe looks lovely, I wanted to try it but I find that cup/stick measures are not precise. Also in the U.K. we do not use cup measures. I am surprised that the ingredients are not in grams? I have scrolled through all the comments to see if the weighed ingredients are requested and some have, some haven’t. Surely it easy to list ingredients by weight, which will be universal for everybody! A gram is a gram in any language! Very frustrating!

  • Reply
    Diane Wisniewski
    August 27, 2020 at 11:34 am

    Sue, 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.

    • Reply
      Sue
      August 27, 2020 at 11:43 am

      The 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.

  • Reply
    Patty
    August 20, 2020 at 9:55 pm

    5 stars
    Replaced 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.

  • Reply
    Evan M.
    August 14, 2020 at 5:34 pm

    4 stars
    So, 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. ??

    • Reply
      BB
      August 24, 2020 at 2:20 pm

      My guess is that when you puree fruit it ends up being liquid so that added to the liquid amounts in your recipe.

    • Reply
      Dallas
      November 27, 2020 at 11:16 am

      Good idea about changing the frosting. Eating gops of raw butter is very unappetizing.

      • Reply
        Pamela Fowler
        December 3, 2020 at 10:51 am

        This is your second comment about “raw butter” – I’m confused by the term “raw”? A good buttercream frosting does NOT taste like “raw butter” (however, I have had buttercream frosting that was more butter than frosting!)

  • Reply
    Nargis
    August 4, 2020 at 4:35 pm

    5 stars
    Can’t wait to try this! Can I bake these in two 6inch pans instead of 8 or 9inch?

    • Reply
      Sue
      August 4, 2020 at 5:15 pm

      It will be too much batter for 2 6 inch pans, I think, unless your pans are very deep. Maybe 3 thin layers?

      • Reply
        Christine
        August 11, 2020 at 1:38 pm

        5 stars
        Great cake! Everyone loved it, adults and children. I added zest and lemon juice to the cake batter.

        • Reply
          Sue
          August 11, 2020 at 1:51 pm

          Thanks Christine!

    • Reply
      Laura
      August 13, 2020 at 6:35 pm

      Is there lemon in the cake? I did not see lemon in the cake ingredients. Did I miss it?

      • Reply
        Sue
        August 13, 2020 at 6:43 pm

        You’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.

  • Reply
    Kinsey
    August 2, 2020 at 10:49 am

    5 stars
    This was such a delicious treat this weekend! I enjoyed making and eating it! Very yummy and a favorite by the whole family. Thank you!

  • Reply
    Chelsea Kram
    July 26, 2020 at 8:37 pm

    5 stars
    I 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.

  • Reply
    Susan
    July 25, 2020 at 10:53 am

    5 stars
    So 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!

  • Reply
    Debbie Stanley
    July 23, 2020 at 2:49 pm

    It’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?

    • Reply
      Sue
      July 23, 2020 at 5:36 pm

      I 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.

  • Reply
    Jacklyn
    July 21, 2020 at 6:45 am

    Could this be converted into cupcakes?

    • Reply
      Sue
      July 21, 2020 at 7:01 am

      Sure, I don’t see why not.

  • Reply
    Dee Hannah
    July 14, 2020 at 1:43 am

    Hi 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

    • Reply
      Regina Derosby
      July 14, 2020 at 4:55 am

      Hi, I am somewhat surprised about the quantity of sugar for the frosting.( 5 cups) . That can´t be right.
      ??????????
      Kind regards
      Regina

      • Reply
        Sue
        July 14, 2020 at 4:59 am

        Yes, 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.

    • Reply
      ChrisofDan
      February 14, 2021 at 8:10 am

      New Zealand uses the same tablespoon measurement as US, it is only Australia that uses 20 mls for their tablespoon. There are 8 tablespoons in one stick of butter US, which is 113 grams. Each tablespoon is 14 grams, so you can measure from there. I am always converting Australian recipes to cook here and those are the differences. Oh, Australian cups for dry ingredients are a bit bigger than ours (which is 120 g for wheat flour) so you should go by weight there.

  • Reply
    Jessica
    July 11, 2020 at 12:58 pm

    5 stars
    Baked 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.

  • Reply
    Kavithirah
    July 8, 2020 at 11:35 pm

    Hi, 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.

  • Reply
    Lenore Rosencrans
    July 5, 2020 at 11:11 am

    Raspberry lemon cake in a bundt pan if so what are the temperatures and time

    • Reply
      Sue
      July 5, 2020 at 1:19 pm

      I 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.

  • Reply
    Alena
    July 5, 2020 at 1:01 am

    5 stars
    Hello
    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!

  • Reply
    LISA MARTINEZ
    June 21, 2020 at 8:03 am

    5 stars
    This was a big hit! Thank you for a delicious, refreshing cake recipe I’m sure will become a summer go-to.

    • Reply
      Zina
      July 4, 2020 at 7:07 pm

      This 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!

  • Reply
    Ann Stewart
    June 19, 2020 at 11:24 am

    Could 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…

    • Reply
      Sue
      June 19, 2020 at 1:33 pm

      I assume you could, just watch that baking time.

    • Reply
      Vern
      July 12, 2020 at 5:17 pm

      5 stars
      Ohhhh that sounds wonderful… thanks for that!

  • Reply
    Lorianne
    June 18, 2020 at 4:17 am

    BEST 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!!

    • Reply
      Sue
      June 18, 2020 at 4:47 am

      Sorry you didn’t love the frosting Lorianne, but I think the cake would be lovely with a vanilla buttercream as well.

  • Reply
    Sarah
    June 16, 2020 at 8:57 pm

    5 stars
    FINALLY 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!

  • Reply
    Stephanie
    June 14, 2020 at 10:05 pm

    5 stars
    This was my first attempt at making a cake from scratch and it came out perfectly! It was so delicious and everyone loved it

  • Reply
    Sarah
    June 10, 2020 at 1:21 pm

    5 stars
    This 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.

  • Reply
    Amy
    June 7, 2020 at 9:41 am

    5 stars
    Delish! 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:)

  • Reply
    Joanne
    June 4, 2020 at 6:09 am

    4 stars
    Made 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!

  • Reply
    Genna
    June 3, 2020 at 6:12 pm

    4 stars
    Taste 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.

  • Reply
    Amanda
    May 30, 2020 at 2:37 pm

    5 stars
    I 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!

  • Reply
    Ashlie
    May 29, 2020 at 6:39 am

    5 stars
    This 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.

  • Reply
    Ashton Myers
    May 28, 2020 at 7:30 am

    5 stars
    This 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!

    • Reply
      Sue
      May 28, 2020 at 7:40 am

      Love to hear that Ashton 🙂

  • Reply
    Kristen
    May 27, 2020 at 5:42 am

    I 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!

    • Reply
      Sue
      May 27, 2020 at 7:03 am

      It’s 2 sticks or 1 cup, just giving the two forms of measurement!

      • Reply
        Kristen
        May 28, 2020 at 2:06 am

        5 stars
        Ah great! Thank you!! Can’t wait to try this!!

  • Reply
    Katie Vasquez
    May 26, 2020 at 2:45 pm

    2 stars
    The icing is very good. The cake itself has little flavor and a rather grainy texture.

  • Reply
    Diane
    May 26, 2020 at 7:44 am

    5 stars
    Tried this recipe and it was delicious highly recommended trying !!!

  • Reply
    Michele Mingo
    May 24, 2020 at 9:19 pm

    Hello 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.

  • Reply
    Reli
    May 23, 2020 at 2:54 pm

    Hi,
    Can u
    I substitute with different berries instead of just raspberries?

  • Reply
    Hana
    May 22, 2020 at 8:25 pm

    Hi! Can I use oat flour instead of regular flour?

    • Reply
      Sue
      May 22, 2020 at 8:30 pm

      I 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.

  • Reply
    Denise
    May 22, 2020 at 6:23 pm

    5 stars
    I cant wait to try this! I’ve been baking for years I know a good recipe when I see one! Thank you?

  • Reply
    Jan
    May 19, 2020 at 11:30 am

    I just mix up the batter, it’s really thick and dense. I followed the recipe. Was anyone else’s batter like this?

    • Reply
      Sue
      May 19, 2020 at 12:01 pm

      It’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.

  • Reply
    Eileen
    May 18, 2020 at 7:31 am

    Can I bake this in a 9×13 pan.

    • Reply
      Sue
      May 18, 2020 at 8:11 am

      I haven’t tried that but I don’t see why not.

  • Reply
    Elizabeth Slabe
    May 15, 2020 at 4:06 pm

    Can you use frozen raspberries???

    • Reply
      Sue
      May 15, 2020 at 4:22 pm

      Yes, that’s fine, it’s best to use them from frozen.

  • Reply
    Harriett
    May 13, 2020 at 7:44 am

    2 stars
    Unfortunately 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?

    • Reply
      Jody
      June 2, 2020 at 6:58 pm

      3 stars
      Mine 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.

  • Reply
    Nikki
    May 9, 2020 at 3:31 pm

    5 stars
    Holy 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

  • Reply
    Sarah
    May 8, 2020 at 3:53 pm

    Can I substitute blueberries for raspberries I couldn’t get raspberries at the store ?

  • Reply
    Margaret
    May 7, 2020 at 9:05 pm

    Hi 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.

    • Reply
      Sue
      May 7, 2020 at 9:21 pm

      Same temp, but check at 18 – 20 minutes.

  • Reply
    marla tyson
    May 4, 2020 at 5:23 pm

    5 stars
    Yummy, I wouldn’t change a thing. I even caught my son, who hates cake, grabbing a piece. So moist and flavorful.

  • Reply
    Monica
    May 2, 2020 at 9:21 am

    Do I put the raspberries in whole?

    • Reply
      Sue
      May 2, 2020 at 10:30 am

      Yes!

  • Reply
    Margaret Hickey
    April 30, 2020 at 4:17 pm

    Hi, How many ounces or grams in a stick of butter? we dont have sticks here in Ireland, Thank you.

    • Reply
      Sue
      April 30, 2020 at 4:49 pm

      4 ounces, 113 grams

    • Reply
      Marcy
      May 2, 2020 at 1:35 am

      4 stars
      I 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)

  • Reply
    Rachael
    April 27, 2020 at 10:49 am

    5 stars
    Loved 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!

    • Reply
      Sue
      April 27, 2020 at 12:30 pm

      Glad 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!

  • Reply
    Debbie
    April 19, 2020 at 2:26 pm

    Question: No vanilla in the cake mix?

  • Reply
    Noreen
    April 19, 2020 at 1:04 pm

    5 stars
    Made 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.

  • Reply
    Erica
    April 17, 2020 at 4:43 pm

    Would regular full fat yogurt work instead of greek yogurt?

    • Reply
      Sue
      April 17, 2020 at 4:44 pm

      Yes, no prob.

  • Reply
    wendy
    April 16, 2020 at 8:11 pm

    I don’t have any yogurt would sour cream work?

    • Reply
      Sue
      April 17, 2020 at 7:49 am

      Yes, delicious!

  • Reply
    Shar
    April 15, 2020 at 3:27 am

    Do you have this recipe in grams also? If I convert it on internet it sometimes makes mistakes

  • Reply
    deb
    April 14, 2020 at 11:37 am

    5 stars
    Can I freeze this cake…to good to give away!

  • Reply
    Jessica
    April 11, 2020 at 5:49 pm

    Is it better to prepare this a day before or to eat the day after?

    • Reply
      Sue
      April 11, 2020 at 7:23 pm

      I think all cakes are best the day they’re baked, but you can make it ahead if you need to.

  • Reply
    Kathi
    April 9, 2020 at 5:03 am

    How do you use parchment paper with the buttered & floured pan?
    Making this cake for Easter dinner. Sounds delish.

    • Reply
      Sondy
      April 23, 2020 at 5:11 pm

      I 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.

      • Reply
        Olivia
        May 14, 2020 at 1:28 am

        4 stars
        My buttercream is VERY yellow and absolutely no food colouring!? How do I avoid this?

        • Reply
          Sue
          May 14, 2020 at 6:40 am

          It 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.

  • Reply
    Brunilda
    March 24, 2020 at 12:43 am

    5 stars
    I 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!

    • Reply
      Sue
      March 24, 2020 at 7:06 am

      Thanks Brunilda!

  • Reply
    Vicki
    March 23, 2020 at 2:14 pm

    4 stars
    Just made this cake. Looks beautiful can’t wait to taste it! I wish I could post the picture.

  • Reply
    Judy
    March 4, 2020 at 12:05 pm

    5 stars
    Another delicious recipe, Every recipe from your site has been such a success. Thank you!

    • Reply
      Sue
      March 4, 2020 at 12:25 pm

      Yay Judy! Thanks 🙂

  • Reply
    Kristi
    February 28, 2020 at 7:46 pm

    5 stars
    Cake 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 !

  • Reply
    Virginia
    February 25, 2020 at 4:20 pm

    If I want to make these into cupcakes, how long should I bake them for?

    • Reply
      Sue
      February 25, 2020 at 4:41 pm

      I’d check them after 15 minutes.

  • Reply
    Mel
    February 21, 2020 at 12:33 am

    Hello, can this cake be made ahead of time and frozen until needed? Thank you.

  • Reply
    Lucy
    February 12, 2020 at 3:03 am

    If using 8 inch cake tins, how much extra cooking time do you need?

    • Reply
      Sue
      February 12, 2020 at 4:55 pm

      I’d give them an extra 5 to start and go from there.

  • Reply
    Natalie
    February 10, 2020 at 4:04 pm

    5 stars
    I 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!!

    • Reply
      Sue
      February 10, 2020 at 8:10 pm

      I’m so glad this was a hit for you 🙂

  • Reply
    Jamie
    February 9, 2020 at 12:55 pm

    Can I use salted butter in the frosting?

    • Reply
      Sue
      February 9, 2020 at 2:33 pm

      I don’t recommend it Jamie, it will taste too salty I think!

  • Reply
    Suzanne
    February 8, 2020 at 2:29 pm

    5 stars
    Absolutely 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!

  • Reply
    Brunilda
    February 3, 2020 at 1:43 am

    5 stars
    What 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!!!!

    • Reply
      Linda
      April 18, 2020 at 8:17 am

      How much buttermilk?

  • Reply
    Holly
    January 20, 2020 at 3:00 pm

    Hiya, would you mind telling me what 1 cup of Greek yogurt is in grams? X

    • Reply
      Sue
      January 20, 2020 at 3:19 pm

      That’s 285 grams.

      • Reply
        Holly Adelaide
        January 21, 2020 at 3:35 am

        Thank you very much. Looking forward to making this for my grandads birthday ??X

  • Reply
    Chantel
    January 16, 2020 at 11:41 am

    Is the consistency of this batter meant to be thicker than average cake batter? Not sure if I made a mistake. Thank you!

    • Reply
      Sue
      January 16, 2020 at 11:45 am

      It should be a spreadable consistency, and definitely thicker than boxed cake mixes.

  • Reply
    Sheila Sullivan
    January 8, 2020 at 6:38 pm

    Have you ever tried buttermilk in this recipe instead of yogurt?

    • Reply
      Sue
      January 9, 2020 at 7:04 am

      No but that should work.

  • Reply
    Nancy
    December 22, 2019 at 5:00 pm

    5 stars
    I love this cake, especially with the lemon buttercream frosting! Thanks so much!

  • Reply
    Hilde
    December 9, 2019 at 10:57 am

    This 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

    • Reply
      Sue
      December 9, 2019 at 2:25 pm

      Any other lemony frosting, or plain vanilla, would go nicely.

  • Reply
    Terri
    December 7, 2019 at 7:49 pm

    Is it recommended to refrigerate this cake?

    • Reply
      Sue
      December 7, 2019 at 8:17 pm

      You can do it either in the refrigerator or on the counter, but the lemon frosting tastes especially good chilled.

  • Reply
    Marinna
    November 11, 2019 at 4:31 pm

    4 stars
    I 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

    • Reply
      Sue
      November 11, 2019 at 5:13 pm

      The 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.

  • Reply
    Cheryl
    November 2, 2019 at 11:53 am

    Hi 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.

    • Reply
      Sue
      November 2, 2019 at 12:56 pm

      I 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?

    • Reply
      Kayla
      December 9, 2019 at 4:42 am

      Have 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…

  • Reply
    Maria
    October 20, 2019 at 6:40 am

    Can I use frozen raspberries. And should I mix them with a little flour so they don’t sink to bottom.

    • Reply
      Sue
      October 20, 2019 at 7:38 am

      You should be able to use frozen, I wouldn’t thaw them, and yes, go ahead and toss them lightly in flour.

  • Reply
    Doris
    October 11, 2019 at 5:02 am

    Hello!
    Could I make this cake the day before and keep it in the fridge?

    • Reply
      Sue
      October 11, 2019 at 7:17 am

      Hey Doris ~ yes, you can, it will be fine.

      • Reply
        Ally Sprow
        August 1, 2020 at 6:54 pm

        THIS 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

  • Reply
    Amber
    October 8, 2019 at 11:02 am

    Also could I bake this as one large cake in a glass dish?

    • Reply
      Sue
      October 8, 2019 at 1:51 pm

      You could, but glass bakes fast, so watch the time, and check it early.

  • Reply
    Amber
    October 8, 2019 at 10:56 am

    Can I make the batter and refrigerate to bake later?

    • Reply
      Sue
      October 8, 2019 at 10:59 am

      I’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!

      • Reply
        Lola
        October 28, 2019 at 10:36 pm

        Hi can I use sour cream instead of yogurt?
        Cake looks awesome. .can’t wait to try it!!

        • Reply
          Sue
          October 29, 2019 at 8:09 am

          Definitely, sour cream makes a nice rich cake.

  • Reply
    Marinna Van Dyke
    September 19, 2019 at 1:36 pm

    Is there a way you recommend to incorporate a lemon flavor into the cake as well?

    • Reply
      Sue
      September 19, 2019 at 1:52 pm

      Yes, I would suggest adding the zest of a lemon and a couple of tablespoons of juice, it should work fine.

  • Reply
    lynette
    September 16, 2019 at 5:59 pm

    5 stars
    i made this at it was so good. i have about for orders from friends to make again. Nice one 🙂

    • Reply
      Sue
      September 16, 2019 at 7:19 pm

      🙂

  • Reply
    Melodie England
    September 12, 2019 at 5:07 am

    I’m going to try to make this cake, does the top of the first layer need to be cut off before adding second layer?

    • Reply
      Sue
      September 12, 2019 at 7:12 am

      I 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.

      • Reply
        Melodie England
        September 13, 2019 at 1:11 pm

        I 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!!

  • Reply
    Amber
    September 2, 2019 at 1:01 pm

    So 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.

    • Reply
      Sue
      September 2, 2019 at 1:19 pm

      Hi 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!

  • Reply
    Veronica
    August 28, 2019 at 8:55 am

    Why is this called Raspberry Lemon Cake (with Lemon Buttercream)? I don’t see any lemon in the cake ingredients. Is something missing?

    • Reply
      Sue
      August 28, 2019 at 12:38 pm

      Hey 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.

  • Reply
    Gabriella
    August 27, 2019 at 3:04 pm

    Made 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.

    • Reply
      Sue
      August 28, 2019 at 6:13 am

      Glad you enjoyed it 🙂

  • Reply
    Katie
    August 20, 2019 at 8:16 pm

    Hi Sue!! Does this cake freeze well if I were to make it for my wedding cake?

    • Reply
      Sue
      August 20, 2019 at 9:08 pm

      I think this cake would freeze well. What a fun wedding cake!

  • Reply
    Jan Rutledge
    August 17, 2019 at 1:46 am

    Thanks Sue, I would be very grateful.

  • Reply
    Jan Rutledge
    August 16, 2019 at 7:01 am

    It 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.

    • Reply
      Sue
      August 16, 2019 at 7:39 am

      I’ve been making an effort to add metric measurements to my recipes lately, Jan, I’ll try to get this one converted for you!

  • Reply
    Janet Young
    August 12, 2019 at 8:59 am

    I 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

    • Reply
      Sue
      August 12, 2019 at 10:02 am

      I’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.

  • Reply
    Michele
    August 6, 2019 at 5:21 am

    Would love to try this for a wedding shower. Will this freeze well?

  • Reply
    Pat
    August 5, 2019 at 2:43 pm

    I’m concerned about the amount of baking powder? Worried that it will make it dry?

    • Reply
      Sue
      August 5, 2019 at 3:22 pm

      It works in this recipe Pat, the cake isn’t dry at all.

  • Reply
    Carrie
    August 4, 2019 at 1:55 pm

    5 stars
    Used 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!

    • Reply
      Carrie
      August 4, 2019 at 1:58 pm

      Oh… 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!

      • Reply
        Sue
        August 4, 2019 at 4:57 pm

        I’m so glad to hear that your ‘customizations’ went over so well 🙂

  • Reply
    Patricia Jones
    August 1, 2019 at 4:06 pm

    You had me make bread….. this isn’t cake why so much butter. I don’t even like butter bread!!!

  • Reply
    Carey
    July 25, 2019 at 11:33 am

    Can’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?

    • Reply
      Sue
      July 25, 2019 at 12:06 pm

      I haven’t tried this so I’m not sure but it’s worth a try.

  • Reply
    Erica
    July 18, 2019 at 4:12 pm

    Hello, 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?

    • Reply
      Sue
      July 18, 2019 at 4:39 pm

      Yes, you would, unless you’re using self rising flour. But for cake flour, follow the recipe in the same way.

  • Reply
    Bre
    July 17, 2019 at 10:25 pm

    Does it work best to use fresh or would frozen raspberries work just as well? Can’t wait to try it!

  • Reply
    Sara
    July 15, 2019 at 9:29 am

    Can I use springform pans instead of regular cake pans? I tend to make cheesecakes and have 2 springform pans. Thanks!

    • Reply
      Sue
      July 15, 2019 at 9:30 am

      That would work fine, just match up the size, I used a 9 inch, you could also use 8 inch with a little longer cooking.

  • Reply
    Brenda
    July 11, 2019 at 8:44 am

    I 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?

    • Reply
      Sue
      July 11, 2019 at 3:43 pm

      I was thinking about doubling the recipe for the 9×13. The 7×11 might work if it has tall enough sides.

  • Reply
    Judith Barbiaux
    July 10, 2019 at 8:40 am

    I hope this question hasn’t been asked before, but I only have fat free plain greek yogurt. Do I need full-fat?

    • Reply
      Sue
      July 10, 2019 at 8:47 am

      No 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!

  • Reply
    Linda Stretton
    July 6, 2019 at 7:13 pm

    How do I adjust recipe for high altitudes?

  • Reply
    Wahsontiio
    June 29, 2019 at 5:57 am

    Does this recipe free well? With or with out the frosting

  • Reply
    Rose Cocchiarella
    June 19, 2019 at 5:21 pm

    Such 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!

  • Reply
    Micaela del Toro
    June 13, 2019 at 9:10 am

    How many tablespoons are a cup?…

    • Reply
      pennie edwards
      July 21, 2019 at 2:08 pm

      16 tablespoons. (4T = 1/4 cup then 1/4 cup x 4- 1 cup

      • Reply
        Sue
        July 21, 2019 at 2:11 pm

        Thank you Pennie <3

    • Reply
      Marielle
      May 23, 2020 at 11:27 pm

      Hi! Looks amazing. I have only one pan.. do you know how much baking time i need to add to the recipe? 🙂

  • Reply
    beck campbell
    June 13, 2019 at 5:06 am

    I 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!

  • Reply
    ChrisKC
    June 9, 2019 at 8:13 am

    Sue I’m wondering about using cake flour vs all purpose and curious if you use that in any of your cakes?

    • Reply
      Sue
      June 9, 2019 at 8:25 am

      I 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!

      • Reply
        ChrisKC
        June 9, 2019 at 2:46 pm

        Thanks I must find that recipe!

  • Reply
    Diane Davis
    June 8, 2019 at 8:52 pm

    When you say flour “sifted”….Do you measure the amount needed and then sift or sift, then measure?

    • Reply
      Sue
      June 9, 2019 at 6:53 am

      I measure the amount, then sift.

  • Reply
    Gayle
    June 6, 2019 at 6:54 pm

    Hi Sue,
    Can you list the nutrient contents? Thank you!

    • Reply
      Sue
      June 6, 2019 at 7:09 pm

      I 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.

  • Reply
    Georgia
    June 6, 2019 at 4:30 pm

    Can this cake be made as a sheet cake? 9 X 12?

    • Reply
      Sue
      June 6, 2019 at 5:08 pm

      These layers are fairly thin, but I think the batter would fit in a 9×12. It would not be super thick, though.

  • Reply
    Lynda Barry
    June 5, 2019 at 10:58 am

    Sue, this looks SO YUMMY! … But I’m wondering it would convert well to cupcakes??
    Thank you, Lynda

  • Reply
    Janet
    June 4, 2019 at 4:41 am

    I 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

    • Reply
      Sue
      June 4, 2019 at 8:47 am

      Hey 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.

      • Reply
        Sue
        June 4, 2019 at 8:48 am

        By the way, I have a nice sour cherry almond bar recipe, here.

  • Reply
    Steph
    May 30, 2019 at 6:36 pm

    Hi, 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?

    • Reply
      Sue
      May 30, 2019 at 7:01 pm

      I 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.

    • Reply
      Zee
      June 3, 2019 at 1:56 pm

      Can you replace the raspberries with strawberries?

      • Reply
        Sue
        June 3, 2019 at 2:57 pm

        I think that should work fine, chop them to about the same size…

  • Reply
    Victory
    May 27, 2019 at 2:09 pm

    Made 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.

    • Reply
      Sue
      May 27, 2019 at 2:30 pm

      I’d love to see a photo, can you tag me on Instagram?

  • Reply
    SANDRA J LAFFEY
    May 27, 2019 at 9:41 am

    Have you ever tried all-purpose gluten free flour in this?

    • Reply
      Sue
      May 27, 2019 at 9:48 am

      I haven’t…maybe someone else will weigh in.

  • Reply
    Deb
    May 25, 2019 at 12:54 pm

    Made 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

    • Reply
      Sue
      May 25, 2019 at 2:40 pm

      Interesting!

  • Reply
    Victoria
    May 25, 2019 at 11:41 am

    Finally 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!

  • Reply
    Brittanie Rodriguez
    May 20, 2019 at 5:34 am

    TOOOOO 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!

    • Reply
      Sue
      May 20, 2019 at 6:48 am

      Let us know if you experiment Brittanie, and yes, the cake is awesome chilled 🙂

  • Reply
    Ali
    May 11, 2019 at 7:02 pm

    I’d like to make this recipe as a sheet cake. Are the instruction different?

    • Reply
      Sue
      May 11, 2019 at 7:07 pm

      The 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.

  • Reply
    SUZANNE SIEM
    May 10, 2019 at 10:50 am

    We 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.

    • Reply
      Sue
      May 10, 2019 at 11:48 am

      I’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?

  • Reply
    Meagan
    May 2, 2019 at 10:05 am

    Any tips on why a cake would sink in the middle?? ? I did sour cream instead of yogurt but that’s all I did differently…

    • Reply
      Sue
      May 2, 2019 at 11:19 am

      It 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.

  • Reply
    Krista Hilbert
    April 27, 2019 at 6:46 pm

    Is there anything I can substitute for the Greek yogurt? I just realized I bought all the ingredients except that one!

    • Reply
      Sue
      April 27, 2019 at 7:26 pm

      You can try whole milk, buttermilk or sour cream, Krista, but in the case of the milks, you might use a touch less.

  • Reply
    Sakina
    April 25, 2019 at 1:09 am

    5 stars
    Made this cake and it was a great hit! It’s so easy and refreshing. Thank you!

    • Reply
      Sue
      April 25, 2019 at 9:30 am

      You’re welcome Sakina, thanks for letting me know 🙂

  • Reply
    Frustrated
    April 24, 2019 at 11:51 am

    Is the batter suppose to be thick and sticky? Mine was very thick I added milk to make it where I could spread it.

    • Reply
      Sue
      April 24, 2019 at 11:56 am

      The 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!

  • Reply
    PJ
    April 20, 2019 at 8:39 pm

    I 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!!!

  • Reply
    Sarah Walker
    April 20, 2019 at 6:37 pm

    I 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

    • Reply
      Sue
      April 20, 2019 at 10:34 pm

      It’s always a little nerve wracking when you are experimenting with new techniques, I hope all goes well for you Sarah <3

      • Reply
        Sarah
        April 21, 2019 at 2:44 pm

        It 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

        • Reply
          Sue
          April 21, 2019 at 6:08 pm

          🙂 You’re welcome!

  • Reply
    Mary
    April 20, 2019 at 11:13 am

    Hi 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?

    • Reply
      Sue
      April 20, 2019 at 11:22 am

      It should be a thick batter, Mary, it doesn’t pour like a cake mix batter would. I’m sure yours was perfect!

      • Reply
        Mary
        April 20, 2019 at 11:29 am

        Thanks Sue. I have it out of the pans and it looks great.! I can’t wait to serve it tomorrow!

  • Reply
    Andrea Chapman
    April 20, 2019 at 9:25 am

    Ohh what a great birthday cake this would make – I know I would love it!

  • Reply
    Mary
    April 18, 2019 at 3:17 pm

    How would a cream cheese icing work with this cake?

    • Reply
      Sue
      April 18, 2019 at 3:24 pm

      I think it would be nice!

  • Reply
    Kata Eijsackers
    April 18, 2019 at 12:02 pm

    Hi 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!

    • Reply
      Sue
      April 18, 2019 at 12:34 pm

      It 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.

  • Reply
    Katina Garcia
    April 17, 2019 at 9:30 am

    Is there any lemon in the cake portion or just the frosting?

    • Reply
      Sue
      April 17, 2019 at 9:42 am

      I just have it in the frosting Katina, but you could add some lemon zest to the cake if you like.

  • Reply
    Valerie Valentine
    April 17, 2019 at 6:04 am

    This looks yummy! Definitely trying this one.

  • Reply
    Hope
    April 16, 2019 at 5:47 pm

    I 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.

    • Reply
      Sue
      April 16, 2019 at 6:24 pm

      That should work!

  • Reply
    Kate Berkey
    April 15, 2019 at 6:52 pm

    5 stars
    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

    • Reply
      Sue
      April 15, 2019 at 7:15 pm

      What a lovely comment, thanks Kate!

  • Reply
    Amy Dunwiddie
    April 15, 2019 at 9:09 am

    Can this be baked in a 9 x 13 cake pan instead of a layered cake?

    • Reply
      Sue
      April 15, 2019 at 9:13 am

      I 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.

  • Reply
    Mary Ann | The Beach House Kitchen
    April 15, 2019 at 6:06 am

    I’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!

  • Reply
    Stan
    April 15, 2019 at 5:55 am

    Made the cake this weekend – fabulous!

    • Reply
      Sue
      April 15, 2019 at 7:29 am

      Thanks Stan! I want to make it again 🙂

  • Reply
    Bill
    April 13, 2019 at 12:36 pm

    Hello, I want to change to cupcakes. Any suggestions? Thanks

    • Reply
      Sue
      April 13, 2019 at 1:28 pm

      I think you can do that without a problem Bill, just watch your cooking time, cupcakes typically take about 15-20 minutes.

    • Reply
      Lynda Barry
      June 5, 2019 at 11:05 am

      HI 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

      • Reply
        Sue
        June 5, 2019 at 11:11 am

        I think you can fill the cupcake liners like normal, which is about 2/3 full.

        • Reply
          Lynda
          June 8, 2019 at 10:18 am

          Thank you!

  • Reply
    Diane
    April 13, 2019 at 6:02 am

    Hi! 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!

    • Reply
      Sue
      April 13, 2019 at 7:19 am

      Hi 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.

      • Reply
        Diane
        April 13, 2019 at 11:23 am

        Thanks! Can’t wait to make this.

  • Reply
    Brandy L Stauffer
    April 13, 2019 at 5:17 am

    Well 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

    • Reply
      Sue
      April 13, 2019 at 7:19 am

      Blackberries would be really nice, I’m going to try that for sure.

  • Reply
    Gerlinde @Sunnycovechef
    April 12, 2019 at 10:36 am

    I am pinning this wonderful looking cake and hope to make it when I return from Germany.

  • Reply
    Irish Chef
    April 12, 2019 at 10:14 am

    Wonderful 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?

    • Reply
      Sue
      April 12, 2019 at 11:13 am

      That is correct! Hope you love it 🙂

      • Reply
        Irish Chef
        April 13, 2019 at 2:45 pm

        And 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. 🙂

        • Reply
          Sue
          April 13, 2019 at 4:22 pm

          No but it sounds interesting…it also sounds like it would have an amazing texture.

  • Reply
    ReneeW
    April 12, 2019 at 9:38 am

    Do you think this might work in a 9×13 pan Sue?

    • Reply
      Sue
      April 12, 2019 at 10:02 am

      I 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.

  • Reply
    Alene
    April 12, 2019 at 9:11 am

    I’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!

    • Reply
      Sue
      April 12, 2019 at 9:13 am

      Thanks 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.

  • Reply
    Taylor Kiser
    April 12, 2019 at 8:54 am

    Love the spring flavors going on in this cake! It’s so pretty and looks delicious!

  • Reply
    2pots2cook
    April 12, 2019 at 8:37 am

    Agree 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 !

    • Reply
      Sue
      April 12, 2019 at 8:39 am

      You got it!

  • Reply
    Natalie
    April 12, 2019 at 8:12 am

    I love raspberry and lemon combined! This cake looks so delicious!

    • Reply
      Sue
      April 12, 2019 at 8:31 am

      The combination is really refreshing in a cake 🙂 Thanks Natalie!

  • Reply
    Katie
    April 12, 2019 at 8:11 am

    I love the combination of flavors- the lemon gives that little burst of sour and the raspberry balances it all perfectly!

  • Reply
    Beth Neels
    April 12, 2019 at 8:02 am

    Oh, 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!

  • Reply
    Pat Marrion
    April 12, 2019 at 7:51 am

    Could one use frozen raspberries in this recipe? It’s a long time until fresh are available here (I won’t buy imported ones!). Thanks

    • Reply
      Sue
      April 12, 2019 at 7:53 am

      That would work, just use them from frozen.

  • Reply
    Pamela
    April 12, 2019 at 7:47 am

    The cake looks yummy

    • Reply
      Sue
      April 12, 2019 at 7:47 am

      Thanks Pamela 🙂

  • Reply
    Marie-Charlotte Chatelain
    April 12, 2019 at 7:45 am

    Oh 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!

    • Reply
      Sue
      April 12, 2019 at 7:47 am

      Let me know how it turns out for you ~ the texture is lovely!

  • Reply
    Lsurie
    April 12, 2019 at 7:35 am

    Do you use nonfat Greek yogurt ?

    • Reply
      Sue
      April 12, 2019 at 7:42 am

      You can use any type of yogurt but I used regular full fat yogurt.

  • Reply
    Tricia
    April 12, 2019 at 5:23 am

    Wow 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 🙂

    • Reply
      Sue
      April 12, 2019 at 7:29 am

      Yikes, I have a blueberry lemon version planned next! We need to have a dessert party!

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