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 ;)
This casual layer cake is right up my street ~ nothing too fussy but it hits all the right spots. I consider it a tea cake because 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 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.
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.
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
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.
- 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
- 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
- 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.
The tiny bit of yellow coloring gives the merest hint of color to the frosting, just so it isn't stark white, which I like. The cake part of this recipe is from Claire K Creations
Make this Raspberry Lemon Tea Cake your own ~
- It’s a no-brainer, but use other types of berries in this cake.
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