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.
tvfgi recommends: sturdy non-stick cake pans
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
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.
Ingredients
- 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
Instructions
- Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
- Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
- Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
- Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
- Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
- Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
- To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
- Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.
Notes
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.
Thanks for pinning!
56 Comments
PJ
April 20, 2019 at 8:39 pmI made this lemon-raspberry cake today and when I was done and ready for a bite I was let down. The cake has no lemon in it. I knew right away that I hadn’t added any juice to the cake but didn’t really think about it. Though the icing is fabulous, I think lemon cake would really pop those raspberries!!!
Sarah Walker
April 20, 2019 at 6:37 pmI used blueberries, and some lemon zest in the batter, I saw you had mentioned to someone else the zest is an idea and any kind of berry will work. Taking to family for Easter dinner. It smells wonderful. I was a bit nervous about the egg whites hoping when it is cut tomorrow I don’t have white streaks. That was a new experience for me.
I enjoy looking at your recipes and have had good luck with them.
Thank you! Sarah
Sue
April 20, 2019 at 10:34 pmIt’s always a little nerve wracking when you are experimenting with new techniques, I hope all goes well for you Sarah <3
Mary
April 20, 2019 at 11:13 amHi Sue, I made this cake this morning, in fact it is still cooling. Smells wonderful. One question: I followed the directions and ingredient measurements, and the batter was almost too think to spread. Is this how it is supposed to be?
Sue
April 20, 2019 at 11:22 amIt should be a thick batter, Mary, it doesn’t pour like a cake mix batter would. I’m sure yours was perfect!
Mary
April 20, 2019 at 11:29 amThanks Sue. I have it out of the pans and it looks great.! I can’t wait to serve it tomorrow!
Andrea Chapman
April 20, 2019 at 9:25 amOhh what a great birthday cake this would make – I know I would love it!
Mary
April 18, 2019 at 3:17 pmHow would a cream cheese icing work with this cake?
Sue
April 18, 2019 at 3:24 pmI think it would be nice!
Kata Eijsackers
April 18, 2019 at 12:02 pmHi sue,
I really would love the try your recipe!
Could you help me with the measurements of the ingredients? How many milligrams of milliliter is one cup?
Thanks!
Sue
April 18, 2019 at 12:34 pmIt depends on the ingredient Kata, 1 cup sugar is 198 grams. 1 cup yogurt is 245 grams. 1 cup raspberries is 125 grams (although I call for a heaped cup, so a little more) 1 cup powdered sugar is 125 grams.
Katina Garcia
April 17, 2019 at 9:30 amIs there any lemon in the cake portion or just the frosting?
Sue
April 17, 2019 at 9:42 amI just have it in the frosting Katina, but you could add some lemon zest to the cake if you like.
Valerie Valentine
April 17, 2019 at 6:04 amThis looks yummy! Definitely trying this one.
Hope
April 16, 2019 at 5:47 pmI am going to make this for our Easter Gathering. Am I able to make the cake portion the day before and possibly plastic wrap them to keep them moist and frost them the next day? I want it to be fresh but also keep myself on schedule with littles lol.
Sue
April 16, 2019 at 6:24 pmThat should work!
Kate Berkey
April 15, 2019 at 6:52 pmI was looking for a cake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this
Sue
April 15, 2019 at 7:15 pmWhat a lovely comment, thanks Kate!
Amy Dunwiddie
April 15, 2019 at 9:09 amCan this be baked in a 9 x 13 cake pan instead of a layered cake?
Sue
April 15, 2019 at 9:13 amI haven’t done it that way, but I assume it would work fine. The cake would be thin, like a snack cake, since there isn’t a ton of batter.
Mary Ann | The Beach House Kitchen
April 15, 2019 at 6:06 amI’m a huge fan of lemon desserts Sue. And add those juicy raspberries and that just seals the deal! Fabulous cake for Easter and spring!
Stan
April 15, 2019 at 5:55 amMade the cake this weekend – fabulous!
Sue
April 15, 2019 at 7:29 amThanks Stan! I want to make it again :)
Bill
April 13, 2019 at 12:36 pmHello, I want to change to cupcakes. Any suggestions? Thanks
Sue
April 13, 2019 at 1:28 pmI think you can do that without a problem Bill, just watch your cooking time, cupcakes typically take about 15-20 minutes.
Diane
April 13, 2019 at 6:02 amHi! Just noticing there isn’t any extract in the cake. Is there supposed to be? I.e. vanilla or lemon? Planning on making this for Easter and hoping it tastes like Spring! Thanks!
Sue
April 13, 2019 at 7:19 amHi Diane, I didn’t use extract in this cake. You could use vanilla or almond, but I didn’t want to compete with the lemon and raspberry combo. The frosting lends plenty of lemon so there’s no need for lemon extract in the cake, but you could use zest if you wanted to.
Diane
April 13, 2019 at 11:23 amThanks! Can’t wait to make this.
Brandy L Stauffer
April 13, 2019 at 5:17 amWell I know what I’m doing with the rest of last seasons blackberries and raspberries ?? and once this year’s start coming in I’ll have to make it again with fresh berries… might just become my birthday cake
Sue
April 13, 2019 at 7:19 amBlackberries would be really nice, I’m going to try that for sure.
Gerlinde @Sunnycovechef
April 12, 2019 at 10:36 amI am pinning this wonderful looking cake and hope to make it when I return from Germany.
Irish Chef
April 12, 2019 at 10:14 amWonderful way for me to use this huge amount of full-fat Greek yogurt waiting in my fridge!
Just wanted to double check with you if that ‘ 1 tablespoon of baking powder’ is correct in your recipe?
Sue
April 12, 2019 at 11:13 amThat is correct! Hope you love it :)
Irish Chef
April 13, 2019 at 2:45 pmAnd I did love it.
Have you ever tried this as a buttercream substitute? Melt 125grams white chocolate; let cool a bit. Beat into it 70 grams thick Greek yogurt and 3 TBL icing sugar. Chill till it’s spreadable. :-)
Sue
April 13, 2019 at 4:22 pmNo but it sounds interesting…it also sounds like it would have an amazing texture.
ReneeW
April 12, 2019 at 9:38 amDo you think this might work in a 9×13 pan Sue?
Sue
April 12, 2019 at 10:02 amI think you could…it’s not a huge amount of batter, so it would not be a super thick sheet cake, but it should work fine.
Alene
April 12, 2019 at 9:11 amI’m thinking of giving it a shot at making it with gluten free flour. It just looks so yummy, and I have a weakness for lemon cakes! Actually, I have a weakness for any type of yellow layer cake! Actually, planning to make your fruit-nut bread this weekend. I adore it, can easily make it g.f., and it substitutes for breakfast!! Thank you for your beautiful website and your recipes. That photo of the chicken salad surrounded by fruit was gorgeous! I wanted to jump into the picture!
Sue
April 12, 2019 at 9:13 amThanks for the kind words, <3 I think you’ll love the fruit and nut bread, and I do think this cake should do ok with a good gf baking mix. I usually think the baking mixes do better than a single flour.
Taylor Kiser
April 12, 2019 at 8:54 amLove the spring flavors going on in this cake! It’s so pretty and looks delicious!
2pots2cook
April 12, 2019 at 8:37 amAgree with your point: when it comes to that kind of cake I prefer to keep it at home so both of us enjoy bite by bite for the whole weekend !
Sue
April 12, 2019 at 8:39 amYou got it!
Natalie
April 12, 2019 at 8:12 amI love raspberry and lemon combined! This cake looks so delicious!
Sue
April 12, 2019 at 8:31 amThe combination is really refreshing in a cake :) Thanks Natalie!
Katie
April 12, 2019 at 8:11 amI love the combination of flavors- the lemon gives that little burst of sour and the raspberry balances it all perfectly!
Beth Neels
April 12, 2019 at 8:02 amOh, man! Raspberries and lemons are such a delicious combination! And this cake looks ultra moist and delicious! I can’t wait to give it a try!
Pat Marrion
April 12, 2019 at 7:51 amCould one use frozen raspberries in this recipe? It’s a long time until fresh are available here (I won’t buy imported ones!). Thanks
Sue
April 12, 2019 at 7:53 amThat would work, just use them from frozen.
Pamela
April 12, 2019 at 7:47 amThe cake looks yummy
Sue
April 12, 2019 at 7:47 amThanks Pamela :)
Marie-Charlotte Chatelain
April 12, 2019 at 7:45 amOh my goodness could this cake look any more delicious!?!? The crumb looks simply divine and the flavor combo screams springtime! I will have to try this one soon!
Sue
April 12, 2019 at 7:47 amLet me know how it turns out for you ~ the texture is lovely!
Lsurie
April 12, 2019 at 7:35 amDo you use nonfat Greek yogurt ?
Sue
April 12, 2019 at 7:42 amYou can use any type of yogurt but I used regular full fat yogurt.
Tricia
April 12, 2019 at 5:23 amWow this cake is so pretty! I made a blueberry lemon cake very similar to this yesterday. Great minds think alike! I love the combination with raspberries – I’ll have to give this a try. Pinning :)
Sue
April 12, 2019 at 7:29 amYikes, I have a blueberry lemon version planned next! We need to have a dessert party!