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Raspberry Lemon Cake




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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 :)

Raspberry Lemon Cake made with yogurt

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.

Raspberry Lemon Cake with dessert forks

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

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.  

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


 

raspberry lemon cake
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3.39 from 1393 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
Yield 10 servings

Equipment

  • 9 inch cake pans

Ingredients

cake

  • 9 tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs separated
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup plain greek yogurt
  • 1 heaped cup raspberries

lemon buttercream

  • 2 sticks 1 cup unsalted butter, at room temperature
  • 5 cups confectioner's sugar sifted
  • juice of 1 and 1/2 lemons about 3-4 tablespoons
  • optional 1 small drop yellow gel food coloring

Instructions

  • Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
  • Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
  • Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
  • Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
  • Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
  • Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
  • Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
  • To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
  • Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Notes

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!

 

 

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158 Comments

    Leave a Reply

  • 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
    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
    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

    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

    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
    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!