I make this Raspberry Lemon Cake when I crave a bright, moist layer cake filled with the sweet-tart combination of raspberries and lemon. It’s both elegant and approachable, perfect for celebrations or a special afternoon treat.
Why I’ll Love This Recipe
I love this cake because the yogurt-based sponge is tender and dense without being heavy. Folding in raspberries and lemon zest adds vibrant flavor and bursts of fruit in every bite. The lemon buttercream frosting brings creamy sweetness and citrus tang, bringing the whole cake together into a harmonious balance.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Raspberries (fresh or frozen)
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Plain Greek yogurt
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Lemon zest (and lemon juice for the frosting)
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All-purpose flour
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Granulated sugar
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Confectioner’s sugar (for frosting)
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Unsalted butter (room temperature for both cake and frosting)
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Eggs (separated)
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Baking powder
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Baking soda
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Salt
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Vanilla extract
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Optional: yellow gel food coloring for frosting
directions
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I preheat the oven to 350 °F (175 °C) and prepare two 8-inch cake pans by greasing and lining with parchment if desired.
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I separate the eggs, whip the whites to soft peaks, and set aside.
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I cream together softened butter, granulated sugar, and lemon zest until light and fluffy. Then I beat in egg yolks one at a time followed by vanilla extract.
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I whisk together the flour, baking powder, baking soda, and salt; then fold in alternating portions of yogurt and dry ingredients into the butter mixture—mixing gently. I finish by folding in the whipped egg whites and raspberries (I often use frozen berries so they hold shape)
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I pour batter into prepared pans and bake around 25 minutes, or until a toothpick inserted comes out clean timetogetready.org. Let the cakes cool fully.
Meanwhile, I prepare the lemon buttercream: I beat room-temperature butter with sifted confectioner’s sugar, fresh lemon juice (about 4 tablespoons), and a small drop of gel coloring if using. I whisk until smooth and creamy
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I assemble by layering one cake with a spread of buttercream, topping with the second, and frosting the top and sides for an even finish.
Servings and timing
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Serves: approximately 12 slices
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Prep time: ~25 minutes for mixing, plus cooling time
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Bake time: ~25 minutes per layer
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Frosting prep: ~10 minutes
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Total time: around 50 minutes to 1 hour, excluding cooling
Variations
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I sometimes add a layer of raspberry preserves between the cake layers for extra berry flavor.
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Occasionally I swap Greek yogurt for sour cream or buttermilk for a slightly different tang and moisture level.
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I may reduce sugar a bit and increase lemon zest for a brighter, less sweet profile.
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For a fun twist, I’ve topped the cake with fresh raspberries and lemon slices or garnished with edible flowers.
storage/reheating
I store the cake covered in the fridge—it keeps well for 3–4 days. I let slices come to room temperature before serving to soften the buttercream and bring out flavor. While I don’t reheat this cake, chilling helps maintain its freshness.
FAQs
Why is my frosting grainy or too stiff?
I make sure to sift the confectioner’s sugar well and whip the butter first until smooth before gradually adding sugar and lemon juice. Too much sugar too fast can make frosting stiff or gritty.
Can I use fresh raspberries instead of frozen?
Yes—I use frozen raspberries to help preserve shape and prevent bleeding. If using fresh, I often chill them briefly before folding gently into the batter.
Can I make this cake without separating eggs?
The whipped egg whites give extra lift and lightness—if you skip that step, the cake may be denser but still tasty. Just stir whole eggs with the wet ingredients and mix normally.
Can this cake be made gluten‑free?
Possibly—some bakers successfully substitute Bob’s Red Mill or King Arthur 1‑to‑1 gluten-free flour. Texture may vary slightly but flavor remains delicious.
Is lemon juice optional in the buttercream?
I love the bright tang it brings—but if preferred, I sometimes omit it or reduce the amount for a less sharp flavor. I may also use vanilla buttercream or cream cheese frosting instead.
Conclusion
I bake this Raspberry Lemon Cake whenever I want a dessert that’s both vibrant and comforting. The tender yogurt-based sponge, fresh berries, and lemon buttercream create a stunning yet approachable layer cake that never disappoints—perfect for gathering with friends, afternoon tea, or any time I want something special.
Print
Raspberry Lemon Cake
- Total Time: approx. 50 minutes
- Yield: 12 servings
Description
A bright and tender layered lemon-yogurt cake studded with raspberries and finished with tangy lemon buttercream—light, refreshing, and perfect for tea time or special occasions!
Ingredients
9 Tbsp unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon (about 2 Tbsp)
3 large eggs, separated
1 tsp vanilla extract
2 cups all‑purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup plain Greek yogurt (can use vanilla yogurt)
1½ cups raspberries (fresh or frozen)
For the lemon buttercream:
1 cup unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
4 Tbsp fresh lemon juice (add more for softer consistency)
Optional: 1 small drop yellow gel food coloring
Instructions
Preheat the oven to 350 °F (175 °C). Butter and flour two 8‑inch cake pans (lining bottoms with parchment rounds helps ensure release)
In a large bowl, cream together 9 Tbsp butter, granulated sugar, and lemon zest until light and fluffy. Beat in egg yolks one at a time, then stir in vanilla extract
In a separate bowl, whisk dry ingredients: flour, baking powder, baking soda, and salt
Gently fold the dry mixture into the butter mixture, alternating with Greek yogurt, until just combined
Beat egg whites until soft peaks form, then fold them into the batter gently to preserve airiness
Coat one-third of the raspberries with a tablespoon of flour and gently fold into batter to prevent sinking
Divide batter evenly between pans, top with remaining raspberries and extra lemon zest for garnish
Bake for about 30 minutes (up to 50 minutes in conventional ovens) until a toothpick inserted in center comes out clean; let cool 10 minutes in pans before turning out onto wire racks
For the frosting: beat butter until smooth, then gradually add confectioners’ sugar and lemon juice until fluffy and spreadable. Adjust sweetness or tartness as needed; tint with food coloring if desired
Once cake layers are fully cool, frost between layers, then top and sides. Chill before slicing if preferred
- Prep Time: 25 minutes
- Cook Time: ~30–50 minute
- Category: Dessert
