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Raspberry Lemon Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 450
A vibrant and moist lemon cake filled with fresh raspberries and topped with lemon-flavored frosting, perfect for any celebration.

Ingredients

Batter

  • 9 Tbsp unsalted butter, at room temperature
  • 1 cup sugar
  • zest of 1 lemon lemon zest
  • 3 large eggs, separated eggs
  • 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 (can use vanilla yogurt)
  • 1 1/2 cups raspberries (frozen berries okay)

Frosting

  • 1 cup unsalted butter, at room temperature
  • 5 cups confectioners' sugar, sifted
  • 4 Tbsp fresh lemon juice (may need more)
  • optional yellow gel food coloring (small drop)

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour your cake pan.
  • Cream together 9 Tbsp butter and sugar, then add lemon zest and egg yolks. Mix in vanilla and yogurt.
  • In a separate bowl, whisk together flour, baking powder, salt, and baking soda. Gradually add dry ingredients to wet mixture.
  • Gently fold in egg whites and raspberries. Pour batter into prepared pan and bake for 40 minutes.
  • Let cake cool. Prepare frosting by beating butter, then gradually adding confectioners' sugar and lemon juice. Optional food coloring can be added.
  • Frost the cooled cake and serve slices.

Notes

Use frozen raspberries for convenience. Adjust lemon juice for desired tartness.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, Lemon, raspberries