Raspberry Lemon Cake

Raspberry Lemon Cake is a delightful treat that fills your kitchen with the sweet and tangy aromas of fresh raspberries and zesty lemon. This delicious cake takes just about an hour to make and showcases a perfect balance of flavors, with the added creaminess of yogurt creating a moist crumb that everyone will love.

This recipe is ideal for gatherings, birthdays, or just a simple afternoon delight. You can make the cake layers ahead of time, and they keep well in the fridge if stored properly.

Why You’ll Love This Recipe

• The cake has a wonderfully moist texture thanks to the yogurt.
• Fresh raspberries provide a burst of flavor in every bite.
• It’s a simple recipe that doesn’t require advanced baking skills.
• The lemon frosting adds the perfect tart touch to complement the cake.

What You’ll Need

Gather your ingredients to prepare this delicious cake:

For the Cake

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup yogurt
• 1 cup fresh raspberries
• Zest of 1 lemon
• Juice of 1 lemon

For the Frosting

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp lemon juice

Note: Greek yogurt can be used instead of regular yogurt for a creamier texture.

Substitutions & Swaps

• Use coconut oil for a dairy-free version.
• Substitute raspberries with blueberries or strawberries if desired.
• Any unsweetened yogurt can replace Greek yogurt.
• Powdered sugar can be replaced with a sugar alternative.

How to Make It

Creating this delicious cake is a straightforward process:

Preheat the oven

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Whisk dry ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream butter and sugar

In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs and vanilla

Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Mix wet ingredients

Add the yogurt, lemon zest, and lemon juice; mix until combined.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh raspberries.

Divide batter

Divide the batter evenly between the prepared cake pans.

Bake the cakes

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the frosting

For the frosting, beat together butter and powdered sugar until smooth, then add lemon juice and mix until creamy. Frost the cooled cakes, and top with additional raspberries if desired.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, wrap tightly to preserve freshness.
Reheat: Microwave slices for 10-15 seconds.

Tips for Best Results

• Ensure butter is at room temperature for easy creaming.
• Gently fold the raspberries to avoid crushing them.
• For even baking, rotate the pans halfway through the baking time.
• Use a toothpick to test doneness, ensuring minimal crumbs stick.

Serving Suggestions

• Serve with a dollop of whipped cream for added richness.
• Pair it with a scoop of vanilla ice cream for a refreshing dessert.
• Enjoy alongside a cup of tea or coffee for a delightful afternoon treat.