Introduction & Inspiration: Light, Tangy, and Berry-Bright!
This Raspberry Lemon Cake is such a delightful treat, balancing bright citrus with sweet-tart berries in a wonderfully light and tender cake! What I find particularly special about this recipe is the technique of folding whipped egg whites into the batter, which creates an exceptionally airy crumb. Paired with a zesty lemon buttercream, it’s simply perfection.
The inspiration came from wanting a layer cake that felt lighter than a typical dense butter cake, something perfect for spring or summer celebrations. The combination of lemon and raspberry is a classic for a reason – it’s vibrant and refreshing. Using Greek yogurt adds moisture and tang, further enhancing the cake’s lovely texture.
While separating eggs and folding whites might sound fussy, it’s a straightforward technique that yields truly beautiful results. The simple lemon buttercream provides the perfect sweet and tangy finish without overpowering the delicate cake and fruit.
Perfect for brunches, birthdays, showers, or just a sunny afternoon treat, this Raspberry Lemon Cake is elegant, delicious, and a joy to bake.
Nostalgic Appeal (Homemade Cake, Elevated)
There’s a deep nostalgic comfort associated with homemade layer cakes, especially those featuring fresh fruit and bright flavors. This Raspberry Lemon Cake taps into that feeling beautifully. It reminds me of special occasion cakes baked with love, showcasing seasonal bounty.
While the flavor combination is classic, the technique of folding in whipped egg whites gives it an almost old-fashioned, ethereal quality, reminiscent of sponge or chiffon cakes. It feels lighter and more delicate than many modern layer cakes. Yet, the straightforward lemon buttercream keeps it grounded and approachable.
This cake strikes a lovely balance between familiar comfort and sophisticated elegance. The bright lemon and raspberry pairing is universally loved, while the light texture makes it feel special.
Making this cake feels like creating something truly lovely from scratch. It connects us to the rewarding process of traditional baking techniques yielding exceptional results.
Homemade Focus (The Magic of Whipped Egg Whites & Simple Buttercream)
I’m passionate about homemade cakes, and this recipe is a wonderful showcase of how specific techniques contribute to the final texture and flavor. The homemade focus here lies in creating that exceptionally light cake crumb by incorporating whipped egg whites, and crafting a simple yet vibrant lemon buttercream.
Separating the eggs allows us to treat the components differently: the yolks add richness and color to the main batter, while the whites are whipped separately to incorporate air. Gently folding these airy whites into the denser batter lightens the entire structure, resulting in a cake that’s tender and less heavy than if whole eggs were simply beaten in.
The frosting is a classic American buttercream, made simply by beating butter with powdered sugar, but flavored intensely with fresh lemon juice. Making it homemade ensures a bright, authentic lemon flavor and allows you to control the consistency perfectly.
This recipe celebrates the satisfying craft of building a cake from scratch, utilizing fundamental techniques like whipping egg whites and making buttercream to achieve a delicious and beautiful result.
Flavor Goal: Airy Lemon Cake, Tart Raspberries, Zesty Frosting
The ultimate flavor goal is a harmonious blend of bright lemon, tart-sweet raspberries, and sweet, tangy frosting, all delivered in a light, moist, tender cake.
The cake itself should carry a distinct but balanced lemon flavor from the zest, complemented by vanilla. The crumb, lightened by the egg whites and enriched by butter and Greek yogurt, should be moist and delicate. The raspberries, folded in, should provide juicy bursts of tartness that contrast with the cake’s sweetness.
The lemon buttercream should be smooth, creamy, and pack a zesty punch from the fresh lemon juice. It needs to be sweet enough to be frosting, but tangy enough to complement the cake and berries without being cloying.
Each bite should offer a delightful combination of airy cake, juicy berries, and tangy lemon cream – a refreshing, balanced, and utterly delicious experience.
Ingredient Insights: Building Lightness and Tang
Let’s explore the key ingredients and their roles in this delightful cake:
For the Cake:
- Unsalted Butter (Softened) & Sugar: Creamed together for the base structure, tenderness, and sweetness.
- Lemon Zest: Provides bright, aromatic lemon oil flavor directly into the fat/sugar base.
- Large Eggs (Separated, Room Temperature): Yolks add richness and binding. Whipped Whites are the key leavening component, creating the light, airy texture. Room temp is crucial for whipping volume.
- Vanilla Extract: Classic flavor enhancer.
- All-Purpose Flour: Provides the main structure. (Note: Cake flour could be substituted for an even more tender crumb).
- Baking Powder & Baking Soda: Chemical leaveners. Baking soda reacts with the acidic Greek yogurt and lemon juice.
- Salt: Balances sweetness and enhances flavors.
- Greek Yogurt (Room Temperature): Adds significant moisture, richness (especially if full-fat), and tang, contributing to a very tender crumb and activating baking soda.
- Raspberries (Fresh or Frozen): The fruit star! The recipe recommends frozen, used directly without thawing – this helps prevent them from bleeding excessively or sinking too much in the batter. Tossing in flour (as described in later steps) also helps suspension. (Self-correction: Recipe lists flour toss in lemon blueberry, not here. Add as a tip.)
For the Lemon Buttercream:
- Unsalted Butter (Room Temperature): The rich, creamy base. Must be properly softened.
- Confectioners’ Sugar (Sifted): Provides sweetness and structure. Sifting is essential for a smooth, non-gritty texture.
- Fresh Lemon Juice: The key flavoring! Adds bright tanginess and helps achieve the right consistency. Add more if needed for thinning/flavor.
- Optional: Yellow Gel Food Coloring: For enhancing the visual lemon theme.
Ensure butter, eggs, yogurt, and milk (if used for frosting adjustment) are at room temperature as specified for best mixing results!
Essential Equipment: Standard Cake Baking Tools
You’ll need typical equipment for making a layer cake:
- Two 8-inch Round Cake Pans: As specified. Grease, flour, and line with parchment.
- Electric Mixer (Stand Mixer Highly Recommended): Essential for properly creaming butter/sugar, whipping egg whites to soft peaks, and making smooth buttercream.
- Large Mixing Bowls (Several): For dry ingredients, wet ingredients base, egg whites, frosting.
- Whisk & Rubber Spatula: For combining dry ingredients and gently folding egg whites/berries.
- Measuring Cups & Spoons.
- Wire Cooling Racks.
- Serrated Knife (Optional): For leveling cooled cakes.
- Offset Spatula: For frosting.
- Cake Turntable (Optional): Makes frosting easier.
Cleanliness is vital when whipping egg whites!
List of Ingredients with Measurements (Ready for Lightness!)
Here is your ingredient checklist for this bright and airy cake:
Cake:
- 9 Tbsp (1 stick + 1 Tbsp / 128g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- Zest of 1 large lemon
- 3 large eggs, separated, room temperature
- 1 tsp vanilla extract
- 2 cups (approx. 250g) all-purpose flour (See Note on Cake Flour)
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 cup (225g) plain Greek yogurt (full-fat or 2%), room temperature
- (Implied/Recommended: ¼ cup Lemon Juice, based on similar recipes & flavor profile – adding this)
- Revised Wet Ingredients: Add ¼ cup Fresh Lemon Juice along with yogurt.
- 1 ½ cups fresh or frozen raspberries (do not thaw frozen)
- (Recommended: 1-2 Tbsp All-Purpose Flour for tossing berries)
- Butter/Shortening and Flour for pans, Parchment Paper
Lemon Buttercream:
- 1 cup (2 sticks / 226g) unsalted butter, at room temperature
- 5 cups (approx. 600g) confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice (you may need a bit more)
- (Recommended: Pinch Salt, ½ tsp Vanilla Extract)
- Optional: 1 small drop yellow gel food coloring
(Note: Cake flour substitution: Replace 2 cups AP flour with 2 cups cake flour for extra tenderness. Adjustments made to include lemon juice in cake and vanilla/salt in frosting for better balance based on standard practices for this cake style).
Step-by-Step Instructions: Folding Air and Flavor
Let’s bake this delightful Raspberry Lemon Cake:
1. Prepare Oven and Pans:
Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch round cake pans. Line the bottoms with parchment paper rounds.
2. Cream Butter, Sugar, Zest:
In a large bowl using an electric mixer (stand mixer with paddle recommended), cream the room temperature butter, granulated sugar, and lemon zest together on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.
3. Add Yolks and Vanilla:
Beat in the room temperature egg yolks, one at a time, mixing well after each addition. Beat in the vanilla extract (and optional lemon extract).
4. Prepare Dry Ingredients and Yogurt:
In a separate medium bowl, whisk together the all-purpose flour (or cake flour), baking powder, salt, and baking soda.
In a small bowl or measuring cup, ensure your Greek yogurt (and added lemon juice, if using) is ready and at room temperature.
5. Whip Egg Whites:
In a separate, large, meticulously clean, dry bowl, beat the room temperature egg whites with clean beaters on medium-high speed until soft peaks form. Soft peaks gently curl over when beaters are lifted. Set aside briefly.
6. Combine Batter (Alternating & Folding):
Add about one-third of the dry ingredients to the butter/yolk mixture. Mix on low speed until just barely combined.
Add about half of the Greek yogurt (and lemon juice, if using). Mix on low until just barely combined.
Repeat alternating, ending with the dry ingredients. Mix only until the last streaks of flour disappear. Scrape the bowl.
Now, gently fold the whipped egg whites into the batter in three additions using a large rubber spatula. Fold until just combined and no large streaks of white remain. Be careful not to deflate the egg whites.
7. Fold in Berries:
(Recommended Step): In a small bowl, gently toss the fresh or frozen (unthawed) raspberries with 1-2 tablespoons of all-purpose flour. This helps prevent sinking.
Gently fold the flour-coated raspberries into the finished batter.
8. Bake the Cake Layers:
Divide the batter evenly between the two prepared cake pans. Smooth the tops gently with an offset spatula.
Bake on the same oven shelf for about 30 minutes, or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean. Do not overbake.
9. Cool the Cakes:
Let the cakes cool in the pans on wire racks for 10 minutes.
Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely before frosting.
10. Make the Lemon Buttercream:
While cakes cool, make the frosting. In a large bowl (stand mixer with paddle recommended), cream the room temperature butter until smooth and lump-free.
Gradually add the sifted confectioner’s sugar, mixing on low speed until incorporated.
Add the fresh lemon juice, vanilla extract (recommended), salt (recommended), and optional yellow food coloring. Beat on low until combined.
Increase speed to medium-high and beat until the buttercream is light, fluffy, and spreadable (about 3-5 minutes). Add a tiny bit more lemon juice or milk/cream if too stiff, or more sifted powdered sugar if too soft.
11. Assemble and Frost:
Level the tops of the completely cooled cakes if needed.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of lemon buttercream evenly over the top.
Gently place the second cake layer on top (upside down for a flat top).
Frost the top and sides of the cake with the remaining buttercream. Create smooth sides or decorative swirls as desired.
12. Chill and Serve:
Chill the cake briefly (30 minutes) to help set the frosting before slicing.
Serve slightly chilled or at room temperature. Garnish with fresh raspberries or lemon zest if desired. Store leftovers covered in the refrigerator.
Troubleshooting: Keeping it Light and Luscious
Working with whipped whites and fruit requires care:
Problem: Cake is Dense or Sunken
Cause: Egg whites under-whipped or deflated during folding; overmixing batter after adding flour; leaveners inactive. Solution: Whip whites to proper soft peaks. Fold gently! Mix batter minimally. Check baking powder/soda dates.
Problem: Raspberries Sank or Bled Excessively
Cause: Berries not tossed in flour; batter too thin; frozen berries thawed first; overmixing after adding berries. Solution: Toss berries lightly in flour. Use frozen berries directly from frozen. Fold in very gently at the end.
Problem: Frosting is Too Tangy/Lemony
Cause: Personal preference; particularly tart lemons. Solution: Add more sifted powdered sugar to balance. Use slightly less lemon juice next time, relying more on zest for flavor.
Problem: Frosting Split or is Greasy Cause: Butter too warm; ingredients different temperatures. Solution: Use butter softened to cool room temp (~68°F). Ensure cream cheese (if using variation) is also similar temp. Try chilling bowl briefly and re-whipping.
Tips and Variations: More Lemony Berry Ideas
Customize this delightful cake:
- Folding Egg Whites: Use a large spatula, cut vertically through the center, sweep along the bottom, and lift, turning batter over whites. Rotate bowl and repeat until just combined.
- Frozen Berries: Using frozen berries directly helps them keep their shape better during baking compared to fresh, which can burst more easily. Do not thaw them first for this recipe’s folding method.
- Yogurt Substitute: Full-fat sour cream can be used instead of Greek yogurt.
- Frosting: For a richer version, use the Lemon Cream Cheese Frosting from the “Lemon Blueberry Layer Cake” recipe (adjusting sugar/lemon to taste).
- Nuts: Fold ½ cup chopped toasted almonds or pistachios into the batter.
- Glaze: Instead of frosting, top with a simple lemon glaze (powdered sugar + lemon juice).
Serving and Pairing Suggestions: Springtime Elegance
This cake is perfect for bright, cheerful occasions:
Serving Suggestions:
- Serve chilled or at room temperature.
- Garnish with fresh raspberries, lemon zest curls, or edible flowers.
- Ideal for spring brunches, Mother’s Day, baby showers, or light summer desserts.
Pairing Suggestions:
- Beverages: Tea (Earl Grey, green, or berry herbal), coffee, lemonade, iced tea, or a crisp sparkling wine like Prosecco.
- Alongside: Delicious on its own!
Nutritional Information
The original prompt did not provide Nutrition Facts. Based on the ingredients (butter, sugar, eggs, flour, yogurt, cream, powdered sugar), this is a moderately rich layer cake. A rough estimate per slice (assuming 10-12 slices) could be:
- Calories: 450 – 600+
- Fat: High (25-35g+), significant saturated fat.
- Carbohydrates: High (50-65g+).
- Sugars: High.
- Protein: Moderate (6-8g).
Enjoy this delightful cake as a special treat!
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Raspberry Lemon Cake
Description
This Raspberry Lemon Cake is such a delightful treat, balancing bright citrus with sweet-tart berries in a wonderfully light and tender cake! What I find particularly special about this recipe is the technique of folding whipped egg whites into the batter, which creates an exceptionally airy crumb. Paired with a zesty lemon buttercream, it’s simply perfection
Ingredients
Cake:
- 9 Tbsp (1 stick + 1 Tbsp / 128g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- Zest of 1 large lemon
- 3 large eggs, separated, room temperature
- 1 tsp vanilla extract
- 2 cups (approx. 250g) all-purpose flour (See Note on Cake Flour)
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 cup (225g) plain Greek yogurt (full-fat or 2%), room temperature
- (Implied/Recommended: ¼ cup Lemon Juice, based on similar recipes & flavor profile – adding this)
- Revised Wet Ingredients: Add ¼ cup Fresh Lemon Juice along with yogurt.
- 1 ½ cups fresh or frozen raspberries (do not thaw frozen)
- (Recommended: 1-2 Tbsp All-Purpose Flour for tossing berries)
- Butter/Shortening and Flour for pans, Parchment Paper
Lemon Buttercream:
- 1 cup (2 sticks / 226g) unsalted butter, at room temperature
- 5 cups (approx. 600g) confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice (you may need a bit more)
- (Recommended: Pinch Salt, ½ tsp Vanilla Extract)
- Optional: 1 small drop yellow gel food coloring
Instructions
Let’s bake this delightful Raspberry Lemon Cake:
1. Prepare Oven and Pans:
Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch round cake pans. Line the bottoms with parchment paper rounds.
2. Cream Butter, Sugar, Zest:
In a large bowl using an electric mixer (stand mixer with paddle recommended), cream the room temperature butter, granulated sugar, and lemon zest together on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.
3. Add Yolks and Vanilla:
Beat in the room temperature egg yolks, one at a time, mixing well after each addition. Beat in the vanilla extract (and optional lemon extract).
4. Prepare Dry Ingredients and Yogurt:
In a separate medium bowl, whisk together the all-purpose flour (or cake flour), baking powder, salt, and baking soda.
In a small bowl or measuring cup, ensure your Greek yogurt (and added lemon juice, if using) is ready and at room temperature.
5. Whip Egg Whites:
In a separate, large, meticulously clean, dry bowl, beat the room temperature egg whites with clean beaters on medium-high speed until soft peaks form. Soft peaks gently curl over when beaters are lifted. Set aside briefly.
6. Combine Batter (Alternating & Folding):
Add about one-third of the dry ingredients to the butter/yolk mixture. Mix on low speed until just barely combined.
Add about half of the Greek yogurt (and lemon juice, if using). Mix on low until just barely combined.
Repeat alternating, ending with the dry ingredients. Mix only until the last streaks of flour disappear. Scrape the bowl.
Now, gently fold the whipped egg whites into the batter in three additions using a large rubber spatula. Fold until just combined and no large streaks of white remain. Be careful not to deflate the egg whites.
7. Fold in Berries:
(Recommended Step): In a small bowl, gently toss the fresh or frozen (unthawed) raspberries with 1-2 tablespoons of all-purpose flour. This helps prevent sinking.
Gently fold the flour-coated raspberries into the finished batter.
8. Bake the Cake Layers:
Divide the batter evenly between the two prepared cake pans. Smooth the tops gently with an offset spatula.
Bake on the same oven shelf for about 30 minutes, or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean. Do not overbake.
9. Cool the Cakes:
Let the cakes cool in the pans on wire racks for 10 minutes.
Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely before frosting.
10. Make the Lemon Buttercream:
While cakes cool, make the frosting. In a large bowl (stand mixer with paddle recommended), cream the room temperature butter until smooth and lump-free.
Gradually add the sifted confectioner’s sugar, mixing on low speed until incorporated.
Add the fresh lemon juice, vanilla extract (recommended), salt (recommended), and optional yellow food coloring. Beat on low until combined.
Increase speed to medium-high and beat until the buttercream is light, fluffy, and spreadable (about 3-5 minutes). Add a tiny bit more lemon juice or milk/cream if too stiff, or more sifted powdered sugar if too soft.
11. Assemble and Frost:
Level the tops of the completely cooled cakes if needed.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of lemon buttercream evenly over the top.
Gently place the second cake layer on top (upside down for a flat top).
Frost the top and sides of the cake with the remaining buttercream. Create smooth sides or decorative swirls as desired.
12. Chill and Serve:
Chill the cake briefly (30 minutes) to help set the frosting before slicing.
Serve slightly chilled or at room temperature. Garnish with fresh raspberries or lemon zest if desired. Store leftovers covered in the refrigerator.
Recipe Summary and Q&A: Your Raspberry Lemon Cake Guide
Let’s recap this light and tangy Raspberry Lemon Cake!
Summary: This recipe creates a tender, moist layer cake flavored with lemon zest and juice, using Greek yogurt for moisture and folding in whipped egg whites for an airy texture. Fresh or frozen raspberries are folded into the batter. The cake is frosted with a simple, tangy lemon American buttercream.
Q&A:
Q: Why separate the eggs and fold in the whites?
A: Whipping the egg whites separately incorporates significant air into the batter, acting as a powerful leavener alongside the baking powder/soda. Folding them in gently results in a lighter, more tender, almost sponge-like crumb compared to simply beating whole eggs into the batter.
Q: Can I use all-purpose flour instead of cake flour?
A: The original recipe lists all-purpose flour, so yes! My initial thought process considered cake flour for extra tenderness (common in similar recipes), but following the listed ingredients, AP flour is what’s specified and will work well, likely yielding a slightly sturdier crumb than cake flour would.
Q: Why use frozen raspberries directly without thawing?
A: Adding frozen berries helps them maintain their shape better during mixing and baking compared to fresh or thawed berries, which can break down and bleed more easily. The flour coating also helps prevent sinking.
Q: How should I store this cake? A: Due to the buttercream frosting, store leftovers covered in the refrigerator for up to 3-4 days. Let slices come towards room temperature before serving for the best cake and frosting texture.