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Raspberry Lemon Cake

Sweet raspberry on the inside, zesty lemon on the out. I love dressing up this cake for occasions, or simply making to enjoy.
5 from 1 vote
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Course: Dessert
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

Cake Ingredients

  • 9 T unsalted butter room temperature
  • 1 cup sugar
  • 3 eggs separated
  • 2 cups all-purpose flour
  • 1 T baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup plain Greek yogurt or sour cream
  • 1 cup raspberries fresh or frozen

Frosting Ingredients

  • 4 oz cream cheese room temperature
  • 4 T butter room temperature
  • zest or juice of one Meyer lemon
  • pinch of salt
  • 2 cups powdered sugar

Instructions

Cake Directions

  • Preheat oven to 320° F. Grease and line two 6” cake pans with parchment paper and set aside.
  • Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing after each addition.
  • Add the flour, baking powder, salt, and baking soda. Mix together. Add yogurt, and mix until combined.
  • Beat the egg whites to medium peaks and fold into the cake batter. Fold in raspberries.
  • Divide batter evenly between the two pans and bake 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pan for about ten minutes before turning them out onto a wire rack to cool completely before icing.

Frosting Directions

  • Cream the butter and cream cheese together until fluffy.
  • Add the zest, juice, salt, and slowly combine the powdered sugar. Beat it on medium speed for a couple of minutes until its light and fluffy. (If your buttercream is too soft you can either add a bit more cream cheese or  refrigerate it).
  • To frost the cakes, add half the buttercream to one layer, spread out evenly, then top with the other cake layer.
  • Spread remaining frosting on the top layer.
  • Garnish with fresh berries and slices of Meyer lemons. Chill any leftovers.