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Raspberry Lemon Cake

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

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

Method
 

Cake Directions
  1. Preheat oven to 320° F. Grease and line two 6” cake pans with parchment paper and set aside.
  2. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing after each addition.
  3. Add the flour, baking powder, salt, and baking soda. Mix together. Add yogurt, and mix until combined.
  4. Beat the egg whites to medium peaks and fold into the cake batter. Fold in raspberries.
  5. 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
  1. Cream the butter and cream cheese together until fluffy.
  2. 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).
  3. To frost the cakes, add half the buttercream to one layer, spread out evenly, then top with the other cake layer.
  4. Spread remaining frosting on the top layer.
  5. Garnish with fresh berries and slices of Meyer lemons. Chill any leftovers.