Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream is a delightful dessert that combines the sweet and tangy flavors of raspberries with the zesty freshness of lemon. This recipe is perfect for any occasion, whether you’re hosting a party, celebrating a special event, or simply craving a delicious treat. The moist raspberry-infused cake layers paired with the smooth and creamy lemon buttercream frosting create a harmonious balance of flavors that will leave you craving for more

Ingredients for the Lemon Buttercream:


9 Tbsp unsalted butter, at room temperature

1 cup granulated sugar

zest of 1 lemon

3 large eggs, separated

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 (you can use vanilla yogurt as well)

1 1/2 cups raspberries (I like to use frozen berries)


1 cup unsalted butter, at room temperature

5 cups confectioner’s sugar, sifted

4 Tbsp fresh lemon juice, you may need a bit more.

optional 1 small drop yellow gel food coloring

Preparation :

Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.

Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.

Beat in the egg yolks, one at a time, along with the vanilla.

In a separate bowl beat the egg whites until soft peaks form.

Whisk together the flour, baking powder, salt, and baking soda.

Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.

Fold in the whipped egg whites, and when no white streaks remain.

Fold in the berries.

Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.

Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don’t over bake.

Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.

To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it’s too stiff.

Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Tips for Success:

  • Use fresh raspberries: While frozen raspberries can be used in a pinch, fresh raspberries provide a more vibrant flavor and better texture to the cake.
  • Softened butter is key: Ensure that both the butter for the cake batter and the butter for the lemon buttercream are softened at room temperature. This makes it easier to achieve a smooth consistency.
  • Handle the raspberries gently: When folding in the raspberries into the cake batter, be gentle to avoid crushing them. Their intact texture adds a burst of freshness to each bite.


The Raspberry Cake with Lemon Buttercream is a delightful treat that combines the natural sweetness of raspberries with the tangy zest of lemon. Its moist and tender crumb, coupled with the creamy lemon buttercream, creates a harmonious balance of flavors that will leave your taste buds wanting more. Whether it’s a special occasion or a casual get-together, this cake is sure to impress and satisfy. So, gather your ingredients and embark on a culinary adventure


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