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Delicious Raspberry Lemon Cake with fresh raspberries and lemon zest

Raspberry Lemon Cake

A delightful combination of fresh raspberries and zesty lemon, perfect for special occasions or simple desserts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup yogurt
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 0.25 cups fresh lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup fresh raspberries
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.25 cups fresh lemon juice
  • 1 teaspoon lemon zest
  • to taste fresh raspberries for decoration optional

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, yogurt, lemon zest, and lemon juice; mix until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined. Fold in fresh raspberries.
Baking
  1. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
  1. For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest. Mix until fluffy.
  2. Once cakes are cool, frost one layer, add the second layer, and frost the top and sides. Decorate with fresh raspberries if desired.

Notes

Make sure your ingredients are at room temperature for better mixing. Be gentle when folding in the raspberries to avoid breaking them. Use fresh lemon juice and zest for vibrant flavor in the frosting. If you want a sweeter cake, adjust the sugar to your preference.