Raspberry Cake with Lemon Buttercream Recipe

Raspberry Cake with Lemon Buttercream Recipe: A recipe for an old-fashioned Raspberry Lemon Cake with a lemon buttercream frosting, which is made using yogurt, fresh raspberries, and substantial amounts of lemon juice to create a wonderful treat that is both sweet and sour.

Table of Contents

Raspberry Cake with Lemon Buttercream Recipe

slicing a raspberry lemon cake


  • 8 inch cake pans
  • parchment paper rounds, optional



  • 9 Tbsp unsalted butter, at room temperature
  • 1 cup 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

folding raspberries into cake batter



  • Prepare two non-stick cake pans about 8 inches in diameter by buttering and flouring them and preheating your oven to 350 degrees Fahrenheit. When I want to make sure that the pans will release easily, I like to place a circle of parchment paper on the bottom of the pans.
prepped cake pans
  • When required, scrape down the sides of the bowl as you cream the butter, sugar, and lemon zest together until the mixture is light and fluffy after the creaming process.
creaming butter and sugar together
  • Incorporate the egg yolks, one at a time, while also incorporating the vanilla extract.
beating egg yolks into cake batter
  • It is necessary to beat the egg whites in a separate basin until they form soft peaks. Put aside for later.
whipping egg whites into soft peaks
  • To make the batter, combine the flour, baking powder, salt, and baking soda in a separate basin and whisk them together.
whisking dry ingredients for raspberry lemon cake
  • The dry ingredients should be added to the butter mixture in alternating fashion with the yogurt, and the mixture should be thoroughly mixed. Scrub the bottom of the basin.
adding yogurt to cake batter
  • The whipped egg whites should be folded in carefully until there are no white streaks left in the mixture.
folding egg whites into cake batter
  • The berries should be folded in.
folding raspberries into cake batter
  • The mixture should be distributed evenly between the two cake pans, and then the tops should be evened out with an offset spatula.
cake batter in two pans
  • Place the cakes on the same shelf in the oven and bake them for approximately thirty minutes, or until the center of the cakes springs back when touched and the sides are just beginning to turn brown. Take care not to overcook the food.
  • First, allow the cakes to cool for ten minutes before putting them out onto a rack and allowing them to cool there fully.
    two layers of raspberry lemon cake cooling on a rack


  • In order to prepare the frosting, cream the butter, sugar, and the drop of food coloring, if you are using it. Then, add enough lemon juice to make the frosting creamy and spreadable. The mixture should be smooth and creamy. If you want your frosting to be more stiff, add more sugar, and if it’s already too stiff, add more lemon juice.
    making lemon frosting in a food processor
  • Frost the cake once it has reached room temperature. A substantial amount of frosting should be applied to the first layer, followed by the second layer, and finally, the top and sides should be finished with icing.
    slicing a raspberry lemon cake

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