Description
A tender, moist cake bursting with bright citrus and sweet-tart raspberry flavor, topped with tangy lemon buttercream. Perfect for any celebration!
Ingredients
9 Tbsp unsalted butter, 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 cup plain yogurt
1/4 cup whole milk
1 1/2 cups fresh raspberries (halved)
Juice of 1/2 lemon (for cake)
1 1/2 cups unsalted butter, softened
3 cups powdered sugar
1 Tbsp fresh lemon juice
1/2 tsp lemon zest (for buttercream)
Instructions
Preheat oven to 350°F (180°C). Grease a 9-inch round or square pan.
In a bowl, cream butter and sugar until light and fluffy. Add lemon zest and vanilla.
Beat in egg yolks one at a time. In a separate bowl, whisk egg whites until stiff peaks form.
In another bowl, sift flour, baking powder, and salt. Gradually add to butter mixture alternately with yogurt and milk.
Gently fold in egg whites and half the raspberries.
Pour batter into prepared pan and smooth top. Scatter remaining raspberries on top.
Bake 30 minutes or until golden. Cool completely.
For buttercream: Beat butter until creamy. Gradually add powdered sugar, then add lemon juice and zest. Frost cooled cake.
Serve with fresh raspberries on top.
Notes
Use fresh raspberries for best flavor
Freeze unfrosted cake layers for future use
Add a drizzle of lemon glaze if desired
Store in airtight container at room temperature (2 days) or refrigerate (5 days)
- Prep Time: 25
- Cook Time: 30
- Method: Baking
- Cuisine: American