A delightful aroma wafts from the kitchen, transporting me to sunlit summer afternoons spent savoring homemade desserts. This Old-Fashioned Raspberry Cake with Lemon Buttercream captures that nostalgia perfectly. Bursting with the vibrant sweetness of fresh raspberries and balanced by zesty lemon frosting, it’s an enchanting treat that’s both airy and indulgent. Plus, it’s surprisingly easy to whip up, making it an excellent choice for anyone craving a quick yet impressive dessert. Whether celebrating a special occasion or simply enjoying a quiet tea time, this cake promises to be a crowd-pleaser. Curious about how to bring this luscious experience to your table? Let's dive in and unleash the baker within!
Why is this raspberry cake a must-try?
Moist and Flavorful: Each bite of this Old-Fashioned Raspberry Cake bursts with juicy raspberries, harmonizing perfectly with the zesty lemon buttercream. Easy to Prepare: Even novice bakers will find joy in this straightforward recipe that requires minimal fuss. Versatile Options: Mix it up! You can easily substitute berries or frostings for a delightful twist based on your preferences. Perfect for Any Occasion: From birthdays to casual afternoon tea, this cake dazzles and satisfies every time. Visual Appeal: Adorn with fresh raspberries or a sprinkle of zest for a stunning presentation that wows guests. This cake is destined to be a staple in your dessert repertoire!
Raspberry Cake with Lemon Buttercream Ingredients
For the Cake
- Unsalted Butter – provides moisture and richness; ensure it's at room temperature for easy creaming.
- Sugar – adds sweetness and structure; consider using a sugar alternative if preferred.
- Lemon Zest – enhances flavor; opt for fresh zest for the best aromatic results.
- Eggs (separated) – crucial for structure and leavening; beat egg whites to soft peaks for a light and airy texture.
- Vanilla Extract – rounds out the overall flavor profile.
- All-Purpose Flour – builds the cake’s structure; substitute with a gluten-free blend for a dietary option.
- Baking Powder, Baking Soda, Salt – essential for proper leavening and balance of flavor.
- Plain Greek Yogurt – adds moisture and a hint of tang; using vanilla yogurt works in a pinch.
- Raspberries – brings fruity flavor and moisture; frozen berries are convenient and still delicious.
For the Lemon Buttercream Frosting
- Unsalted Butter – ensures richness and gives body to the frosting.
- Confectioner's Sugar – adds sweetness and creates a smooth, creamy texture; sift for best results.
- Fresh Lemon Juice – imparts tartness; adjust the amount for your desired frosting consistency.
- Yellow Gel Food Coloring (optional) – adds a pop of color for visual appeal.
When you gather these ingredients, you'll be on your way to creating a delightful Raspberry Cake with Lemon Buttercream that’s sure to impress!
Step‑by‑Step Instructions for Raspberry Cake with Lemon Buttercream
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (180°C). While the oven warms up, prepare two 8-inch non-stick cake pans by greasing them with butter and dusting with flour, or lining them with parchment paper. This will ensure your Old-Fashioned Raspberry Cake releases easily after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together 1 cup of room temperature unsalted butter and 2 cups of sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color, about 3–5 minutes. As you mix, add in the zest of 1 lemon to infuse your cake with bright, citrusy flavor.
Step 3: Incorporate Egg Yolks and Vanilla
Add in 4 egg yolks, one at a time, mixing well after each addition. Pour in 1 teaspoon of vanilla extract for added depth of flavor, and continue beating until everything is well combined and smooth. The batter should be velvety and creamy, a perfect foundation for your Raspberry Cake with Lemon Buttercream.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. This dry mixture helps ensure an even distribution of leavening agents. Once combined, gradually add this to the butter mixture, alternating with 1 cup of plain Greek yogurt, starting and ending with the flour mix.
Step 5: Beat the Egg Whites
In another clean bowl, beat the 4 egg whites until soft peaks begin to form, which takes about 2–3 minutes on high speed. This step is essential for giving the Old-Fashioned Raspberry Cake a light, airy texture. Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
Step 6: Fold in the Raspberries
Next, delicately fold in 2 cups of fresh (or frozen) raspberries into the batter. Use a spatula and gentle motions to ensure the berries stay intact, distributing them evenly through the cake batter. This will create delightful pockets of juicy sweetness throughout the cake.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for approximately 30 minutes. You'll know they’re done when a toothpick inserted into the center comes out clean, and the cakes lightly spring back when touched.
Step 8: Cool the Cakes
Once baked, remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely. This step is crucial to prevent melting the frosting later, ensuring your Raspberry Cake is perfectly poised for icing.
Step 9: Prepare the Lemon Buttercream
While the cakes are cooling, make the lemon buttercream. In a bowl, cream together 1 cup of unsalted butter and 4 cups of confectioner’s sugar until smooth and fluffy. Gradually mix in the juice of 1–2 lemons, adjusting for taste and consistency. The buttercream should be creamy and spreadable, with a delightful tang.
Step 10: Frost the Cakes
Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of lemon buttercream on top. Gently add the second layer on top and frost the top and sides of the cake with remaining buttercream. Decorate as desired, using extra raspberries or a sprinkle of lemon zest for a whimsical touch.
Make Ahead Options
These delightful Raspberry Cake with Lemon Buttercream are perfect for meal prep enthusiasts! You can bake the cake layers up to 24 hours in advance, allowing them to cool completely before storing them tightly wrapped in plastic wrap in the refrigerator to maintain freshness. Additionally, you can prepare the lemon buttercream frosting ahead of time and refrigerate it for up to 3 days; just give it a quick re-whip before spreading it on the cake. When you're ready to serve, simply frost the cake layers and garnish as desired for an impressive dessert with minimal last-minute effort. This way, you can enjoy more time with loved ones without sacrificing flavor or quality!
Raspberry Cake with Lemon Buttercream Variations
Feel free to let your creativity shine and customize this delightful cake to fit your taste!
- Berry Swap: Substitute raspberries with blueberries or strawberries for a different fruity flavor. Each berry brings its own unique delight to the cake!
- Cream Cheese Frosting: Use cream cheese frosting instead of lemon buttercream for a richer, tangy twist that will tantalize your taste buds. It pairs beautifully with the cake's flavors!
- Lemon Curd Layer: For an extra burst of citrus, add a layer of lemon curd between the cake layers. This indulgent twist elevates the cake to a new level of deliciousness.
- Nutty Crunch: Sprinkle chopped almonds or walnuts between the cake layers for added texture and flavor. This crunchy surprise enhances each bite!
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for those avoiding gluten. It will still be delightfully moist and delicious!
- Spiced Variation: Add a dash of cinnamon or nutmeg to the batter for a warm, aromatic spice twist. It adds depth to the already wonderful flavor palette.
- Zesty Icing: For a different frosting idea, mix in some lime zest with your lemon buttercream for a refreshing and slightly tropical taste. Your cake will shine bright with flavor!
- Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake for a decadent finish that combines the tangy lemon with rich chocolate. This is a heavenly combination!
As you explore these variations, you might even be inspired to create a new favorite! And don’t forget, if you’re ever in the mood for other delicious desserts, check out our Iced Raspberry Vanilla or Chocolate Zucchini Cake for even more baking adventures.
How to Store and Freeze Raspberry Cake with Lemon Buttercream
Fridge: Store the cake in an airtight container in the refrigerator for up to 3 days to maintain its moist texture and flavor.
Freezer: If you need to freeze it, wrap the un-frosted cake layers tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer.
Reheating: To enjoy frozen layers, thaw in the refrigerator overnight, then bring to room temperature before frosting. If frozen frosted, allow it to thaw in the fridge for best results.
Make-Ahead Tip: For optimal freshness, bake the Raspberry Cake with Lemon Buttercream a day in advance and frost it on the day of serving.
What to Serve with Raspberry Cake with Lemon Buttercream
Delight in a complete dining experience by pairing this luscious cake with dishes that elevate its sweet and tangy notes.
- Fresh Berry Salad: Bright, juicy berries mixed with a light vinaigrette enhance the cake's fruity flavor. This adds a refreshing contrast on your plate.
- Creamy Mashed Potatoes: The buttery, rich texture complements the lightness of the cake, making it a harmonious choice for a satisfying meal.
- Lemon Sorbet: A chilled lemon sorbet mirrors the tangy notes of your buttercream frosting, cleansing the palate beautifully. Perfect after meals!
- Scones with Clotted Cream: These buttery delights are perfect for tea time, offering a lovely texture while matching the brunch vibe of the cake.
- Sparkling Lemonade: Effervescent and refreshing, this drink brings out the cake's citrus notes while making any gathering feel celebratory and fun.
- Herb-Infused Grilled Chicken: The savory flavors of the chicken paired with herbs balance the sweetness of the cake, creating a well-rounded meal.
- Chocolate Dipped Strawberries: For a sweet pairing, these treat-sized desserts heighten flavors and add a touch of romance to your table.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a classic accompaniment, allowing the fruity cake to shine while adding a delicious creaminess.
- Mint-Infused Iced Tea: The refreshing mint flavor in iced tea perfectly offsets the cake’s sweetness, making for a delightful refreshment.
- Cheese Platter: A selection of mild cheeses with crackers is a sophisticated pairing that provides texture contrasts, making each bite enjoyable.
Expert Tips for Raspberry Cake with Lemon Buttercream
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for a smoother batter and better texture.
- Gentle Folding: When incorporating egg whites and raspberries into the batter, fold gently to maintain airy consistency and prevent breaking the berries.
- Check for Doneness: Use the toothpick test; it should come out clean from the center of the cake. Overbaking can dry out your Raspberry Cake.
- Cool Cakes Thoroughly: Allow the cakes to cool completely before frosting to avoid melting the lemon buttercream and ensure a neat finish.
- Fresh Ingredients Matter: Choose high-quality, fresh raspberries and lemons for the best flavor. The difference is notable in every bite!
Raspberry Cake with Lemon Buttercream Recipe FAQs
How do I select ripe raspberries for my cake?
Choose fresh raspberries that are plump, firm, and brightly colored. Avoid any with dark spots or mushiness, as these indicate overripeness. If possible, buy them from a local farmer’s market for the best flavor!
What is the best way to store leftover Raspberry Cake with Lemon Buttercream?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This keeps it fresh while preserving the moistness of the cake and the texture of the frosting. If you plan to keep it longer, freezing is a great option!
Can I freeze the layers of this cake?
Absolutely! To freeze, wrap un-frosted cake layers tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. When you're ready to use them, thaw in the refrigerator overnight and bring to room temperature before frosting.
What should I do if my cake is too dry?
If you find your Raspberry Cake has turned out too dry, it may be due to overbaking. Ensure to test for doneness a few minutes before the indicated baking time. If it’s already baked, try using a simple syrup (equal parts sugar and water heated until dissolved) to moisten each layer before frosting.
Are there any dietary considerations for this cake?
This cake contains eggs and dairy, so it may not be suitable for those with egg or lactose allergies. For a dairy-free option, substitute unsweetened applesauce for Greek yogurt and use dairy-free butter for the frosting. Always adjust the recipe according to your dietary preferences!
How do I make the frosting thicker or thinner?
To thicken the lemon buttercream, simply add more confectioner's sugar until you reach your desired consistency. If it’s too thick, add a splash of milk or extra lemon juice to loosen it up. Remember to adjust gradually, so you don’t end up with a runny frosting!
Delicious Raspberry Cake with Lemon Buttercream Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and prepare two 8-inch cake pans.
- Cream together the unsalted butter and sugar until light and fluffy.
- Incorporate egg yolks and vanilla extract into the butter mixture.
- Mix the dry ingredients and add to the butter mixture, alternating with Greek yogurt.
- Beat the egg whites to soft peaks and gently fold into the batter.
- Fold in the raspberries carefully to distribute throughout the batter.
- Divide the batter between the prepared pans and bake for approx. 30 minutes.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
- Prepare the lemon buttercream by creaming butter and sugar, then adding lemon juice.
- Frost the cooled cakes with lemon buttercream and decorate as desired.
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