An old-fashioned recipe for lemon raspberry cake with lemon buttercream frosting, made with yogurt, fresh
raspberries and lots of lemon juice for a delicious sweet and sour dessert.
Ingredients
Sponge Cake
9 tablespoons unsalted butter, at room temperature
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1 cup sugar
Zest of one lemon
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
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2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking powder
1 cup plain Greek yogurt (you can also use vanilla yogurt)
1 1/2 cups raspberries (I like to use frozen berries)
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cream lemon butter
1 cup unsalted butter, at room temperature
5 cups sifted powdered sugar
4 tablespoons fresh lemon juice, you may need some more.
optional 1 small drop of yellow gel food coloring
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Instructions
Cake Layers
Preheat oven to 350°F and place butter and flour in two nonstick 8-inch cake pans. I like to place a round of
parchment paper in the bottom of the pans to ensure a good solution.
Beat the butter, sugar and lemon zest until fluffy, scraping the side of the bowl if necessary.Gradually add the egg
yolks along with the vanilla.
In a separate bowl, beat the egg whites until soft peaks form. Put aside.
In a separate bowl, stir together the flour, baking powder, salt and baking soda.
Add the dry ingredients to the butter mixture alternately with the yogurt and mix well.Scrape the container.
Add the beaten egg whites and mix gently until there are no more white streaks.
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Add the berries.
Divide the batter evenly between the two cake pans and smooth the edges with an offset spatula.
Bake the cakes on the same oven rack for about 30 minutes or until the center springs back when touched and
the edges begin to brown.Don’t bake for too long.
Let the cakes cool for 10 minutes before removing them from the tin and letting them cool completely on a wire
rack.
Glaze
For the glaze, mix butter, sugar (and a drop of food coloring if necessary) until creamy and add enough lemon
juice to create a creamy, spreadable glaze. Beat until the mixture is smooth and creamy. Add more sugar to make
a harder glaze and more lemon juice if the glaze is too hard.Frost the cake when it is completely cool. Add a
generous amount of frosting to the first layer, then add the second layer on top, finishing with frosting on the
top and sides.
Notes
This cake has been very popular since it was first published, but some of you had problems with it, so I tried the
recipe again and tweaked a few details. The changes are reflected in the recipe above. It’s the same great cake,
only better.I hope you like it!
Nutrition
Serving: 1 slice Calories: 585 kcal Carbohydrates: 86 g Protein: 5 g Fat: 26 g Saturated fat: 16 g Trans fat: 1 g
Cholesterol: 112 mg Sodium: 272 mg Potassium: 170 mg
