Springtime Lemon Cake with Raspberry Frosting

Spring forward and make this delicious lemon cake with raspberry frosting for your next dessert!  This lemon cake boasts a burst of flavor with raspberry frosting that is perfect for springtime and warming temperatures. The bright colors and bright flavors will make a great addition to any springtime celebration.

Recipe courtesy of Maria Long from Staying Close to Home.

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Servings 1cake
Prep Time 15minutes
Cook Time 25-30minutes
Submitted By Maria Long
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1cake
Prep Time 15minutes
Cook Time 25-30minutes
Submitted By Maria Long
Share this Recipe
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Ingredients
Ingredients
Instructions
For the Cake
  1. Preheat your oven to 325°F. Grease and line two 8" or 9" cake pans with parchment paper and set aside.
  2. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing after each addition.
  3. Add the flour, baking powder, salt, and baking soda and mix until mostly combined. Add the yogurt and mix until combined. Add the lemon zest and lemon extract
  4. In a separate bowl, beat the egg whites to medium peaks and fold into the cake batter.
  5. Divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean.
  6. Let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.
For the Buttercream
  1. Cream butter until smooth. Add the raspberries and milk mix until combined.
  2. Slowly add the powdered sugar and mix until combined.
  3. Mix on medium speed for a couple minutes until light and fluffy. If your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes before spreading.
Products Used in this Recipe
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