Raspberry Lemon Dream Cake: A Zesty, Fruity Delight That Melts in Your Mouth
Bake this Raspberry Lemon Dream Cake—moist layers with tart raspberries and creamy lemon buttercream. Easy, refreshing, and irresistible!
Ingredients
Here’s everything I use, measured out with love:
- Cake:
- 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 (or vanilla yogurt)
- 1 1/2 cups raspberries (frozen preferred)
- Lemon Buttercream:
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice (adjust as needed)
- Optional: 1 small drop yellow gel food coloring
I line it all up on my counter, and it’s like a lemon-raspberry treasure trove. This makes a stunning two-layer 8-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to zesty bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing raspberries mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get the sunshine started—crank your oven to 350°F and feel the kitchen hum with promise. Grab two 8-inch non-stick cake pans—butter and flour them, then line the bottoms with parchment rounds (I love that extra slip!). Take a sec to breathe—this is gonna be a zesty wonder, and you’re already on your way.
Step 2: Cream the Base
In a big mixing bowl, cream 9 Tbsp unsalted butter, 1 cup sugar, and the zest of 1 lemon with a mixer ‘til light and fluffy—scrape the sides as needed (I grin every time it fluffs up!). Beat in 3 large egg yolks one at a time, then 1 tsp vanilla—mix ‘til smooth (my kitchen’s buzzing with lemony vibes!). This is the zesty heart of our cake!
Step 3: Whip the Whites
In a separate bowl, beat 3 large egg whites ‘til soft peaks form—use a clean whisk or mixer (I love those fluffy clouds!). Set aside—this is the airy lift that’ll make it dreamy.
Step 4: Mix the Dry Goods
In another bowl, whisk 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1/2 tsp baking soda—give it a good stir (I love that floury puff!). This is the fluffy foundation—set it aside too.
Step 5: Combine the Batter
Alternate adding the dry mix and 1 cup plain Greek yogurt to the butter mixture—start and end with dry, mixing ‘til well combined (I feel pro layering it in!). Scrape the bowl—fold in the whipped egg whites gently ‘til no streaks remain (I’m careful not to deflate them!). Fold in 1 1/2 cups raspberries—keep them whole (I love those ruby pops!).
Step 6: Bake the Layers
Divide the batter evenly between your two pans—smooth the tops with an offset spatula (I feel artsy leveling it!). Bake on the same shelf for 30 minutes—check ‘til the center springs back and edges turn golden (I watch with glee!). Cool in pans 10 minutes—turn onto racks and let cool completely (I’m drooling already!).
Step 7: Whip the Buttercream
In a big bowl, cream 1 cup unsalted butter—add 5 cups sifted confectioner’s sugar and 4 Tbsp fresh lemon juice, beating ‘til smooth and creamy (I love that zesty swirl!). Add a drop of yellow gel coloring if you want—adjust with more juice or sugar ‘til spreadable (I sneak a taste—it’s lemon heaven!).
Step 8: Assemble and Frost
Place one cooled layer on a plate—spread a generous layer of buttercream, stack the second layer, and frost the top and sides (I swirl it with glee!). Smooth it out or keep it rustic—this is where it turns into a lemony dream!