Raspberry Lemon Cake

Sometimes you need to make a cake for a bake sale, to take to a friend’s house, or maybe into the office to share. This is a cake you won’t want to take anywhere! Why you may ask? Well the answer is simple you’re going to want to enjoy this cake all to yourself!

This cake is a new favorite in our house. All our children are in love with raspberries, so this makes the perfect cake for us to enjoy. Make sure to follow all steps and separate the egg yolk from the egg whites. This will give your cake a more light and airy texture.

Now let’s begin!

Raspberry Lemon Cake


  • 2, 9” cake pans



  • 9 tablespoons unsalted butter (room temp)
  • 1 cup granulated sugar
  • 3 large eggs separated
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon alt
  • ½ teaspoon baking soda
  • 1 cup plain Greek yogurt
  • 1 cup of whole raspberries

Lemon Buttercream:

  • 3 sticks (equals out to be a cup and a half) unsalted butter (room temp)
  • 5 cups confectioners’ sugar sifted
  • Juice of 1 ½ lemons
  • Optional 2 small drops of yellow gel food coloring


  1. Preheat oven to 350 F, butter and flour 2 non-stick 9-inch cake pans. You can put a round of parchment paper on the bottom of the pans just to insure a good release.
  2. Cream the butter and sugar together until light and fluffy, scrapping down the sides of the bowl if need be.
  3. 3. Beast in the egg yolks. Do so one at a time. In a separate bowl beat the egg whites until soft and peaks form.
  4. Whisk together the flour, baking powder, salt, and baking soda in separate bowl. After mixing then add to the butter mixture. Alternate with a scoop of mixture then a scoop of yogurt. Do so until all combined and mixed well. Scrape down the bowl. Fold in the whipped egg whites.
  5. Fold in berries
  6. Spread the batter evenly between the two cake pans. Even out mixture on top with a offset spatula.
  7. Bake the cakes on the same over shelf for about 25 minutes. Make sure center of cake is fully baked
  8. Let cake cool for 10 min before turning them out and cooling them completely on rack.
  9. To make frosting cream the butter, sugar, (drop of food coloring optional) adding enough lemon juice to make a creamy spreadable frosting. Beat until nice and smooth. Add more sugar for a stiffer frosting, and more lemon juice if its to stiff.  
  10. Frost the cake when it is completely cooled. Frost however you would like. Make sure to had a thick layer of frosting on top of first cake then stack second cake on top.

Need round cake pans? Here is the Link to the cake pans I order online! Free shipping!

Click Here for Cake Pans.

Hope you enjoyed this yummy recipe! For more fun, follow our family on Instagram @mamaandarmylife

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