Raspberry Lemon Bliss Cake
Whipping up a storm in the kitchen with this Raspberry Lemon Bliss Cake! Sweet raspberries meet zesty lemon in every bite. Perfect for any occasion!
Ingredients:
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 (vanilla yogurt can also be used)
1 1/2 cups raspberries (frozen berries recommended)
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
Directions:
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 580 kcal | Servings: 8
Cake Layers:
Preheat your oven to 350°F (175°C) and prepare 2 non-stick 8 inch cake pans by buttering and flouring them. Place a round of parchment paper at the bottom for easy release.
Cream the butter, sugar, and lemon zest until light and fluffy. Beat in egg yolks one at a time, followed by the vanilla extract.
In a separate bowl, beat egg whites to soft peaks. Set aside.
Whisk together flour, baking powder, salt, and baking soda in another bowl.
Alternately add dry ingredients and yogurt to the butter mixture, mixing well. Fold in egg whites gently, then fold in raspberries.
Divide batter evenly between prepared pans and smooth tops. Bake for about 30 minutes. Cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
Frosting:
Cream the butter and sugar, adding lemon juice to achieve a spreadable consistency. For color, add a drop of food coloring if desired. Adjust consistency with more sugar or lemon juice as needed.
Once the cake is cool, frost between layers, over the top, and around the sides.
