Raspberry Cake recipe with lemon buttercream

My Raspberry Cake recipe with lemon buttercream is made with yogurt, fresh raspberries, and lots of lemon juice for an old fashioned from-scratch layer cake that’s perfect for birthdays and special occasions, or any time you want to pamper yourself!

A slice of Raspberry Lemon Cake on a wooden table


It’s just the thing with a cup of tea or coffee for an afternoon pick me up. Yes, you can definitely serve it as an after dinner dessert, but it seems a shame to waste such a good cake on people who’ve just had a big meal. And anyway, I’m always looking for ways to insert more cake into my day 🙂

This recipe is inspired by European style cakes, it has a moist, dense texture, and it’s not over the top sweet. The berries add just the right fruity element, and the frosting pulls it all together with a burst of tartness.


  • flour ~ I use all purpose flour, but you could use cake flour as well.
  • butter ~ unless otherwise stated I always bake with unsalted butter. Be sure to bring your butter to room temperature before using.
  • granulated sugar
  • confectioner’s sugar
  • eggs ~ unless otherwise stated I always use large eggs for baking. We’re going to separate them.
  • yogurt ~ any kind you love, I use full fat vanilla. Yogurt has the surprising ability to make baked goods extra tender.
  • raspberries ~ for this cake I like to use frozen berries because they don’t break up when I fold them into the batter. If you’ve got fresh berries you might pop them into the freezer for a bit to firm them up.
  • lemon juice and zest ~ the zest is where all the flavor of the lemon hides!
  • baking soda, baking powder, and salt


This cake comes together a little differently than most cakes. The eggs are separated, and the whites are beaten and folded into the batter. It gives the cake a light sponge cake texture which is really nice.

  1. Separate the eggs, and whip the whites to soft peaks.
  2. Cream the softened butter, sugar, and lemon zest beating in the egg yolks one at a time. Add the vanilla.
  3. Alternately fold in the dry ingredients with the yogurt. Fold in the berries.

slicing a raspberry lemon cake

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