Tangy Raspberry Cake (Printable Version)
Zesty lemon layers paired with raspberries and a smooth frosting.
# Ingredients:
→ Cake
01 -
2 cups fresh raspberries
02 -
3 tbsp grated lemon peel
03 -
1 ½ cups granulated sugar
04 -
¼ cup milk
05 -
1 cup plain unsweetened yogurt
06 -
½ tsp fine salt
07 -
1 cup room-temperature unsalted butter
08 -
¾ tsp baking soda
09 -
3 beaten eggs
10 -
1 tbsp baking powder
11 -
3 cups flour (gluten-free)
12 -
⅓ cup freshly squeezed lemon juice
→ Vanilla Frosting
13 -
5 cups confectioners’ sugar
14 -
2 tsp lemon juice
15 -
2 cups butter, softened
# Steps:
01 -
Set your oven to 350°F (175°C) and get two 8-inch round cake pans greased up with a good coat of baking spray.
02 -
Take a big mixing bowl, toss in the butter, sugar, and lemon peel, and whip them together on high speed with your mixer for about 5 minutes or until it’s super fluffy.
03 -
Pour in the yogurt, milk, eggs, and lemon juice. Beat them up with the butter mix until it’s all smooth.
04 -
Sift the flour, baking soda, salt, and baking powder into another bowl. Make sure they’re blended well.
05 -
Slowly pour the dry mix into the wet one. Stir until it’s just mixed—don’t overdo it.
06 -
Using a spatula, gently fold the raspberries into the batter, making sure you don’t mash them up.
07 -
Evenly distribute the batter into your cake pans, making sure it’s leveled out.
08 -
Place the pans in your oven, bake for about 28 to 33 minutes, and take them out when a toothpick poked in comes out clean.
09 -
Let the cakes cool off completely while still in the pans before pulling them out.
10 -
Blend the softened butter in a bowl until it’s creamy. Add the powdered sugar bit by bit, mixing well with each addition. Finish off with lemon juice, stirring until smooth and spreadable.
11 -
When the cake layers are fully cooled, spread frosting on one and pop the second one on top. Frost the whole thing however you like—add some lemon curd on top if you’re feeling fancy.
12 -
Slice it up and enjoy with family or friends!