Description
A delightful dessert that balances the tangy zest of lemons with the sweet-tartness of fresh raspberries, perfect for special occasions and casual gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup plain yogurt
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (for frosting)
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, then dust with flour.
- Cream the granulated sugar and softened butter together until light and fluffy.
- Add in the eggs, plain yogurt, and lemon zest. Mix until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix this dry mixture into the wet ingredients, stirring until just combined.
- Fold in the fresh raspberries gently to avoid crushing them.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Beat together the powdered sugar, softened butter, lemon juice, and lemon zest for the frosting until smooth and fluffy.
- Spread a layer of frosting between the cake layers and on top of the cake, garnishing with fresh raspberries before serving.
Notes
For added protein, use Greek yogurt instead of plain yogurt, or swap in coconut oil for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American