Dreamy Raspberry Lemon Bliss Cake Recipe Everyone Will Love

Raspberry lemon bliss cake converts ordinary dessert moments into extraordinary culinary celebrations.

Sweet-tart flavors dance across delicate crumb textures, promising an unexpected sensory journey.

Vibrant ingredients intertwine, creating a harmonious symphony of brightness and richness.

Delicate raspberry swirls against smooth lemon undertones whisper promises of delightful complexity.

Bakers who embrace creative techniques can elevate this classic combination into something truly magical.

Soft, tender layers promise a melt-in-your-mouth experience that delights sophisticated palates.

Bold yet balanced, this cake represents pure dessert poetry.

Fall for the Bright Flavors of Raspberry Lemon Bliss Cake

• Burst of Citrusy Freshness: Vibrant lemon zest and juice create a bright, tangy flavor that dances on your taste buds, cutting through the sweetness with a zesty punch.
• Luxurious Texture Harmony: The cake combines soft, fluffy texture from carefully folded egg whites with juicy burst of fresh raspberries, delivering a moist and tender crumb that melts in your mouth.
• Quick and Approachable Baking: With just 50 minutes total time and straightforward steps, this recipe welcomes bakers of all skill levels, making it perfect for both novice and experienced home cooks who want a show-stopping dessert without complex techniques.
• Versatile Celebration Cake: Elegant enough for special occasions yet simple enough for everyday enjoyment, this cake transforms ordinary moments into memorable celebrations with its stunning appearance and irresistible flavor combination.

Gather Ingredients for Raspberry Lemon Bliss Cake

• Unsalted Butter: Soft and creamy, provides rich moisture and tender texture to the cake.
• Sugar: Sweetens the cake and helps create a soft, delicate crumb.
• Lemon Zest: Adds bright, citrusy flavor and aromatic notes to the cake.
• Eggs: Provide structure, richness, and help bind the ingredients together.
• Vanilla Extract: Enhances overall flavor with warm, sweet undertones.

• All-Purpose Flour: Main structural component of the cake, creating a smooth and light texture.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become fluffy.
• Salt: Balances sweetness and enhances other flavors in the cake.

• Greek Yogurt: Adds moisture, tanginess, and creates a tender cake crumb.
• Raspberries: Fresh or frozen berries that provide bursts of fruity flavor and color.

• Unsalted Butter: Creates a smooth, creamy base for the frosting.
• Confectioner's Sugar: Provides sweetness and helps achieve the right frosting consistency.
• Lemon Juice: Adds tartness and brightness to the frosting.
• Yellow Gel Food Coloring: Optional ingredient for creating a soft yellow hue.

Crafting the Perfect Raspberry Lemon Cake

Step 1: Prepare Oven And Pans

• Buttering pan sides
• Dusting with flour
• Placing parchment paper on bottom

Step 2: Create Butter Mixture

• Softened butter
• Sugar
• Lemon zest

Beat until light and fluffy. Add egg yolks one at a time, mixing thoroughly. Stir in vanilla extract.

Step 3: Whip Egg Whites

Separate egg whites and whip until soft peaks form. Set aside carefully.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Baking soda

Step 5: Blend Cake Batter

Alternate adding dry ingredients and yogurt to butter mixture. Gently fold in whipped egg whites. Carefully fold in fresh raspberries.

Step 6: Bake Cake

Divide batter evenly between prepared pans. Bake for 30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire rack.

Step 7: Create Lemon Buttercream

• Softened butter
• Confectioner's sugar
• Lemon juice

Adjust consistency as needed. Optional: Add yellow gel food coloring.

Step 8: Assemble And Decorate

• Fresh raspberries
• Lemon zest

Pro Tips for a Zesty Raspberry Lemon Cake

• Softly Whip Egg Whites: Ensure egg whites are beaten to soft peaks for a light, airy cake texture that melts in your mouth.
• Precisely Measure Ingredients: Use exact measurements to maintain the perfect balance of flavors and achieve a consistent cake texture.
• Gently Fold Raspberries: Carefully fold raspberries into the batter to prevent crushing, preserving their shape and vibrant color throughout the cake.
• Room Temperature Ingredients: Bring butter, eggs, and yogurt to room temperature for smoother mixing and more even baking results.
• Cool Completely Before Frosting: Allow cake layers to cool entirely to prevent buttercream from melting and ensure a clean, professional-looking finish.

Storing Raspberry Lemon Bliss Cake to Retain Freshness

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 4 days. Cover the cake loosely with plastic wrap to prevent drying out and preserve its moisture.
• Room Temperature: Let refrigerated cake sit at room temperature for 30 minutes before serving to restore its soft texture and enhance flavor.
• Freezing: Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Ideal Pairings for Raspberry Lemon Bliss Cake

• Pair with Crisp White Wine: Select a chilled sauvignon blanc or pinot grigio to complement the cake's bright lemon and raspberry notes, creating a refreshing flavor harmony that enhances the dessert's zesty profile.
• Serve with Fresh Herbal Tea: Brew a light chamomile or mint tea that will balance the cake's sweetness and provide a subtle, clean counterpoint to the rich buttercream and fruity raspberries.
• Match with Vanilla Bean Ice Cream: Add a scoop of creamy vanilla bean ice cream alongside the cake to create a cool, smooth contrast that amplifies the dessert's tangy and sweet dimensions.
• Accompany with Sparkling Prosecco: Pour a glass of light, bubbly prosecco to cut through the cake's richness and elevate the dining experience with its effervescent and delicate flavor profile.

Give Your Raspberry Lemon Cake a New Twist

• Tropical Raspberry Paradise: Swap raspberries for passion fruit and add coconut flakes to the batter for a Caribbean-inspired version that transports your taste buds to a sunny beach.
• Lavender Lemon Dream: Incorporate dried lavender flowers into the cake batter and replace some lemon zest with lavender extract, creating an elegant and aromatic cake with floral undertones.
• Almond Raspberry Fusion: Mix ground almonds into the flour mixture and top the frosted cake with sliced toasted almonds, adding a nutty crunch and rich depth to the original recipe.
• Berry Medley Masterpiece: Replace raspberries with a mix of blueberries and blackberries, offering a more complex berry flavor profile that keeps the cake exciting and colorful.

Raspberry Lemon Bliss Cake Recipe

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4.8 from 22 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Raspberry lemon bliss cake brings sunshine to dessert tables with its tangy-sweet harmony. Zesty lemon layers mingle with luscious raspberry filling, creating a refreshing cake that delights taste buds and promises pure culinary joy.

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Ingredients

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Primary Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup plain Greek yogurt
• 1 ½ cups raspberries
• 3 large eggs, separated

Butter and Fat Components:

• 9 tablespoons (128 grams) unsalted butter, at room temperature
• 1 cup (226 grams) unsalted butter, at room temperature

Flavoring and Seasoning Ingredients:

• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• Zest of 1 lemon
• 4 tablespoons fresh lemon juice
• 5 cups confectioner’s sugar, sifted
• 1 small drop yellow gel food coloring (optional)

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Instructions

1. Meticulously grease and dust two 8-inch cake pans with flour, then carefully line the bottom with parchment paper to ensure effortless cake removal.
2. In a spacious mixing bowl, whip the butter, sugar, and fragrant lemon zest until the mixture transforms into a light, airy consistency.
3. Incorporate egg yolks one by one, gently blending after each addition, then infuse with vanilla extract for depth of flavor.
4. Separately, whisk egg whites until they form delicate, soft peaks, creating a light and ethereal texture for the cake.
5. Sift together flour, baking powder, salt, and baking soda in a clean bowl, ensuring a smooth and uniform dry mixture.
6. Gradually fold the dry ingredients and yogurt into the creamy butter mixture, alternating to maintain a silky smooth batter.
7. Delicately incorporate the whisked egg whites, followed by gently folding in fresh, vibrant raspberries to distribute them evenly throughout the batter.
8. Evenly distribute the batter between the prepared pans, creating a balanced foundation for the cake.
9. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
10. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
11. Prepare the lemon buttercream by blending butter and confectioner’s sugar, gradually introducing lemon juice until achieving a smooth, spreadable consistency.
12. Optional: Add a subtle touch of yellow gel food coloring to enhance the frosting’s visual appeal.
13. Adjust frosting texture by incorporating additional sugar or lemon juice as needed.
14. Once completely cooled, layer the cakes with generous spread of lemon buttercream.
15. Frost the entire cake, covering top and sides with smooth, even strokes.
16. Garnish with fresh raspberries and delicate lemon zest, creating an elegant and inviting presentation.

Notes

• Explore delightful flavor combinations by experimenting with fresh or frozen raspberries for varied texture and taste.
• Ensure egg whites are at room temperature for optimal volume and smooth incorporation into the cake batter.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days, allowing flavors to meld and intensify.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 55 g
• Sodium: 300 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg