Raspberry Greek Yogurt Cake with Lemon Buttercream
Greek yogurt is a healthier alternative to traditional buttercream, providing a tangy and creamy texture to the cake.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Raspberry Greek Yogurt Cake with Lemon Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the Greek yogurt. Gently fold in the raspberries.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
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Once the cake has cooled, spread the lemon buttercream frosting evenly over the top. Decorate with additional raspberries if desired.
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Allow the cake to rest for at least 1 hour before serving to allow the flavors to meld together.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 51g17%
- Sugars 35g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
