If you love the zing of fresh lemons paired with the sweet burst of raspberries, then this Lemon Raspberry Cake is going to become your new favorite treat. It’s a magnificent fusion of bright citrus flavor and juicy berries wrapped in a tender, moist cake and crowned with luscious cream cheese frosting. Every bite delivers a perfect balance of tangy and sweet, making it not just a cake, but a celebration of vibrant flavors that brighten any table and lift your spirits.

Lemon Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

To create this delicious Lemon Raspberry Cake, you’ll use a handful of simple, fresh ingredients, each bringing something special to the party. From the richness of butter and cream cheese to the zing of lemon zest and juice, and the fresh pop of raspberries, every element has its role in building the perfect harmony of taste and texture.

Unsalted butter (1 cup or 2 sticks): Provides a creamy richness and tender crumb for the cake.
Granulated sugar (1½ cups): Sweetens the cake without overpowering the fruit flavors.
Light brown sugar (¼ cup, packed): Adds a subtle caramel note and moisture.
Lemon zest (1 tbsp): Infuses the cake with fresh, bright citrus aroma.
Lemon extract (½ tsp, optional): Boosts the lemon flavor if you want it a bit more intense.
Vanilla extract (1 tsp): Balances the tartness with a smooth sweetness.
Large eggs (4, room temperature): Bind the ingredients and add richness to the cake.
Cake flour (2½ cups): Gives the cake a delicate, soft texture.
Baking powder (1½ tsp) and Baking soda (½ tsp): Help the cake rise beautifully and remain fluffy.
Salt (½ tsp): Enhances all the other flavors perfectly.
Whole milk (½ cup): Moisturizes and tenderizes the crumb.
Full-fat sour cream (½ cup): Adds tanginess and keeps the cake wonderfully moist.
Fresh squeezed lemon juice (½ cup): Infuses the batter with zesty brightness.
Fresh or frozen raspberries (2½ cups): The star fruit that brings bursts of juicy sweetness and a gorgeous color.
All-purpose flour (2 tbsp): Tossed with raspberries to keep them evenly distributed in the batter.
Cream cheese (8 oz, softened): The base for the dreamy lemon cream cheese frosting.
Unsalted butter (10 tbsp, softened): Makes the frosting rich and creamy.
Confectioners’ sugar (4 cups): Sweetens and thickens the frosting to smooth perfection.
Fresh lemon zest (2 tsp) and lemon juice (1 tbsp): Give the frosting a refreshing citrus lift.
Lemon extract (¼ tsp, optional): Heightens the lemon flavor in the frosting.
Salt (¼ tsp): Balances the sweetness in the frosting.
Sour cream (2 tbsp): Adds tang and keeps the frosting silky.
Raspberry preserves (½ cup): Layered between the cake for added fruity sweetness.
Lemon slices (1 lemon, thinly sliced): For garnish and a beautiful presentation.
Fresh raspberries (1 cup): Fresh garnish to complement the cake’s flavors and colors.

How to Make Lemon Raspberry Cake

Step 1: Preheat and Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans carefully to ensure your cake layers come out perfectly without sticking. These layers will form the base of your wonderful Lemon Raspberry Cake.

Step 2: Cream Butter and Sugars

Beat the room temperature butter with granulated sugar, brown sugar, and the lemon zest until the mixture is light and fluffy. This step is crucial as it creates a base full of air, giving your cake a beautiful rise and tender crumb. Adding the lemon and vanilla extracts here sets the tone for that bright, flavorful cake.

Step 3: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. This slow incorporation helps create a smooth, well-emulsified batter that bakes up evenly and rich in flavor.

Step 4: Combine Dry Ingredients

Whisk together the cake flour, baking powder, baking soda, and salt. Sifting these ingredients not only blends them but also keeps your cake light and airy.

Step 5: Mix Wet Ingredients

In a separate bowl, blend the milk, sour cream, and fresh squeezed lemon juice. This mixture adds moisture and tang, key to the luscious texture and taste of your Lemon Raspberry Cake.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredients and wet ingredients alternately into the creamed butter mixture, starting and ending with the dry ingredients. This careful mixing technique ensures the batter is smooth yet not overworked, preventing a tough cake.

Step 7: Prepare and Fold in Raspberries

Toss the raspberries with a little all-purpose flour to prevent them from sinking to the bottom during baking. Gently fold the berries into the batter to keep them whole and evenly distributed throughout the cake layers.

Step 8: Bake the Cake

Divide the batter evenly between the prepared pans and bake for about 25-30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. The oven will do its magic transforming these ingredients into a beautifully risen Lemon Raspberry Cake.

Step 9: Cool the Cakes

Allow the cakes to cool in their pans for 10 minutes so they firm up without breaking apart. Then, transfer them to a wire rack to cool completely before frosting. Patience here ensures your frosting won’t melt and your layers stay perfectly intact.

Step 10: Prepare the Lemon Cream Cheese Frosting

Beat the softened cream cheese and butter until silky smooth. Gradually add confectioners’ sugar along with fresh lemon zest, lemon juice, optional lemon extract, salt, and sour cream. This frosting is tangy, creamy, and the perfect complement to the fruity cake layers.

Step 11: Assemble the Cake

Spread a generous layer of frosting and raspberry preserves between your cake layers, then coat the top and sides with the remaining frosting. The preserves add a sweet, fruity surprise that enhances the fresh raspberries inside.

How to Serve Lemon Raspberry Cake

Garnishes

Finish your Lemon Raspberry Cake with fresh lemon slices and a scattering of fresh raspberries on top. These garnishes not only look stunning but add an extra burst of tart and sweet with every slice, making the cake even more enticing.

Side Dishes

Serve this cake alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. The added creaminess and subtle sweetness perfectly balance the zesty, fruity flavors, turning your dessert into an unforgettable experience.

Creative Ways to Present

Try presenting individual slices with a drizzle of raspberry sauce or a sprinkle of powdered sugar for an elegant touch. You can also layer the cake into mini mason jars for a charming party-ready treat that lets the colorful layers shine through.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Raspberry Cake covered in the refrigerator for up to three days. The flavors develop even more, and the cake stays moist and fresh, ready to be enjoyed again.

Freezing

You can freeze the cake layers once cooled by wrapping them tightly in plastic wrap and then foil. They will keep well for up to two months. Thaw them at room temperature before frosting and assembling for a fresh-out-of-the-oven taste anytime you want.

Reheating

Because this cake is best enjoyed chilled or at room temperature, reheating is usually unnecessary. If you do want it slightly warm, place a slice in the microwave for just 10-15 seconds to soften the frosting without melting it.

FAQs

Can I make this cake gluten-free?

Absolutely! Substitute the cake flour with a gluten-free all-purpose flour blend that measures cup-for-cup. This will maintain the cake’s tender texture while accommodating gluten sensitivities.

Can the cake be made in advance?

Yes, baking the cake layers a day or two ahead is a great time-saver. Store them wrapped at room temperature for up to two days, then frost the cake the day you plan to serve it for the freshest results.

How should I store leftover Lemon Raspberry Cake?

Keep leftovers covered tightly in the refrigerator to maintain freshness for up to three days. This helps preserve the delicate raspberry flavor and the creamy frosting texture.

Can I use frozen raspberries in the batter?

Yes, just toss them with flour while still frozen and fold gently into the batter to prevent them from bleeding too much color. This way, you get that fresh burst of raspberry flavor even when fresh ones aren’t in season.

Is it possible to make this cake dairy-free?

With some substitutions like dairy-free butter, cream cheese alternatives, and plant-based milk, you can adapt this Lemon Raspberry Cake to be dairy-free, though you may notice a slight difference in texture and flavor.

Final Thoughts

This Lemon Raspberry Cake is truly a joyous celebration of bright citrus and sweet berries wrapped in a soft, moist cake with the creamiest frosting. It’s perfect for any occasion that calls for a special treat or just the simple pleasure of enjoying a homemade cake bursting with flavor. I can’t wait for you to try this recipe and bring this vibrant, delicious dessert into your kitchen and heart.

Lemon Raspberry Cake Recipe

★★★★★

5.2 from 15 reviews

Author: Lily
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Raspberry Cake combines the bright, tart flavors of fresh lemon and raspberries with a moist, tender crumb and a smooth lemon cream cheese frosting. Perfect for spring or summer gatherings, this cake is both refreshing and indulgent, featuring layers of soft cake, tangy raspberry preserves, and creamy frosting adorned with fresh fruit slices for a beautiful presentation.

Instructions

Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Cream Butter & Sugars: In a large bowl, beat the unsalted butter, granulated sugar, light brown sugar, and lemon zest together until the mixture is light and fluffy. Stir in the lemon extract and vanilla extract if using.
Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt for even distribution.
Mix Wet Ingredients: In another bowl, blend together the whole milk, full-fat sour cream, and fresh lemon juice.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients alternately with the wet ingredients into the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
Prepare Raspberries: Toss the fresh or frozen raspberries with the all-purpose flour to help prevent bleeding in the batter, then gently fold them into the cake batter.
Bake: Divide the batter evenly between the prepared pans. Bake in the oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, then add lemon zest, lemon juice, lemon extract if using, salt, and sour cream. Mix until well combined and creamy.
Assemble: Spread a layer of frosting on the bottom cake layer, add a thin layer of raspberry preserves, then top with the second cake layer. Frost the top and sides of the entire cake evenly.
Garnish: Decorate the cake with thin lemon slices and fresh raspberries for an attractive finish.

Notes

For a lighter frosting, reduce the amount of confectioners’ sugar used.
If using frozen raspberries, do not thaw them before mixing into the batter to prevent the raspberries from bleeding and coloring the batter too much.
The cake layers can be baked a day or two in advance and stored at room temperature, or they can be frozen for longer storage. Frost the cake on the day you plan to serve it.
Store leftover cake in the refrigerator, covered, for up to 3 days to maintain freshness.
To make this cake gluten-free, substitute cake flour with a gluten-free all-purpose flour blend.

Prep Time: 25 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 430 kcal
Sugar: 36 g
Sodium: 220 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 110 mg

Keywords: lemon raspberry cake, lemon cake recipe, raspberry cake, lemon cream cheese frosting, summer cake, berry dessert