Lemon Raspberry Cake Recipe
If you’re searching for an irresistibly bright, bakery-worthy showstopper, look no further than this homemade Lemon Raspberry Cake Recipe. Imagine layers of soft, buttery lemon cake studded with juicy raspberries, all wrapped in a cloud of zesty cream cheese frosting and crowned with fresh berries and lemon slices. Each bite is a perfect harmony of sweet, tart, and tangy—ideal for birthdays, brunches, or any time you crave a taste of sunshine. This cake is celebration in every slice!
Ingredients You’ll Need
The beauty of the Lemon Raspberry Cake Recipe lies in its elegant simplicity—each ingredient has a role to play in creating those luscious layers and vibrant flavors. Freshness and quality here make all the difference, from the real lemons for zest and juice to the tangy cream cheese that keeps the frosting so lush.
- Unsalted Butter: Ensures a tender crumb and rich flavor; use room temperature for airy creaming.
- Granulated Sugar: Sweetens and contributes to that delicate, fluffy texture.
- Light Brown Sugar: Just a touch deepens the flavor and adds moistness.
- Lemon Zest: Packs the cake with bright citrus fragrance and color.
- Lemon Extract (optional): Boosts the natural lemon flavor, especially in winter.
- Vanilla Extract: Balances the tang and rounds out the flavor profile.
- Large Eggs: Give structure and extra richness to the cake layers.
- Cake Flour: Keeps the crumb ultra-light and tender rather than dense.
- Baking Powder & Baking Soda: Essential for lift and a beautifully domed cake.
- Salt: Enhances every other flavor—don’t skip it!
- Whole Milk: Offers moisture, making every bite melt-in-your-mouth soft.
- Sour Cream: Adds velvet richness and just a hint of tang.
- Freshly Squeezed Lemon Juice: Delivers authentic, zingy brightness.
- Fresh or Frozen Raspberries: Stud the cake with juicy tart-sweet bursts—no need to thaw if frozen!
- All-Purpose Flour (for berries): Prevents raspberries from sinking and keeps them looking gorgeous.
- Cream Cheese (full-fat): Makes the frosting creamy and slightly tangy—skip the low-fat for best texture.
- Unsalted Butter (for frosting): Helps whip the frosting into a dreamy, spreadable consistency.
- Confectioners’ Sugar: Sweetens and thickens the frosting without grittiness.
- Lemon Zest and Juice (for frosting): Turn the cream cheese topping into something downright craveable.
- Sour Cream (for frosting): Lends silky texture and a lift of freshness.
- Raspberry Preserves: Adds a gorgeous layer between the cakes—try to use seedless for a smooth bite.
- Lemon Slices & Fresh Raspberries: Simple, striking garnishes that show off all that sunny flavor.
How to Make Lemon Raspberry Cake Recipe
Step 1: Prepare Your Cake Pans
Before you do anything else, set your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper (this is your secret weapon for easy release!) and spray them well with nonstick spray—even the parchment. Set the pans aside so you’re ready to go once the batter is mixed.
Step 2: Cream Butter, Sugars, and Zests
In a large bowl, beat the unsalted butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract together on medium speed. Creaming should take about 5 minutes—look for a pale, fluffy mixture that smells amazing every time you pause to scrape down the sides. This step sets the stage for a tender, lofty crumb.
Step 3: Add the Eggs
Crack in the eggs one at a time, beating well after each addition. You want the mixture to look thick, glossy, and fully combined before moving on. Take your time—incorporating the eggs fully helps your cakes rise beautifully yet stay rich.
Step 4: Whisk Your Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. This gives you an even distribution, ensuring every bite of the Lemon Raspberry Cake Recipe bakes up perfectly light and flavorful.
Step 5: Combine Wet and Dry
On low speed, gradually add the flour mixture to the butter mixture. Don’t overmix here—streaks and small lumps are okay! Overmixing is the enemy of tender cake, so just fold until mostly combined.
Step 6: Add Milk, Sour Cream, and Lemon Juice
Using a spatula, fold in the milk, sour cream, and fresh lemon juice. The batter will look silky and lightly thick, but avoid over-stirring. This blend of dairy and citrus helps achieve that perfectly moist crumb with a bright, balanced tang.
Step 7: Fold in Raspberries
Gently toss your fresh or frozen raspberries with 2 tablespoons of all-purpose flour, then ever-so-gently fold them into the batter. This step keeps the berries from sinking or bleeding color, so every slice of your Lemon Raspberry Cake Recipe has beautiful pops of fruit.
Step 8: Divide and Bake
Spoon the batter into your prepared pans, smoothing the tops for even baking. Slide them into the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Your kitchen will smell like pure happiness!
Step 9: Cool the Cakes
Let your cakes cool in the pans for about 10 minutes, then run a knife around the edges and carefully turn out onto a wire rack. Let them cool completely so your frosting stays flawless and doesn’t slip.
Step 10: Make Lemon Cream Cheese Frosting
Beat the cream cheese and softened butter together until fluffy—about 3 minutes. On low speed, slowly add in the confectioners’ sugar, lemon zest, lemon juice, lemon extract (if using), and salt. Once combined, raise the speed and beat until creamy—then finish with sour cream for an extra silky finish. If your frosting feels too thick or thin, tweak with an extra tablespoon of sugar or sour cream.
Step 11: Assemble and Frost
Set one cake layer on your serving plate and cover the top with frosting. Spread an even layer of raspberry preserves for a tangy, jewel-colored surprise in the center. Gently add the second cake layer, then apply a thin “crumb coat” of frosting to keep everything tidy. Chill for 20 minutes, then generously finish frosting and top with fresh raspberries and lemon slices.
Step 12: Chill and Serve
Pop your finished Lemon Raspberry Cake Recipe in the fridge for another 20 minutes to let the frosting set. When you’re ready to serve, bring the cake to room temperature for the softest crumb and brightest flavors. Slice, serve, and prepare for happy applause.
How to Serve Lemon Raspberry Cake Recipe
Garnishes
Garnishing takes this cake from scrumptious to truly spectacular. Scatter a handful of plump, fresh raspberries and thin lemon slices around the top for a dazzling pop of color. If you’re feeling fancy, a light dusting of confectioners’ sugar or even a few edible flowers can take things over the top. Simple, elegant, and oh-so-festive for any occasion!
Side Dishes
This cake shines with light, refreshing sides. Serve Lemon Raspberry Cake Recipe alongside whipped cream, vanilla ice cream, or a scoop of tangy lemon sorbet for extra indulgence. For a brunch setting, offer fresh fruit salad, minty iced tea, or a crisp sparkling lemonade to keep things lively and balanced.
Creative Ways to Present
Turn this cake into a showpiece by assembling it as a naked cake with the edges left exposed for a rustic-chic look, or try baking as cupcakes for handheld treats. If serving at a party, use extra raspberry preserves to drizzle artistic patterns on each plate, or add a few sugared lemon slices for a sparkly, sophisticated touch.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Raspberry Cake Recipe stores beautifully and keeps its flavors vibrant for up to three days. Store the cake in an airtight container in the fridge to keep the cream cheese frosting fresh and the berries juicy. Let it return to room temperature before serving for the best texture.
Freezing
You can freeze individual slices or the whole (unfrosted or frosted) cake. Wrap tightly in plastic wrap and then foil to prevent freezer burn. For best results, thaw overnight in the refrigerator, then allow to come to room temperature before enjoying. If freezing with frosting, expect a slightly softer but still delicious texture.
Reheating
Generally, this cake doesn’t require reheating, but if you love a slightly warm slice, you can microwave a piece for just 10–15 seconds. Be careful not to overdo it so the frosting doesn’t melt too much. Enjoy as is, or with a scoop of cold vanilla ice cream for contrast!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just toss them straight from the freezer with flour before gently folding into the batter. No need to thaw—they’ll bake up perfectly and help prevent streaking or sogginess.
What can I substitute for sour cream?
Plain full-fat Greek yogurt is an excellent swap for sour cream in both the batter and frosting, giving the same creamy tang and luxurious texture to your Lemon Raspberry Cake Recipe.
Can I make this cake gluten-free?
Yes! Use a high-quality, cup-for-cup gluten-free flour blend in place of regular cake flour and check that your baking powder is gluten-free too. The tender crumb and vibrant flavors will still shine.
How do I get my cake layers perfectly even?
Use a digital kitchen scale to divide the batter evenly between pans. If needed, rotate pans halfway through baking for even coloring. Let the cakes fully cool before trimming any domed tops for smooth stacking.
Is it possible to make cupcakes instead of a layer cake?
Definitely! Line two 12-count muffin tins with paper liners, fill each two-thirds full, and bake at 350°F (175°C) for 18–22 minutes. Test with a toothpick and cool before frosting as mini versions of the Lemon Raspberry Cake Recipe.
Final Thoughts
There’s something truly special about making—and sharing—a homemade Lemon Raspberry Cake Recipe. The combination of zesty lemon, juicy berries, and luscious frosting creates pure joy in every bite. Whether you’re celebrating big or savoring a quiet afternoon treat, I hope you’ll gather these simple ingredients and give this recipe a try. Happy baking!
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Lemon Raspberry Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 1 9-inch cake (12–16 slices) 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of tart and sweet with this delightful Lemon Raspberry Cake. Moist lemon cake layers filled with juicy raspberries and topped with a luscious lemon cream cheese frosting, this cake is a true crowd-pleaser.
Ingredients
Cake:
- 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 1/2 teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2 and 1/2 cups cake flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1/2 cup freshly squeezed lemon juice
- 2 and 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
- 2 tablespoons all-purpose flour
Lemon Cream Cheese Frosting:
- 1 block (8 ounces) full-fat cream cheese, softened slightly
- 10 tablespoons unsalted butter, softened slightly
- 4 cups confectioners’ sugar (adjust as needed)
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pure lemon extract (optional)
- 1/4 teaspoon salt
- 2 tablespoons sour cream
Garnish:
- 1/2 cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Line and grease two 9-inch round cake pans. Beat butter, sugars, lemon zest, extracts, and eggs. Combine dry ingredients and mix into wet. Fold in milk, sour cream, lemon juice, and raspberries. Bake for 35-40 minutes.
- Make the Frosting: Beat cream cheese and butter. Gradually add sugar, then mix in zest, juice, extract, salt, and sour cream until creamy.
- Assemble the Cake: Place one cake layer, frost, add raspberry preserves, top with second layer, crumb coat, frost entire cake. Decorate with raspberries and lemon slices. Chill before serving.
Notes
- For best results, use fresh raspberries when available.
- Adjust the amount of confectioners’ sugar in the frosting to suit your desired sweetness.
- Allow the cake to come to room temperature before serving for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Lemon Raspberry Cake, Cake Recipe, Lemon Cake, Raspberry Cake, Dessert, Lemon Cream Cheese Frosting
