Name: Lemon Raspberry Cake Recipe
Prep time: 30 min
Cook time: PT-489006H3M35S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1½ cups granulated sugar; ¼ cup light brown sugar, packed; 1 tbsp lemon zest; ½ tsp pure lemon extract (optional); 1 tsp vanilla extract; 4 large eggs, room temperature; 2½ cups cake flour; 1½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup whole milk; ½ cup full-fat sour cream; ½ cup fresh squeezed lemon juice; 2½ cups fresh or frozen raspberries; 2 tbsp all-purpose flour; 1 block (8 oz) full-fat cream cheese, softened; 10 tbsp unsalted butter, softened; 4 cups confectioners’ sugar; 2 tsp fresh lemon zest; 1 tbsp fresh lemon juice; ¼ tsp pure lemon extract (optional); ¼ tsp salt; 2 tbsp sour cream; ½ cup raspberry preserves; 1 lemon, thinly sliced; 1 cup fresh raspberries

Jump to Recipe

If you’re on the hunt for a cake that sings with bright, fresh flavors and boasts a perfect balance of tartness and sweetness, this Lemon Raspberry Cake is going to be your new obsession. Imagine tender, moist layers infused with fragrant lemon zest and studded with juicy raspberries, all luxuriously wrapped in a smooth, creamy lemon cream cheese frosting. It’s a dessert that feels like sunshine on a plate and makes any occasion feel extra special.

Lemon Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Lemon Raspberry Cake lies in its simple yet carefully chosen ingredients. Each element plays a key role in crafting the cake’s delicate crumb, vibrant flavor, and luscious texture.

Unsalted butter (1 cup / 2 sticks): Provides richness and moistness for a tender crumb.
Granulated sugar (1½ cups) and light brown sugar (¼ cup): A blend for sweetness with a hint of caramel complexity.
Lemon zest (1 tbsp) and fresh lemon juice (½ cup): Add a bright, zesty punch that makes the cake come alive.
Lemon extract (½ tsp, optional) and vanilla extract (1 tsp): Deepen the flavor profile with aromatic notes.
Large eggs (4, room temperature): Bind the cake perfectly while adding structure.
Cake flour (2½ cups): Gives a soft, delicate texture essential for light cakes.
Baking powder (1½ tsp) and baking soda (½ tsp): Leaven the cake to fluffy perfection.
Salt (½ tsp): Balances and enhances all the flavors.
Whole milk (½ cup) and full-fat sour cream (½ cup): Bring moisture and a subtle tang to brighten the cake.
Fresh or frozen raspberries (2½ cups): Bursts of juicy sweetness scattered throughout the cake.
All-purpose flour (2 tbsp): Tossed with the raspberries to keep them from sinking or bleeding.
Cream cheese (8 oz, softened): For the dreamy lemon cream cheese frosting that’s smooth and tangy.
Additional butter, confectioners’ sugar, lemon zest and juice, sour cream, salt: Combined to make the luscious frosting.
Raspberry preserves, lemon slices, fresh raspberries: Gorgeous garnishes to finish off with a splash of color and extra flavor.

How to Make Lemon Raspberry Cake

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C), then grease and flour two 9-inch round cake pans. This step sets the stage for a flawless, easy-to-release cake that won’t stick or crumble.

Step 2: Cream Butter and Sugars

In a large bowl, beat the room-temperature butter along with the granulated sugar, brown sugar, and fresh lemon zest until the mixture turns light and fluffy. This whipping process traps air, ensuring your cake will have a beautifully tender crumb. Stir in the lemon and vanilla extracts to infuse those bright, aromatic flavors.

Step 3: Add Eggs One at a Time

Next, introduce the eggs one by one, mixing thoroughly after each addition. This gradual incorporation helps the eggs emulsify perfectly with the butter mixture, giving your cake a smooth, cohesive batter.

Step 4: Mix Dry Ingredients

Whisk together the cake flour, baking powder, baking soda, and salt in another bowl. This dry mix ensures even distribution of the leavening agents, so your cake rises beautifully and evenly.

Step 5: Combine Wet Ingredients

In a separate bowl, blend the milk, sour cream, and fresh lemon juice. The sour cream lends a subtle tang and moisture, while the lemon juice amplifies the citrus flavor throughout the cake.

Step 6: Alternate Adding Dry and Wet Ingredients

Slowly add the dry ingredients and wet mixture alternately to the butter mixture, beginning and ending with the dry. This careful layering keeps the batter light and prevents overmixing, which could toughen the cake.

Step 7: Prepare and Fold in Raspberries

Toss the fresh or frozen raspberries with 2 tablespoons of all-purpose flour — this little trick prevents the berries from sinking and keeps their vibrant color vibrant without bleeding into the batter. Gently fold them into the batter with a spatula, preserving their shape and juiciness.

Step 8: Bake to Perfection

Divide the batter evenly into the prepared pans and bake in your preheated oven for 25 to 30 minutes. Use a toothpick to test for doneness — it should come out clean or with just a few crumbs attached. Once baked, allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 9: Prepare the Lemon Cream Cheese Frosting

Beat the softened cream cheese and butter until silky smooth, then gradually add the confectioners’ sugar. Stir in the fresh lemon zest, juice, lemon extract, salt, and sour cream to create a frosting that’s delicately tangy and luxuriously creamy — the perfect partner for the cake layers.

Step 10: Assemble the Lemon Raspberry Cake

Spread a generous layer of frosting on one cake round, followed by a layer of raspberry preserves. Sandwich with the second cake layer and frost the top and sides evenly. Finish by garnishing with thin lemon slices and plump fresh raspberries to make it look as stunning as it tastes.

How to Serve Lemon Raspberry Cake

Garnishes

Decorate your Lemon Raspberry Cake with thin slices of lemon and fresh raspberries to enhance both its visual appeal and refreshing flavors. The brightness of the citrus slices alongside the jewel-like raspberries invites guests to take just one more bite.

Side Dishes

This cake pairs beautifully with a light, fresh accompaniment. Serve with whipped cream, a scoop of vanilla bean ice cream, or a simple mixed berry salad to complement the tart and sweet notes of the cake without overpowering it.

Creative Ways to Present

For a stunning centerpiece, consider layering the Lemon Raspberry Cake on a decorative cake stand dusted with edible flowers or a sprinkle of powdered sugar. Alternatively, cut the cake into petite squares and serve on individual plates with a drizzle of raspberry coulis for an elegant dessert option.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Lemon Raspberry Cake, store it covered in the refrigerator to keep the cream cheese frosting fresh and prevent the cake from drying out. Properly stored, it will stay delicious for up to three days.

Freezing

You can freeze the cake layers without frosting by wrapping them tightly in plastic wrap and foil. Frozen layers will keep well for up to two months. Thaw overnight in the refrigerator, then frost and assemble fresh to preserve flavor and texture.

Reheating

This cake is best enjoyed chilled or at room temperature. If refrigerated, let slices sit out for about 15 to 30 minutes before serving, allowing the flavors to mellow and the frosting to soften just enough without melting.

FAQs

Can I make this Lemon Raspberry Cake gluten-free?

Absolutely! Substitute the cake flour with a gluten-free all-purpose flour blend designed for baking. This swap lets you enjoy the cake’s lovely texture and flavor without worries for gluten sensitivities.

Can the cake be made in advance?

Yes, you can bake the cake layers ahead of time and store them at room temperature for up to two days, or freeze for longer. Just remember to frost the cake on the day you plan to serve it for the freshest taste and best texture.

How should I store the leftover cake?

Keep leftover Lemon Raspberry Cake covered and refrigerated for up to three days. The cream cheese frosting needs to stay chilled to maintain its consistency and flavor.

Can I use frozen raspberries for this recipe?

Definitely! Using frozen raspberries works well, just be sure to toss them with flour while still frozen and fold them into the batter straight away to prevent color bleeding and excess moisture.

Is the lemon extract essential?

The lemon extract is optional but highly recommended if you want to boost the lemony aroma. It adds a concentrated lemon flavor that complements the fresh zest and juice beautifully.

Final Thoughts

This Lemon Raspberry Cake is a celebration of fresh, tangy flavors and tender textures that’s sure to brighten up any table. Whether you’re sharing it at a family gathering or indulging on a quiet afternoon, it delivers happiness in every bite. Give this delightful recipe a try and watch it become a beloved favorite in your dessert repertoire!

Lemon Raspberry Cake Recipe

★★★★★

5.1 from 25 reviews

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

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Description

This Lemon Raspberry Cake is a luscious, moist dessert featuring a tender lemon-infused cake layered with fresh raspberries and a tangy lemon cream cheese frosting. Perfectly balanced with tartness and sweetness, this cake is a refreshing treat for any occasion.

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. Add the lemon and vanilla extracts and mix to combine.
Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth and homogenous batter.
Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, blend together the whole milk, full-fat sour cream, and fresh squeezed lemon juice until well combined.
Combine Wet and Dry Mixtures: Alternately add the dry ingredients and wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix gently to incorporate everything evenly without overmixing.
Prepare Raspberries: Toss the fresh or frozen raspberries with all-purpose flour to help prevent them from sinking to the bottom of the cake. Gently fold the raspberries into the batter.
Bake: Divide the batter evenly into the prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Cool Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, then mix in the lemon zest, lemon juice, lemon extract (if using), salt, and sour cream until well combined and fluffy.
Assemble: Spread a layer of frosting and raspberry preserves between the two cake layers. Then frost the top and sides of the cake evenly with the remaining frosting.
Garnish: Decorate the cake with thin lemon slices and fresh raspberries for a beautiful and fresh finish.

Notes

For a lighter frosting, reduce the amount of confectioners’ sugar to taste.
If using frozen raspberries, do not thaw them before mixing into the batter to prevent bleeding of color.
You can make this cake gluten-free by substituting the cake flour with a gluten-free all-purpose flour blend.
The cake layers can be baked in advance and stored at room temperature for up to 2 days, or frozen for longer storage. Frost the cake the day you plan to serve it.
Store leftover cake in a covered container in the refrigerator for up to 3 days to maintain freshness.

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 35g
Sodium: 220mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 95mg

Keywords: Lemon cake, raspberry cake, lemon raspberry cake, cream cheese frosting, summer cake, fruity dessert