The Lemon Raspberry Cake Recipe is a rich, tangy, and soft layered cake made with fresh lemon juice, raspberries, and a smooth lemon cream cheese frosting.
I found it through My Baking Addiction and couldn’t stop thinking about how delicious it turned out. I made this cake several times because the flavor balance is irresistible moist crumb, bright lemon, and sweet-tart berries.
I kept most of the bakery-style method but added a bit more zest and used fresh raspberries for a pop of color. Now I’m sharing Lemon Raspberry Cake Recipe step by step, exactly how I do it in my kitchen from start to finish.
Lemon Raspberry Cake Recipe
This Lemon Raspberry Cake recipe combines bright, tangy lemon with juicy raspberries for a delightful dessert. The cake is made by creaming butter and sugars, then adding eggs, lemon juice, zest, and sour cream for moisture and flavor.
A mix of cake and all-purpose flour, along with baking powder and soda, creates a tender crumb. Fresh or frozen raspberries are gently folded in before baking.
The Lemon Raspberry Cake Recipe is finished with a creamy lemon cream cheese frosting that adds richness and balances the tartness. This recipe yields a moist, flavorful cake perfect for gatherings or simply enjoying at home.
How To Prepare Lemon Raspberry Cake Recipe?
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: About 1 hour (plus cooling time)
Course: Dessert
Cuisine: American
Yield: 12 slices
Kitchen Utensils
- Mixing bowls (small, medium, and large)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Sifter
- 2 x 8-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake:
- 2 tablespoons all-purpose flour
- ½ cup cake flour
- 1 cup (2 sticks or 8 ounces) unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon salt
- ½ cup whole milk
- 4 large eggs, room temperature
- ½ cup full-fat sour cream
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ cup fresh or frozen raspberries (do not thaw if frozen)
- 1 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 4½ cups powdered sugar
How To Make Lemon Raspberry Cake Recipe
1. Get your oven ready:
Preheat it to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper so the cakes come out easily later.
2. Mix the dry stuff:
In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set that aside for now.
3. Cream the butter and sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar together until it looks light and fluffy about 3 to 4 minutes on medium speed.
4. Add the eggs and flavor:
Crack in the eggs one at a time, mixing well after each one. Then stir in the vanilla, lemon juice, and lemon zest.
5. Add sour cream and milk:
Turn the mixer to low. Mix in the sour cream. Then, alternate adding the dry ingredients and milk — start and end with the dry mix. Don’t overmix it; just blend until everything is combined.
6. Fold in the raspberries:
Using a spatula, gently fold the raspberries into the batter. Try not to squish them too much.
7. Bake the cakes:
Divide the batter between your two prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
8. Make the frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add in the lemon juice and zest, then slowly mix in the powdered sugar until the frosting is fluffy and spreadable.
9. Assemble your cake:
Once the cake layers are completely cool, spread a generous layer of frosting on top of the first one. Place the second layer on top and frost the top and sides. Add extra raspberries or a sprinkle of lemon zest for a nice finishing touch if you like.
Notes
If using frozen raspberries, don’t thaw them to avoid bleeding into the batter. For best flavor, use freshly squeezed lemon juice and zest.
This Lemon Raspberry Cake Recipe can be made a day in advance. Store covered in the refrigerator and bring to room temperature before serving. Leftovers keep well in the fridge for up to 4 days.
Nutrition Facts Of Lemon Raspberry Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 430 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 90mg |
| Sodium | 200mg |
| Total Carbohydrates | 50g |
| Sugars | 36g |
| Protein | 4g |
| Fiber | 1g |
Why My Recipe Works
My recipe works because it balances flavors and textures perfectly, combining tangy lemon with sweet raspberries in a moist, tender cake.
The use of both cake flour and all-purpose flour creates a light crumb, while sour cream adds moisture and richness.
The careful mixing process ensures the cake rises evenly and stays soft. The lemon cream cheese frosting complements the cake without overpowering it.
Each step is designed for simplicity and success, making it easy to follow and delivering consistent, delicious results every time. This thoughtful approach is why my recipe always turns out great.
Why We Love This Lemon Raspberry Cake Recipe
This lemon raspberry cake recipe is loved because it brings together fresh, vibrant flavors that feel both refreshing and comforting.
The bright lemon zest and juice pair beautifully with the juicy raspberries, creating a perfect balance of tart and sweet. Its moist, tender crumb makes every bite enjoyable, while the creamy lemon cream cheese frosting adds a smooth, tangy finish.
The Lemon Raspberry Cake Recipe is approachable and yields impressive results, making it a favorite for gatherings and everyday treats alike. Its combination of flavors and textures keeps people coming back for more.
Tips For Best Results
1. Make sure butter, eggs, and sour cream are at room temperature before starting. This helps everything blend smoothly and creates a lighter, fluffier cake.
2. When adding raspberries, carefully fold them in with a spatula to keep them whole and avoid turning the batter pink.
3. For accurate flour measurement, gently spoon the flour into your measuring cup instead of scooping, then level it off with a knife.
4. Mix the batter just until the flour disappears to prevent a dense, tough texture.
5. Freshly squeezed lemon juice and zest make a big difference—avoid bottled juice for the best, brightest flavor.
6. Allow the cake to cool fully before frosting; this keeps the frosting from sliding off and helps it set nicely.
My Favorite Ways To Serve It Up
I love serving this Lemon Raspberry Cake Recipe chilled or at room temperature, which really lets the flavors shine. Sometimes, I add a handful of fresh raspberries on top for extra color and freshness.
A light dusting of powdered sugar can also add a delicate touch. Pairing Lemon Raspberry Cake Recipe with a cup of tea or a glass of cold lemonade makes for a refreshing treat.
For a special twist, I’ve served it alongside vanilla ice cream, which complements the tangy lemon beautifully.
Flavorful Additions
1. White Chocolate Chips: Stir in ½ cup of white chocolate chips into the batter before baking. They melt slightly during baking, adding creamy sweetness that balances the tartness of the raspberries and lemon.
2. Toasted Coconut Flakes: Toasted coconut sprinkled over the top of the frosted cake adds a light crunch and a hint of tropical flavor that complements lemon beautifully. Add just before serving to keep it crisp.
3. Chopped Pistachios or Almonds: Add finely chopped nuts to the batter or use them as a decorative edge around the frosted cake. The salty, crunchy bite contrasts well with the soft crumb and adds visual appeal.
4. Lemon Curd Filling: Spread a thin layer of homemade or store-bought lemon curd between the cake layers for an extra boost of citrus intensity. It adds richness and a glossy finish when sliced.
Fresh Mint Leaves or Edible Flowers: Use as garnish for a touch of elegance. Mint adds a clean, refreshing note that works well with the fruity flavors, while edible flowers make the presentation pop—great for spring and summer gatherings.
How To Store Leftovers
To store leftover Lemon Raspberry Cake Recipe, keep it covered tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator to keep the cream cheese frosting fresh.
When properly stored, the cake will stay moist and delicious for up to 4 days. Before serving, let Lemon Raspberry Cake Recipe come to room temperature for the best flavor and texture. Avoid freezing if possible, as the frosting may change consistency.
Frequently Asked Questions (FAQs)
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor. Bottled juice can taste flat or overly acidic, while fresh lemon juice brings brightness and freshness that defines the cake.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the next day. Fully assembled, it can be refrigerated for up to 4 days.
Can I freeze the cake?
Yes. Freeze unfrosted cake layers wrapped tightly in plastic and aluminum foil for up to 2 months. Thaw in the refrigerator overnight. Frosting doesn’t freeze as well but can be made fresh when ready to serve.
Can I use a different fruit instead of raspberries?
Yes. Blueberries, blackberries, or chopped strawberries work well. Choose firm, fresh or frozen berries and avoid fruits with high water content like peaches unless drained properly.
My raspberries sank to the bottom. How do I prevent that?
Lightly toss the raspberries in 1–2 teaspoons of flour before folding them into the batter. This helps suspend them more evenly throughout the cake while baking.
Can I use a different frosting?
Absolutely. Lemon buttercream, vanilla buttercream, or even whipped cream can be used. Cream cheese frosting is recommended for its balance of tang and sweetness, but it’s flexible based on your taste.
Conclusion
This Lemon Raspberry Cake recipe is one of my easiest and most delicious ideas to share. I’ve kept the process simple so you can enjoy baking without stress or confusion.
Following these easy steps leads to a beautiful, flavorful cake that’s sure to impress. I hope my straightforward method helps you achieve great results and enjoy every moment in the kitchen.
Baking should be fun and rewarding, and this Lemon Raspberry Cake Recipe makes that possible. Try it out and savor the success and taste!
More Lemon Cake Recipes You’ll Love
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Nothing Bundt Cake Lemon Recipe
Lemon Raspberry Cake Recipe
Equipment
- Mixing bowls (small, medium, and large)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Sifter
- 2 x 8-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake:
- 2 tablespoons all-purpose flour
- ½ cup cake flour
- 1 cup 2 sticks or 8 ounces unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon salt
- ½ cup whole milk
- 4 large eggs room temperature
- ½ cup full-fat sour cream
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ cup fresh or frozen raspberries do not thaw if frozen
- 1 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 4½ cups powdered sugar
Instructions
Get your oven ready:
- Preheat it to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper so the cakes come out easily later.
Mix the dry stuff:
- In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set that aside for now.
Cream the butter and sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until it looks light and fluffy about 3 to 4 minutes on medium speed.
Add the eggs and flavor:
- Crack in the eggs one at a time, mixing well after each one. Then stir in the vanilla, lemon juice, and lemon zest.
Add sour cream and milk:
- Turn the mixer to low. Mix in the sour cream. Then, alternate adding the dry ingredients and milk — start and end with the dry mix. Don’t overmix it; just blend until everything is combined.
Fold in the raspberries:
- Using a spatula, gently fold the raspberries into the batter. Try not to squish them too much.
Bake the cakes:
- Divide the batter between your two prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Make the frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add in the lemon juice and zest, then slowly mix in the powdered sugar until the frosting is fluffy and spreadable.
Assemble your cake:
- Once the cake layers are completely cool, spread a generous layer of frosting on top of the first one. Place the second layer on top and frost the top and sides. Add extra raspberries or a sprinkle of lemon zest for a nice finishing touch if you like.
Notes
Nutrition Facts Of Lemon Raspberry Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 430 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 90mg |
| Sodium | 200mg |
| Total Carbohydrates | 50g |
| Sugars | 36g |
| Protein | 4g |
| Fiber | 1g |