Lemon Raspberry Cake Recipe
Lemon Raspberry Cake Recipe is a light, fruity dessert featuring layers of moist lemon cake filled with fresh raspberries and a tangy lemon cream or buttercream frosting. The tartness of the lemon pairs perfectly with the sweet raspberries, creating a refreshing flavor. Ideal for spring and summer, it’s a beautiful, flavorful cake perfect for celebrations or casual treats.
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
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 |