Lemon Raspberry Cake Recipe

Say hello to your next show-stopping dessert: Lemon Raspberry Cake. This delight marries the tart brightness of lemon with the delicate sweetness of raspberries, all wrapped up in a tender, moist crumb and cloaked in fluffy lemon cream cheese frosting. Whether you’re baking for a birthday, brunch, or just because you love a slice of sunshine, you’ll fall in love with how all the flavors sing together in every bite. Trust me, this is one cake you’ll crave again and again!

Ingredients You’ll Need

What makes this Lemon Raspberry Cake truly special is the harmony between just a handful of simple ingredients. Each one plays a starring role: from the tangy lemons brightening the layers, to the luxurious cream cheese and the irresistible juiciness of raspberries tossed right into the batter. Here’s what you’ll need—and why every item matters.

• Unsalted butter (2 sticks): Creamed with sugar for a rich, flavorful base and essential tenderness.
• Granulated sugar: Adds the perfect level of sweetness while keeping the crumb moist.
• Light brown sugar: A hint of caramel flavor boosts complexity and depth.
• Lemon zest: Packs a punch of bright, aromatic citrus throughout the cake and frosting.
• Lemon extract (optional): For an extra kick of lemon if you crave bolder flavor.
• Vanilla extract: Smooths out the lemon and rounds out the flavors.
• Eggs (4 large): Room temperature eggs create a light and tender crumb.
• Cake flour: The secret to a fine, soft texture that’s still sturdy enough to hold the berries.
• Baking powder and baking soda: These work together to give you rise and lightness.
• Salt: Sharpens the sweet and enhances all the other flavors.
• Whole milk: Moisture and tenderness in every layer.
• Full-fat sour cream: Adds richness and extra moistness you’ll taste in each bite.
• Fresh squeezed lemon juice: For unrivaled citrus tang in both batter and frosting.
• Fresh or frozen raspberries: Pockets of tart, juicy fruit that bring the cake to life (no need to thaw if frozen!).
• All-purpose flour (for tossing raspberries): Keeps berries from sinking to the bottom as the cakes bake.
• Full-fat cream cheese (for frosting): Silky, tangy, and the perfect counterpoint to sweet cake layers.
• Confectioners’ sugar: Creates a fluffy, smooth frosting that glides over the cake beautifully.
• Fresh lemon zest and juice (frosting): Brings lemon flavor into every spoonful of that dreamy frosting.
• Salt (frosting): Enhances the tartness, ensuring a balanced finish.
• Sour cream (frosting): A spoonful ensures extra creaminess and a lovely tang.
• Raspberry preserves (optional garnish): Brushed between layers for juicy intensity.
• Lemon, thinly sliced (garnish): Makes each slice look as vibrant and sunny as it tastes.
• Fresh raspberries (garnish): Perfect for scattering on top or tucking along the base for an elegant flourish.

How to Make Lemon Raspberry Cake

Step 1: Prep Your Pans and Oven

Start by setting the stage: preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line them with parchment paper. This ensures your Lemon Raspberry Cake layers release perfectly, staying picture-perfect to stack later.

Step 2: Cream the Butter, Sugars, and Citrus

In a large mixing bowl, beat the butter with both sugars, lemon zest, lemon extract (if you’re using it), and vanilla extract until everything’s pale, fluffy, and aromatic. This step isn’t just about mixing—it’s where you create air in the batter, so don’t rush it!

Step 3: Add the Eggs

With the mixer running on low, add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. This slow process keeps your batter beautifully emulsified and smooth, setting the cake up for a tender crumb.

Step 4: Combine the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This little step guarantees all your rising power is evenly distributed, so every slice of Lemon Raspberry Cake is sky-high and soft.

Step 5: Alternate Adding Dry Ingredients and Dairy

With your mixer on low, add the dry ingredients in thirds, alternating with the milk, sour cream, and lemon juice. Be sure to begin and end with the dry ingredients, and mix gently—just until you no longer see streaks of flour. This careful alternating keeps your cake moist without overworking the batter.

Step 6: Fold in the Raspberries

Toss your fresh or frozen raspberries with 2 tablespoons flour (this prevents them all from sinking as the cakes bake). Gently fold the berries into the batter, being careful not to crush them. You want big, bold pockets of raspberry running through the cake!

Step 7: Bake the Cakes

Divide the batter evenly among your prepared pans. Smooth the tops, then place them in the oven for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 8: Make the Lemon Cream Cheese Frosting

Beat together the cream cheese and butter until absolutely smooth—no lumps allowed! Add the confectioners’ sugar slowly, creaming well between each addition. Then in go the lemon zest, lemon juice, extract (if you like a punchier lemon), a pinch of salt, and sour cream. Beat until the frosting is luscious, fluffy, and thick enough to spread.

Step 9: Assemble and Frost

If you’re feeling extra fancy, spread a thin layer of raspberry preserves over each cake layer before adding frosting. Stack your layers, add frosting between and over the top, and smooth everything out so your Lemon Raspberry Cake looks as amazing as it tastes. Pile on your garnishes—fresh raspberries and lemon slices—for the grand finale!

How to Serve Lemon Raspberry Cake

Garnishes

Excellent garnishes can make your Lemon Raspberry Cake look as divine as it tastes. Scatter fresh raspberries over the top, tuck in a few delicate lemon slices, and, if you have it, brush a little raspberry preserves between each layer for extra juiciness and a glossy finish. A final sprinkle of lemon zest is a wonderful aromatic touch!

Side Dishes

Since the Lemon Raspberry Cake is so flavorful, it’s lovely served with something simple on the side. Try a dollop of whipped cream, a scoop of vanilla ice cream, or a handful of extra raspberries. A glass of sparkling lemonade or a floral tea also pairs beautifully, accentuating those bright citrus and berry notes.

Creative Ways to Present

Take your presentation up a notch by slicing the Lemon Raspberry Cake into dainty squares for a dessert platter, or serving it as a naked cake with just a swirl of frosting between layers and fresh fruit on top. For bridal showers or parties, mini-cake versions or cupcakes offer adorable, personal-sized treats that wow the crowd just as much.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Raspberry Cake covered in the fridge for up to 4 days. Because of the cream cheese frosting, refrigeration is best. If you can, use an airtight cake container, or gently wrap slices in plastic wrap to retain their moisture and flavor.

Freezing

You can freeze individual cake layers (before frosting) by wrapping them tightly in plastic wrap and then foil. Well-stored cake layers will keep in the freezer for up to 2 months. Thaw completely in the refrigerator before assembling and frosting. Frosted slices can be frozen, too, but let them come to room temperature, uncovered, so the frosting reestablishes its luscious texture.

Reheating

Lemon Raspberry Cake is best enjoyed at room temperature to let all those buttery, citrus, and berry flavors come alive. If your cake is cold from the fridge, take it out about 30 minutes before serving. There’s no need to use the microwave—just a little patience and you’ll have the perfect slice.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just be sure not to thaw them before folding into the batter, and toss them in flour as directed. This ensures they hold their shape and don’t bleed too much into the cake layers.

What can I use if I don’t have cake flour?

You can make a substitute by measuring out 2 1/2 cups of all-purpose flour, then removing 5 tablespoons and replacing them with 5 tablespoons of cornstarch. Sift together well before using for that soft, tender crumb.

Can I make the Lemon Raspberry Cake ahead of time?

Definitely! You can bake the cake layers a day in advance, wrap and refrigerate them, then assemble and frost just before serving. The flavors actually deepen and meld beautifully after a bit of resting time.

How do I keep my raspberries from sinking?

Toss your raspberries in a bit of flour before folding them into the batter. This helps suspend them throughout the cake, so you get juicy berry bits in every slice instead of just at the bottom.

What if I want more intense lemon flavor?

Add extra lemon zest to both the batter and the frosting, or a little more lemon extract if you like it punchier. You can even brush the baked cake layers with additional fresh lemon juice for an extra bright kick!

Final Thoughts

Once you try homemade Lemon Raspberry Cake, you’ll wonder how you ever celebrated without it. There’s nothing quite like this dazzling combo of tart, sweet, and creamy—all in one dreamy forkful. If you’re looking to impress (or just treat yourself to something special), this is the cake to make. Enjoy every bite!

Print