admin1 This Raspberry Lemon Cake is the perfect balance of sweet and tangy flavors. Tender, moist lemon cake layers are filled with juicy raspberries and topped with a luscious lemon cream cheese frosting. Every bite delivers a refreshing citrus flavor paired with the natural sweetness of raspberries, making this cake ideal for spring celebrations, summer gatherings, birthdays, brunches, or special occasions.
The combination of fresh lemon zest, lemon juice, and raspberries creates a bakery-style dessert that looks elegant yet is surprisingly simple to make at home. Whether served as a layer cake, sheet cake, or bundt cake, this recipe is guaranteed to impress family and guests alike.
Why You’ll Love This Raspberry Lemon Cake
- Moist and tender crumb
- Bright, fresh lemon flavor
- Bursting with juicy raspberries
- Beautiful presentation
- Perfect for spring and summer
- Great for birthdays and celebrations
- Easy to make ahead
- Freezes well
Prep Time, Bake Time & Servings
Ingredients
For the Lemon Cake
- 2½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- â…“ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Raspberry Layer
- 2 cups fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Lemon Cream Cheese Frosting
- 8 ounces (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Garnish
- Fresh raspberries
- Lemon slices
- Lemon zest
- Powdered sugar
Equipment Needed
- Two 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
- Offset spatula
Baking Temperature
Oven Temperature
350°F (175°C)
This temperature allows the cake to bake evenly while remaining moist and tender.
How to Make Raspberry Lemon Cake
Step 1: Prepare the Cake Pans
Preheat oven to:
350°F (175°C)
Grease and line two 8-inch cake pans with parchment paper.
Lightly dust with flour.
Step 2: Mix Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl beat:
- Butter
- Sugar
for approximately:
3–4 minutes
until light and fluffy.
This step creates a soft cake texture.
Step 4: Add Eggs and Flavorings
Add eggs one at a time, mixing after each addition.
Mix in:
- Lemon zest
- Lemon juice
- Vanilla extract
The mixture may look slightly curdled, which is normal.
Step 5: Alternate Dry Ingredients and Buttermilk
Add dry ingredients in three additions, alternating with buttermilk.
Mix until just combined.
Do not overmix.
Step 6: Bake the Cakes
Divide batter evenly between prepared pans.
Bake for:
28–32 minutes at 350°F (175°C)
The cakes are done when:
- Tops spring back lightly
- Toothpick comes out clean
- Internal temperature reaches approximately 205°F (96°C)
Step 7: Cool Completely
Allow cakes to cool in pans for:
10 minutes
Then transfer to a wire rack and cool completely.
Make the Raspberry Filling
Step 8: Cook the Raspberries
In a saucepan combine:
- Raspberries
- Sugar
- Lemon juice
Cook over medium heat for:
5–7 minutes
until berries soften.
Add cornstarch mixture.
Cook another:
1–2 minutes
until thickened.
Cool completely before using.
Make the Lemon Cream Cheese Frosting
Step 9: Beat Frosting Ingredients
Beat together:
- Cream cheese
- Butter
until smooth.
Gradually add powdered sugar.
Mix in:
- Lemon juice
- Lemon zest
- Vanilla
Beat until fluffy and creamy.
Assemble the Cake
Step 10: Add Filling
Place one cake layer on a serving plate.
Spread a layer of frosting around the outer edge to create a border.
Fill the center with raspberry filling.
Step 11: Add Second Layer
Place second cake layer on top.
Frost the top and sides evenly.
Step 12: Decorate
Garnish with:
- Fresh raspberries
- Lemon slices
- Lemon zest
- Powdered sugar
Tips for Success
Use Fresh Lemons
Fresh juice and zest provide the best flavor.
Don’t Overmix
Overmixing creates a dense cake.
Cool Completely
Warm cake will melt the frosting.
Use Room Temperature Ingredients
This ensures smooth batter and frosting.
Chill Before Slicing
A chilled cake slices more cleanly.
Variations
Raspberry Lemon Bundt Cake
Bake in a greased bundt pan for:
45–50 minutes at 350°F (175°C)
Lemon Blueberry Cake
Replace raspberries with blueberries.
White Chocolate Raspberry Lemon Cake
Add:
- 1 cup white chocolate chips
to the batter.
Gluten-Free Version
Substitute a 1:1 gluten-free flour blend.
Raspberry Lemon Sheet Cake
Bake in a 9×13-inch pan for:
35–40 minutes
Storage Instructions
Refrigerator
Store covered for:
4–5 days
Freezer
Freeze unfrosted cake layers for:
Up to 3 months
Wrap tightly in plastic wrap and foil.
Nutrition Information
Per Slice (Approximate)
- Calories: 420
- Protein: 5g
- Carbohydrates: 52g
- Fat: 22g
- Saturated Fat: 13g
- Fiber: 2g
- Sugar: 38g
- Sodium: 210mg
Values vary depending on ingredient brands and serving size.
Frequently Asked Questions
Can I use frozen raspberries?
Yes. Thaw and drain excess liquid before making the filling.
Can I make this cake ahead?
Absolutely. It tastes even better after chilling overnight.
Why did my raspberries sink?
Toss fresh raspberries lightly in flour before folding into batter if adding directly.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the brightest flavor.
How do I get smooth frosting?
Ensure cream cheese and butter are fully softened before mixing.
Serving Suggestions
This Raspberry Lemon Cake pairs beautifully with:
- Hot tea
- Coffee
- Fresh berries
- Lemon sorbet
- Vanilla ice cream
- Whipped cream
It’s perfect for bridal showers, Easter, Mother’s Day, birthdays, summer picnics, and holiday gatherings.
