Lemon Raspberry Cake Recipe

Bright, zesty, and positively bursting with sunny flavor, the Lemon Raspberry Cake Recipe is everything I dream of in a celebratory dessert. Moist, rich cake layers are flecked with citrus zest and studded with juicy raspberries, then smothered in pillowy lemon cream cheese frosting. Whether you’re marking a special occasion or just craving something spectacular, this crowd-pleaser delivers a perfect balance of tangy and sweet in every forkful.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each one is a building block that brings either punchy lemon flavor, luscious texture, or that trademark pop of tart berries. The good news: these are practical, easy-to-find staples that come together for cake magic.

• Unsalted butter: Room temperature butter ensures a moist crumb and rich flavor, so let it soften before you begin.
• Granulated sugar & light brown sugar: This duo keeps the cake sweet and nicely tender, while the brown sugar adds a hint of depth.
• Lemon zest and lemon juice: Fresh zest and juice are the backbone of that bright, zingy flavor. Don’t skip the zest—it’s where so much of the aroma lives!
• Lemon extract (optional): For an even stronger lemon punch, a dash of extract is lovely, but optional if you have plenty of fresh lemon.
• Vanilla extract: Vanilla smooths and rounds out the citrus flavors, adding bakery-style complexity.
• Eggs: Room temperature eggs help the batter mix smoothly and create a perfectly fluffy structure.
• Cake flour: The soft, fine texture of cake flour is crucial for a tender crumb—don’t substitute with all-purpose if you can help it!
• Baking powder & baking soda: These leaveners help ensure your cake rises tall and stays light.
• Salt: A touch of salt balances the sweetness and brings out the lemony notes.
• Whole milk & sour cream: Both add moisture and richness, with sour cream also giving the cake its velvety softness.
• Fresh raspberries (or frozen, unthawed): Juicy berries dot every bite—if using frozen, no need to thaw!
• All-purpose flour (for berries): Tossing berries with a bit of flour prevents them from sinking to the bottom.
• Cream cheese & unsalted butter (for frosting): A classic combo for the smoothest, tangiest frosting imaginable.
• Confectioners’ sugar: Powdered sugar gives the frosting a dreamy, fluffy texture.
• Raspberry preserves: Adds another layer of berry flavor for extra oomph between the cake layers.
• Fresh raspberries & lemon slices (for garnish): These make your finished Lemon Raspberry Cake Recipe look bakery-beautiful.

How to Make Lemon Raspberry Cake Recipe

Step 1: Preheat and Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Give two 9-inch round cake pans the VIP treatment: line them with parchment and coat thoroughly with nonstick spray, including the parchment. This not only keeps the cakes from sticking but makes the assembly process so much easier later.

Step 2: Cream the Butter, Sugars, and Zest

In a large mixing bowl, beat together your butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract. Let it go on medium speed for a full 5 minutes—trust me, this is the secret to that light, fluffy cake texture. Scrape down the sides occasionally so every ounce incorporates.

Step 3: Add the Eggs

Now, beat in the eggs one at a time, fully mixing after each. Adding them bit by bit helps the cake hold its structure and keeps the batter creamy and cohesive.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. A good whisk ensures no sneaky clumps, which means an even rise and ultra-tender crumb in your final Lemon Raspberry Cake Recipe.

Step 5: Gently Incorporate Wet and Dry Mixtures

Add the dry ingredients to the creamed wet mixture on low speed. Mix gently—overmixing here will steal your cake’s softness. It’s okay if you still see a few streaks of flour at this stage.

Step 6: Fold in Liquid Ingredients

Using a rubber spatula, fold in the milk, sour cream, and fresh lemon juice. The batter should come together smoothly, but don’t worry about the occasional lump. That means you haven’t overworked it, preserving its delicate crumb.

Step 7: Prepare and Add the Raspberries

Toss your raspberries in the all-purpose flour—this keeps them suspended in the batter rather than sinking. Gently fold them in, aiming for as few strokes as possible so you don’t smash the berries.

Step 8: Bake the Cakes

Divide your batter between the two prepared pans and smooth the tops. Bake for 35 to 40 minutes, until a toothpick comes out clean or with just a few crumbs attached. Your kitchen will smell so good, it’ll be tough to wait!

Step 9: Cool Completely

Cool the cakes in the pans for 10 minutes before loosening the sides and turning them onto a wire rack. Let them cool fully before moving on—frosting warm cake is heartbreak waiting to happen.

Step 10: Make the Lemon Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter together until light and fluffy. With the mixer on low, gradually add confectioners’ sugar, followed by lemon zest, juice, lemon extract (if using), and salt. Increase the speed and beat until ultra-creamy, then mix in the sour cream for a final whip. Add more sugar or sour cream as needed to achieve your perfect consistency.

Step 11: Assemble and Frost the Cake

Set one cake layer on your chosen platter. Spread a generous layer of lemon cream cheese frosting over the top, then spoon on the raspberry preserves for an extra berry punch. Gently align the second cake layer on top and press lightly.

Step 12: Crumb Coat, Decorate, and Chill

Apply a thin layer of frosting over the entire cake to lock in crumbs, then pop it in the fridge for 20 minutes. Finish with a final swath of frosting. If you’re feeling fancy, pile fresh raspberries and lemon slices on top. Give the cake another short chill before slicing—it makes for the cleanest, most impressive squares.

How to Serve Lemon Raspberry Cake Recipe

Garnishes

Finish your Lemon Raspberry Cake Recipe with a flourish! Scatter handfuls of fresh raspberries over the top and artfully tuck in a few thin slices of lemon. If you want an extra glossy look, brush the fruit with a little warm raspberry preserves. Edible flowers or a dusting of powdered sugar add an even more whimsical touch.

Side Dishes

A slice of this cake stands beautifully on its own, but if you want to make dessert even more memorable, pair it with a scoop of vanilla bean ice cream or a dollop of softly whipped cream. For a lighter touch, a fresh raspberry coulis or a tart lemon curd on the side delights both eye and palate.

Creative Ways to Present

For parties, try slicing the cake into petite squares and serving on a tiered tray for a tea-time feel. Alternatively, make it a showstopper centerpiece on your table by decorating with extra lemon zest swirls or candied lemon peel. Mason jar cake trifles—layered with cake cubes, frosting, and berries—are incredibly cute for picnics or as take-home favors.

Make Ahead and Storage

Storing Leftovers

The Lemon Raspberry Cake Recipe keeps well in the fridge for up to three days. Cover the cake loosely with plastic wrap or an airtight dome to prevent it from drying out. For maximum flavor and softness, let slices come to room temperature before enjoying.

Freezing

Want to save some for later? Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge or for a few hours at room temperature. The cake’s texture and flavor hold up surprisingly well!

Reheating

If you like your cake just a touch warm, zap a slice (unwrapped) in the microwave for 10 to 15 seconds. This softens the frosting and revives the cake’s moisture without melting your beautiful decorations. Always reheat gently.

FAQs

Can I use frozen raspberries?

Absolutely! If you’re opting for frozen raspberries in your Lemon Raspberry Cake Recipe, just add them straight from the freezer—no need to thaw. Toss with flour as usual, and you’re good to go.

Is it possible to make this cake gluten-free?

Yes, a good quality 1:1 gluten-free baking flour can substitute for the cake flour. Results may vary slightly in texture, but the flavor and enjoyment will still shine.

Can I make this cake ahead of time?

You sure can! Both the cake layers and frosting can be made a day ahead and stored separately; simply assemble and decorate the cake the day you plan to serve for maximum freshness.

What if I don’t have cake flour?

If cake flour isn’t in your pantry, you can make a quick substitute: for every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift well for best results.

Do I need to refrigerate the cake?

Because of the cream cheese frosting, it’s best to refrigerate the Lemon Raspberry Cake Recipe. Allow leftovers to stand at room temperature for 30 minutes before serving, so every bite is soft and luscious.

Final Thoughts

Truly, if you’re looking to impress—or just want to treat yourself to something extraordinary—the Lemon Raspberry Cake Recipe hits all the sweet spots. I hope you make it, share it, and love it as much as I do. Every slice is sunshine, celebration, and a reason to gather around the table!

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