Raspberry Lemon Cake Recipe

If you love the sunny brightness of citrus and the burst of sweet-tart berries, Raspberry Lemon Cake is about to become your new obsession. This dreamy confection marries the tang of freshly zested lemons with juicy raspberries, creating a cake that’s as irresistible on the plate as it is in flavor. Each bite is tender, subtly sharp from the lemon, with bursts of berry that keep it feeling fresh and lively. Between ultra-moist layers and a tangy lemon frosting that will have you sneaking spoonfuls, this Raspberry Lemon Cake is sure to charm at birthdays, brunch tables, or anytime you want to make an ordinary day a little more extraordinary.

Ingredients You’ll Need

Ingredients You’ll Need

There’s a special kind of magic in a recipe where every ingredient has a delicious purpose, and Raspberry Lemon Cake is a perfect example. From the creamy richness of butter to the brightness of lemon zest and the pop of raspberries, every component highlights what makes this cake so crave-worthy. Here’s what you’ll need, plus why each is essential for the ultimate flavor and texture:

• Unsalted Butter (9 Tbsp + 1 cup): Gives the cake its luscious, tender crumb and makes for a silky, lemony frosting.
• Sugar (1 cup): Balances the tartness of lemon and raspberries, adding sweetness and structure.
• Lemon Zest (zest of 1 lemon): Delivers pure citrus aroma and bright flavor throughout the cake.
• Eggs (3 large, separated): Yolks help with richness, while whipped whites lighten the batter for a delicate cakey texture.
• Vanilla Extract (1 tsp): Adds depth and brings out the best in all the other flavors.
• All Purpose Flour (2 cups): The foundation of your cake’s soft, sturdy structure.
• Baking Powder (2 tsp): Gives the cake a necessary lift for a light, airy crumb.
• Salt (1 tsp): Boosts all the sweet and citrusy flavors, keeping the cake from tasting flat.
• Baking Soda (1/2 tsp): Works with the yogurt and lemon for extra tenderness and rise.
• Greek Yogurt (1 cup, plain or vanilla): Makes the cake exceptionally moist with a tangy note that complements the lemon.
• Raspberries (1 1/2 cups, fresh or frozen): Bursts of sweet-tart fruit create pockets of juicy flavor throughout the cake.
• Confectioner’s Sugar (5 cups, sifted): The backbone of a classic, creamy lemon frosting.
• Fresh Lemon Juice (4 Tbsp or more): Adds zippy brightness to the luscious frosting, tying the lemon flavors together.
• Yellow Gel Food Coloring (optional): Just a drop gives your frosting a cheery lemony hue, perfect for special occasions or when you want that instant wow factor.

How to Make Raspberry Lemon Cake

Step 1: Prep Your Cake Tins

The foundation of a gorgeous Raspberry Lemon Cake starts with perfect cake layers that slide right out of the pan. Begin by preheating your oven to 350F. Butter and flour two non-stick 8-inch cake pans thoroughly, and don’t skip the round of parchment paper on the bottom—it’s your insurance policy for easy release, especially when juicy raspberries are involved!

Step 2: Cream Butter, Sugar, and Lemon Zest

In a large bowl, beat together 9 tablespoons of butter, sugar, and freshly grated lemon zest until the mixture is visibly lighter and fluffy. The lemon zest works its magic at this stage, infusing every morsel with a sunny citrus aroma that will make your kitchen smell incredible.

Step 3: Add Egg Yolks and Vanilla

Mix in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in your vanilla extract, which brings beautiful depth and rounds out the sharp notes of lemon and raspberry.

Step 4: Whip Egg Whites

Using clean beaters, whip the egg whites in a separate bowl until soft peaks form. This step adds amazing lightness to Raspberry Lemon Cake—don’t rush it! The whipped egg whites will keep your cake tender and fluffy.

Step 5: Combine Dry Ingredients

In a third bowl, whisk together the flour, baking powder, salt, and baking soda. This evenly distributes the leaveners and salt throughout the flour, making your cake layers rise beautifully and bake up with a perfectly even crumb.

Step 6: Build the Batter

Alternately add the dry ingredient mixture and Greek yogurt into the creamed butter mixture, starting and finishing with the flour. Mix until just combined. Scrape down the bowl with a flexible spatula to be sure no streaks of flour remain—you want every bit to be silky smooth.

Step 7: Fold in Egg Whites and Raspberries

Gently fold the whipped egg whites into your batter, taking care not to deflate all that beautiful air. Once blended, carefully fold in your raspberries. This step keeps the cake light, and those berries peeking out of each slice make Raspberry Lemon Cake irresistible.

Step 8: Bake the Layers

Divide the batter evenly between your two prepared pans, smoothing the tops with an offset spatula. Place them on the same rack in your oven and bake for around 30 minutes, or until the centers spring back when lightly touched and the edges are just starting to turn golden. Resist overbaking—moistness is key!

Step 9: Cool Completely

Let the cakes cool for about 10 minutes in the pans, then gently turn them out onto a cooling rack. Peel off the parchment and allow them to cool completely before frosting. Patience pays off here—rushing will melt your frosting!

Step 10: Make Lemon Frosting

In a clean bowl, beat together 1 cup of softened butter, the sifted confectioner’s sugar, a drop of yellow gel food coloring (if using), and enough fresh lemon juice to form a creamy, spreadable frosting. Add lemon juice slowly—you can always add more, but tang is what sets Raspberry Lemon Cake frosting apart!

Step 11: Frost and Assemble

Once completely cool, place your first cake layer on your serving plate, spread over a generous amount of lemon frosting, then top with the second cake layer. Continue frosting the top and sides for the ultimate showstopper finish. At this point, your Raspberry Lemon Cake will look and taste absolutely dreamy.

How to Serve Raspberry Lemon Cake

Garnishes

Take the presentation up a notch! Try topping your Raspberry Lemon Cake with extra fresh raspberries, delicate curls of lemon zest, or even a flourish of edible flowers. A gentle dusting of powdered sugar can add a snow-like finish, making every slice feel a little more celebratory.

Side Dishes

For a truly elegant dessert experience, consider serving each slice with a spoonful of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A fresh fruit salad or lemon sorbet on the side also complements the vibrant flavors of the cake, making it perfect for sunny brunches or springtime gatherings.

Creative Ways to Present

Feeling extra festive? Try baking the batter in mini-cake pans or as cupcakes for individual treats—ideal for parties or picnics. Raspberry Lemon Cake is also stunning as a naked cake with just a thin swipe of frosting, allowing the colorful layers and berries to steal the spotlight. Serve on a bright cake stand for the ultimate wow factor!

Make Ahead and Storage

Storing Leftovers

Once your Raspberry Lemon Cake is frosted and finished, simply cover it with a cake dome or wrap slices tightly in plastic wrap. Store at room temperature for up to 2 days, or in the refrigerator for up to 4 days for ultimate freshness. If refrigerated, allow slices to sit out for about 30 minutes before serving for the best texture and flavor.

Freezing

If you want to get a head start or save leftovers for later, Raspberry Lemon Cake freezes beautifully! Wrap unfrosted cake layers tightly in plastic and foil, then freeze for up to 2 months. You can also freeze individual frosted slices—just let them chill until firm before wrapping. Thaw in the fridge overnight before indulging.

Reheating

While this cake is lovely at room temperature, you can revive a cold slice by microwaving it for just 10 to 15 seconds. This gently softens the buttercream and makes the cake taste as fresh as the day it was baked. Just be careful not to melt the frosting completely!

FAQs

Can I use frozen raspberries for Raspberry Lemon Cake?

Absolutely! Frozen raspberries work wonderfully and help keep the batter from getting too streaky or watery. Toss them in straight from the freezer and fold gently into the batter to avoid crushing them.

What if I don’t have Greek yogurt?

You can substitute with regular plain or vanilla yogurt, or even sour cream. Each will keep the cake moist with a touch of tang, but Greek yogurt gives the richest texture.

Can I make this cake gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free baking blend. Just make sure it’s a cup-for-cup substitute meant for baking cakes for the best results.

How do I know when the cakes are done?

The best way is to gently press the center of a cake with your finger—it should spring back lightly and the edges will have just started to turn gold. You can also test with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.

Can I double the frosting recipe for extra decoration?

Definitely! If you want to pipe swirls, borders, or just love extra lemon frosting, making a double batch is a delicious way to add an impressive flourish to your Raspberry Lemon Cake.

Final Thoughts

If you’ve been dreaming of a dessert that’s equal parts fresh, fruity, and utterly satisfying, let Raspberry Lemon Cake brighten up your baking routine. This recipe brings joy to every table, and I promise—once you try it, you’ll have friends and family lining up for just one more slice!

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