Lemon Raspberry Cake Recipe

There’s something magical about the combination of tart lemons and sweet raspberries, especially when they come together in a moist, fluffy cake. This lemon raspberry cake has been my go-to dessert for spring celebrations and summer birthdays for years. It’s one of those recipes that feels fancy but is surprisingly approachable, making it perfect for impressing guests or indulging in a quiet afternoon treat. And that creamy, citrusy cream cheese frosting? It’s like the cherry on top—or in this case, the lemon and raspberry!

this RECIPE

I still remember the first time I made this cake. It was a bright Sunday afternoon, and I was hosting a backyard brunch for some friends. I had just bought a basket of perfectly ripe raspberries from the farmer’s market, their ruby-red color practically begging to be baked into something special. As the cake baked, the kitchen filled with the warm, sunny aroma of lemons, butter, and vanilla. My friends couldn’t stop talking about the layers of flavor—the tartness of the raspberries, the subtle zing of lemon, and the velvety frosting tying it all together. Needless to say, it became an instant classic in my recipe book.

Lemon and raspberries are a classic duo, and this cake captures the essence of that pairing beautifully. While lemon cakes have been around for centuries, often tied to spring and Easter celebrations, adding fresh berries takes it to a new level. It’s a modern twist that adds bursts of flavor and a pop of color to the golden layers. And although this version uses raspberries, you could easily swap them out for other berries, depending on the season.

Let’s talk ingredients: the stars of the show

• Unsalted butter: The foundation of a rich, tender cake. Make sure it’s at room temperature to cream properly. If you’re in a pinch, salted butter works too; just reduce the added salt slightly.
• Granulated sugar and light brown sugar: A combination of these sugars adds sweetness and depth. The brown sugar brings a subtle caramel note that pairs beautifully with the citrus.
• Lemon zest and juice: The zest is where the real punch of lemon flavor lies, while the juice keeps the cake moist and tangy. Always go for fresh lemons—they’re non-negotiable here.
• Cake flour: This gives the cake its soft, delicate crumb. All-purpose flour can work in a pinch, but the texture won’t be quite as light.
• Raspberries: Whether you use fresh or frozen, they’re little pockets of juicy flavor. Just don’t thaw frozen berries—they’ll bleed too much into the batter.
• Cream cheese: The star of the frosting. Make sure it’s slightly softened but not too warm to ensure a smooth, creamy texture.
• Sour cream: Both in the cake and the frosting, it adds a tangy richness that complements the lemon.

Essential tools for this baking adventure

If you’ve got a stand mixer, you’re in luck—it makes creaming the butter and sugars a breeze. Don’t worry if you don’t have one; a hand mixer works just as well. A rubber spatula is a must for folding in the raspberries gently without breaking them. And for the frosting, an offset spatula is your best friend for smooth, even layers. If you’re like me and always seem to run out of parchment paper, a generous coating of nonstick spray on the pans will save the day.

Step-by-step: Let’s bake this beauty

1. Prepare your pans and preheat the oven. Spray your 9-inch cake pans thoroughly and line them with parchment paper. Trust me, this step is key to avoiding any tragic cake-sticking situations.
2. Cream the butter and sugars. This part is so satisfying—beat the butter, sugars, lemon zest, and extracts until the mixture is fluffy and pale. Don’t rush this; it’s where a lot of the cake’s texture magic happens.
3. Add eggs one at a time. Beat each egg into the mixture until fully incorporated. This ensures your batter stays smooth and emulsified.
4. Mix the dry and wet ingredients. Alternate between adding the dry ingredients and the milk/sour cream/lemon juice mixture, starting and ending with the dry. Be careful not to overmix—stop as soon as everything looks combined.
5. Fold in the raspberries. Toss the raspberries in flour first to prevent them from sinking. Then gently fold them into the batter. A light hand here keeps the berries intact and evenly distributed.
6. Bake and cool. Divide the batter evenly between the pans and bake until golden and a toothpick comes out clean. Let the cakes cool completely before frosting to avoid a melty mess.
7. Make the frosting. Beat the cream cheese and butter until fluffy, then slowly add the powdered sugar. Add the lemon zest, juice, and sour cream for that luscious, tangy finish.
8. Assemble and decorate. Spread frosting between the layers, then cover the whole cake. A little raspberry preserves between the layers is a game-changer—it adds a juicy sweetness. Garnish with fresh raspberries and lemon slices for a show-stopping finish.

Fun variations to try

• Gluten-free: Substitute the cake flour with a gluten-free 1:1 baking blend. I’ve tried this with excellent results!
• Berry swap: Blueberries or blackberries work just as well as raspberries. Strawberries, diced small, are another fun option.
• Vegan option: Use plant-based butter and cream cheese, and swap the eggs with flaxseed meal or aquafaba.
• Seasonal twist: Add a pinch of cinnamon and cardamom to the batter for a cozy fall vibe, or sprinkle the frosting with candied ginger for a wintery touch.
• Citrus overload: Use a mix of lemon and orange zest for a slightly sweeter, more complex flavor profile.

Serving suggestions: make it a moment

Slice this cake generously and serve it on your prettiest dessert plates. Garnish each slice with a dollop of whipped cream or a drizzle of raspberry sauce for extra flair. Pair it with a light salad and iced tea for a dreamy brunch spread or serve it alongside coffee for a cozy dessert.

Drinks that pair perfectly

This cake loves a good pairing. For something non-alcoholic, try a chilled raspberry lemonade or an Earl Grey tea with a splash of milk. If you’re feeling celebratory, a glass of Prosecco or a crisp Sauvignon Blanc complements the citrus beautifully.

Storage and reheating tips

Keep the cake covered in the fridge, where it’ll stay fresh for up to three days. Let it come to room temperature before serving for the best texture and flavor. If you’re only eating a slice or two, you can microwave individual pieces for 10-15 seconds to soften the frosting slightly.

Adjusting for different servings

This recipe yields a two-layer 9-inch cake, perfect for about 10-12 servings. For a smaller crowd, you can halve the recipe and bake it as a single-layer cake. For a larger crowd, double it and bake three layers—or go all out with cupcakes instead!

Troubleshooting tips

• Cake sinking in the middle: Make sure your oven is fully preheated and avoid opening the door too often.
• Frosting too thin: Chill it for 10 minutes or add more powdered sugar, a tablespoon at a time.
• Raspberries sinking: Toss them in flour before folding into the batter.

I hope you’ll fall in love with this lemon raspberry cake as much as I have. It’s bright, cheerful, and just the right balance of sweet and tangy. Don’t forget to make it your own—whether you switch up the berries, add a twist of orange, or try it as cupcakes. I’d love to hear how it turns out for you!

FAQ

1. Can I use frozen raspberries?
Absolutely! Just don’t thaw them before adding to the batter to avoid excess moisture.

2. Can I make this cake ahead of time?
Yes! Bake the layers a day in advance, wrap them tightly, and frost just before serving.

3. Can I substitute the sour cream?
Plain Greek yogurt works beautifully as a substitute for sour cream.

4. Can I freeze the cake?
You can freeze the unfrosted layers for up to two months. Wrap them well to prevent freezer burn.

5. Is the lemon extract necessary?
Not at all! The zest and juice provide plenty of lemon flavor, but the extract adds an extra punch if you have it.

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