Let’s talk dessert dreams, shall we? Picture this: a light and fluffy cake infused with zesty lemon and bursting with juicy raspberries, topped with a creamy, tangy lemon cream cheese frosting. Yep, this raspberry lemon cake isn’t just a dessert; it’s a whole mood.
This beauty is the dessert equivalent of sunshine on a plate—perfect for brunches, celebrations, or when you’re just feeling fancy on a Tuesday afternoon. It’s easy enough for beginners yet fancy enough to make your guests think you went to culinary school. And trust me, they’ll beg for the recipe.
Introduction
Why You’ll Love This Cake
Let’s be honest—what’s not to love? This raspberry lemon cake checks all the boxes:
- It’s bursting with bright, citrusy flavor that wakes up your taste buds.
- The raspberries add a juicy sweetness that’s downright irresistible.
- That cream cheese frosting? It’s like a hug for your cake.
- It’s ridiculously easy to make, even if you’re a “box mix but make it fancy” kind of baker.
Plus, the combination of lemon and raspberry is like a culinary power couple—fresh, vibrant, and just a little bit indulgent.
Perfect Occasions to Serve Raspberry Lemon Cake
This cake doesn’t need an occasion, but here are some perfect ones to whip it up for:
- Easter Brunch: Bright, springy flavors to match the pastel vibes.
- Mother’s Day: Because your mom deserves a slice of sunshine.
- Date Night In: A cake that says, “I tried,” without actually trying too hard.
- Just Because: Because life’s too short not to eat cake whenever you feel like it.
Lemon Raspberry Cake Recipe
Inspiration Behind the Recipe
Have you ever had one of those days where everything screams “treat yourself”? That’s exactly how this cake came to be. Cozy on the couch, watching a favorite show with rain outside, and inspired to bake something bright and cheerful. Enter: this raspberry lemon cake. It’s basically the antidote to gloomy weather—or any bad day, really.
Ingredients for Lemon Raspberry Cake
For the Cake Batter
- 2 ½ cups cake flour (or sub with all-purpose + cornstarch—more on that later!)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (but not melting all over the place)
- 2 cups granulated sugar
- 4 large eggs, at room temperature (trust me, it makes a difference)
- 1 teaspoon lemon extract (optional but HIGHLY recommended)
- Zest of 2 lemons (go wild—zest = flavor!)
- ½ cup sour cream
- 1 cup whole milk, room temperature
- 2 cups fresh or frozen raspberries, tossed in 1 tablespoon all-purpose flour
For the Lemon Cream Cheese Frosting
- 8 ounces cream cheese, softened (leave it out for 30 minutes; you’ll thank me later)
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted (don’t skip the sifting—it’s worth it)
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
How to Make Lemon Raspberry Cake
Step-by-Step Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. (Trust me, you’ll thank yourself when it’s time to remove the cakes.)
- Mix the Batter: Cream butter and sugar until fluffy—it should look like a cloud. Add eggs one at a time, then stir in lemon zest and extract. Alternate adding dry ingredients with sour cream and milk, mixing just until combined.
- Add the Raspberries: Gently fold in raspberries (floured, remember?) so they don’t sink to the bottom.
- Bake: Divide the batter between the pans and bake for 25–30 minutes. Cool completely.
- Frosting Time: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice and zest. Frost the cake layers and marvel at your masterpiece.
Preparation Tips for a Perfect Cake
- Bring all your ingredients to room temp. Cold eggs and butter = lumpy batter.
- Don’t overmix the batter—it’s cake, not bread dough!
- Use parchment paper in your pans for stress-free cake removal.
Baking Time and Temperature
Bake at 350°F for 25–30 minutes. Start checking around the 25-minute mark—no one likes an overbaked cake.
Tips and Tricks for Recipe Success
Why Use Cake Flour?
Cake flour makes your cake soft and tender. If you can’t find it, make your own by replacing 2 tablespoons of all-purpose flour with cornstarch per cup. Sift well. Boom—DIY cake flour!
How to Keep Raspberries from Sinking
The secret? Toss them in a bit of flour before folding them into the batter. This helps them “float” in the cake instead of sinking to the bottom.
Fresh vs. Frozen Raspberries
Both work great! Fresh berries hold their shape better, but frozen ones bring extra juiciness. Just don’t thaw them before using.
Enhancing the Lemon Flavor
Use lemon zest AND juice. For extra zing, add a teaspoon of lemon extract. Pro tip: zest the lemons before juicing—they’re slippery little suckers otherwise.
Avoid Common Mistakes While Baking
- Don’t overmix the batter; it makes the cake dense.
- Measure your flour with the spoon-and-level method to avoid packing it in.
- Cool the cake completely before frosting—or risk a frosting meltdown.
Decorating Your Lemon Raspberry Cake
Creative Garnishing Ideas
- Fresh raspberries and thin lemon slices for a pop of color.
- A drizzle of raspberry sauce (try this raspberry sauce for cheesecake recipe).
- Edible flowers for a fancy vibe.
Presentation Tips
Serve your masterpiece on a pretty cake stand or plate it with a dollop of whipped cream. Bonus points if you add a sprig of mint for that “I totally know what I’m doing” look.
More Lemon Raspberry Recipes to Try
If you’re loving the lemon-raspberry vibes, here are more recipes to satisfy your cravings:
Raspberry Lemon Cake
Ingredients
- For the Cake Batter:
- 2 ½ cups cake flour or substitute all-purpose flour + cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon lemon extract optional but recommended
- Zest of 2 lemons
- ½ cup sour cream
- 1 cup whole milk room temperature
- 2 cups fresh or frozen raspberries tossed in 1 tablespoon all-purpose flour
- For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Mix the Dry Ingredients:
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- Using a mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.
- Add Raspberries:
- Gently fold in raspberries tossed in flour to prevent them from sinking.
- Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting:
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fully incorporated. Stir in lemon juice and zest until creamy and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top, then add the second cake layer. Frost the top and sides of the cake evenly.
- Decorate:
- Garnish with fresh raspberries, thin lemon slices, or edible flowers as desired.
Notes
- If you don’t have cake flour, make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- To prevent raspberries from sinking, always toss them in flour before folding into the batter.
There you have it—your guide to the ultimate raspberry lemon cake! Whether you’re baking it for a special occasion or just because you feel like treating yourself, this cake delivers on all fronts: flavor, presentation, and pure joy.
Have fun in the kitchen, and don’t forget to share your creations! Snap a pic, tag me, and show off your cake.
