Name: Lemon Raspberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 1¾ cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest (from about 2 lemons); 2 teaspoons vanilla extract; ¾ cup buttermilk; ¼ cup fresh lemon juice; 1½ cups fresh raspberries (or frozen, thawed and patted dry); 1 tablespoon flour (to coat raspberries and prevent sinking); 1 cup fresh or frozen raspberries; ¼ cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch mixed with 1 tablespoon water; 1 cup unsalted butter, softened; 3½ cups powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 2-3 tablespoons heavy cream or milk (adjust for consistency); Fresh raspberries; Lemon slices or zest; White chocolate shavings

Jump to Recipe·Leave a Review

This Lemon Raspberry Cake is a bright, refreshing, and moist cake bursting with tangy lemon and juicy raspberries. With layers of soft lemon cake, fresh raspberries, and a luscious lemon cream cheese frosting, this cake is perfect for spring, summer, or any special occasion!

Why You’ll Love This Recipe

Bright & Refreshing – The perfect balance of tart lemon and sweet raspberries.
Soft & Moist – Buttermilk keeps the cake tender and fluffy.
Luscious Frosting – A rich, tangy lemon cream cheese frosting.
Easy to Make – Simple ingredients with a bakery-style result.
Great for Any Occasion – Perfect for birthdays, brunches, or celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cake:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs (room temperature)
Vanilla extract
Lemon zest
Fresh lemon juice
Buttermilk
Fresh or frozen raspberries (tossed in flour to prevent sinking)

For the Lemon Cream Cheese Frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Lemon zest
Fresh lemon juice

Optional Toppings:

Fresh raspberries
Lemon slices
White chocolate shavings
Mint leaves

Directions

Make the Cake:

Preheat Oven – Set to 350°F (175°C) and grease two 8-inch cake pans.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar – Beat butter and sugar until light and fluffy.
Add Eggs & Flavorings – Mix in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
Incorporate Buttermilk & Dry Ingredients – Alternate adding dry ingredients and buttermilk, mixing just until combined.
Fold in Raspberries – Gently fold in flour-coated raspberries.
Bake – Divide batter between pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool – Let cakes cool completely before frosting.

Make the Frosting:

Beat Cream Cheese & Butter – Mix until smooth and creamy.
Add Sugar & Flavoring – Gradually beat in powdered sugar, vanilla extract, lemon zest, and lemon juice until fluffy.

Assemble the Cake:

Layer & Frost – Place one cake layer on a serving plate, spread frosting on top, then repeat with the second layer. Cover the entire cake with frosting.
Decorate – Garnish with fresh raspberries, lemon slices, and white chocolate shavings.

Serve & Enjoy:

Chill Before Serving – Refrigerate for at least 30 minutes for best results.

Servings and Timing

Servings: 10-12 slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & Assembly Time: 40 minutes
Total Time: 1 hour 30 minutes

Variations

Lemon Raspberry Cupcakes – Bake as cupcakes for 18-20 minutes.
Berry Mix Cake – Add blueberries or strawberries for extra fruitiness.
Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Lighter Version – Use Greek yogurt instead of cream cheese in the frosting.
Extra Lemon Flavor – Brush cake layers with lemon syrup before frosting.

Storage/Reheating

Room Temperature: Keep covered for up to 1 day.
Refrigerator: Store in an airtight container for up to 5 days.
Freezing: Freeze cake layers unfrosted for up to 3 months. Thaw and frost before serving.
Serving Tip: Let chilled cake sit at room temperature for 10 minutes before slicing.

FAQs

Can I use frozen raspberries?

Yes! Thaw and drain excess liquid before folding into the batter.

How do I prevent my cake from being too dense?

Ensure you don’t overmix the batter and use room-temperature ingredients.

What if I don’t have buttermilk?

Use a substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar.

Can I make this as a sheet cake?

Yes! Bake in a 9×13-inch pan for 35-40 minutes.

How do I keep raspberries from sinking?

Toss them in a little flour before adding them to the batter.

Can I use lemon extract for a stronger lemon flavor?

Yes! Add ½ teaspoon along with fresh lemon juice and zest.

How do I get smooth frosting?

Sift powdered sugar before mixing, and beat until fluffy.

Can I make this cake ahead of time?

Yes! Bake the layers a day ahead and frost before serving.

What pairs well with this cake?

Tea, coffee, or a glass of sparkling lemonade.

Can I use a different frosting?

Yes! Vanilla buttercream or whipped cream frosting also work well.

Conclusion

This Lemon Raspberry Cake is a refreshing, fruity, and elegant dessert that’s perfect for any occasion. With its soft lemon cake, bursts of raspberry, and creamy frosting, every bite is packed with flavor. Try this recipe today and impress your family and friends with a beautifully delicious homemade cake!