Lemon Raspberry Cake

by

Bright & Tangy Lemon Raspberry Layer Cake with Cream Cheese Frosting

If you’re craving something refreshingly sweet with the perfect balance of tart lemon and juicy raspberries, then this Lemon Raspberry Cake is exactly what you need. It’s the ultimate spring and summer dessert that shines on any occasion—from birthdays to brunches, bridal showers, and afternoon teas.

This layered cake is soft, moist, and bursting with citrusy brightness and juicy berries. Paired with a luscious lemon cream cheese frosting, it’s a showstopper both in flavor and appearance. Whether you’re a seasoned baker or a beginner, this detailed guide will help you make a bakery-worthy cake right in your home kitchen.

Let’s Bake Something Beautiful

Before you scroll away, know this: once you make this Lemon Raspberry Cake, it may become your signature dessert. It’s light yet indulgent, fruity yet rich. Stick with me to learn all the tips and secrets that will ensure your cake turns out perfect every time.

Tools Needed, Servings & Cooking Time

Tools You’ll Need:

  • Two 9-inch round cake pans
  • Parchment paper or cake pan spray
  • Mixing bowls (at least two)
  • Electric mixer or stand mixer
  • Whisk and spatula
  • Zester or microplane for lemon zest
  • Cooling rack
  • Cake leveler (optional but helpful)
  • Offset spatula or butter knife for frosting

Servings: 12

Prep Time: 25 minutes

Bake Time: 35 minutes

Total Time: About 1 hour

Ingredients Explained in Detail

For the Lemon Raspberry Cake:

  • 1 cup unsalted butter (softened): Butter is the base of richness and flavor. Make sure it’s at room temperature to cream properly with sugar.
  • 1 3/4 cups granulated sugar: This sweetens the batter and helps give the cake structure.
  • 4 large eggs: Eggs add richness and help bind the ingredients. Add them one at a time for the smoothest batter.
  • 1 tablespoon lemon zest: Zest adds intense lemon aroma without extra liquid. Always zest the lemon before juicing.
  • 1/4 cup fresh lemon juice: Brightens the flavor with natural acidity. Use fresh juice, not bottled.
  • 1 teaspoon vanilla extract: Enhances the cake’s overall flavor and rounds out the citrus.
  • 2 1/2 cups all-purpose flour: The main structure of the cake. Make sure to measure it correctly—spooned and leveled.
  • 2 1/2 teaspoons baking powder: Gives rise and fluffiness. Make sure it’s fresh.
  • 1/2 teaspoon salt: Balances sweetness and enhances flavor.
  • 1 cup buttermilk: Adds moisture, richness, and helps with a tender crumb.
  • 1 1/2 cups fresh raspberries: Lightly tossed in 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese (softened): This adds tang and smoothness. Room temperature is key for no lumps.
  • 1/2 cup unsalted butter (softened): Adds creaminess and richness.
  • 3 1/2 cups powdered sugar: Sweetens and helps the frosting become fluffy.
  • 2 tablespoons lemon juice: For brightness and zing.
  • 1 teaspoon lemon zest: Amplifies the citrus flavor.
  • 1/2 teaspoon vanilla extract: Rounds out the tangy sweetness.

Optional Garnish:

  • Fresh raspberries
  • Lemon slices or curls
  • A dusting of powdered sugar for a professional touch

Step-by-Step Instructions

Step 1: Prepare Your Pans and Preheat

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This ensures your cakes release cleanly and stay intact.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3–4 minutes, until the mixture is pale, light, and fluffy. Proper creaming creates air pockets that help the cake rise beautifully.

Step 3: Add Eggs and Flavor

Add the eggs one at a time, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract. The citrus flavor starts to build here, and the batter will become fragrant.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Whisking ensures everything is evenly distributed.

Step 5: Mix Wet and Dry Alternately

Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry mixture. Do not overmix—just mix until the flour is incorporated.

Step 6: Fold in the Raspberries

Lightly toss the fresh raspberries with 1 tablespoon of flour. This prevents them from sinking during baking. Gently fold them into the batter to avoid crushing them.

Step 7: Bake

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 8: Make the Frosting

In a clean bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until fluffy and easily spreadable.

Step 9: Assemble and Frost

Once the cakes are completely cool, level them if needed. Spread a generous layer of frosting on the first layer, then place the second layer on top. Frost the top and sides of the cake evenly using an offset spatula.

Step 10: Garnish and Serve

Decorate with fresh raspberries, lemon slices, or a dusting of powdered sugar. Refrigerate briefly to set the frosting if desired.

Key Tips for Success

  1. Use Room Temperature Ingredients: This ensures even mixing and a smoother batter.
  2. Fresh Lemon Juice and Zest Only: Bottled lemon juice lacks the vibrant flavor of fresh.
  3. Don’t Overmix: Mix until just combined to keep the cake light and tender.
  4. Measure Flour Correctly: Spoon it into the cup and level it off. Too much flour leads to dry cake.
  5. Cool the Cake Completely: Never frost a warm cake, or the frosting will melt.

Serving & Storage Tips

  • Serving: Serve at room temperature for the best texture and flavor.
  • Storage: Store in an airtight container in the fridge for up to 4 days. Let come to room temperature before serving.
  • Freezing: Wrap unfrosted cake layers in plastic wrap and freeze up to 2 months. Thaw and frost when ready.

Top 5 Mistakes and How to Avoid Them

Mistake 1: Using Cold Ingredients

Cold butter, eggs, or cream cheese won’t mix properly and will lead to lumpy batter or frosting.

Fix: Set out all your ingredients an hour before baking.

Mistake 2: Overmixing the Batter

Too much mixing develops the gluten in the flour, which can lead to a tough cake.

Fix: Mix only until everything is combined, especially once the flour is added.

Mistake 3: Not Preparing the Pans Properly

If you skip greasing or lining the pans, your cake may stick or break apart.

Fix: Always grease and flour the pans or line with parchment paper.

Mistake 4: Using Bottled Lemon Juice

This affects the flavor and freshness of the cake.

Fix: Always use freshly squeezed lemon juice and zest for the best flavor.

Mistake 5: Frosting a Warm Cake

The heat will melt your frosting, causing a mess and uneven appearance.

Fix: Allow your cake layers to cool completely before assembling and frosting.

FAQ – Frequently Asked Questions

1. Can I use frozen raspberries?

Yes, but do not thaw them before folding into the batter. Use them straight from the freezer and lightly toss in flour.

2. What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

3. Can this cake be made as cupcakes?

Absolutely. Reduce the baking time to 18–20 minutes and check for doneness with a toothpick.

4. Can I make the cake layers ahead of time?

Yes. You can bake the cake layers a day in advance. Wrap them tightly and store at room temperature or freeze for longer storage.

5. Is this cake overly sweet?

Not at all. The lemon zest and juice balance out the sweetness, making it a refreshing and bright dessert.

Conclusion: A Cake That Celebrates Every Occasion

This Lemon Raspberry Cake is more than just a dessert—it’s a celebration of fresh flavors, homemade charm, and a touch of elegance. Whether you serve it for a gathering or a quiet Sunday afternoon, it’s guaranteed to impress.

Baking doesn’t have to be intimidating. With the right steps and ingredients, you’ll create a stunning, delicious cake that tastes as good as it looks. Bookmark this recipe, gather your ingredients, and let your kitchen fill with the irresistible aroma of lemons and berries.

Happy baking—and remember, every slice of this cake tells a story of care, flavor, and joy.