Introduction

This Lemon Raspberry Cake is a delightful combination of zesty lemon and sweet raspberries, wrapped in a moist, tender crumb. Topped with creamy lemon cream cheese frosting and fresh fruit, it’s perfect for spring gatherings or any special occasion.

A slice of three-layer cake sits on a white plate with a silver fork beside it. The bottom layer is light yellow with bits of red raspberries mixed inside. The middle layer is a thick spread of deep red raspberry jam. The top layer is a pale yellow sponge cake with a smooth white icing covering all five surfaces of the slice. On top, there are two whole red raspberries and a bright yellow lemon slice with a small cut curl. Two additional raspberries rest on the plate in front of the slice. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 and 1/2 cups cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 and 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw)
2 tablespoons all-purpose flour
1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
10 tablespoons unsalted butter, a little softer than room temperature
4 cups confectioners’ sugar, more if needed
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced (for decoration)
1 cup fresh raspberries (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Cut out two 9-inch round pieces of parchment paper to line your cake pans. Spray the pans generously with nonstick cooking spray on the sides and bottom, place the parchment in the bottom, and spray again to prevent sticking. Set pans aside.
Step 2: In a large bowl, use an electric mixer to beat the butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract on medium speed until light and fluffy, about 5 minutes. Scrape down the sides as needed. Add eggs one at a time, beating well after each addition.
Step 3: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined; some lumps are okay. Turn off the mixer.
Step 4: Add the milk, sour cream, and lemon juice, folding them in gently with a rubber spatula without overmixing.
Step 5: In another bowl, toss the raspberries with 2 tablespoons of all-purpose flour. Fold the raspberries and any remaining flour into the batter carefully until just combined.
Step 6: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until the cake tops are firm and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, then remove from pans and cool completely on a wire rack.
Step 8: To make the frosting, beat the cream cheese and butter on medium speed until light and fluffy (about 3 minutes). Gradually add the confectioners’ sugar on low speed.
Step 9: Add lemon zest, lemon juice, lemon extract (if using), and salt to the frosting. Increase mixer speed to medium and beat until creamy. Add sour cream and continue beating until very light and fluffy, about 2-3 minutes. Adjust consistency by adding more sugar or sour cream as needed.
Step 10: Place one cake layer on a serving plate. Spread frosting evenly over the top and sides, then spread raspberry preserves over the frosting. Place the second cake layer on top and press lightly to seal. Chill the cake for 20 minutes.
Step 11: Continue frosting the entire cake evenly. Chill again for 20 minutes before decorating with fresh raspberries and thin lemon slices.

Tips & Variations

Use frozen raspberries straight from the freezer to prevent the cake from turning pink or soggy.
If you don’t have lemon extract, increase the lemon zest and juice slightly for extra flavor.
For a dairy-free option, try substituting sour cream with coconut yogurt and use dairy-free cream cheese and butter alternatives.
Decorate with edible flowers for an elegant presentation.

Storage

Store the frosted cake covered in the refrigerator for up to 3 days. Remove it from the fridge about 1-2 hours before serving to allow it to come to room temperature and soften slightly for the best texture and flavor.

How to Serve

A slice of layered cake sits on a white plate placed on a white marbled surface. The cake has three visible layers: a top layer of smooth white frosting, a middle layer filled with bright red raspberry jam mixed with pieces of raspberries, and a bottom layer of light yellow cake. Two fresh raspberries and a thin slice of bright yellow lemon with a curved shape garnish the top of the cake. Three more fresh raspberries rest on the plate near the cake slice. In the background, a container filled with fresh raspberries and a lemon wedge are slightly blurred. A silver fork is placed to the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this cake?

Yes, frozen raspberries work well. Do not thaw them before adding to the batter to prevent excess moisture that could affect the cake’s texture.

How do I prevent the cake from sticking to the pans?

Generously spray the cake pans with nonstick cooking spray on the sides and bottom, then line the bottom with parchment paper and spray again. This double layer of protection ensures easy release.