Lemon Raspberry Cake

There’s something truly magical about the combination of tart lemons and sweet raspberries. Their contrasting yet complementary flavors create a dessert that’s both refreshing and indulgent.

I still remember the first time I made this Lemon Raspberry Cake—it was for a summer gathering with friends, and it became an instant hit. The tangy lemon paired with the juicy raspberries made for a cake that disappeared within minutes!

Why This Recipe is Game Changer

This Lemon Raspberry Cake is moist, fluffy, and bursting with bright flavors. The citrusy zing of lemon complements the sweet, slightly tart raspberries, while the buttery cake base ties everything together. Whether you’re making it for a birthday, brunch, or simply to satisfy a sweet craving, this cake is sure to impress. Plus, it’s surprisingly easy to make with simple ingredients!

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp lemon zest (from about 2 lemons)
• ⅓ cup (80ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk
• 1 ½ cups (200g) fresh raspberries (or frozen, if out of season, tossed in a little flour to prevent sinking)

For the Lemon Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3 ½ cups (420g) powdered sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Optional Garnish:

• Fresh raspberries
• Lemon slices
• Mint leaves
• Powdered sugar dusting

Step-by-Step Instructions

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

Using a stand mixer or a hand mixer, beat the butter and sugar together until light and fluffy (about 3–5 minutes). This step is crucial for a light and airy cake texture.

Step 4: Add the Eggs and Flavoring

Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake tender.

Step 6: Fold in the Raspberries

Gently fold in the raspberries using a spatula. If using frozen raspberries, make sure they’re coated in flour to prevent them from sinking.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Prepare the Lemon Cream Cheese Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then mix in the lemon zest, lemon juice, and vanilla extract. Beat until the frosting is light and fluffy.

Step 9: Assemble the Cake

Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Add the second cake layer and frost the top and sides evenly.

Step 10: Decorate and Serve

Garnish with fresh raspberries, lemon slices, and a sprinkle of powdered sugar for an elegant finish. Slice and enjoy!

Can I Use Frozen Raspberries?

Yes! Just toss them in a little flour before adding them to the batter to prevent excess moisture and sinking.

Can I Make This Cake Ahead of Time?

Absolutely. You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost the cake just before serving for the freshest taste.

What Can I Use Instead of Buttermilk?

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Variations and Customizations

• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Dairy-Free: Substitute the butter with a dairy-free alternative and use coconut milk with a splash of lemon juice instead of buttermilk.
• Lemon Blueberry Cake: Swap the raspberries for blueberries for another fruity twist.
• Sheet Cake Version: Pour the batter into a 9×13-inch pan and bake for 35–40 minutes.
• Extra Zing: Add a lemon syrup soak by brushing a mixture of lemon juice and sugar over the warm cake layers before frosting

Pro Tips for Perfecting the Cake

• Use Fresh Lemons: Freshly squeezed lemon juice and zest give the best flavor.
• Room Temperature Ingredients: Ensure eggs, butter, and buttermilk are at room temperature for even mixing.
• Measure Flour Correctly: Spoon flour into the measuring cup and level it off—don’t scoop directly from the bag.
• Avoid Overmixing: Overmixing the batter can result in a dense cake.
• Chill the Cake Before Slicing: Refrigerate the cake for 30 minutes before slicing for cleaner cuts.

Storage Instructions

• Room Temperature: The unfrosted cake layers can be stored in an airtight container for up to 2 days.
• Refrigerator: Once frosted, store the cake in the fridge for up to 5 days. Let it come to room temperature before serving.
• Freezer: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting