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Lemon Raspberry Cake
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Lemon Raspberry Cake

A moist and flavorful cake featuring fresh raspberries and tangy lemon, topped with a creamy lemon-infused cream cheese frosting. Perfect for birthdays, brunches, or any special occasion!
Servings: 12
Author: Margaret

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

Instructions

  • 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.
  • Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Decorate and Serve
    Garnish with fresh raspberries, lemon slices, and a sprinkle of powdered sugar for an elegant finish. Slice and enjoy!