If you are looking for a dessert that perfectly balances bright citrus notes with the sweet, slightly tart burst of berries, this Raspberry Lemon Cake Recipe is an absolute must-try. Imagine tender, moist layers of lemon-infused cake studded with juicy fresh raspberries, enveloped in a luscious cream cheese frosting that carries just the right hint of lemon zest. This cake isn’t just delicious—it’s a celebration of fresh flavors and comforting textures that come together to make every bite a little moment of happiness. Whether it’s for a special occasion or to brighten up an ordinary day, this Raspberry Lemon Cake Recipe delivers a truly unforgettable experience.
Ingredients You’ll Need
The magic of this Raspberry Lemon Cake Recipe comes alive through a simple yet thoughtfully chosen set of ingredients. Each one plays a crucial role in building the cake’s delightful texture, vibrant flavor, and beautiful appearance. From the tang of fresh lemon juice and zest to the soft, velvety cream cheese frosting, these ingredients are essential to capturing the cake’s signature taste and charm.
- 2 1/2 cups all-purpose flour: The foundation that gives structure to your cake while keeping it light and fluffy.
- 2 1/2 tsp baking powder: Makes the cake rise perfectly, adding that perfect airy crumb.
- 1/2 tsp baking soda: Helps with leavening and tender crumb when paired with the buttermilk.
- 1/2 tsp salt: Enhances all the flavors, bringing balance to the sweetness and tartness.
- 1 cup unsalted butter, softened: Adds richness and moisture, ensuring the cake is tender and flavorful.
- 1 3/4 cups granulated sugar: Sweetens and helps create a light, fluffy texture when creamed with butter.
- 4 large eggs: Provide structure and richness, bringing everything together beautifully.
- 1/3 cup fresh lemon juice: Offers a fresh, zesty brightness that makes this cake so refreshing.
- 1 tbsp lemon zest: Intensifies the lemon flavor with every bite.
- 1 tsp vanilla extract: Rounds out the flavors with a warm, comforting aroma.
- 1 cup buttermilk: Adds tenderness and helps achieve that moist crumb we all love.
- 1 1/2 cups fresh raspberries: Bursts of natural sweetness and tartness that make this cake stand out.
- 2 tbsp all-purpose flour (for tossing raspberries): Prevents raspberries from sinking to the bottom during baking.
- For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened: Provides a rich, smooth base that complements the cake’s flavors perfectly.
- 1/2 cup unsalted butter, softened: Adds creaminess and helps the frosting hold its shape.
- 3 cups powdered sugar: Sweetens the frosting to a dreamy, smooth finish.
- 1 tbsp fresh lemon juice: Gives the frosting a bright, citrusy kick.
- 1 tsp lemon zest: Adds bursts of lemon flavor and a lovely aroma.
- 1/2 tsp vanilla extract: Balances the tartness with a warm, sweet note.
How to Make Raspberry Lemon Cake Recipe
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans with butter or baking spray. Lightly dust them with flour to ensure the cakes come out cleanly after baking. Meanwhile, whisk together your dry ingredients – the flour, baking powder, baking soda, and salt – in a medium bowl. This helps distribute the leavening agents evenly so your cake rises beautifully and has a uniform crumb.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light, fluffy, and pale – this usually takes about 3 to 5 minutes with an electric mixer. This step is crucial because it creates air pockets, giving your cake that signature lift and tenderness.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time to your butter-sugar mixture, beating well after each addition to incorporate them fully. Then stir in the fresh lemon juice, lemon zest, and vanilla extract. These ingredients infuse the batter with that bright, citrusy aroma that defines this cake.
Step 4: Combine Dry Ingredients and Buttermilk
Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and finishing with the dry. Mix gently until just combined to avoid overworking the batter — which could lead to a tougher cake. The buttermilk adds moisture and tang, balancing the sweetness beautifully.
Step 5: Fold in Raspberries
Before adding the fresh raspberries, toss them lightly with 2 tablespoons of flour. This simple technique prevents the berries from sinking to the bottom during baking. Gently fold the raspberries into the batter, being careful not to crush them, so you retain those wonderful bursts of flavor in every bite.
Step 6: Bake to Perfection
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Place them in the oven and bake for 28 to 32 minutes. You’ll know the cakes are ready when a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Lemon Cream Cheese Frosting
While your cakes cool, prepare the frosting by beating the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract, beating until fluffy and luscious. The frosting’s creamy tang pairs beautifully with the fruity, citrus layers of the cake.
Step 8: Assemble Your Cake
Once the cake layers have cooled fully, spread a thick layer of frosting atop one cake layer. Place the second layer on top and frost the entire cake smoothly with the remaining frosting. For an extra touch, decorate with fresh raspberries and a sprinkle of lemon zest to make your Raspberry Lemon Cake Recipe truly shine.
How to Serve Raspberry Lemon Cake Recipe
Garnishes
The vibrant colors of fresh raspberries and the flicker of bright lemon zest make the perfect garnish for this cake. Not only do they enhance the cake’s appearance, but they also add bursts of fresh flavor and texture that delight your senses with every bite. A light dusting of powdered sugar or a sprig of mint can be a charming extra touch that brings the whole dessert together.
Side Dishes
Serve slices of this Raspberry Lemon Cake Recipe alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the citrus and berry flavors with creamy richness. A simple cup of hot tea, such as Earl Grey or chamomile, works beautifully to balance the sweetness and refresh the palate between bites.
Creative Ways to Present
This cake can easily be transformed for different occasions. Try making cupcakes using the same batter and frosting for party-friendly treats, or bake it as a sheet cake for a larger gathering. Slice the cake into petite layers to create an elegant tea-time dessert plate, or garnish individual servings with edible flowers and fresh berries for a stunning presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Raspberry Lemon Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. This keeps the frosting fresh and prevents the cake from drying out. It’s best enjoyed within 3 to 4 days after baking to savor the fresh raspberry and lemon flavors at their peak.
Freezing
If you want to keep the cake longer, you can freeze it without frosting. Wrap each layer tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. When ready to enjoy, thaw the cake layers overnight in the refrigerator, then frost and assemble just before serving to maintain the freshest taste and texture.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warmed, remove a slice from the refrigerator and let it sit out for about 30 minutes. For a quick warm-up, gently microwave a slice for 10 to 15 seconds, but be careful not to overheat, or the frosting may soften too much.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries provide the best texture and flavor for this Raspberry Lemon Cake Recipe, you can use frozen ones if necessary. Be sure to thaw and drain them well, then toss with flour before folding into the batter to help prevent excess moisture and sinking.
Is it possible to make this cake dairy-free?
Yes! You can substitute the buttermilk with a dairy-free milk mixed with a little vinegar or lemon juice. For the frosting, use a dairy-free cream cheese alternative and vegan butter. Just keep in mind that some texture and flavor differences may occur.
How long does this cake stay fresh?
When stored properly in the refrigerator, this cake will stay fresh for up to 4 days. The fresh raspberries and lemon keep it lively, but because of these fresh ingredients, longer storage is not recommended.
Can I use lemon extract instead of fresh lemon juice and zest?
You can, but fresh lemon juice and zest provide a brighter, more natural citrus flavor which is key to the authentic taste of this Raspberry Lemon Cake Recipe. If using lemon extract, reduce the quantity slightly as it is more concentrated.
What can I do if my raspberries sink to the bottom?
To avoid this, always toss the berries in a little flour before folding them into the batter. This technique coats the fruit and helps suspend them evenly throughout the cake layers rather than settling at the bottom.
Final Thoughts
This Raspberry Lemon Cake Recipe is one of those delightful creations that bring smiles at the first bite and memories that linger long after. Its perfect balance of sweet, tart, and creamy flavors makes it a true crowd-pleaser, whether you’re sharing it with family or surprising friends with a homemade treat. Don’t hesitate—grab those fresh raspberries and lemons, and get ready to bake a cake that you’ll want to make again and again. Trust me, once you try this recipe, it’s going to shine as a favorite in your dessert rotation!
Print
Raspberry Lemon Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Lemon Cake is a delightful American dessert combining moist lemon-infused layers studded with fresh raspberries, topped with a tangy lemon cream cheese frosting. Perfect for summer celebrations, this cake offers a perfect balance of sweet and tart flavors with a creamy, luscious finish.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries
- 2 tbsp all-purpose flour (for tossing raspberries)
Lemon Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are well combined for even leavening.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition to maintain a smooth batter and to help with aeration.
- Flavor Batter: Stir in fresh lemon juice, lemon zest, and vanilla extract to infuse the cake with bright lemon flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. This method ensures a smooth, well-incorporated batter.
- Prepare Raspberries: Toss the fresh raspberries with 2 tablespoons of flour gently to coat them. This helps prevent the berries from sinking during baking.
- Fold Berries into Batter: Carefully fold the floured raspberries into the batter to distribute them evenly without breaking.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in fresh lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.
- Assemble: Once cakes are fully cooled, frost one cake layer, place the second cake on top, and evenly frost the top and sides.
- Decorate: Optionally, decorate the cake with additional fresh raspberries and lemon zest for an attractive presentation.
Notes
- Coating raspberries with flour before folding them into the batter prevents them from sinking to the bottom during baking.
- This recipe can easily be adapted to make a sheet cake or cupcakes; baking times will vary accordingly, so monitor closely.
