This cake is a beautiful mix of citrusy brightness and berry sweetness. The lemon keeps the cake light and refreshing, while the raspberries add bursts of flavor and natural color. It’s easy to make with simple ingredients and can be dressed up or down depending on the occasion. Whether layered, frosted, or served as a simple sheet cake, it’s always a showstopper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Lemon zest and juice
Vanilla extract
Buttermilk (or milk + vinegar/lemon juice)
Fresh or frozen raspberries (lightly dusted in flour)
Optional frosting:
Cream cheese or unsalted butter (softened)
Powdered sugar
Lemon juice and zest
Vanilla extract
Heavy cream or milk (to adjust consistency)
Directions
Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in raspberries that have been lightly tossed in flour (to prevent sinking).
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Optional: Make the frosting by beating cream cheese or butter until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla. Beat until fluffy, adding cream or milk as needed for spreadable consistency.
Once cakes are completely cool, frost and layer as desired.
Servings and timing
This recipe yields 12 servings. Prep time is about 25 minutes, bake time is 25–30 minutes, and cooling/frosting time is 1 hour. Total time is approximately 1 hour and 45 minutes.
Variations
Use raspberry jam between the layers for extra berry flavor.
Make it a sheet cake or cupcakes for easier serving.
Add poppy seeds to the batter for a lemon poppyseed twist.
Swap raspberries for blueberries, blackberries, or a mix.
Use whipped cream frosting for a lighter finish.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture. Unfrosted cake layers can be frozen for up to 2 months—thaw overnight in the fridge and frost before serving.
FAQs
Can I use frozen raspberries?
Yes, use them straight from the freezer and toss in flour before folding into the batter. Do not thaw.
How do I prevent raspberries from sinking?
Lightly coat the raspberries in flour before adding to the batter, and fold them in gently.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.
What frosting pairs best with this cake?
Lemon cream cheese frosting or vanilla buttercream are both excellent options.
Can I make this cake ahead of time?
Yes, bake the layers a day ahead and store tightly wrapped. Frost the next day for freshness.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.
Why is my cake dense?
Make sure to measure ingredients properly and avoid overmixing the batter.
Can I turn this into cupcakes?
Absolutely. Bake at 350°F (175°C) for 18–22 minutes, checking for doneness with a toothpick.
What’s a good buttermilk substitute?
Use 1 cup milk mixed with 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.
How do I store leftover frosting?
Refrigerate extra frosting in an airtight container for up to 5 days. Let it come to room temperature before using again.
Conclusion
Lemon Raspberry Cake is a bright, flavorful dessert that’s perfect for warm-weather celebrations or any time you want a cake that’s as beautiful as it is delicious. With its soft crumb, zesty lemon notes, and bursts of fresh raspberries, this cake is bound to become a go-to favorite. Serve it at your next gathering, and enjoy the compliments that follow.
Lemon Raspberry Cake is a vibrant, moist, and tangy dessert bursting with fresh lemon flavor and juicy raspberries. Perfect for spring and summer celebrations, this cake features tender layers infused with citrus and dotted with berries, optionally topped with a luscious lemon cream cheese or buttercream frosting.
Ingredients
For the cake:
2 1/2 cups all-purpose flour
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
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 1/2 cups fresh or frozen raspberries (lightly dusted with flour)
For the optional frosting:
8 oz cream cheese or 1 cup unsalted butter, softened
3–4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1–2 tbsp heavy cream or milk, as needed for consistency
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix just until combined.
Gently fold in raspberries tossed in flour.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Optional frosting: Beat cream cheese or butter until smooth. Add powdered sugar, lemon juice, zest, vanilla, and cream/milk. Beat until light and fluffy.
Once cakes are completely cool, frost and layer as desired.
Notes
Use fresh lemon juice and zest for the brightest flavor.Don’t overmix the batter to keep the cake light and tender.Coating raspberries in flour helps prevent them from sinking.Add raspberry jam between layers for extra berry flavor.Store extra frosting in the fridge for up to 5 days.
