Prepare yourself for pure sunshine on a plate—this Raspberry Lemon Cake is a dreamy combination of tart, juicy raspberries and zesty lemon, all nestled into a tender, buttery crumb and finished with a rich lemon cream cheese frosting. Every bite bursts with vibrant fruit, mellow sweetness, and a tangy edge that makes it downright irresistible. There’s something so cheery and satisfying about the balance of flavors and the gorgeous swirl of pink and yellow; this is the sort of cake you make for celebrations, but it’s simple enough that you might find yourself baking it just because. Trust me, if you love fresh, fruity desserts, Raspberry Lemon Cake will be your new favorite.

Raspberry Lemon Cake Recipe - Recipe Image

Ingredients You’ll Need

When it comes to choosing ingredients for Raspberry Lemon Cake, simplicity is key but each element brings an important role to the party. The butter and buttermilk create a rich, soft cake; lemons and raspberries add brightness and pop; and the cream cheese frosting ties it all together with silky sweetness. Here’s what you’ll need, plus a few tips along the way:

All-purpose flour: The base of our cake, giving it structure and keeping that crumb beautifully tender.
Baking powder & baking soda: These leaveners help your cake rise and achieve that desirable, fluffy texture.
Salt: Essential for balance—it enhances all the bright, fresh flavors here.
Unsalted butter (softened): Brings richness and moisture; make sure it’s at room temperature for easier creaming.
Granulated sugar: Sweetens the cake and contributes to a soft, fine crumb.
Large eggs: Bind everything together and add tenderness to the finished cake.
Fresh lemon juice and lemon zest: The dynamic duo—zest for aromatic oils and juice for direct tangy flavor.
Vanilla extract: Adds warmth and depth behind the citrus notes.
Buttermilk: Ensures a silky, moist crumb and enhances the citrus profile.
Fresh raspberries: Their juicy bursts make every bite exciting; using fresh gives the best results!
All-purpose flour (for tossing berries): This little trick helps suspend the raspberries in the batter so they don’t all sink.
Cream cheese (for frosting): The key to a tangy-sweet and ultra-creamy finish.
Powdered sugar: Sweetens the frosting to pillowy perfection.
Extra lemon juice, zest, and vanilla (for frosting): Enhance both flavor and aroma in every luscious swipe.
Extra raspberries and lemon zest (for garnish): Optional, but makes your presentation pop and hints at what’s inside!

How to Make Raspberry Lemon Cake

Step 1: Prepare Materials and Preheat Oven

Begin by turning your oven to 350°F (175°C) and make sure it’s fully preheated before the batter goes in. Grease and flour two 9-inch round cake pans—this ensures your cakes release cleanly, every time. This little step sets you up for layered-cake success!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until everything is well-combined. This helps your leaveners distribute evenly, so your cake rises beautifully and bakes evenly.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture looks light, pale, and fluffy. This process aerates your batter and sets the stage for a delightfully tender crumb.

Step 4: Add the Eggs and Flavorings

Beat in the eggs one at a time, mixing thoroughly between each. Stir in the bright lemon juice, aromatic lemon zest, and splash of vanilla extract—it’ll smell like summer in your kitchen!

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and buttermilk to your wet batter, starting and ending with the dry ingredients. This keeps the batter smooth and easy to fold, and helps avoid over-mixing, which could toughen your cake.

Step 6: Fold in the Raspberries

Toss the raspberries gently with 2 tablespoons of flour (this really does help keep them suspended in the baked cake instead of sinking). Carefully fold them into your batter with a spatula so you don’t break up the berries. This is where Raspberry Lemon Cake gets its signature pops of tart, juicy color!

Step 7: Bake the Layers

Divide the batter evenly between the two prepared pans and smooth out the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cakes rest in their pans for ten minutes, then run a knife around the edges and carefully turn them onto racks to cool completely.

Step 8: Make the Lemon Cream Cheese Frosting

While your cakes cool, beat together the cream cheese and butter until perfectly smooth. Add powdered sugar, fresh lemon juice, zest, and vanilla, and continue beating until the frosting is light, fluffy, and irresistibly creamy.

Step 9: Assemble and Frost

Place one cake layer on your serving plate, spread with a generous amount of frosting, then add the second layer and cover the top and sides. If you like, decorate with extra raspberries and a sprinkle of lemon zest for a stunning finish. There you have it—your Raspberry Lemon Cake is ready to dazzle!

How to Serve Raspberry Lemon Cake

Garnishes

This cake looks gorgeous with a crown of fresh raspberries and a sprinkle of grated lemon zest. A dusting of powdered sugar or a few edible flowers raise the wow factor and hint at the bright citrus and berry flavors inside.

Side Dishes

Serve slices of Raspberry Lemon Cake with a scoop of softly whipped cream, a dollop of vanilla yogurt, or even a handful of fresh mixed berries. If you’re feeling extra indulgent, a drizzle of raspberry coulis or a refreshing glass of iced tea pairs beautifully with the soft, zingy cake.

Creative Ways to Present

Get playful! You can bake this cake as cupcakes for parties, transform it into a single-layer sheet cake for easy serving at picnics, or use a fun bundt pan for a dramatic shape. Tiny stacks with layers of frosting in between mini rounds make for adorable individual desserts at brunches or showers.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Raspberry Lemon Cake tightly in plastic wrap or store slices in an airtight container in the fridge. The cream cheese frosting keeps the cake moist, and it will stay fresh for up to four days—if you can make it last that long!

Freezing

The un-frosted cake layers freeze beautifully. Wrap them securely in plastic and foil, and they’ll keep in the freezer for up to two months. When ready to use, let them thaw completely at room temperature before frosting. You can also freeze slices of frosted cake, though the texture of the frosting may soften slightly after thawing.

Reheating

While Raspberry Lemon Cake is best enjoyed at room temperature, you can briefly microwave individual slices for ten seconds to take the chill off if they’ve been refrigerated—just enough to refresh that soft crumb and let the flavors shine.

FAQs

Can I use frozen raspberries for Raspberry Lemon Cake?

Absolutely! If using frozen raspberries, don’t thaw them—add them straight from the freezer, tossed in flour, to prevent them from releasing too much juice into the batter.

Can I make Raspberry Lemon Cake as cupcakes?

Yes, you can easily adapt this recipe for cupcakes. Just divide the batter among lined muffin tins and bake for about 20-22 minutes, or until a toothpick comes out clean.

What if I don’t have buttermilk?

No worries—simply mix 1 tablespoon lemon juice or vinegar into 1 cup of whole milk and let it sit for 5 minutes. This quick substitute will give your cake the same lovely texture and tang.

Can I make the frosting ahead of time?

You sure can! Store the lemon cream cheese frosting in an airtight container in the fridge for up to three days. Let it soften at room temperature and re-whip briefly before frosting your cake.

How do I prevent the raspberries from sinking in the cake batter?

Tossing raspberries in flour before folding into the batter works wonders—that extra coating helps suspend the fruit throughout the cake, so each bite gets a pop of berry!

Final Thoughts

If you’re looking for a show-stopping treat that’s both easy to bake and unforgettably delicious, this Raspberry Lemon Cake is the answer. Every forkful is bursting with fresh, sunny flavor, and it’s the kind of dessert that brings big smiles and repeat requests. I hope you’ll give it a try and share it with your favorite people—you’re going to love how quickly it becomes a classic in your kitchen!

Raspberry Lemon Cake Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of sweet raspberries and zesty lemon with this moist and flavorful Raspberry Lemon Cake. Topped with a creamy lemon cream cheese frosting, this dessert is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:

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:

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

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
Prepare Batter: Beat butter and sugar, add eggs, then mix in lemon juice, zest, and vanilla. Alternately add dry ingredients and buttermilk.
Add Raspberries: Toss raspberries in flour and fold into batter.
Bake: Divide batter, bake for 28–32 minutes, then cool.
Make Frosting: Beat cream cheese and butter, add sugar, lemon juice, zest, and vanilla.
Frost Cake: Frost and stack cakes, then decorate with raspberries and zest.