There is just something irresistibly bright and fresh about the Raspberry Lemon Cake Recipe that makes it a total standout in my dessert rotation. Imagine tender, buttery layers of cake infused with zesty lemon and studded with juicy raspberries, all lovingly wrapped in a tangy cream cheese frosting that’s whipped to fluffy perfection. It’s the perfect balance of sweet and tart, with a moist crumb and bursts of vibrant flavor that feel like a celebration in every bite. If you want to impress friends or treat yourself to a slice of sunshine, this Raspberry Lemon Cake Recipe is absolutely the way to go.
Ingredients You’ll Need
Every ingredient in this Raspberry Lemon Cake Recipe is simple yet essential, working together to create layers of flavor and texture. From the tangy lemon juice that brightens the batter, to the fresh raspberries that bring bursts of juicy sweetness, each component is carefully chosen to make this cake shine.
- 2 1/2 cups all-purpose flour: The foundation that gives the cake structure and a tender crumb.
- 2 1/2 tsp baking powder: Helps the cake rise beautifully, making it light and fluffy.
- 1/2 tsp baking soda: Works with the acid from lemon juice to tenderize the crumb.
- 1/2 tsp salt: Balances sweetness and enhances overall flavor.
- 1 cup unsalted butter, softened: Adds richness and moistness to every bite.
- 1 3/4 cups granulated sugar: Sweetens the cake perfectly without overpowering the tartness.
- 4 large eggs: Provide structure and help the cake rise.
- 1/3 cup fresh lemon juice: Intense citrusy zing that brightens the whole cake.
- 1 tbsp lemon zest: Adds concentrated lemon aroma and flavor without extra liquid.
- 1 tsp vanilla extract: Deepens flavor and adds warmth.
- 1 cup buttermilk: Keeps the cake tender and moist with a subtle tang.
- 1 1/2 cups fresh raspberries: Juicy fruit pieces that burst with sweetness and color.
- 2 tbsp all-purpose flour (for tossing raspberries): Prevents raspberries from sinking to the bottom of the cake layers.
- 8 oz cream cheese, softened: The star of the frosting, lending creamy tanginess.
- 1/2 cup unsalted butter, softened: Creates a smooth, spreadable frosting texture.
- 3 cups powdered sugar: Sweetens and thickens the frosting to fluffy perfection.
- 1 tbsp fresh lemon juice: Boosts the frosting’s brightness and balances the sweetness.
- 1 tsp lemon zest: Enhances the frosting’s fresh lemon flavor beautifully.
- 1/2 tsp vanilla extract: Rounds out the frosting with a subtle warmth.
How to Make Raspberry Lemon Cake Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes release perfectly after baking. This prep step makes all the difference when it’s time to remove those delicate layers.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mix will form the structure of your cake and guarantee an even rise. Set it aside while you work on the wet ingredients.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until light and fluffy. This is where the magic begins—this fluffy base will trap air and give your cake its tender crumb.
Step 4: Add Eggs and Flavorings
One at a time, add the eggs, beating well after each addition to fully incorporate them. Then stir in fresh lemon juice, lemon zest, and vanilla extract. These ingredients infuse the batter with that signature bright and warm flavor combination.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Begin adding the dry flour mixture and buttermilk alternately to the wet ingredients, starting and finishing with the dry. This technique helps keep the batter smooth and prevents it from becoming overmixed, ensuring a soft texture.
Step 6: Toss and Fold in the Raspberries
Before folding in the fresh raspberries, toss them gently with 2 tablespoons of flour. This simple trick stops the berries from sinking to the bottom of your cake layers, distributing fruity bursts evenly throughout the batter.
Step 7: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Step 8: Make the Lemon Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract, beating until the frosting is fluffy and luscious—this frosting is the perfect tangy counterpoint to the sweet cake.
Step 9: Frost and Assemble
Once the cakes are completely cool, generously frost the top of one layer then carefully stack the second cake on top. Spread frosting over the entire cake, then decorate with extra fresh raspberries and a sprinkle of lemon zest if you want to add a little extra wow factor.
How to Serve Raspberry Lemon Cake Recipe
Garnishes
Fresh raspberries and a light dusting of lemon zest are classic garnishes that add color and hint at the flavors inside. For a fun twist, try sprinkling some finely chopped toasted almonds or edible flowers to give the cake an elegant, rustic look.
Side Dishes
This Raspberry Lemon Cake pairs wonderfully with a dollop of lightly whipped cream or a small scoop of vanilla bean ice cream. For a refreshing touch, serve alongside fresh berries or a simple citrus salad to complement the cake’s bright citrus notes.
Creative Ways to Present
If you’re short on time or want to mix things up, this Raspberry Lemon Cake Recipe transforms beautifully into cupcakes or a sheet cake—adjust baking times accordingly. For a stunning presentation, consider layering the cake with whole raspberries between layers or piping frosting with lemon zest curls for a party-ready look.
Make Ahead and Storage
Storing Leftovers
Store leftover cake tightly covered at room temperature for up to two days, or refrigerate it for up to five days. Keeping it sealed prevents the cake from drying out while letting those fresh raspberry and lemon flavors stay vibrant.
Freezing
This cake freezes well if you want to enjoy it later. Wrap individual slices securely in plastic wrap and aluminum foil before freezing. When ready to eat, thaw overnight in the refrigerator for best texture and flavor.
Reheating
If you want your cake slightly warm, place a slice on a microwave-safe plate and heat for about 10 to 15 seconds. Avoid overheating to preserve the creamy texture of the frosting and fresh raspberry bursts.
FAQs
Can I use frozen raspberries instead of fresh?
You can substitute frozen raspberries, but be sure to thaw and drain them well before tossing in flour and folding into the batter to prevent extra moisture that could make the cake dense.
Is buttermilk necessary for this recipe?
Buttermilk adds that tender crumb and slight tanginess that complements the lemon perfectly. If unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this cake gluten-free?
With some adjustments using a gluten-free flour blend suitable for baking, you can adapt this Raspberry Lemon Cake Recipe. Just keep in mind that texture may vary slightly depending on your flour choice.
How long does this cake stay fresh after frosting?
When stored properly in the refrigerator, the frosted cake stays fresh for up to five days. The cream cheese frosting should be kept chilled to maintain its best texture and flavor.
Can I use a different frosting?
Absolutely! While the lemon cream cheese frosting is wonderful with this cake, an alternative like a simple lemon glaze or whipped cream frosting can also be delicious for a lighter finish.
Final Thoughts
I wholeheartedly recommend giving this Raspberry Lemon Cake Recipe a try the next time you want to brighten any occasion or simply enjoy a slice of homemade joy. Its combination of tangy lemon, sweet raspberries, and creamy frosting is an uplifting treat that never fails to bring smiles. Trust me, once you make it, this cake will quickly become one of your favorites to bake and share!
