When bright citrus meets sweet berries, magic happens in the form of a Lemon Raspberry Cake. This elegant yet approachable dessert combines the tang of fresh lemon with the juicy burst of raspberries, creating a cake that’s light, refreshing, and perfect for any season. Whether layered with a silky cream cheese frosting or enjoyed as a simple glazed loaf, this cake is equally fitting for birthdays, holidays, or afternoon tea.
Why You’ll Love This Cake
Bright & refreshing – Lemon and raspberry make a perfect balance of tart and sweet. Beautiful presentation – The pink and yellow contrast creates a showstopping centerpiece. Moist & tender – Buttermilk and berries keep the crumb soft and luscious. Versatile – Works as a layer cake, loaf cake, or even cupcakes.
Ingredients:
For the Cake
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
2 teaspoons lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups fresh raspberries (tossed lightly in 1 tablespoon flour)
For the Frosting (Cream Cheese Lemon Frosting)
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Optional Garnish
Fresh raspberries Lemon slices or zest curls Mint leaves
Instructions:
Step 1: Prepare the Oven & Pans
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans (or line with parchment paper).
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes). Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
Step 4: Combine Wet & Dry
Alternately add dry mixture and buttermilk into the butter mixture, starting and ending with flour. Mix gently until just combined.
Step 5: Add Raspberries
Toss raspberries with flour to prevent sinking, then fold them gently into the batter.
Step 6: Bake
Divide batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Step 7: Make the Frosting
Beat cream cheese and butter together until smooth. Add lemon juice, zest, vanilla, and gradually mix in powdered sugar until fluffy.
Step 8: Assemble
Spread frosting between the cake layers and over the top and sides. Garnish with fresh raspberries, lemon zest, or a drizzle of lemon glaze if desired.
Serving Suggestions
Serve chilled on a hot summer day for a refreshing dessert.
Pair with hot tea or sparkling lemonade for a garden-party vibe.
Add a scoop of vanilla ice cream or whipped cream for extra indulgence.
Tips & Variations
Cupcake version – Divide batter into cupcake tins, bake 18–20 minutes, and top with swirls of frosting.
Glazed loaf – Bake in a loaf pan and top with a simple lemon glaze instead of frosting.
Berry swap – Try blueberries, blackberries, or a mix of berries.
Extra tang – Add a layer of lemon curd between the cakes for a bakery-style twist.
Storage
Store covered in the refrigerator for up to 4 days.
Freeze unfrosted cake layers for up to 3 months, then thaw and frost before serving.
Final Thoughts
The Lemon Raspberry Cake is a celebration of fresh flavors, tender crumb, and gorgeous presentation. Its balance of tart lemon and sweet raspberries makes it an irresistible dessert for any occasion, from casual picnics to elegant celebrations. Once you try it, this cake will become one of your go-to recipes for a bright and beautiful treat.