Lemon Raspberry Cake Recipe

Dive into a heavenly delight with this Lemon Raspberry Cake, a masterful blend of zesty lemon and sweet raspberries. Perfectly balanced, this cake features light, fluffy layers paired with a rich and creamy frosting, offering a refreshing twist on classic flavors. Ideal for celebrations or as a decadent weekend treat, each bite of this cake is sure to tantalize your taste buds.


For the Cake:

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk, room temperature
  • ¼ cup full-fat sour cream, room temperature
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 12 ounces fresh raspberries

For the Lemon Cream Cheese Frosting:

  • 1 cup unsalted butter, room temperature
  • 16 ounces full-fat block cream cheese, room temperature
  • 7 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons freshly squeezed lemon juice


  1. Prepare the Cake:
    • Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
    • In a bowl, whisk together flour, baking powder, baking soda, and salt.
    • In a separate bowl, cream together butter and sugar until fluffy. Beat in eggs one at a time, followed by vanilla, lemon juice, and zest.
    • Alternately mix in dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
    • Lightly coat raspberries in flour to prevent sinking, and fold into the batter.
    • Divide batter evenly between prepared pans and bake for 27-33 minutes or until a toothpick comes out clean.
    • Allow to cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.
  2. Make the Frosting:
    • Beat together butter and cream cheese until smooth. Gradually add powdered sugar, then beat until fluffy. Stir in vanilla, lemon zest, and juice.
  3. Assemble the Cake:
    • Place one cake layer on a plate, spread with a generous amount of frosting, and add a layer of raspberry preserves if desired.
    • Top with the second cake layer, and apply frosting to the top and sides of the cake.
    • Garnish with fresh raspberries and a dusting of powdered sugar.


  • Dust raspberries with a bit of flour to keep them from sinking within the batter.
  • Room temperature ingredients such as butter and eggs ensure a smoother, more homogenous mix.
  • If the frosting feels too soft, refrigerate it briefly to firm up before spreading on the cake.

Prep Time: 20 minutes

Cook Time: 33 minutes

Total Time: 53 minutes (plus cooling)

Yield: Serves multiple

Category: Dessert

Method: Baking

Cuisine: American

Diet: Vegetarian


This Lemon Raspberry Cake is not just a dessert, it’s a vibrant celebration of flavors. Whether it’s a special occasion or a sweet ending to a family dinner, this cake promises to bring a touch of elegance and lots of flavor to any table. Enjoy the wonderful combination of lemon and raspberry in a dessert that’s as beautiful to look at as it is delicious to eat!

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