Lemon Raspberry Cake is bursting with fresh lemon and raspberry flavor. It is delicious with lemon cream cheese frosting and perfect for any spring or summer event.
Each bite of this cake is so decadent but it’s not overly sweet or heavy. The lemon and raspberry combine perfectly together. The cream cheese frosting has the perfect hint of lemon flavor. It is truly one of the best cake recipes.
The layers look gorgeous for serving and it’s stunning for a bridal shower, special event or just because. It’s one of the Best Lemon Desserts.
Table of contents
Why We Love This
The directions are so easy that anyone can make a homemade cake. The results are impressive and I’m certain you will make this over and over.
Not only does it look pretty but it is absolutely delicious. From the fresh raspberries to the delightful citrus flavor and sweet frosting, it is irresistible.
Ingredients
Cake
- Unsalted Butter. Allow to come to room temperature so it is easy to beat.
- Light brown sugar. I prefer light brown sugar in this recipe. Make sure it is packed.
- Granulated sugar. Just plain white sugar.
- Lemon Zest. Don’t skip this step because it enhances the flavor so much.
- Vanilla extract. Pure vanilla extract is best.
- Large eggs. Room temperature eggs combine easier.
- Cake flour. Using cake flour in this recipe makes the texture so soft and smooth. It really adds to the lightness of the cake.
- Whole milk. I don’t recommend swapping this for reduced fat. You want the richness from whole milk.
- Sour cream. Use full fat sour cream. This gives the cake the best flavor and makes it so moist.
- Lemon juice. You can use fresh or bottled.
- Fresh raspberries. Make sure they aren’t too ripe.
- All Purpose Flour. This is to coat the raspberries in before going into the batter. It helps them not to sink.
Frosting
- Cream cheese. Full fat cream cheese and brick style.
- Unsalted butter. Allow to come to room temperature.
- Powdered sugar. Sift to remove any lumps if needed.
- Lemon zest. The lemon zest in the frosting really elevates the flavor.
- Lemon juice. Feel free to use fresh lemon juice or bottled. Some people prefer one over the other.
Optional Garnish
- Raspberries and Lemon Slices. This is optional but looks pretty on top.
Step By Step Instructions
- Step 1. First, go ahead and preheat the oven to 350 degrees.
Step 2. Line two 9 inch round cake pans with parchment paper. You will need to cut out 2 circles of the parchment paper. It is easiest to do this by flipping the pan upside down and tracing a circle of parchment paper. Cut out the circle. Then spray both pans with nonstick cooking spray. Insert the parchment paper circles and spray the circles.
Step 3. You will need an electric mixer for the next part. I like to use a stand mixer with paddle attachment. Beat together the butter, brown sugar, granulated sugar, fresh lemon zest and vanilla extract in the bowl of a stand mixer. It will take about 5-6 minutes until the mixture is light and fluffy.
Step 4. Next, add the eggs one at a time. Whisk until combined.
Step 5. Get out a separate bowl and mix together the cake flour and baking powder. Then add the dry ingredients into the wet ingredients and mix together on low speed until just combined. Be careful not to over mix the cake batter. Once combined add the sour cream, milk and lemon juice. Use low speed and beat until just mixed together.
Step 6. Get out a small mixing bowl and combine the raspberries with flour to prevent the fruit from sinking to the bottom of the cake. Fold the berries into the batter by hand using a rubber spatula.
Step 7. Once combined, pour the batter evenly between the 2 prepared pans.
Step 8. Finally, bake the cakes for 35-40 minutes until the tops are lightly golden brown. You should be able to insert a toothpick in the center, and it come out clean.
Step 9. The cakes need to cool in the pans for 8-10 minutes before removing. Then gently use a butter knife to loosen the edges of the cake from the pan. Place the cakes on a cooling rack to finish cooling.
Step 10. Make the frosting while the cakes cool.
Step 11. Use an electric mixer to beat the cream cheese and butter for 2-3 minutes until fluffy. Reduce the speed to low. Slowly add the powdered sugar until combined. Lastly, add the lemon zest and lemon juice and mix together for 2-3 minutes.
Step 12. Once the cakes have cooled completely, assemble the cake. Place one cake layer on a tray or cake platter. Use an offset spatula to spread frosting on top of the cake and place the second cake on top. Gently spread lemon buttercream on the sides and top.
Step 13. Finally, decorate with the fresh berries and lemon slices. Then the cake is ready to slice, serve and enjoy!
Storage
Store in the refrigerator for 3-4 days inside a cake platter or container.
Pro Tips
- Spreading the frosting. I use an offset spatula to frost the cake. It makes is easier.
- Prepare the pans. Preparing the pans is a necessary step so that they are easy to remove the cake from the pans after the baking time.
- Cake flour is best in this recipe. I don’t suggest swapping it for regular flour. You can learn How to Make Cake Flour.
- Toss the berries in flour. This is a very important step, or they will all sink to the bottom of the cake. The slices will not look as pretty, and you won’t get berries in each bite.
- Allow to cool. Don’t remove the cakes from the pans too soon or they will crumble.
More Delicious Lemon Desserts
This is a must try dessert. Once you make Lemon Raspberry Cake, please leave a comment and share your feedback.
Lemon Raspberry Cake
Ingredients
For the Cake:
- 1 Cup Unsalted Butter room temperature
- 1/4 cup light brown sugar packed
- 1 1/2 cups granulated sugar
- 1 Tablespoon Lemon Zest
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 2 1/2 cups cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup lemon juice fresh or bottled
- 2 1/2 cups fresh raspberries
- 2 Tablespoons All Purpose Flour
For the Frosting:
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1/2 teaspoon lemon zest
- 1 Tablespoon lemon juice fresh or bottled
Optional Garnish:
- Raspberries and Lemon Slices optional but looks pretty on top
Instructions
For the Cake:
- Preheat the oven to 350 degrees F.
- Prepare two 9 inch cake pans. Cut out 2 circles of parchment paper. Flip the pan upside down and trace a circle of parchment paper. Cut out the circle.
- Spray both pans with nonstick cooking spray. Insert the parchment paper circles and spray the circles. Set aside.
- Use a stand mixer with paddle attachment and beat together the butter, brown sugar, granulated sugar, lemon zest and vanilla extract. Beat for 5-6 minutes until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl.
- Next, add the eggs one at a time. Beat until combined.
- Combine the cake flour and baking powder in a separate mixing bowl.
- Once combined, add the dry ingredients into the wet ingredients and mix together on low speed until just combined. Be careful not to over mix the batter.
- Add the sour cream, milk and lemon juice. Use low speed and beat until just mixed together. Do not over mix the batter.
- Use a small mixing bowl and combine the fresh raspberries with all-purpose flour to prevent the fruit from sinking to the bottom of the cake.
- Gently fold in the flour coated raspberries into the batter by hand. Do not overmix.
- Pour the batter evenly between the 2 prepared cake pans.
- Bake for 35-40 minutes until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 8-10 minutes. Then gently use a butter knife to loosen the edges of the cake from the pan. Place the cakes on a cooling rack to finish cooling.
- While the cakes cool, make the frosting.
For the Frosting:
- Beat the cream cheese and butter with an electric mixer for 2-3 minutes until fluffy.
- Reduce the speed to low and gradually add the powdered sugar until fully combined.
- Add in the lemon zest and lemon juice and mix using medium speed for 2-3 minutes.
- Once the cakes have cooled completely, assemble the cake.
Assemble the Cake:
- Place one cake layer on a tray or cake platter.
- Spread frosting on top of the cake and place the second cake on top.
- Gently spread frosting on the sides and top.
- Decorate with the raspberry and lemon slices. Then the cake is ready to slice, serve and enjoy!
