Bright Lemon Raspberry Cake Recipe: Sweet Summer Joy

Sweet summer days call for a delightful lemon raspberry cake that bursts with tangy and fruity flavors.

Vibrant raspberries dance alongside zesty lemon notes, creating a dessert that feels like pure sunshine.

Each slice promises a perfect balance of bright citrus and subtle sweetness.

Soft, moist layers showcase the natural beauty of fresh ingredients.

The cake delicate crumb melts effortlessly on your tongue, delivering a refreshing and indulgent experience.

Raspberries add gorgeous color and a subtle tartness that complements the lemon bright character.

This delectable treat will steal the spotlight at any gathering, leaving everyone craving another slice.

Why Lemon Raspberry Cake Is a Dream Dessert

• Crafting a Stunning Cake
• Perfect for novice bakers with straightforward steps that guide you through each stage, making complex cake-making feel like a breeze.
• Combines tangy lemon and sweet raspberries, creating a mouthwatering dessert that surprises taste buds with every delectable bite.
• Ideal for birthdays, brunches, potlucks, or simply treating yourself, this cake transforms ordinary moments into extraordinary memories.
• Requires minimal specialized equipment and ingredients, allowing home bakers to whip up a professional-looking dessert without complicated techniques.

Lemon Raspberry Cake Ingredients Overview

• All-Purpose Flour: The primary structure and foundation of the cake that provides a soft and tender crumb.
• Granulated Sugar, Brown Sugar: Sweet ingredients that contribute to the cake's moisture and caramelized flavor.
• Unsalted Butter: Adds richness and helps create a smooth, tender cake texture.
• Eggs: Provide structure, moisture, and help bind the ingredients together.

• Lemon Zest, Lemon Juice: Bright, citrusy elements that add a fresh and tangy flavor to the cake.
• Vanilla Extract: Enhances the overall depth of flavor in the cake.
• Milk, Sour Cream: Dairy ingredients that contribute to the cake's moisture and tender texture.

• Fresh Raspberries, Raspberry Preserves: Sweet and tart berries that add fruity flavor and moisture to the cake.
• Cream Cheese, Confectioners' Sugar: Key components for creating a smooth, creamy frosting.
• Fresh Raspberries, Lemon Slices: Decorative elements that provide visual appeal and additional flavor.

Baking Instructions for a Perfect Cake

Step 1: Prepare Cake Pans

Preheat the oven to 350°F.

Line cake pans with parchment paper and thoroughly grease every surface to prevent sticking.

This ensures your cake will release perfectly without any frustrating moments.

Step 2: Create Creamy Cake Base

• Butter
• Sugars
• Lemon zest
• Vanilla extract

Beat until the mixture becomes light and fluffy with a creamy texture.

Add eggs one at a time, mixing completely after each addition to create a smooth, consistent batter.

Step 3: Combine Dry and Wet Ingredients

Whisk together dry ingredients in a separate bowl.

Slowly incorporate the dry mixture into the wet ingredients, stirring gently to maintain a light texture.

• Milk
• Sour cream
• Lemon juice

Carefully fold in raspberries that have been lightly coated in flour, taking care not to crush the delicate berries.

Step 4: Bake the Cake

Pour batter evenly into prepared pans.

Bake for 35-40 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.

Allow the cake to cool in pans for 10 minutes, then transfer to a cooling rack.

Step 5: Whip Up Tangy Frosting

Blend cream cheese and butter until smooth and fluffy.

Gradually add confectioners’ sugar, creating a creamy consistency.

Mix in lemon zest, lemon juice, and sour cream.

Adjust the frosting to achieve a spreadable texture that’s light and tangy.

Step 6: Build and Decorate

Place first cake layer on a serving plate.

Spread a thin layer of frosting, then add a layer of raspberry preserves.

Carefully position the second cake layer on top.

Frost the entire cake with a smooth, even coating.

Chill briefly to set the frosting.

Garnish with fresh raspberries and lemon slices for a stunning final touch.

Tips for Tangy and Moist Cake Results

• Coat raspberries in flour before adding to batter to prevent sinking and maintain their beautiful shape throughout baking.
• Stir cake batter just until ingredients combine to keep the texture light and prevent a dense, tough cake.
• Use a microplane or fine grater to capture only the bright yellow part of the lemon rind, avoiding the bitter white pith for maximum flavor.
• Allow ingredients like eggs, butter, and cream cheese to reach room temperature before mixing to ensure smoother, more even incorporation and better cake texture.
• Refrigerate the frosted cake for 15-30 minutes before slicing to help the frosting set and create cleaner, more precise cake slices.

How to Store and Warm Raspberry Cake

• Wrap the cake tightly in plastic wrap or place in an airtight container. Keeps fresh for 3-4 days in the refrigerator, maintaining moisture and flavor.
• Slice cake into individual portions, wrap each in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before serving.
• Store covered at room temperature for 1-2 days maximum. Place under a cake dome or inverted bowl to prevent drying out.
• Warm individual slices in microwave for 10-15 seconds. For best texture, let chilled cake sit at room temperature for 30 minutes before serving to restore softness.

Great Matches for This Zesty Cake

• Pair Zesty Citrus Wine: Select a crisp, bright white wine like Sauvignon Blanc or Pinot Grigio that complements the cake's lemon notes. Its refreshing acidity will cut through the creamy frosting and enhance the tangy raspberry flavors.
• Serve Sparkling Raspberry Mocktail: Create a non-alcoholic beverage by muddling fresh raspberries with mint, adding sparkling water, and a splash of lemon juice. This drink mirrors the cake's fruity profile and provides a cool, effervescent contrast.
• Match Lavender Earl Grey Tea: Brew a delicate Earl Grey tea with hints of lavender to harmonize with the cake's citrusy and berry undertones. The floral and bergamot notes will elevate the dessert's complex flavor palette.
• Suggest Lemon Sorbet Palate Cleanser: Offer a small scoop of lemon sorbet alongside the cake to refresh the palate between bites. Its intense citrus flavor will highlight the cake's zesty elements and provide a light, clean finish.

Fun Variations for Raspberry Lemon Cake

• Gluten-Free Friendly: Replace all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for proper texture and structure. Use certified gluten-free ingredients to maintain recipe integrity.
• Vegan Version: Swap butter with coconut oil or vegan margarine. Replace eggs with flax eggs or applesauce. Use dairy-free cream cheese alternative and plant-based milk for frosting. Select vegan-friendly raspberry preserves.
• Low-Sugar Option: Substitute regular sugar with monk fruit sweetener or stevia. Reduce overall sugar content by half. Use fresh raspberries instead of preserves to minimize added sugars. Choose a lighter cream cheese frosting with minimal confectioners' sugar.
• Dairy-Free Adaptation: Replace butter with coconut oil or plant-based margarine. Use almond or oat milk instead of dairy milk. Select dairy-free cream cheese substitute for frosting. Ensure all ingredients are dairy-free certified.

FAQs

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

Coat the raspberries in flour before folding them into the batter. This helps them stay suspended during baking and prevents them from sinking to the bottom of the cake.

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just don’t thaw them completely, and add them directly to the batter while still partially frozen to prevent color bleeding and maintain their shape.

• What's the best way to get a strong lemon flavor in the cake?

Use both lemon zest and fresh lemon juice. The zest provides intense citrus oils, while the juice adds brightness and tanginess to the cake’s overall flavor profile.

• How can I ensure my cake layers are even?

Use a kitchen scale to divide the batter equally between cake pans. This guarantees consistent layer height and a more professional-looking finished cake.

Lemon Raspberry Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Creamy lemon raspberry cake brings Mediterranean sunshine to your dessert table, blending zesty citrus with sweet berry notes. Delicate layers of moist cake promise pure indulgence for anyone craving a refreshing slice of pure happiness.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 sticks (8 ounces or 226 grams) unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 2 and 1/2 cups (313 grams) cake flour
• 2 and 1/2 cups (340 grams) fresh or frozen raspberries
• 1/2 cup (120 milliliters) whole milk

Sweeteners and Sugars:

• 1 and 1/2 cups (300 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar, packed
• 4 cups (454 grams) confectioners sugar

Flavor Enhancers and Additional Ingredients:

• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120 milliliters) full-fat sour cream
• 1/2 cup (120 milliliters) fresh squeezed lemon juice
• 2 tablespoons all-purpose flour
• 1 block (8 ounces or 226 grams) full-fat cream cheese
• 10 tablespoons unsalted butter
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure lemon extract (optional)
• 1/

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a pristine baking environment by preheating the oven to 350°F. Meticulously line cake pans with parchment paper, ensuring complete coverage and a light butter coating to prevent adhesion.
2. Create a luxurious base by creaming butter with sugars, incorporating lemon zest and extracts until the mixture becomes voluminous and pale. Introduce eggs individually, thoroughly blending after each addition to maintain a silky texture.
3. Sift dry ingredients in a separate vessel, then gradually integrate them into the wet mixture with delicate, minimal stirring to preserve the batter’s airiness. Gently fold in milk, sour cream, and lemon juice.
4. Carefully coat raspberries in flour to prevent sinking, then tenderly fold into the batter, maintaining their structural integrity. Distribute the mixture evenly between prepared pans.
5. Bake for 35-40 minutes until the surface achieves a golden hue and a inserted toothpick emerges clean. Allow cakes to rest in pans for 10 minutes before transferring to a cooling rack.
6. Craft a velvety frosting by whipping cream cheese and butter until ethereally light. Gradually introduce confectioners’ sugar, then enhance with lemon zest, juice, and sour cream, adjusting consistency as needed.
7. Construct the cake by positioning first layer on a serving plate. Apply a thin frosting layer, followed by a spread of raspberry preserves. Carefully position second layer, then frost the entire cake with smooth, even strokes.
8. Garnish with fresh raspberries and delicate lemon slices. Briefly chill to set the frosting and intensify flavor profiles before serving.

Notes

• Toss raspberries in flour before folding into batter to ensure they remain evenly distributed during baking and don’t sink to the bottom.
• Add sour cream and milk to the batter for an incredibly soft, tender cake that stays moist for days after baking.
• Use fresh lemon zest and roll the lemon on the counter before zesting to release more essential oils, intensifying the citrus flavor throughout the cake.
• If frosting is too thick, add a splash of milk; if too thin, incorporate more powdered sugar gradually to achieve the perfect spreadable texture.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 45 g
• Sodium: 250 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 90 mg