Lemon Raspberry Cake is a bright, tangy, and perfectly sweet dessert that’s ideal for spring and summer celebrations. With layers of soft lemon cake dotted with juicy raspberries, complemented by a luscious lemon cream cheese frosting, this cake is a showstopper both in flavor and presentation. It’s the kind of dessert that’s elegant enough for special occasions yet comforting enough for everyday indulgence. Whether you’re hosting a party, bringing a dessert to a BBQ potluck, or just satisfying your citrus craving, this cake delivers the perfect balance of zest and sweetness.

The cake’s tender crumb comes from using cake flour, sour cream, and fresh lemon juice—resulting in a moist, rich texture that pairs beautifully with the tartness of the raspberries. Topped with a silky lemon cream cheese frosting and garnished with fresh berries and lemon slices, every bite offers layers of texture and flavor that will impress guests and family alike.

Why You’ll Love This Recipe

Moist and Tender Texture

Made with cake flour, sour cream, and fresh lemon juice, this cake is incredibly moist with a soft, delicate crumb.

Bright Citrus Flavor

Fresh lemon zest and juice give the cake and frosting a vibrant, refreshing flavor that pairs perfectly with raspberries.

Bursting with Berries

Fresh or frozen raspberries baked into the cake add a juicy pop of tartness that complements the lemon base.

Elegant but Approachable

While this cake looks sophisticated enough for special occasions, the recipe is straightforward and manageable for home bakers.

Versatile Garnish Options

Customize the topping with raspberry preserves, lemon slices, or fresh raspberries for a personalized touch.

Ingredients

For the Cake:

Unsalted butter
Granulated sugar

Light brown sugar
Lemon zest
Lemon extract (optional)

Vanilla extract
Eggs
Cake flour

Baking powder
Baking soda
Salt

Whole milk
Full-fat sour cream
Fresh squeezed lemon juice

Fresh or frozen raspberries
All-purpose flour (to coat raspberries)

For the Lemon Cream Cheese Frosting:

Full-fat cream cheese

Unsalted butter
Confectioners’ sugar
Lemon zest

Lemon juice
Lemon extract (optional)
Salt

Sour cream

For Garnish (optional):

Raspberry preserves
Thinly sliced lemon

Fresh raspberries

Variations

Berry Swap: Substitute raspberries with blueberries or blackberries for a different flavor.
Frosting Twist: Use a whipped cream frosting for a lighter version.

Lemon Curd Layer: Add a layer of lemon curd between the cake and frosting for an extra citrus punch.
Bundt Cake Option: Bake the batter in a bundt pan for a different presentation.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of cake flour.

How to Make the Recipe

Step 1

Preheat oven to 350°F (175°C). Grease and flour your cake pans or line with parchment.

Step 2

Cream the butter, granulated sugar, and brown sugar together until light and fluffy. Mix in lemon zest, vanilla extract, and lemon extract (if using).

Step 3

Add eggs one at a time, mixing well after each addition.

Step 4

In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.

Step 5

In another bowl, mix lemon juice, milk, and sour cream until smooth.

Step 6

Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture. Begin and end with dry ingredients.

Step 7

Toss raspberries with flour, then gently fold into the batter.

Step 8

Divide batter between pans and bake for 25–35 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.

Step 9

To make the frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar, lemon zest, lemon juice, lemon extract, salt, and sour cream. Beat until light and fluffy.

Step 10

Frost cooled cakes and layer as desired. Garnish with raspberry preserves, lemon slices, and fresh raspberries.

Tips for Making the Recipe

Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smooth mixing.
Don’t Overmix: Mix the batter just until combined to keep the cake light and airy.

Coat Berries: Tossing raspberries in flour prevents them from sinking in the batter.
Cool Before Frosting: Let the cakes cool fully to prevent melting the frosting.
Use Fresh Lemon Juice: It provides better flavor than bottled juice.

How to Serve

Serve Lemon Raspberry Cake chilled or at room temperature. It pairs well with iced tea, sparkling wine, or coffee. Perfect for birthdays, brunches, baby showers, or a light summer dessert.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Freezing

Wrap individual slices or the whole cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Reheating

Bring refrigerated slices to room temperature before serving. Do not microwave to preserve frosting texture.

FAQs

1. Can I use frozen raspberries?

Yes, use them directly from the freezer without thawing to prevent them from bleeding into the batter.

2. Can I make the cake layers in advance?

Yes, bake and cool the layers, then wrap and refrigerate for up to 2 days or freeze for longer storage.

3. How do I make the cake more lemony?

Add more lemon zest or a lemon curd filling between layers for a stronger citrus flavor.

4. Can I make this cake gluten-free?

Yes, use a gluten-free cake flour alternative for similar results.

5. What’s the best frosting substitute?

A light whipped cream or lemon glaze can be used for a less rich version.

6. Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well in place of sour cream.

7. Why coat raspberries with flour?

It helps keep them suspended in the batter and prevents sinking.

8. Can I make cupcakes with this recipe?

Yes, reduce the baking time to about 18–22 minutes and check with a toothpick.

9. Should I strain the lemon juice?

Yes, straining removes seeds and pulp for a smoother batter and frosting.

10. How do I prevent the cake from drying out?

Do not overbake and be sure to store it properly in an airtight container.

Conclusion

Lemon Raspberry Cake is a bright, luscious dessert that brings together the tang of citrus and the sweetness of berries in every bite. With its tender crumb, rich lemon cream cheese frosting, and beautiful garnishes, it’s a cake that’s as impressive as it is delicious. Ideal for celebrations or simply enjoying a slice of sunshine, this recipe is a keeper you’ll return to again and again.