Description

This Lemon Raspberry Cake is a light, fluffy, and beautifully layered dessert bursting with citrus flavor and sweet-tart raspberries. Each slice is filled with fresh lemon zest, rich cream cheese frosting, and bright berry goodness—perfect for spring and summer celebrations or any time you crave a show-stopping treat.

Ingredients

Scale

For the Cake:

1 cup (2 sticks or 8 oz) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw)
2 tablespoons all-purpose flour (to toss with raspberries)

For the Lemon Cream Cheese Frosting:

8 oz full-fat cream cheese, softened slightly
10 tablespoons unsalted butter, softened slightly
4 cups confectioners’ sugar (more if needed for thickness)
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream

Optional Garnish:

1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

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Instructions

Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.
In a large bowl, beat butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
In another bowl, mix milk, sour cream, and lemon juice.
Add the dry ingredients and milk mixture to the butter mixture in alternating batches, starting and ending with dry ingredients. Mix until just combined.
Toss raspberries with 2 tablespoons of flour to prevent sinking, then gently fold into the batter.
Divide batter evenly between prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

Beat cream cheese and butter until smooth and creamy.
Gradually add confectioners’ sugar, mixing well.
Add lemon zest, lemon juice, lemon extract (if using), salt, and sour cream. Beat until fluffy and spreadable. Add more sugar if a firmer texture is needed.

Assemble the Cake:

If using raspberry preserves, spread a thin layer over each cake layer before frosting.
Stack the layers, spreading lemon cream cheese frosting between each one and over the outside.
Garnish with fresh raspberries and lemon slices as desired.

Notes

For best results, chill the cake slightly before slicing.
Can be made a day ahead and stored in the fridge. Let come to room temperature before serving.
Ensure raspberries are gently folded in to avoid breaking and streaking the batter.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American