Name: Lemon Raspberry Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature; 1 and 1/2 cups granulated sugar; 1/4 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 and 1/2 cups cake flour; 1 and 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 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first; 2 tablespoons all-purpose flour; 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature; 10 tablespoons unsalted butter, a little softer than room temperature; 4 cups confectioners’ sugar, more if needed; 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; 1/2 cup raspberry preserves; 1 lemon, thinly sliced; 1 cup fresh raspberries

There’s something magical about the combination of zesty lemons and juicy raspberries that brings instant sunshine to any day. This Lemon Raspberry Cake is light, bursting with bright citrusy flavor, and perfectly balanced with the tart sweetness of fresh raspberries. I’ve made this cake for birthdays, brunches, and those “just because” moments when you crave something special. And let me tell you—it’s always a hit. The tangy lemon cream cheese frosting ties everything together, making it a dessert that feels both elegant and approachable.

The first time I made this cake…

I’ll never forget the first time I made this cake. It was a sunny spring afternoon, and I wanted something fresh and cheerful to take to my best friend’s baby shower. As I folded those bright red raspberries into the batter, their juices began to swirl, creating gorgeous streaks of pink. The smell of lemon and vanilla filling the kitchen was enough to make me swoon. By the time the cake was cooling on the rack, I couldn’t resist stealing a few bites of frosting (okay, maybe more than a few). When I arrived at the shower and unveiled the cake, it stopped everyone in their tracks. My friend declared it the “prettiest cake she’d ever seen,” and it tasted even better than it looked. Since then, it’s been my go-to recipe when I want to impress.

A little background on this delightful dessert

Lemon and raspberry are a classic duo in baking, and for good reason. The tartness of the berries balances the bright citrusy tang of lemon beautifully. While lemon cakes date back centuries and are rooted in European baking traditions, the addition of fresh fruit like raspberries is a more modern twist. This cake feels like the perfect blend of old-school charm and contemporary flair. And the cream cheese frosting? That’s a touch of indulgence no one can resist.

Let’s talk ingredients: fresh, zesty, and perfectly balanced

This recipe relies on a few key ingredients to shine, so let’s break them down:

Lemons: You’ll use both the zest and juice to infuse the cake and frosting with bright, citrusy flavor. Fresh lemons are a must—skip the bottled stuff for the best results. If Meyer lemons are in season, give those a try for a slightly sweeter, floral flavor.
Raspberries: Whether fresh or frozen, raspberries add juicy bursts of tart sweetness. If using frozen, don’t thaw them first—they hold their shape better that way.
Cake flour: This keeps the texture light and fluffy. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch and sifting it well.
Sour cream: This secret weapon adds richness and keeps the cake moist. Greek yogurt works as a great substitute if you’re in a pinch.
Cream cheese: The base of the frosting, it adds tangy creaminess that pairs beautifully with the lemon and raspberry flavors.

Essential tools for the job

While you don’t need a fancy kitchen to make this cake, a few tools make the process smoother:

Hand or stand mixer: For creaming the butter and sugars and whipping up that fluffy frosting.
9-inch cake pans: Lined with parchment and generously sprayed to ensure no sticking disasters.
Rubber spatula: Perfect for folding in those delicate raspberries without crushing them.
Offset spatula: Not required, but helpful for spreading frosting evenly and making the cake look professional.

Step-by-step: Bringing this beauty to life

Prep your pans and ingredients

Start by preheating your oven to 350°F. Trace and cut parchment paper to fit the bottom of two 9-inch round cake pans, spray them generously, and line them with parchment. Give another light spray over the paper for good measure—this is your insurance against sticking.

Cream the butter and sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy—about 5 minutes. The brown sugar adds a slight caramel note that deepens the flavor. Don’t rush this step; it’s key to a light cake.

Add the eggs, one at a time

Beat in each egg thoroughly before adding the next. This helps the batter stay smooth and airy. Scrape down the sides of the bowl occasionally to ensure everything’s well mixed.

Mix the dry ingredients

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Sift if you can—it makes for a finer crumb.

Combine wet and dry ingredients

On low speed, alternate adding the dry mixture and the milk, sour cream, and lemon juice. Start and end with the dry ingredients, folding gently to avoid overmixing. A few lumps are okay!

Fold in the raspberries

Toss the raspberries with a little flour to prevent them from sinking. Gently fold them into the batter with a spatula, being careful not to crush them.

Bake to golden perfection

Divide the batter evenly between the pans and bake for 35-40 minutes. Your kitchen will smell heavenly by this point. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs.

Whip up the frosting

While the cakes cool, beat the cream cheese and butter until fluffy. Gradually add confectioners’ sugar, followed by the lemon zest, juice, and extract. Finish with a little sour cream for extra creaminess. Adjust the consistency by adding more sugar or sour cream as needed.

Assemble and decorate

Once the cakes are fully cool, spread a layer of frosting and raspberry preserves between them. Frost the outside, smoothing it as much or as little as you like. Chill briefly, then decorate with fresh raspberries and lemon slices for a show-stopping finish.

Variations to try

Gluten-free: Use a gluten-free 1:1 baking flour blend.
Vegan: Substitute plant-based butter, vegan cream cheese, and flax eggs.
Seasonal twist: Swap raspberries for blueberries or blackberries in summer, or cranberries in fall.
International flair: Add a touch of almond extract to the batter for a Scandinavian-inspired twist.

How to serve (and wow your guests)

Serve this cake at room temperature for the best flavor. A simple white cake stand lets the vibrant colors shine. Add a sprinkle of powdered sugar or edible flowers for extra charm. Pair it with a fresh fruit salad or a dollop of whipped cream on the side.

Drink pairings

A chilled glass of sparkling rosé or prosecco complements the fruity flavors perfectly.
Prefer non-alcoholic options? A cup of Earl Grey tea or sparkling lemonade is just as delightful.

Storing your cake

Store leftovers in the fridge, tightly covered, for up to 3 days. Bring to room temperature before serving. You can also freeze the unfrosted cake layers for up to 2 months—just thaw overnight in the fridge.

Scaling the recipe

Need a smaller cake? Halve the recipe and bake in 6-inch pans. Feeding a crowd? Double the recipe for a stunning 3-layer cake, but watch your bake time—it may need a few extra minutes.

Common hiccups (and how to fix them)

Sinking raspberries: Be sure to toss them with flour before adding to the batter.
Dense cake: Avoid overmixing once the dry ingredients are added.
Runny frosting: Chill it briefly if it’s too soft to spread.

Ready to bake?

This Lemon Raspberry Cake is a celebration in itself, whether you’re marking a special occasion or just craving a slice of happiness. Give it a try, and don’t forget to make it your own—add a pinch of love and a dash of creativity. I can’t wait to hear how it turns out!