Irresistibly Moist Lemon Raspberry Cake with Creamy Frosting

Picture this: the sun streams through your kitchen window, casting a warm glow over your countertop. You’re about to embark on a delightful baking adventure with a Lemon Raspberry Cake that's beckoning like a sweet siren. The vibrant smell of fresh lemons and tart raspberries mingles in the air, transporting you to a sun-drenched summer afternoon, even if it’s a chilly day outside.

I found myself craving something that combined both zing and sweetness, and that's when this enchanting recipe came to life. This cake is not just any dessert; it’s a celebration on a plate, perfect for occasions like Mother’s Day brunch or a cozy afternoon gathering with friends. Its soft, moist layers are frosted with a luscious Lemon Cream Cheese Frosting that dances on your palate, while bursts of juicy raspberries provide a refreshing surprise in each bite.

So, roll up your sleeves and let’s create something extraordinary that will surely impress everyone around the table!

Why is Lemon Raspberry Cake a must-try?

Bursting with flavor: Each bite is a delightful combination of tangy lemon and sweet raspberry that will tantalize your taste buds.
Moist and tender: The cake's texture is fluffy and moist, ensuring that every slice is a joy to eat.
Easy to make: You don’t need to be a baking expert to whip up this delicious dessert; it's simple enough for everyone to enjoy!
Perfect for any occasion: Whether it's a holiday gathering or a casual afternoon treat, this cake is sure to impress friends and family.
Stunning presentation: Topped with vibrant raspberries and lemon slices, it’s not just delicious, but also a feast for the eyes!
Indulge in this delightful recipe and experience a slice of happiness with every bite!

Lemon Raspberry Cake Ingredients

• For every bite you take, it's pure bliss!

For the Cake

Unsalted Butter – Adds richness and flavor; make sure it's at room temperature.
Granulated Sugar – Provides sweetness and helps in browning.
Light Brown Sugar – Contributes moisture and a deeper flavor profile.
Lemon Zest – Infuses intense lemon flavor; brings a delightful aroma.
Pure Lemon Extract (optional) – Enhances the lemon flavor for a more robust taste.
Vanilla Extract – Adds aromatic complexity that complements the cake.
Large Eggs – Binds ingredients together and adds richness.
Cake Flour – Creates a tender crumb, essential for a light and airy cake.
Baking Powder – Acts as a leavening agent, helping the cake rise beautifully.
Baking Soda – Another leavening agent, it reacts with acidic ingredients.
Salt – Enhances the overall flavors of the cake.
Whole Milk – Provides moisture for a moist cake.
Full-Fat Sour Cream – Contributes moisture and a slight tang to balance the flavors.
Fresh Squeezed Lemon Juice – Provides the essential tartness for the delicious contrast to the sweetness.
Fresh or Frozen Raspberries (2 ½ cups) – Adds moisture and raspberry flavor; if using frozen, do not thaw.
All-Purpose Flour – Toss raspberries with this for even dispersion in the batter.

For the Frosting

Cream Cheese (full-fat) – Base for frosting that adds tang and stability; use it a little softer for easy blending.
Confectioners' Sugar – Adds necessary sweetness and creates the right frosting texture.
Raspberry Preserves – Layers of flavor and sweetness for frosting.
Lemon (thinly sliced) – Perfect for garnishing, adding a vibrant touch.

Full measurements are in the recipe card below.

How to Make Lemon Raspberry Cake

Prep: Preheat your oven to 350°F. Prepare two 9-inch round cake pans by lining them with parchment paper and greasing them with nonstick spray to prevent sticking.
Cake Batter (Wet Ingredients): In a large bowl, cream together the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon extract, and vanilla extract. Beat until light and fluffy, which should take about 5 minutes. Then, add the eggs one at a time, making sure each one is fully incorporated.
Cake Batter (Dry Ingredients): In another bowl, whisk together the cake flour, baking powder, baking soda, and salt. This will ensure your dry ingredients are evenly mixed.
Combine Batter: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Once just combined, gently mix in the milk, sour cream, and fresh lemon juice for that delightful tang.
Incorporate Raspberries: Toss the fresh or frozen raspberries in some all-purpose flour to keep them from sinking. Gently fold them into the batter by hand until just combined; be careful not to overmix!
Bake: Divide the batter evenly between your prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack. Let them cool completely.
Make Frosting: In a mixing bowl, beat the cream cheese and butter together until fluffy. Gradually add in the confectioners' sugar, lemon zest, lemon juice, lemon extract, and salt. Beat until smooth, then mix in sour cream until the frosting is light and fluffy.
Assemble and Frost: Place one cooled cake layer on a serving plate. Spread a layer of frosting on top, then add a layer of raspberry preserves. Place the second cake layer on top, pressing down gently. Chill in the fridge for 20 minutes, then frost the entire cake. Chill again for another 20 minutes and finish off with fresh raspberries and lemon slices for garnish.
Serve: Your stunning Lemon Raspberry Cake is ready to be enjoyed! Keep it covered in the refrigerator, and it will stay fresh for up to 3 days. Bring it to room temperature an hour or two before serving for the best taste.

Optional: Add extra fresh berries on top for an even more indulgent look.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Lemon Raspberry Cake

Fridge: Store the frosted Lemon Raspberry Cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor.

Freezer: If you want to freeze the cake, wrap each layer tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Frost after thawing for the freshest taste.

Reheating: To reheat slices, microwave them for about 15-20 seconds or allow them to sit at room temperature for about an hour. Enjoy the delightful flavors even after storing!

What to Serve with Lemon Raspberry Cake?

Imagine a tea party or a brunch spread where the sweet and tangy layers of cake harmonize perfectly with delightful sides and sips.

Light Fruit Salad: A medley of fresh melons, berries, and citrus enhances the cake's flavors, providing a refreshing contrast to the richness of the frosting.
Vanilla Ice Cream: The creamy sweetness of vanilla ice cream serves as a delicious companion, balancing the tangy notes of the lemon and raspberry.
Herbal Iced Tea: A refreshing herbal iced tea, with hints of mint or chamomile, will beautifully cleanse your palate between bites of cake.
Lemon Sorbet: Both cooling and zesty, lemon sorbet will amplify the cake's citrusy notes while adding a refreshing twist.
Creamy Lemonade: A glass of freshly squeezed lemonade will echo the flavors of the cake, creating a sun-soaked experience even indoors.
Almond Biscotti: Crunchy almond biscotti offers a delightful, nutty contrast; dip them in your tea or coffee for a cozy treat.
Cheese Platter: A selection of mild cheese, such as brie or goat cheese, pairs well with the sweetness of the cake, offering a sophisticated flavor balance.
Chocolate-Covered Strawberries: These indulgent treats provide delightful decadence, offering a rich complement to the lightness of the cake.
Sparkling Water with Lemon: For a refreshing drink, sparkling water with a twist of lemon makes for a superbly light pairing with the vibrant cake.

Expert Tips for Lemon Raspberry Cake

Cream Well: Don’t rush the creaming process; beat the butter and sugars for 5 minutes until light and fluffy for a tender Lemon Raspberry Cake.
Don’t Overmix: Gently fold in the raspberries; overmixing can lead to a dense cake. Just combine until you see no dry flour.
Room Temperature Ingredients: Bring all cold ingredients to room temperature beforehand to ensure a uniform batter that helps the cake rise perfectly.
Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached for best texture.
Chill Layers: Chilling the assembled cake before the final frosting helps set the layers and keeps everything neatly together.

Lemon Raspberry Cake Variations

Feel free to let your creativity shine as you customize this delightful treat with these fun variations!

All Lemon: Omit the raspberries entirely for a lemon-only cake, adjusting zest and extract to amplify the lemony flavor.
Berry Medley: Add blueberries or strawberries along with raspberries for a gorgeous, mixed-berry cake packed with flavors!
Gluten-Free: Substitute the cake flour with a 1:1 gluten-free flour blend; the result will be just as tender and delightful!
Greek Yogurt Frosting: Swap half of the cream cheese with Greek yogurt for a tangier, lighter frosting that's equally delicious.
Lemon Blueberry: Substitute raspberries with fresh or frozen blueberries for a delightful twist that brings its own unique sweetness.
Spiced Delight: Add a teaspoon of ground ginger or cinnamon to the batter for a warm flavor contrast with the citrus.
Nutty Crunch: Fold in some finely chopped almonds or walnuts into the batter for a delightful crunchy texture and nutty flavor.
Lemon-Lime Fusion: Combine lime juice and zest with the lemon for a refreshing citrus burst that offers a tropical twist!

With these variations, you can experience the joy of this cake over and over, each time discovering a new favorite!

Lemon Raspberry Cake Recipe FAQs

What fruit goes best with lemon cake?
Orange slices and blueberries pair beautifully with lemon cake, offering a complementary sweetness. However, raspberries are a favorite, as their tartness enhances the lemon and provides a vibrant flavor contrast!

How to get intense lemon flavor in cake?
To achieve an intense lemon flavor, use freshly grated lemon zest, fresh lemon juice, and consider adding a teaspoon of pure lemon extract. These elements combine to elevate the citrus profile in your Lemon Raspberry Cake, leaving a refreshingly zingy aftertaste.

Can you put raspberries in cake batter?
Absolutely! Adding raspberries to your cake batter not only introduces delightful bursts of fruity flavor but also adds moisture. Be sure to toss them in flour before folding them into the batter to prevent them from sinking to the bottom.

How should I store my Lemon Raspberry Cake?
Store the frosted Lemon Raspberry Cake in an airtight container in the refrigerator for up to 3 days. For optimal taste, allow it to come to room temperature for about an hour before serving, so all the flavors can shine.

How to freeze Lemon Raspberry Cake?
To freeze, wrap each layer of the cake tightly with plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. After thawing in the refrigerator overnight, frost it for the best flavor and texture.

Can I make this cake ahead of time for an event?
Yes, you can bake the cake layers in advance and store them in the fridge for 2 to 3 days, or freeze them accordingly. Assemble and frost just before your event to ensure the cake stays fresh and deliciously moist.

Lina maywgor