Lemon Raspberry Cake Recipe
There’s something magical about the combination of lemon and raspberries—it’s bright, tangy, and the perfect way to bring a little sunshine into your day, no matter the season. This lemon raspberry cake is one of those desserts that looks impressive enough for a celebration but is easy enough to whip up just because. I love the way the fresh raspberries burst with juiciness in every bite, perfectly balanced by the creamy, citrusy frosting. Trust me, once you taste it, this cake will become your go-to for brunches, birthdays, or whenever you’re craving something cheerful and indulgent.
I remember the first time I made this cake—it was for my best friend’s spring baby shower. She adores raspberries, and I wanted to make her something truly special. The kitchen smelled incredible, with the buttery cake batter mingling with lemon zest and vanilla, and I’ll admit I kept sneaking tastes of the frosting as I made it. By the time the cake was frosted and decorated with a scattering of raspberries and delicate lemon slices, I couldn’t stop admiring it. And when we finally cut into it? Pure bliss. The bright, fresh flavors were such a hit, I barely got a slice before it disappeared.
Lemon cakes have been around for centuries, with variations found in different cultures, from French gâteau au citron to Italian torta al limone. Adding berries to baked goods has always been a popular way to celebrate seasonal fruit, and the pairing of lemon and raspberry likely came about as a natural marriage of complementary flavors. Over time, bakers have added creative twists like cream cheese frosting or using preserves for a punch of flavor between layers. This cake blends the best of classic techniques with modern touches, creating a dessert that feels timeless and fresh all at once.
Let’s talk ingredients: simple, yet stunning
- Unsalted butter: The foundation of this cake’s rich flavor. Make sure it’s at room temperature for easy creaming with the sugars. If you’re out of unsalted butter, salted will work in a pinch; just reduce the salt in the recipe slightly.
- Granulated and light brown sugar: A blend of these two sugars gives the cake depth of flavor. The brown sugar adds a subtle caramel-like note that complements the tartness of the lemon.
- Lemon zest and juice: The stars of this recipe! Fresh is key for both—bottled lemon juice just doesn’t have the same brightness. Zest your lemons before juicing to make things easier.
- Cake flour: This gives the cake its soft, tender crumb. If you don’t have cake flour, you can substitute by measuring out all-purpose flour, removing 5 tablespoons, and replacing them with cornstarch.
- Raspberries: These jewels add sweetness and a pop of color. Frozen raspberries work well here, too—just don’t thaw them before adding to the batter.
- Cream cheese: Essential for the frosting’s tangy creaminess. Let it sit out for a bit so it’s easy to whip.
- Sour cream: Used in both the cake and frosting for moisture and a slight tang. Greek yogurt can be a great substitute if needed.

Essential kitchen tools: what you need to succeed
A stand mixer or handheld electric mixer is a must for achieving that light, fluffy texture in the cake and frosting. For the cake pans, I recommend 9-inch rounds; be sure to grease and line them with parchment paper to prevent sticking. A rubber spatula is your best friend for folding in the raspberries without breaking them. And if you have an offset spatula, it makes frosting the cake so much easier, though a regular knife will work fine in a pinch.
Step-by-step: baking your way to perfection
- Prepare your pans: Preheat the oven to 350°F and line your cake pans with parchment paper. Grease every corner—trust me, you don’t want any part of this gorgeous cake sticking.
- Make the batter: Beat the butter, sugars, lemon zest, and extracts until fluffy. Take your time with this step—it’s key to a tender cake. Add the eggs one at a time, ensuring each is fully incorporated before moving on.
- Mix dry and wet ingredients: Whisk your dry ingredients together, then gradually add them to the wet mixture. Don’t overmix—you’re aiming for a light, airy batter. Fold in the milk, sour cream, and lemon juice, followed by the flour-coated raspberries. Handle the berries gently to keep them intact.
- Bake: Divide the batter evenly between the pans and bake for 35-40 minutes, until golden and a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.
- Make the frosting: Beat the cream cheese and butter until fluffy, then slowly incorporate the confectioners’ sugar. Add the lemon zest, juice, and sour cream, adjusting the consistency as needed. It should be smooth, light, and spreadable.
- Assemble the cake: Place one layer on a plate, spread a thin layer of frosting, then top with raspberry preserves. Add the second layer, frost the entire cake, and refrigerate briefly before decorating with fresh raspberries and lemon slices.

Variations and adaptations: endless possibilities
- Gluten-free: Use a gluten-free all-purpose flour blend and add 1 teaspoon of xanthan gum if your mix doesn’t already include it.
- Vegan: Replace the butter with a vegan butter substitute, the sour cream with coconut cream, and use flaxseed “eggs” (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Low-sugar: Swap out some of the sugar for a natural alternative like monk fruit or stevia, and use sugar-free raspberry preserves.
- Seasonal twists: In summer, try blueberries or blackberries instead of raspberries. In fall, a handful of cranberries adds a festive, tart twist.
How to serve: make it shine
Serve this beauty on a cake stand to let it steal the show. For garnish, I love a mix of fresh raspberries and a few elegant lemon slices. Pair it with a dusting of powdered sugar or a drizzle of raspberry sauce for extra flair. Add a side of whipped cream or vanilla ice cream if you’re feeling indulgent.
Perfect drink pairings
This cake pairs wonderfully with a chilled glass of sparkling wine, like prosecco or cava. For a non-alcoholic option, try a sparkling lemonade or a lightly brewed iced tea with a hint of honey. And if you’re serving it at brunch, a mimosa is a no-brainer!
Storing and reheating tips
Cover the frosted cake with plastic wrap or a cake dome and store it in the fridge for up to three days. Let it come to room temperature before serving for the best texture and flavor. If you’ve sliced into it, press a piece of parchment or wax paper against the cut edges to keep it moist.
Scaling the recipe: for every occasion
For a smaller cake, halve the recipe and bake in 6-inch pans. For a crowd, double the batter and bake in a large sheet pan or multiple layers. Just keep an eye on the bake time—it may vary depending on pan size.
Troubleshooting tips: keep calm and bake on
- Cake too dense? You might have overmixed the batter or packed the flour too tightly when measuring. Use a light hand!
- Berries sinking? Toss them in flour before adding to the batter.
- Frosting too thin? Add more powdered sugar, one tablespoon at a time.
Give it a try!
Whether you’re baking for a celebration or just because, this lemon raspberry cake is sure to impress. The flavors are vibrant, the texture is divine, and it’s surprisingly fun to make. Give it a shot, and don’t forget to experiment with your own twists—I can’t wait to hear how it turns out!

FAQs
- Can I use frozen raspberries? Absolutely! Just add them straight from the freezer—no need to thaw.
- What’s the best way to zest a lemon? Use a microplane or fine grater, being careful not to scrape off the bitter white pith.
- Can I make this cake ahead? Yes! Bake the layers and store them wrapped at room temperature for up to a day before frosting.
- What if I don’t have cake flour? Substitute with all-purpose flour and cornstarch—remove 5 tablespoons of flour and replace with cornstarch.
- How do I prevent the frosting from melting? Make sure the cake layers are completely cool before frosting, and refrigerate the frosted cake if your kitchen is warm.

Lemon Raspberry Cake Recipe
Bright, tangy, and irresistible, this lemon raspberry cake features a tender crumb, fresh berries, and creamy lemon frosting.
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
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
Lemon Cream Cheese Frosting:
- 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
Garnish:
- 1/2 cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Instructions
- Prepare your pans: Preheat the oven to 350°F and line your cake pans with parchment paper. Grease every corner—trust me, you don’t want any part of this gorgeous cake sticking.
- Make the batter: Beat the butter, sugars, lemon zest, and extracts until fluffy. Take your time with this step—it’s key to a tender cake. Add the eggs one at a time, ensuring each is fully incorporated before moving on.
- Mix dry and wet ingredients: Whisk your dry ingredients together, then gradually add them to the wet mixture. Don’t overmix—you’re aiming for a light, airy batter. Fold in the milk, sour cream, and lemon juice, followed by the flour-coated raspberries. Handle the berries gently to keep them intact.
- Bake: Divide the batter evenly between the pans and bake for 35-40 minutes, until golden and a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.
- Make the frosting: Beat the cream cheese and butter until fluffy, then slowly incorporate the confectioners’ sugar. Add the lemon zest, juice, and sour cream, adjusting the consistency as needed. It should be smooth, light, and spreadable.
- Assemble the cake: Place one layer on a plate, spread a thin layer of frosting, then top with raspberry preserves. Add the second layer, frost the entire cake, and refrigerate briefly before decorating with fresh raspberries and lemon slices.
Notes
How to serve: make it shine
Serve this beauty on a cake stand to let it steal the show. For garnish, I love a mix of fresh raspberries and a few elegant lemon slices. Pair it with a dusting of powdered sugar or a drizzle of raspberry sauce for extra flair. Add a side of whipped cream or vanilla ice cream if you’re feeling indulgent.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert