Name: Raspberry Lemon Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 ½ cups cake flour; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, room temperature; 1 ½ cups granulated sugar; 3 large eggs; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 1 cup whole milk; 1 ½ cups fresh raspberries; 2 tbsp granulated sugar; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 ½ cups heavy cream; Fresh raspberries for topping

Jump to Recipe·Print Recipe

If you love a light, fruity dessert with a burst of refreshing flavors, this Raspberry Lemon Cake is the perfect treat. Combining the tangy brightness of lemon with the sweet and tart flavor of fresh raspberries, this cake is a sensational crowd-pleaser. It’s a perfect choice for a special celebration or simply as an indulgent weekend bake. This recipe delivers layers of soft, moist lemon cake filled with luscious raspberry cream and topped with fresh raspberries, making every bite an absolute delight.

Bright and Zesty Raspberry Lemon Cake

Raspberry and lemon are a classic pairing, and when combined in a cake, the result is pure magic! The fluffy lemon cake layers are delicately balanced with the vibrant raspberry filling, creating a dessert that’s light yet indulgent. Whether you’re hosting a summer party or just craving something refreshing, this cake will hit the spot.

The cake is moist, tangy, and has a soft crumb, while the raspberry cream adds a hint of sweetness with a pop of fruity freshness. Topped with fresh raspberries, this cake is not only delicious but also a stunning centerpiece for any dessert table.

And the best part? It’s easier to make than it looks!

Why You’ll Love This Raspberry Lemon Cake

This Raspberry Lemon Cake brings the best of both worlds—tangy and sweet, creamy and light, rich yet refreshing. Here’s why you’ll love making and enjoying this cake:

Zesty Lemon Flavor: The cake layers are infused with bright lemon zest, giving each bite a refreshing citrus flavor.
Sweet and Tart Raspberry Filling: A rich layer of raspberries and cream fills the center, adding just the right amount of tartness to complement the lemon cake.
Fresh and Luscious: Topped with whole, fresh raspberries, this cake looks as gorgeous as it tastes.
Simple Yet Elegant: Though it looks impressive, this cake is quite simple to prepare, making it a great recipe for any skill level.

Ingredients for Raspberry Lemon Cake

To make this beautiful and flavorful Raspberry Lemon Cake, you’ll need a handful of simple, fresh ingredients. Each component contributes to the cake’s vibrant flavor and tender texture. Here’s everything you’ll need:

Cake Flour: Using cake flour gives this cake a tender and delicate crumb, perfect for a light and airy texture.
Lemon Zest & Juice: Fresh lemon zest and juice provide the cake with its signature bright and zesty flavor. Be sure to use organic lemons for the best taste.
Fresh Raspberries: The star of the filling, fresh raspberries add a juicy, tart element that perfectly complements the sweet cake.
Sugar: Both granulated sugar for the cake and powdered sugar for the frosting are used to create just the right level of sweetness throughout the layers.
Butter: Unsalted butter gives richness to the cake and ensures the texture is moist and tender.
Eggs: Eggs help bind the cake ingredients and give structure, while also adding richness to the cake.
Heavy Cream: Whipped into the frosting, heavy cream makes for a luxurious, smooth filling that pairs beautifully with the tart raspberries.
Baking Powder & Baking Soda: These leavening agents ensure the cake rises properly, resulting in a light, fluffy cake.
Vanilla Extract: Adds a sweet, warm undertone that enhances the overall flavor of the cake and frosting.
Cream Cheese: Cream cheese forms the base of the frosting, giving it a rich, tangy flavor that complements the raspberries and lemon.
Milk: A small amount of milk helps thin the cake batter, making it easier to work with, while also ensuring the cake stays soft.

How to Make the Raspberry Lemon Cake

Making this Raspberry Lemon Cake is surprisingly simple, especially when you break it down into steps. Follow these easy instructions to bake a perfect cake every time:

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining them with parchment paper and greasing the sides.
Mix the Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and a pinch of salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for creating a light cake texture.
Add Eggs and Lemon Zest: Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract until well combined.
Incorporate Dry Ingredients and Milk: Alternately add the dry ingredients and milk, beginning and ending with the dry mixture. Mix just until combined. Be careful not to overmix, as it can toughen the cake.
Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Raspberry Filling: While the cakes are cooling, gently mash the fresh raspberries with a fork and mix with a small amount of sugar. Let it sit for a few minutes to release their juices.
Make the Cream Cheese Frosting: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and continue beating until light and fluffy.
Assemble the Cake: Once the cakes are completely cool, spread a generous layer of the cream cheese frosting over the top of one cake layer. Spoon the raspberry mixture on top of the frosting, then place the second cake layer on top.
Frost the Cake: Spread a thin crumb coat of frosting over the entire cake, then refrigerate for 30 minutes. Once chilled, apply a final, smooth layer of frosting. Decorate the top with fresh raspberries.

How Long to Bake Raspberry Lemon Cake

When baking a cake, timing is essential to achieve the perfect light and fluffy texture. Here’s a breakdown of how long to bake your Raspberry Lemon Cake based on the size and thickness of your cake layers. Remember, oven temperatures can vary slightly, so always keep an eye on your cakes.

General Baking Times for Cake Layers:

Two 9-inch Round Cake Pans:
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly golden, and the cakes should spring back when gently pressed.
Three 8-inch Round Cake Pans (for thinner layers):
- Bake for 20-25 minutes. Thinner layers will cook a bit faster, so check around the 20-minute mark.
Cupcakes (if you prefer individual servings):
- Bake for 15-20 minutes. Keep a close eye on them as they can go from perfectly baked to overbaked quite quickly.

Tips for Perfect Cake Layers:

Check for Doneness: The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out wet, bake for a few more minutes and check again.
Even Cake Layers: To ensure even layers, weigh your batter as you divide it between pans or use a measuring cup to make sure each pan gets the same amount of batter.

Storing Leftovers

If you have leftover cake (which is rare because it’s so delicious!), here’s how to store it properly:

In the Fridge: Cover the cake with plastic wrap or store it in an airtight container. It will stay fresh for 3-4 days.
In the Freezer: You can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature when you’re ready to enjoy.

Cooking Tips for Raspberry Lemon Cake

Here are a few helpful tips to ensure your Raspberry Lemon Cake turns out perfectly every time:

Cool the Cakes Completely Before Assembling: Make sure your cake layers are completely cool before adding the raspberry filling and frosting. If the cakes are even slightly warm, the frosting will melt and make assembly difficult.
Rest the Cake in the Fridge Before Slicing: After assembling and frosting the cake, let it rest in the fridge for at least 30 minutes before slicing. This helps the layers firm up, making it easier to slice cleanly.
Use Fresh Raspberries: For the best flavor and texture, always use fresh raspberries. Frozen raspberries can release too much water, which might make the filling runny.

With these baking and storing tips, your Raspberry Lemon Cake will always turn out light, flavorful, and irresistibly delicious!