Lemon Raspberry Cake

Introduction & Inspiration

Get ready for a burst of bright, fruity flavor! This Lemon Raspberry Cake is a delightful celebration of two ingredients that belong together: tart, zesty lemon and sweet-tart, juicy raspberries. It’s a pairing that feels vibrant, refreshing, and utterly delicious, especially when baked into tender cake layers and paired with a tangy lemon cream cheese frosting.

My inspiration for this cake comes from wanting to capture that perfect balance between tart citrus and sweet berry. I envisioned a cake that was incredibly moist and tender, thanks to cake flour and rich sour cream, generously flavored with fresh lemon, and studded with beautiful raspberries. The addition of raspberry preserves between the layers adds an extra punch of fruit flavor, taking it over the top.

This isn’t just a simple fruit cake; it’s an experience. From the fragrant lemon zest in the batter to the bright bursts of raspberry and the rich, tangy frosting, every element is designed to complement the others. It’s the kind of cake that brightens up any table and feels perfect for spring celebrations, birthdays, or anytime you need a dose of delicious sunshine.

Let’s embark on creating this lovely Lemon Raspberry Cake together. I’ll guide you through achieving that tender crumb, incorporating the fruit perfectly, and whipping up a luscious frosting that ties everything together beautifully.

Nostalgic Appeal

While perhaps not as universally steeped in childhood birthday memories as chocolate or vanilla, the combination of lemon and raspberry evokes its own special kind of nostalgia. For me, it speaks of slightly more elegant or seasonal treats – perhaps lemon raspberry scones enjoyed at a tearoom, a beautiful fruit tart sampled at a bakery, or refreshing desserts served during warmer months. It feels both classic and a little bit special.

The bright, cheerful colors – sunny yellow and vibrant pinkish-red – also contribute to its appeal, often associated with spring and summer celebrations, garden parties, or bridal showers. It feels fresh, optimistic, and naturally beautiful. Using fresh fruit connects us to the changing seasons and the simple pleasure of baking with nature’s bounty.

This cake, with its reliance on fresh lemon elements and juicy raspberries, captures that bright, sophisticated charm. The tangy cream cheese frosting adds a layer of comforting familiarity, linking it to other beloved frosted cakes, while the lemon infusion keeps it feeling light and refreshing.

Baking and sharing this cake feels like offering a slice of edible sunshine. It often elicits comments about how refreshing and bright it tastes, providing a welcome counterpoint to heavier desserts. It’s a sophisticated kind of comfort food, perfect for creating new, happy memories.

Homemade Focus

Creating this Lemon Raspberry Cake from scratch truly allows the fresh, natural flavors to shine in a way that artificial flavorings or mixes simply cannot match. Using real lemon zest and freshly squeezed juice provides an authentic, complex citrus brightness that is the heart of the cake. Choosing beautiful fresh (or properly handled frozen) raspberries ensures those delightful bursts of genuine fruit flavor.

This recipe specifically utilizes ingredients and techniques chosen for a superior homemade texture. Cake flour yields an exceptionally tender crumb. The combination of whole milk and full-fat sour cream adds incredible moisture and richness, along with a subtle tang that enhances the lemon. Taking the time to properly cream the butter and sugars, and gently fold in the flour-coated raspberries, are hands-on steps that contribute significantly to the final quality.

Making the lemon cream cheese frosting yourself means you control the balance of tangy cream cheese, rich butter, sweetness, and fresh lemon flavor. Adding sour cream to the frosting, as this recipe does, is a wonderful touch for extra tang and an incredibly smooth, creamy texture – a nuance often missed in store-bought versions.

From zesting lemons to carefully folding berries and whipping frosting, every step connects you to the process. The result is a cake that not only tastes significantly better due to fresh, quality ingredients and careful technique but also carries the special touch of having been made entirely by you, with care.

Flavor Goal

My primary flavor goal for this Lemon Raspberry Cake was a vibrant, dynamic interplay between tart and sweet, delivered with a tender texture. The cake layers needed to be unmistakably lemony – bright, zesty, and aromatic – but balanced, not sharply sour. This lemon backbone should be complemented by pockets of sweet-tart raspberry flavor bursting through the moist, tender crumb. The cake itself shouldn’t be overly dense, allowing the delicate flavors room to shine.

The lemon cream cheese frosting aims to enhance, not mask, the cake’s fruitiness. It should be tangier than a standard buttercream, with the cream cheese flavor prominent, brightened further by fresh lemon zest and juice. The addition of sour cream contributes extra tang and a luxurious smoothness. Sweetness is necessary, but the goal is balance, allowing the tangy and fruity notes to remain the stars.

The layer of raspberry preserves between the cakes adds an essential, concentrated burst of pure raspberry flavor, intensifying the fruit experience and adding moisture. It acts as a bridge between the cake layers and frosting.

Ultimately, each forkful should be a delightful symphony of flavors and textures: the soft, lemon-infused cake, the juicy pop of raspberries, the tangy richness of the lemon cream cheese frosting, and the sweet intensity of the raspberry preserves. It should taste bright, refreshing, complex, and utterly delicious.

Ingredient Insights

Let’s dive into the ingredients that make this Lemon Raspberry Cake so special. Softened unsalted butter provides flavor and structure via the creaming method. Both granulated sugar (for sweetness) and packed light brown sugar (for moisture and a hint of depth) are used. Plenty of fresh lemon zest provides aromatic oils and intense lemon flavor, while pure lemon extract is optional for an extra boost. Pure vanilla extract rounds out the flavor profile. Room temperature large eggs add richness and binding.

Cake flour is specifically chosen here for its lower protein content, which yields an exceptionally tender, delicate crumb – perfect for this bright cake. Baking powder and baking soda work together for optimal lift and browning. Salt balances sweetness and enhances flavors. A combination of whole milk and full-fat sour cream (both at room temperature) provides moisture, fat for richness, and tanginess that complements the lemon beautifully. Freshly squeezed lemon juice adds essential tartness and moisture.

Fresh raspberries are ideal, but frozen can be used (do not thaw them first, and expect potential color bleeding and maybe a slightly longer bake time). Tossing the berries in all-purpose flour helps suspend them in the batter. For the frosting, full-fat brick cream cheese (softened, but still slightly cool is often best for cream cheese frosting stability) provides the signature tang. Softened unsalted butter adds richness and structure. Sifted confectioners’ sugar sweetens and thickens. Fresh lemon zest and juice carry the lemon flavor into the frosting, with optional lemon extract for more punch. Salt balances, and sour cream adds extra tang and an ultra-smooth texture. High-quality raspberry preserves provide the fruity filling layer.

Essential Equipment

To bake this vibrant Lemon Raspberry Cake, you’ll need standard baking equipment along with a few tools helpful for handling citrus and assembling layers. Two 9-inch round cake pans are required. Preparing them meticulously – spraying, lining with parchment, spraying again – is crucial, especially with a moist cake containing fruit, to ensure they release perfectly.

An electric mixer (stand mixer with paddle attachment preferred for the lengthy creaming, or a handheld mixer) is essential for beating the butter and sugars until light and fluffy (a full 5 minutes!), incorporating eggs, and whipping the cream cheese frosting until smooth and airy. You’ll need a large bowl for the main batter (if not using a stand mixer), a separate bowl for whisking dry ingredients, and another small bowl for tossing the raspberries with flour. A large bowl is also needed for the frosting.

You’ll definitely need a good microplane zester or fine grater to efficiently remove the yellow zest from the lemons. A juicer (manual or electric) is helpful for extracting the lemon juice. Standard measuring cups and spoons are necessary. A whisk helps combine dry ingredients, and rubber or silicone spatulas are vital for scraping the bowl and gently folding the batter and raspberries.

Wire cooling racks are essential for cooling the cakes completely after removal from the pans. A long serrated knife can be useful for leveling the cake tops if they dome significantly, creating flat surfaces for stable stacking. An offset spatula is the best tool for applying the frosting and raspberry preserves smoothly between the layers and frosting the sides and top of the cake.

List of Ingredients with Measurements

Here are the precise measurements you’ll need for this delightful Lemon Raspberry Cake:

For the Lemon Raspberry Cake Layers (makes two 9-inch layers):

• 1 cup (2 sticks or 8 ounces / 226g) unsalted butter, at room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 1/4 cup (50g) light brown sugar, packed
• 1 tablespoon fresh lemon zest (from about 2 lemons)
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 2 and 1/2 cups (approx. 300g) cake flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1/2 cup (120ml) fresh squeezed lemon juice (from 2-3 lemons), room temperature if possible
• 2 and 1/2 cups (approx. 300-350g) fresh or frozen raspberries (if using frozen, do not thaw)
• 2 tablespoons all-purpose flour (for tossing raspberries)

For the Lemon Cream Cheese Frosting:

• 1 block (8 ounces / 226g) full-fat brick cream cheese, slightly softened*
• 10 tablespoons (1 1/4 sticks or 142g) unsalted butter, slightly softened*
• 4 cups (approx. 480g) confectioners’ sugar, sifted (plus 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 full-fat sour cream, room temperature (plus more if needed for consistency)

For Filling & Garnish:

• 1/2 cup raspberry preserves (good quality)
• 1 lemon, thinly sliced for garnish
• 1 cup fresh raspberries for garnish

*For cream cheese frosting, “slightly softer than room temperature” often means cool but pliable, not warm or greasy, for best stability.

Step-by-Step Instructions

Let’s create this bright and beautiful Lemon Raspberry Cake! First, prepare the oven and pans. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by cutting parchment paper circles to fit the bottoms. Spray the pans (bottom and sides) generously with nonstick cooking spray, place the parchment circles in the bottoms, and spray the parchment paper again. Thorough preparation prevents sticking. Set pans aside.

Begin the cake batter. In a large bowl using a handheld electric mixer, or in the bowl of your stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, packed light brown sugar, fresh lemon zest, optional lemon extract, and vanilla extract. Beat on medium speed for a full 5 minutes, scraping down the sides and bottom of the bowl as needed. Don’t cut this time short; proper creaming incorporates air essential for a light, fluffy cake. The mixture should look significantly lighter in color and fluffier.

Add the room temperature eggs, one at a time, beating well (for about 30 seconds) after each addition until fully incorporated. Scrape down the bowl again. Set this wet mixture aside briefly.

In a separate medium or large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Whisking well ensures the leavening agents are evenly distributed. Add this dry mixture to the wet ingredients in the mixer bowl. Mix on low speed just until barely combined – you should still see dry streaks and lumps. Turn the mixer off.

Add the room temperature whole milk, room temperature sour cream, and fresh lemon juice to the bowl all at once. Now, using a large rubber or silicone spatula, gently fold these liquids into the batter. Start from the bottom and fold up and over, rotating the bowl, until everything is just incorporated. Be very careful not to overmix; stop as soon as you no longer see big streaks of flour or liquid. A few small lumps might remain, which is fine. Overmixing will result in a tough, dense cake. Set the batter aside.

In another small bowl, gently toss the fresh or frozen (do not thaw!) raspberries with the 2 tablespoons of all-purpose flour until lightly coated. Add these flour-coated raspberries, along with any excess flour in the bowl, to the prepared cake batter. Use your rubber spatula to gently fold the raspberries into the batter, using just a few strokes until they are reasonably distributed. Again, minimal mixing is crucial here to avoid crushing the berries and overmixing the batter.

Divide the finished batter evenly between the two prepared 9-inch cake pans. Smooth the tops gently with your offset spatula or the back of a spoon. Bake in the preheated oven for 35 to 40 minutes. The cakes are done when the tops feel firm to a light touch, appear slightly golden, and a wooden toothpick or cake tester inserted into the center comes out clean or with only a few moist (but not wet) crumbs attached.

Let the baked cakes cool in their pans on wire racks for 10 minutes. Then, carefully run a thin knife or offset spatula around the edges to loosen them. Gently invert the cakes onto the cooling racks, peel off the parchment paper liners, and let them cool completely to room temperature before frosting.

While the cakes cool, prepare the Lemon Cream Cheese Frosting. Ensure your cream cheese and butter are slightly softened but still cool (not warm or greasy). In a large bowl using an electric mixer (or stand mixer with paddle), beat the cream cheese and butter together on medium speed for about 3 minutes until completely smooth, light, and fluffy. Scrape down the sides and bottom of the bowl frequently to ensure no lumps remain.

Reduce the mixer speed to low. Gradually add the sifted confectioners’ sugar, about one cup at a time, mixing until just incorporated after each addition. Once all the sugar is added, add the fresh lemon zest, fresh lemon juice, optional lemon extract, and salt. Mix on low until combined. Increase the speed back to medium and beat for about 2 minutes until creamy. Add the room temperature sour cream and continue beating on medium or medium-high speed for another 2-3 minutes until the frosting is very light, smooth, and fluffy. Check the consistency: if too thick, beat in a tiny bit more sour cream (1 tsp at a time); if too thin (unlikely if ingredients were cool), beat in a bit more sifted confectioners’ sugar (1 Tbsp at a time).

Assemble the completely cooled cake. Place one cake layer, flat side up, on your serving plate or cake stand. Spread about half of the lemon cream cheese frosting evenly over this layer. Gently spread the 1/2 cup of raspberry preserves evenly over the frosting layer – it’s okay if they swirl together slightly.

Carefully place the second cake layer on top, flat side down. Press down very gently. Place this semi-assembled cake in the refrigerator for about 20 minutes to firm up slightly; this helps prevent sliding when frosting the sides. Use the remaining frosting to cover the top and sides of the cake, smoothing it with your offset spatula. Place the fully frosted cake back in the refrigerator for at least another 20 minutes to allow the frosting to set before decorating and slicing.

Decorate the chilled cake with fresh raspberries and thin lemon slices just before serving. Store leftovers covered in the refrigerator.

Troubleshooting

Baking with fruit like raspberries and making cream cheese frosting can sometimes require a bit of troubleshooting. If your raspberries sink to the bottom of the cake layers, ensure you tossed them well with flour and, most importantly, folded them very gently into a batter that wasn’t overmixed (overmixing thins the batter). Using frozen berries increases the sinking risk. If the raspberries bleed excessively, especially frozen ones, there isn’t much to do besides embracing the beautiful streaks! Ensure cakes are baked through; wet spots around berries can indicate underbaking.

If the cake texture is dense or tough, overmixing after adding flour or after folding in the berries is the most common cause. Remember to mix minimally at these stages. Using cake flour helps ensure tenderness; substituting AP flour will make it less delicate. Ensure leaveners are fresh and accurately measured. If the cake seems dry, it was likely over-baked; monitor closely and use the toothpick test correctly. The sour cream and milk should provide good moisture.

Cream cheese frosting can be prone to becoming too soft or runny. This is almost always due to ingredients (cream cheese/butter) being too warm/soft, or using tub-style instead of full-fat brick cream cheese. Keep ingredients cool yet pliable. Adding sour cream also adds moisture, so add it carefully. If it’s too thin despite cool ingredients, try chilling it for 20-30 minutes, then re-whipping briefly, or beat in more sifted powdered sugar cautiously (this will make it sweeter). Lumps usually mean the cream cheese/butter wasn’t smooth initially; ensure they are beaten well before adding sugar.

During assembly, the layer of raspberry preserves can make the top layer prone to sliding if the frosting underneath is too soft or the cake is assembled while still warm. The chilling step after filling is helpful here. If preserves ooze out the sides, try creating a small “dam” of frosting around the edge of the bottom layer before spreading the preserves.

Tips and Variations

Let’s explore ways to customize this beautiful Lemon Raspberry Cake! If you’re a huge lemon fan, consider adding a thin layer of lemon curd on top of the first cake layer before adding the frosting and preserves for an extra citrus punch. You could also substitute lime zest and juice for the lemon for a Lime Raspberry version.

If raspberries aren’t your favorite or available, blackberries or chopped strawberries could work as substitutes (adjust tossing flour if berries are very large/juicy). You could also omit the berries entirely for a lovely Lemon Sour Cream Cake. A teaspoon of almond extract added along with the vanilla complements both lemon and raspberry flavors nicely.

For the frosting, if you want a more stable option (especially in warm weather), consider a lemon-flavored Swiss or Italian meringue buttercream, or a simple American buttercream with lemon zest/juice. You can adjust the amount of lemon zest and juice in the cream cheese frosting to your taste preference. Using high-quality, flavorful raspberry preserves makes a difference in the filling layer.

Decoration ideas are plentiful. Besides fresh berries and lemon slices, consider candied lemon peel, fresh mint sprigs, or edible flowers like violas or pansies for a beautiful spring look. A border of toasted sliced almonds around the base could add nice texture. Remember to add delicate garnishes just before serving.

Serving and Pairing Suggestions

This Lemon Raspberry Cake is a showstopper perfect for Easter, Mother’s Day, birthdays, bridal showers, garden parties, or any spring/summer celebration. Due to the cream cheese frosting and sour cream, it must be stored covered in the refrigerator. For the best taste and texture experience, allow the cake (or individual slices) to sit at room temperature for about 30-60 minutes before serving. This allows the cake crumb to soften and the frosting to become creamier.

The cake’s bright, tangy, and fruity profile makes it quite refreshing on its own. However, a small dollop of unsweetened or lightly sweetened whipped cream can be a nice addition. Given the richness, simple pairings are best. Consider serving it with hot or iced tea (black, green, or herbal like chamomile or mint), fresh lemonade, or coffee.

For an alcoholic pairing at a celebration, a crisp sparkling wine like Prosecco, a slightly off-dry Riesling, or a sparkling rosé would complement the fruit and citrus notes without being overwhelmed by the cake’s sweetness.

Present the cake whole first, garnished beautifully, to make the most impact. Use a sharp, clean knife (dipped in hot water and wiped clean between cuts) to achieve neat slices that show off the berry-studded layers and the raspberry preserve filling. It’s a truly delightful and elegant dessert.

Nutritional Information

This Lemon Raspberry Cake, while bursting with fresh fruit flavors, is definitely categorized as an indulgent dessert. It contains butter, sugars (granulated and brown), eggs, sour cream, and cake flour in the layers, and cream cheese, butter, powdered sugar, and sour cream in the frosting. These ingredients contribute significantly to its calorie, fat (including saturated fat), and sugar content.

The fresh raspberries provide fiber, vitamins (like C and K), and antioxidants. The fresh lemon juice and zest offer Vitamin C and bright flavor with minimal calories. However, these nutritional benefits are enjoyed within the context of a rich, sweet cake. Cake flour is lower in protein than all-purpose flour but is still a refined carbohydrate.

As with previous recipes, this cake is intended as a special treat. Significant alterations to reduce fat or sugar would likely compromise the cake’s tender texture (from cake flour, sour cream, butter) and the frosting’s creamy consistency and tangy flavor.

Bake it with joy, savor the vibrant combination of lemon and raspberry, and appreciate the tender crumb achieved through careful technique and quality ingredients. Enjoy it mindfully as part of a celebration or special occasion.

Print

Recipe Summary and Q&A

This recipe guides you through creating a vibrant Lemon Raspberry Cake with Lemon Cream Cheese Frosting. We bake two tender 9-inch cake layers using cake flour, sour cream, fresh lemon zest, and juice, with fresh or frozen raspberries folded into the batter. The cake is filled with a layer of tangy lemon cream cheese frosting (enhanced with sour cream) and a layer of sweet raspberry preserves, then frosted lightly on the outside. The result is a bright, balanced, moist, and fruity cake perfect for celebrations.

Key techniques include thorough creaming of butter and sugars, using both milk and sour cream for moisture and tang, gently folding in flour-coated raspberries, making a smooth cream cheese frosting incorporating sour cream, and assembling with both frosting and preserves, including chilling steps for stability.

Q&A:

• Can I use frozen raspberries? The recipe says fresh or frozen. Yes, the recipe allows for frozen, but explicitly says do not thaw them first. Toss them in the flour while still frozen and fold them in quickly at the very end. Be aware they might release more moisture (potentially making spots around them slightly denser) and might bleed color into the batter more than fresh berries. You might need to add a couple of extra minutes to the baking time.
• My cream cheese frosting is too soft! This is common. Ensure your cream cheese and butter weren’t too soft (cool room temp is best). Use only full-fat brick cream cheese. Make sure you beat the butter/cream cheese sufficiently before adding sugar. Chilling the finished frosting for 20-30 minutes usually helps firm it up before use. If it’s still too soft, you might need to beat in more sifted powdered sugar, but this will make it sweeter.
• Can I skip the raspberry preserves? Yes, you can omit the preserves layer if you prefer. Just use frosting between the layers as usual. The preserves add an extra intense burst of raspberry flavor, but the cake will still be delicious without it.
• Can I make this in 8-inch pans instead of 9-inch? The recipe calls for 9-inch pans. If you only have 8-inch pans, the layers will be thicker, and you will need to increase the baking time significantly (start checking around 40-45 minutes, but it could take longer). Keep a close eye on doneness