Lemon Raspberry Cake: A Luscious Dessert Bursting with Bright Flavor

Bright, tangy, and rich with berries, this Lemon Raspberry Cake is the perfect combination of sweet and citrusy. It’s a stunning dessert that’s as beautiful as it is delicious, making it an ideal centerpiece for spring and summer gatherings, birthdays, bridal showers, or whenever you want to impress with a homemade treat. This cake features soft, moist layers infused with fresh lemon juice and zest, complemented by juicy raspberries in every bite. What truly elevates this cake is the decadent lemon cream cheese frosting—a silky, tangy topping that balances the sweetness of the cake with a creamy finish.

Whether you’re a seasoned baker or trying your hand at something new, this recipe is approachable and rewarding. The fresh ingredients shine, and the process of layering and decorating with lemon slices and berries is just as satisfying as tasting the final result. This cake is sure to become a staple for anyone who enjoys fruit-forward desserts that are light yet indulgent. With plenty of options for customization and helpful make-ahead tips, you’ll find yourself returning to this recipe again and again.

Why You’ll Love This Recipe

1. Bursting with Fresh Flavor: The combination of lemon and raspberry offers a zesty, refreshing balance perfect for warm-weather desserts.
2. Soft and Moist Texture: Sour cream and whole milk create a tender crumb that stays moist for days.
3. Eye-Catching Presentation: With layers of raspberry preserves, fresh berries, and lemon slices, this cake is as pretty as it is tasty.
4. Decadent Cream Cheese Frosting: The lemon cream cheese frosting is rich, tangy, and complements the fruitiness perfectly.
5. Customizable and Freezer-Friendly: Easily adjust the ingredients or prepare it in advance without sacrificing quality.

Ingredients

• Unsalted butter
• Granulated sugar
• Light brown sugar
• Lemon zest
• Lemon extract (optional)
• Vanilla extract
• Eggs
• Cake flour
• Baking powder
• Baking soda
• Salt
• Whole milk
• Sour cream
• Fresh lemon juice
• Fresh or frozen raspberries
• All-purpose flour

Lemon Cream Cheese Frosting:

• Cream cheese
• Unsalted butter
• Confectioners’ sugar
• Lemon zest
• Lemon juice
• Lemon extract (optional)
• Salt
• Sour cream

Garnish:

• Raspberry preserves
• Fresh raspberries
• Lemon slices

Variations

• Berry Swap: Substitute raspberries with blueberries or blackberries for a different flavor profile.
• Gluten-Free: Use a 1:1 gluten-free cake flour blend.
• Citrus Twist: Mix lime or orange zest for a unique citrus variation.
• Frosting Alternative: Swap cream cheese frosting with whipped cream or lemon buttercream.
• Sheet Cake Option: Bake in a rectangular pan and skip the layering for a simpler presentation.

How to Make the Recipe

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

Step 2: Cream the Butter and Sugars

Beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Mix in lemon zest, lemon extract (if using), and vanilla extract.

Step 3: Add the Eggs

Add eggs one at a time, beating well after each addition to ensure a smooth batter.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.

Step 5: Mix Wet Ingredients

In another bowl, stir together whole milk, sour cream, and lemon juice.

Step 6: Combine Wet and Dry

Add dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Begin and end with the dry ingredients.

Step 7: Fold in Raspberries

Toss raspberries in all-purpose flour and gently fold them into the batter.

Step 8: Bake the Cake

Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 9: Make the Frosting

Beat cream cheese and butter until smooth. Gradually add confectioners’ sugar. Mix in lemon zest, juice, extract, salt, and sour cream until light and fluffy.

Step 10: Assemble the Cake

Place one cake layer on a plate. Spread a layer of raspberry preserves, then a layer of frosting. Add the second cake layer and frost the top and sides. Garnish with fresh raspberries and lemon slices.

Tips for Making the Recipe

• Use room temperature ingredients for the best texture.
• Do not overmix the batter—mix until just combined.
• If using frozen raspberries, do not thaw them first to prevent bleeding.
• Chill the cake before slicing for cleaner cuts.
• For extra lemon flavor, brush layers with lemon syrup before assembling.

How to Serve

Serve slices of the Lemon Raspberry Cake slightly chilled or at room temperature. It pairs beautifully with tea, lemonade, or sparkling wine. For a show-stopping dessert table, decorate with edible flowers or mint leaves alongside the garnishes.

Make Ahead and Storage

Storing Leftovers

Store the cake in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before serving for the best flavor.

Freezing

Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before assembling.

Reheating

This cake is best served chilled or at room temperature. If desired, bring to room temp gently—avoid microwaving as it may melt the frosting.

FAQs

1. Can I use frozen raspberries?

Yes, use them straight from the freezer without thawing to avoid excess moisture.

2. Can I make this cake gluten-free?

Yes, substitute with a gluten-free 1:1 baking flour for best results.

3. Can I use lemon juice from a bottle?

Fresh is best for flavor, but bottled lemon juice can be used in a pinch.

4. How do I prevent the berries from sinking?

Toss them in flour before folding into the batter to help distribute them evenly.

5. Can I make this as cupcakes?

Yes, bake at 350°F for about 18–22 minutes or until a toothpick comes out clean.

6. What can I use instead of sour cream?

Full-fat Greek yogurt is a good substitute.

7. How can I make the cake more lemony?

Add more zest or a lemon syrup soak for a stronger lemon punch.

8. Can I prepare the cake a day in advance?

Absolutely. Store it covered in the fridge and decorate before serving.

9. What kind of frosting works best?

Lemon cream cheese frosting complements the flavors perfectly, but buttercream is also an option.

10. How do I get a smooth frosting finish?

Use an offset spatula and chill the cake slightly before the final coat of frosting.

Conclusion

This Lemon Raspberry Cake is a vibrant, elegant dessert that blends the brightness of citrus with the sweet-tart flavor of raspberries. Moist, flavorful, and crowned with a tangy cream cheese frosting, it’s the kind of cake that impresses on sight and delights with every bite. Whether you’re celebrating a special occasion or just craving something fresh and fruity, this recipe will deliver every time. Try it once, and it just might become your go-to cake for any gathering.

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