Lemon Raspberry Cake: A Bright, Berry-Filled Delight

This Lemon Raspberry Cake is a beautiful and flavorful dessert that perfectly balances sweet and tangy flavors. Bursting with fresh raspberries and bright lemon zest, this cake is moist, tender, and topped with a luscious lemon cream cheese frosting. The combination of rich buttery cake, tart fruit, and creamy frosting makes it a showstopper for any celebration or casual gathering. Whether you’re baking for a springtime brunch, a summer party, or simply want to enjoy a delightful treat with your afternoon tea, this cake fits the bill beautifully. The lightness of the lemon paired with the vibrant raspberries creates a refreshing bite in every forkful, making it impossible to stop at just one slice. The cream cheese frosting adds just the right touch of indulgence without overpowering the fruity layers. It’s a bakery-style dessert you can easily make in your own kitchen, and it looks as gorgeous as it tastes. With a few simple steps and some fresh ingredients, this homemade lemon raspberry cake will quickly become a favorite in your dessert rotation.

Why You’ll Love This Recipe

1. Fresh and Tangy Flavors

The combination of lemon juice, zest, and raspberries delivers a burst of fresh, tangy flavor in every bite.

2. Moist and Tender Texture

With sour cream and whole milk in the batter, this cake is exceptionally moist and soft without being dense.

3. Showstopping Appearance

The vibrant red raspberries and golden cake layers topped with cream cheese frosting make for an eye-catching presentation.

4. Versatile for All Occasions

Perfect for birthdays, holidays, baby showers, or any time you want to impress with a homemade dessert.

5. Customizable

Easy to adapt with different berries, frostings, or fillings, giving you flexibility to make it your own.

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
• Raspberries (fresh or frozen)
• All-purpose flour

For the Lemon Cream Cheese Frosting:

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

Garnish:

• Raspberry preserves
• Lemon slices
• Fresh raspberries

Variations

• Berry Swap: Use blueberries or blackberries instead of raspberries for a different fruity twist.
• Citrus Blend: Add a bit of orange zest for a deeper citrus flavor.
• Gluten-Free Version: Use a gluten-free cake flour blend to make the recipe celiac-friendly.
• Vegan Version: Substitute dairy with plant-based milk, butter, and cream cheese alternatives, and use flax eggs.
• Layer Cake: Split into two or three layers and add raspberry preserves between for a bakery-style finish.

How to Make the Recipe

Step 1: Prep the Ingredients

Preheat oven to 350°F (175°C). Grease and flour your cake pans. Toss the raspberries with all-purpose flour and set aside.

Step 2: Cream Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add lemon zest, lemon extract (if using), and vanilla extract.

Step 3: Add Eggs

Beat in the eggs one at a time, mixing well after each addition.

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, whisk together the milk, sour cream, and lemon juice.

Step 6: Assemble Batter

Alternately add the dry and wet ingredients to the butter mixture, beginning and ending with the dry. Mix until just combined.

Step 7: Fold in Raspberries

Gently fold in the floured raspberries with a spatula.

Step 8: Bake

Divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

Step 9: Make the Frosting

Beat cream cheese and butter together. Add confectioners’ sugar, lemon zest, lemon juice, lemon extract (if using), salt, and sour cream. Beat until smooth.

Step 10: Assemble the Cake

Spread raspberry preserves between the layers if desired. Frost the top and sides with lemon cream cheese frosting. Garnish with lemon slices and fresh raspberries.

Tips for Making the Recipe

• Ensure all ingredients are at room temperature for the best mixing results.
• Don’t overmix the batter to keep the cake tender.
• Coat raspberries with flour to prevent them from sinking in the batter.
• Chill the cake before frosting to make decorating easier.
• Use a serrated knife to level cake layers if needed for a more even finish.

How to Serve

Serve slices chilled or at room temperature, optionally with a dollop of whipped cream or extra fresh berries on the side. Pairs beautifully with tea, lemonade, or sparkling wine for a festive touch.

Make Ahead and Storage

Storing Leftovers

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for best flavor.

Freezing

Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Reheating

Microwave individual slices for 10–15 seconds to slightly warm the cake without melting the frosting.

FAQs

1. Can I use frozen raspberries?

Yes, but don’t thaw them before folding into the batter to prevent excess moisture.

2. Can I make this cake in advance?

Absolutely. Bake and freeze the layers ahead of time or store the finished cake in the fridge for up to 2 days.

3. What type of frosting works best besides cream cheese?

Buttercream or lemon glaze can also be delicious alternatives.

4. Can I turn this recipe into cupcakes?

Yes! Adjust the baking time to 18–22 minutes and use cupcake liners.

5. How do I prevent the raspberries from sinking?

Toss them in a little flour before adding to the batter.

6. Can I use bottled lemon juice?

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

7. What’s the best pan size for this cake?

Two 9-inch round pans work well, or use three 8-inch pans for thinner layers.

8. How do I make it more lemony?

Add more lemon zest or a little extra lemon extract to intensify the flavor.

9. Can I omit the sour cream?

You can substitute with plain Greek yogurt for a similar texture and tang.

10. Is the frosting pipeable?

Yes, but chill it slightly first for better consistency when piping decorations.

Conclusion

This Lemon Raspberry Cake is the ultimate celebration of sweet and tangy flavors, perfect for any season. Its moist texture, vibrant color, and zesty cream cheese frosting make it both a crowd-pleaser and a joy to bake. Whether you’re treating yourself or impressing guests, this cake delivers on every level. Try it once, and it might just become your go-to dessert for all occasions.

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