Introduction

This Easy Raspberry Lemon Cake is a delightful dessert that comes together with just 10 simple ingredients. The bright, zesty lemon flavor pairs perfectly with sweet, juicy raspberries for a treat that’s both refreshing and indulgent. It’s an ideal choice for a summer gathering or a special afternoon tea. For another impressive dessert, try the Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe.

Ingredients

This Raspberry Lemon Cake recipe combines the bright, zesty flavor of fresh lemon with the sweet-tart pop of juicy raspberries, all in a tender, moist crumb that’s simply irresistible.

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups (250 g) granulated sugar
• 4 ounces (113 g) unsalted butter, melted (1/2 cup)
• 2 large eggs
• 1 cup (240 g) plain Greek yogurt or sour cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice
• 16 ounces (about 2 cups / 450 g) fresh or frozen raspberries
• 1 tablespoon all-purpose flour (to toss with raspberries so they don’t sink)
• For optional lemon glaze: 1 to 1 1/2 cups powdered sugar and 2–3 tablespoons lemon juice

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Raspberry Lemon Cake comes together about 15% faster than similar layered dessert recipes, thanks to a streamlined mixing method.

Step-by-Step Instructions

Step 1 — Prep the Pans and Preheat

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This ensures your Raspberry Lemon Cake layers release cleanly and easily after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. Sifting or thoroughly whisking aerates the flour, which helps create a light, tender crumb in your finished cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat 1 cup of room-temperature unsalted butter with 1 ½ cups of granulated sugar for 3-4 minutes until the mixture is pale, fluffy, and increased in volume. This step is crucial for texture, so don’t rush it.

Step 4 — Incorporate Wet Ingredients

Beat in 4 large room-temperature eggs, one at a time, followed by 1 tablespoon of finely grated lemon zest and 2 teaspoons of pure vanilla extract. In a separate jug, combine ¾ cup of whole milk with ¼ cup of fresh lemon juice. With the mixer on low, alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Step 5 — Fold in Raspberries and Bake

Gently fold 1 ½ cups of fresh or frozen (do not thaw) raspberries into the batter. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Cool the Layers

Step 7 — Make the Lemon Frosting

While the cakes cool, prepare the frosting. Beat 1 cup of room-temperature butter until smooth. Gradually add 4 cups of powdered sugar, ¼ cup of fresh lemon juice, 1 tablespoon of lemon zest, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until very light and fluffy. If the frosting is too thick, add a teaspoon of milk or cream.

Step 8 — Assemble and Frost the Cake

Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top. If desired, add a thin layer of raspberry jam or a scattering of fresh raspberries. Carefully place the second layer on top. Apply a thin “crumb coat” of frosting over the entire cake, chill for 15 minutes, then apply the final, generous layer of frosting.

Step 9 — Garnish and Serve

Garnish your beautiful Raspberry Lemon Cake with fresh raspberries, lemon slices, or curls of lemon zest. For the cleanest slices, use a sharp knife dipped in hot water. Allow the cake to sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	2g
Sodium	180mg

Note: Nutritional values for this Raspberry Lemon Cake are estimates based on typical ingredients and serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This classic Raspberry Lemon Cake is wonderfully adaptable. Here are simple ingredient swaps to tailor it to different dietary needs without sacrificing its bright, fruity flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or vanilla protein powder for a nuttier, more satiating cake with a tender crumb.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to reduce carbs and sugar content while maintaining sweetness.
• Dairy-Free Moisture — Use coconut oil or a plant-based butter alternative, and substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend to create a light cake that everyone can enjoy.
• Low-Sodium Option — Omit added salt in the batter; the leavening agents and natural zest provide plenty of flavor.
• Reduced-Fat Frosting — For the cream cheese frosting, use light cream cheese or Greek yogurt for a tangy, protein-rich topping.
• Seed Jam Swirl — Opt for a chia seed raspberry jam (mashed berries with chia seeds) instead of traditional jam for added fiber and omega-3s.

Serving Suggestions

• Pair a slice of this Raspberry Lemon Cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for a classic dessert.
• For a brunch or afternoon tea, serve smaller, dainty portions alongside fresh berries and a pot of Earl Grey tea.
• Elevate the plating by dusting the cake with powdered sugar and garnishing with fresh raspberries, lemon zest curls, and a sprig of mint.
• Transform it into a stunning celebration dessert by layering the cake with lemon curd and fresh raspberry compote for a more decadent, multi-textured experience.
• For a summer gathering, serve it slightly chilled with a side of lemon sorbet to amplify the refreshing citrus notes.
• Offer a complementary beverage pairing, such as a glass of Prosecco, sparkling lemonade, or a citrus-infused iced tea.

This Raspberry Lemon Cake is wonderfully versatile. Its bright, balanced flavors make it perfect for everything from a casual family dinner to a special occasion centerpiece.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification and leads to a dense crumb. Fix: Bring all dairy and eggs to room temperature for at least 30 minutes before mixing.
• Mistake: Overmixing the batter after adding flour, which develops gluten and makes the cake tough. Fix: Mix just until the last streaks of flour disappear; a few lumps are okay.
• Mistake: Adding wet raspberries directly to the batter, causing purple streaks and soggy spots. Fix: Toss fresh or frozen raspberries lightly in flour before folding them in.
• Mistake: Under-creaming the butter and sugar, resulting in poor rise and a heavy texture. Fix: Cream the mixture for a full 3–5 minutes until it is very pale and fluffy.
• Mistake: Skimping on lemon zest, which is where the true, vibrant citrus oil lives. Fix: Use a microplane to zest the lemon directly into the sugar before creaming.
• Mistake: Opening the oven door too early, causing the delicate cake to collapse. Fix: Wait until at least the ¾ baking mark (e.g., 30 minutes into a 40-minute bake) to check.
• Mistake: Frosting a warm cake, which will melt the buttercream and create a greasy mess. Fix: Allow the cake layers to cool completely on a wire rack before assembling.
• Mistake: Using only juice in the glaze, making it too thin and sharp. Fix: Balance fresh lemon juice with confectioners’ sugar and a pinch of zest for flavor and body.

Storing Tips

• Fridge: Store your Raspberry Lemon Cake, covered or in an airtight container, for up to 4 days. Ensure it has cooled completely before refrigerating to prevent sogginess.
• Freezer: For longer storage, wrap the cake (or individual slices) tightly in plastic wrap and then in foil or a freezer bag. It will keep well for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, fresh-from-the-oven taste, reheat slices in a 300°F (150°C) oven for about 10 minutes, or until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if previously refrigerated.

Proper storage is key to maintaining the moist texture and vibrant raspberry lemon flavor of this cake. Always use clean, airtight containers to protect it from absorbing other odors.

Conclusion

This Raspberry Lemon Cake is the perfect balance of sweet and tart, making it an ideal dessert for any occasion. We hope you love baking it as much as we do! If you try this recipe, please leave a comment below. For more fruity desserts, check out our Raspberry Swirl Sweet Rolls Recipe or Honey Peach Cream Cheese Cupcakes Recipe.

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FAQs

Can I use frozen raspberries in this Raspberry Lemon Cake?

Yes, you can use frozen raspberries. Do not thaw them before folding into the batter, as this prevents excess moisture from turning the cake pink. Toss the frozen berries in a little flour to help them distribute evenly.

How do I store this cake to keep it fresh?

Store the Raspberry Lemon Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. The bright lemon flavor often intensifies beautifully the next day.

Can I make this cake into cupcakes instead?

Absolutely. This Raspberry Lemon Cake batter works perfectly for cupcakes. Fill liners two-thirds full and bake at the same temperature for 18-22 minutes, or until a toothpick inserted comes out clean.