If you are searching for that perfect balance of tart, sweet, and fresh, look no further than this delightful Lemon Raspberry Cake Recipe. Bursting with zesty lemon flavor and studded with juicy raspberries, this cake offers a moist, tender crumb complemented by a luscious cream cheese frosting. It’s the kind of treat that instantly brightens any gathering, afternoon tea, or simply makes your day more special with every bite. Once you try this recipe, it’s sure to become a staple in your baking repertoire.
Ingredients You’ll Need
Simple, familiar ingredients come together to create a cake that is both vibrant and irresistible. Each component plays an important role, from the tangy lemon juice adding brightness, to the fresh raspberries giving a burst of natural sweetness and color.
- 2 cups all-purpose flour + 2 tbsp flour to coat raspberries: The foundation that provides structure and stability to the cake.
- 1 cup sugar: Sweetens the batter while enhancing moisture retention.
- 1 tsp baking soda: Helps the cake rise to a soft and fluffy texture.
- 1/2 tsp salt: Balances the sweetness and intensifies the lemon flavor.
- 3 large eggs: Adds richness and binds the batter beautifully.
- 1 cup sour cream: Gives moisture and a subtle tang that complements the lemon perfectly.
- ¾ cup vegetable or canola oil: Ensures the cake stays moist and tender.
- 1/3 cup lemon juice: The primary source of fresh, citrusy zing.
- 1 tbsp lemon zest (about one lemon): Adds aromatic oils for an extra burst of lemon flavor.
- 2 cups fresh raspberries: Bursts of fruity sweetness scattered throughout the cake.
- ½ cup unsalted butter, room temperature (one stick): For a smooth, creamy frosting base.
- 8 ounces cream cheese, room temperature: Adds tangy richness to the frosting.
- 4 ½ cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 tbsp lemon juice: Brightens up the cream cheese frosting.
- 1 tsp lemon zest: Enhances the frosting with fresh citrus notes.
- ½ cup seedless raspberry preserves or jam: Used as a flavorful filling between cake layers.
- Lemon slices and fresh raspberries: Beautiful garnishes that add freshness and visual appeal.
How to Make Lemon Raspberry Cake Recipe
Step 1: Prepare Your Pans and Oven
Begin by preheating your oven to 350 degrees Fahrenheit. Grease two 8-inch cake pans thoroughly with butter, followed by a light dusting of flour to prevent sticking. Alternatively, lining the bottoms with round parchment paper and buttering/flouring the sides works beautifully. This prep ensures your cakes come out cleanly and maintain their lovely shape.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the 2 cups of all-purpose flour, sugar, baking soda, and salt until evenly combined. This step is key to distributing the leavening agent and salt properly so your cake rises evenly with a balanced flavor.
Step 3: Combine Wet Ingredients
Add the eggs, sour cream, vegetable oil, lemon juice, and lemon zest to the dry mixture. Stir everything together using a wooden spoon or spatula until the batter is smooth, creamy, and just combined. The batter should feel light and luscious, hinting at the moist cake to come.
Step 4: Fold in the Raspberries
Lightly coat the fresh raspberries with 2 tablespoons of flour in a small bowl; this prevents the berries from sinking to the bottom during baking. Gently fold the flour-coated raspberries into the batter, ensuring they are evenly distributed while keeping the mixture light and airy.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake in your preheated oven for about 28 to 32 minutes, or until a skewer inserted into the center comes out clean and the cake springs back gently to the touch. Resist the urge to overbake to keep the crumb tender.
Step 6: Prepare the Frosting
While your cakes cool, beat together room temperature unsalted butter and cream cheese in a large mixing bowl until fluffy and creamy. Gradually add powdered sugar, lemon juice, and lemon zest, continuing to mix until the frosting is smooth, bright, and spreadable. This tangy cream cheese frosting is the perfect complement to the citrusy cake layers.
Step 7: Assemble Your Lemon Raspberry Cake
Once the cake layers have cooled completely, spread a thin layer of raspberry preserves over the bottom cake layer, followed by a generous layer of cream cheese frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting. Don’t be shy about using plenty—it’s what makes this cake so irresistibly luscious!
How to Serve Lemon Raspberry Cake Recipe
Garnishes
Enhance your cake’s presentation by adorning it with fresh raspberries and thin lemon slices. The garnishes bring vibrant color and an inviting freshness, making the cake as beautiful as it is delicious.
Side Dishes
This cake pairs wonderfully with a light green tea or a cup of fragrant Earl Grey. For a more decadent experience, a scoop of vanilla bean ice cream on the side complements the citrus and raspberry flavors perfectly.
Creative Ways to Present
Consider serving individual slices on pastel-colored plates with a small dollop of whipped cream and a few extra berries on the side. For a party, create a cake trifle using pieces of the cake layered with raspberry preserves and frosting in clear glasses – a show-stopping, layered treat that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to maintain freshness and prevent the cream cheese frosting from spoiling. Properly stored, the cake stays moist and flavorful for up to 4 days.
Freezing
If you want to keep the cake longer, slice and freeze the layers wrapped tightly in plastic wrap and foil. Freeze the frosting separately in an airtight container. Thaw the cake layers overnight in the fridge and frost once thawed for the best texture and taste.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not recommended. If desired, let refrigerated slices sit out for 20-30 minutes before serving to allow flavors to come alive and the frosting to soften slightly.
FAQs
Can I use frozen raspberries instead of fresh?
It is best to use fresh raspberries for this Lemon Raspberry Cake Recipe as frozen berries can release excess moisture and make the batter too wet. However, if you must use frozen, thaw and drain them well, then coat with flour before adding to the batter.
Is there a substitute for sour cream in the batter?
You can substitute sour cream with plain Greek yogurt or full-fat buttermilk. Both will provide the moisture and tang needed to keep the cake tender and flavorful.
How do I prevent the raspberries from sinking to the bottom?
Dusting raspberries with flour before gently folding them into the batter helps suspend them throughout the cake. Avoid stirring too vigorously to keep the berries intact and well-distributed.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that is a 1:1 substitute for regular flour. Make sure your baking blend includes xanthan gum or another binder for the best texture.
What is the best way to get a smooth cream cheese frosting?
Start with room temperature cream cheese and butter for easy mixing. Beat them until very smooth and fluffy before gradually adding powdered sugar and lemon elements. Use a hand mixer on medium speed for the best creamy consistency.
Final Thoughts
There is something truly joyful about baking and sharing this Lemon Raspberry Cake Recipe. Its sunny citrus notes combined with sweet raspberries and rich cream cheese frosting create a dessert that feels both special and comforting at the same time. I wholeheartedly encourage you to try it—you may just find your new favorite cake to brighten any day!
