Introduction

This Lemon Raspberry Cake is a bright and tender dessert bursting with fresh citrus and juicy raspberries. With a creamy lemon cream cheese frosting, it’s perfect for any occasion that calls for a light, flavorful treat.

A slice of two-layer raspberry cake sits on a white plate, placed on a white marbled surface. The bottom layer is light yellow with visible red raspberries mixed in, while the middle filling is a thick, jam-like red raspberry layer. The top layer is similar to the bottom but with more raspberries near the edge. The whole slice is covered in a smooth, white frosting. On top, two fresh raspberries and a small lemon wedge add bright red and yellow colors. Two more raspberries rest on the plate in front of the cake with a silver fork beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar

1/4 cup light brown sugar, packed
1 tablespoon lemon zest

1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract

4 large eggs, at room temperature
2 and 1/2 cups cake flour
1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk

1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 and 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw first)

2 tablespoons all-purpose flour
1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
10 tablespoons unsalted butter, a little softer than room temperature

4 cups confectioners’ sugar, 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 sour cream

1/2 cup raspberry preserves
1 lemon, thinly sliced (for decoration)
1 cup fresh raspberries (for decoration)

Instructions

Step 1: Preheat the oven to 350°F. Cut two 9-inch rounds of parchment paper to fit your cake pans. Spray the sides and bottoms of each pan generously with nonstick cooking spray, place the parchment rounds inside, and spray the parchment again to ensure the cake won’t stick. Set pans aside.
Step 2: In a large bowl, beat the butter, granulated sugar, brown sugar, lemon zest, lemon extract, and vanilla extract on medium speed until light and fluffy, about 5 minutes. Scrape the bowl as needed. Add eggs one at a time, beating well after each addition and scraping down the sides.
Step 3: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low speed just until barely combined; some lumps and streaks are fine. Turn off the mixer.

Step 4: Add the milk, sour cream, and lemon juice to the batter. Using a rubber spatula, fold gently to combine, avoiding overmixing.
Step 5: In another bowl, toss the raspberries with 2 tablespoons all-purpose flour. Fold the raspberries and any remaining flour into the batter gently by hand until just combined, being careful not to overmix.
Step 6: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, until the tops are firm and slightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Let the cakes cool in their pans for 10 minutes. Then run a knife around the edges, remove the cakes from the pans, and place them on a cooling rack to cool completely.
Step 8: To make the lemon cream cheese frosting, beat the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and gradually add the confectioners’ sugar. Add lemon zest, lemon juice, lemon extract, and salt, mixing to combine.
Step 9: Increase speed to medium and beat frosting until creamy, about 2 minutes. Add the sour cream and beat until very light and fluffy, about 2–3 minutes. Adjust thickness by adding more sugar or sour cream as needed.

Step 10: When the cakes are fully cooled, place one layer on a cake stand or plate. Spread frosting over the top and sides evenly, then spread raspberry preserves on top. Place the second cake layer on top and press lightly to seal. Chill the cake in the fridge for 20 minutes.
Step 11: Continue frosting the cake evenly on the top and sides. Chill again for 20 minutes before decorating with fresh raspberries and thin lemon slices or as desired.

Tips & Variations

If you prefer a stronger lemon flavor, increase the lemon zest or add an extra 1/2 teaspoon of lemon extract.

Use fresh raspberries whenever possible for best texture, but frozen raspberries can work if added without thawing.
For a lighter frosting, substitute half of the cream cheese with mascarpone cheese.
Line your cake pans with parchment and spray thoroughly to avoid sticking and achieve clean layers.

Storage

Store the frosted cake covered in the refrigerator for up to 3 days. For best flavor and texture, allow the cake to come to room temperature for an hour or two before serving.

How to Serve

A slice of two-layer vanilla cake with visible red raspberry pieces inside each yellow cake layer, separated by a bright red raspberry jam filling. The entire slice is covered with smooth white frosting on the top and sides. On top, there are two fresh red raspberries and a curved yellow lemon slice as decoration. Two extra raspberries sit on the white plate next to the cake. A silver fork with detailed engravings lies on the right side of the plate. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature. Frost the cake on the day you plan to serve for the freshest taste.

Can I use frozen raspberries for the cake?

Yes, you can use frozen raspberries without thawing them first. Toss them with flour and fold gently into the batter to prevent excess moisture from making the cake soggy.