Brighten your day with this Lemon Raspberry Cake! Soft lemon cake layers packed with bursts of fresh raspberries and coated in a smooth buttercream frosting.
This Lemon Raspberry Cake recipe makes a bright, refreshing dessert that perfectly balances sweet and tart flavors. Soft, tender layers of lemon-infused cake are filled with juicy raspberries that add bursts of fruity flavor in every bite.
I love a good lemon layer cake. For more lemon cake recipes you have to check out my Lemon Curd Cake, Lemon Blueberry Cake, and Lemon Poppy Seed Cake.
Table of Contents
Recipe Ingredients
Lemon Extract – An extra kick of that lemon flavor in this homemade cake.
Fresh Raspberries – I love using fresh berries in cakes because of their natural sweetness and bright colors.
Sour Cream – Helps add moisture to the cake to give it that perfect texture.
For a full list of ingredients and amounts see the recipe card below.
Variations
Sour Cream – You can swap out the sour cream for Greek yogurt but note it might make the cake texture a little denser.
Fresh Raspberries – If you do not have fresh raspberries you can always add your own raspberry filling or raspberry jam and swirl it into the tender lemon cake layers.
Whole Milk– If you do not have whole milk you can substitute in half and half, 2 percent milk, or even Homemade Buttermilk if needed.
Butter – I use salted butter in this fresh lemon raspberry cake recipe but you can also use unsalted butter. If you use unsalted butter I would recommend adding in ½ tsp of salt into the cake batter.
How to Make Lemon Raspberry Cake
Step 1: Preheat your oven to 350 degrees Fahrenheit. Cut out 2 9-inch rounds out of parchment paper or use precut rounds for your cake pans. Spray each cake pan generously with nonstick cooking oil, then place the parchment paper into the cake pan and spray it again to ensure a good coating. Set aside.
Step 2: In a large bowl with an electric mixer, combine the softened butter, sugars, lemon zest, lemon extract, and vanilla and beat on medium speed until light and fluffy; 3-5 minutes.
Step 3: Next add in the eggs one at a time. Scrape down the sides as needed.
Step 4: In a separate bowl, whisk together the cake flour, baking powder and baking soda.
Step 5: Add the dry ingredients into the wet and slowly mix until everything has combined.
Step 6: Next, add the milk, sour cream, and lemon juice and mix slowly until everything has combined.
Step 7: In a separate bowl add the fresh raspberries and 2 Tbsp of flour and toss until the raspberries are coated.
Step 8: Add the raspberries into the cake batter and gently fold in until combined.
Step 9: Pour the cake batter mixture into the prepared cake pans evenly and bake in the oven for 35-40 minutes until a toothpick comes out clean.
Step 10: Allow the cakes to cool for 10-15 minutes before removing them from the cake pans then set aside until they have cooled completely.
Step 11: While the cakes are cooling, prepare the cream cheese frosting. In a large bowl beat the butter and cream cheese until light and fluffy; about 3 minutes.
Step 12: Next, slowly add in the confectioners’ sugar until smooth.
Step 13: Then, add in the lemon zest, fresh lemon juice, lemon extract, and sour cream and mix until smooth. If the frosting seems too thin you can add more confectioner’s sugar until you reach your desired consistency.
Step 14: Once the cakes have completely cooled, place the first cake layer on a plate or cake stand and spread frosting over the top. Then, place the second layer on top and spread a thin layer of frosting over the top and sides making a crumb coat.
Step 16: Place the cake in your fridge or freezer for 15-20 minutes to allow the first coat to set.
Step 17: Next, take the cake out and frost the top and the sides with the remaining frosting until it’s evenly frosted. Place the cake back in the fridge for another 15-20 minutes before decorating.
Step 18: Decorate the top of the cake with lemon slices and whole raspberries then serve and enjoy!
Expert Tips
Coat the Raspberries in Flour: Don’t skip this step! By tossing the fresh raspberries in flour it allows them to hold their place in the cake batter instead of all sinking to the bottom of the cake pans.
Choose Firmer Raspberries: When adding your raspberries try to pick firmer ones so that when they’re folded into the cake batter they do not easily squish.
FAQs
Yes, just note the cooking times may be different with a smaller cake pan.
Yes. You can bake the cake and wrap it in plastic wrap and store it in your fridge for 1-2 days before you are ready to frost and serve.
Storage Information
You can store this Raspberry Lemon Cake in an airtight container in the refrigerator for 4-5 days. To serve let the cake sit at room temperature for 20-30 minutes.
You can also freeze slices of the lemon raspberry layer cake tightly wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before enjoying.
More Raspberry Recipes To Love
Lemon Raspberry Cake Recipe
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Ingredients
For the Cake
- 1 cup butter - softened
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar - packed
- 1 Tbsp lemon zest
- 1/2 tsp lemon extract
- 1 tsp vanilla extract
- 4 eggs
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup whole milk
- 1/2 cup full fat sour cream
- 1/2 cup lemon juice
- 2 1/2 cups fresh raspberries
- 2 Tbsp all-purpose flour
For the Frosting
- 8 oz cream cheese - softened
- 10 Tbsp butter - softened
- 4 1/2 cups confectioner's sugar
- 2 tsp lemon zest
- 1 Tbsp lemon juice
- 1/4 tsp lemon extract
- 2 Tbsp full fat sour cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cut out 2 9-inch rounds out of parchment paper or use precut rounds for your cake pans. Spray each cake pan generously with nonstick cooking oil, then place the parchment paper into the cake pan and spray it again to ensure a good coating. Set aside.
- In a large bowl combine the butter, sugars, lemon zest, lemon extract, and vanilla and beat until light and fluffy; 3-5 minutes.
- Next add in the eggs one at a time. Scrape down the sides as needed.
- In a separate bowl, whisk together the cake flour, baking powder and baking soda.
- Add the dry ingredients into the wet and slowly mix until everything has combined.
- Next, add the milk, sour cream, and lemon juice and mix slowly until everything has combined.
- In a separate bowl add the fresh raspberries and 2 Tbsp of flour and toss until the raspberries are coated.
- Add the raspberries into the cake batter and gently fold in until combined.
- Pour the cake batter into the prepared cake pans evenly and bake in the oven for 35-40 minutes until a toothpick comes out clean.
- Allow the cakes to cool for 10-15 minutes before removing them from the cake pans then set aside until they have cooled completely.
- While the cakes are cooling, prepare the frosting. In a large bowl beat the butter and cream cheese until light and fluffy; about 3 minutes.
- Next, slowly add in the confectioners’ sugar until smooth.
- Then, add in the lemon zest, lemon juice, lemon extract, and sour cream and mix until smooth. If the frosting seems too thin you can add more confectioner’s sugar until you reach your desired consistency.
- Once the cakes have completely cooled, place one layer of the cake on a plate or cake stand and spread frosting over the top.
- Then, place the second layer on top and spread a thin layer of frosting over the top and sides making a crumb coat.
- Place the cake in your fridge or freezer for 15-20 minutes to allow the first coat to set.
- Next, take the cake out and frost the top and the sides with the remaining frosting until it’s evenly frosted. Place the cake back in the fridge for another 15-20 minutes before decorating.
- Decorate the top of the cake with lemon slices and fresh raspberries then serve and enjoy!
Wow, just wow! I didn’t think I could make such a pretty and delicious cake, but if I can do it – you can too! This cake is so delicious. Me and my hubby ate half and gave half to our friends and they raved about it.