Lemon Raspberry Cake is the dessert I make when I want something bright, tender, and guaranteed to impress without a ton of fuss. Maybe you’ve had dry lemon cakes in the past, or cakes where the berries sink to the bottom and turn soggy. Been there. This version stays fluffy, the raspberries stay put, and the lemon flavor actually tastes like lemon. If you’ve got a couple lemons, some butter, and a small handful of berries, you’re already halfway there. Let’s make a cake that feels like sunshine
The Story Behind This Recipe
Hey, I’m Alexandraa! This Lemon Raspberry Cake was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Lemon Raspberry Cake is the dessert I make when I want something bright, tender, and guaranteed to impress without a ton of fuss. Maybe you’ve had…
Lemon Raspberry Cake Recipe
This is my go-to, no-nonsense plan for a fresh, bakery-style lemon cake with pops of juicy raspberry. You can bake it as two 8-inch layers or one 9-by-13-inch cake if you’re feeding a crowd.
Quick Snapshot
Yield: 12 slices. Bake time: 25 to 30 minutes for layers, 32 to 36 minutes for a 9-by-13. Flavor: bright lemon with sweet-tart berries. Texture: soft crumb, light, and moist.
Step-by-Step
- Prep: Heat oven to 350°F. Grease pans and line with parchment. Dust lightly with flour.
- Dry mix: Whisk flour, baking powder, and salt. Set aside.
- Cream: Beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time. Mix in lemon zest and vanilla.
- Wet mix: Stir lemon juice into milk or buttermilk.
- Combine: Add dry and wet to the bowl in two additions, mixing on low just until smooth. Do not overmix.
- Fold in berries: Toss raspberries with 1 teaspoon flour, then gently fold them in. Fold gently so the berries do not streak the batter.
- Bake: Divide into pans. Bake until the tops spring back and a toothpick comes out clean with a few moist crumbs.
- Cool: Let cakes rest 10 minutes in the pan, then transfer to a rack.
- Finish: Add your favorite glaze or frosting. Lemon cream cheese frosting is my usual choice.
Glaze option: whisk powdered sugar with lemon juice to a pourable glaze. If you want a richer drizzle, this silky topping from my lemon condensed milk drizzle cake makes a sweet finish that clings to every crumb.
“I made this for my mom’s birthday, and it disappeared slice by slice. Soft, lemony, and not too sweet. The raspberries didn’t sink, which never happens for me. Saving this recipe forever.”
How to Make the Best Lemon Raspberry Cake
If you want that tender bakery crumb at home, a few small choices make a huge difference.
Use room temp ingredients
Room temperature butter, eggs, and dairy build an even, fluffy batter. Cold ingredients do not blend properly and trap lumps. Set them out for 30 to 45 minutes before you start.
Build lemon flavor in layers
Fresh lemon zest is the backbone here. Rub the zest into the sugar with your fingers before creaming. It wakes up the oils and amplifies the aroma. Add lemon juice to the milk and also to the frosting, but do not drown the batter with too much extra juice or it can throw off the texture.
Mix smarter, not longer
After creaming the butter and sugar, keep a light hand. Mix dry and wet on low speed until just combined. Overmixing knocks out air and creates a dense cake. Stop the mixer as soon as the batter looks smooth.
Even baking for tender crumb
Divide batter evenly and tap pans once on the counter to release large air pockets. Bake on the middle rack. If your oven runs hot, tent with foil at the 20-minute mark to protect the edges. For a twist on citrus bakes, I also love the nutty aroma in this pistachio lemon cake loaf when I want something sliceable for breakfast.
Flavor pairing tip: If you’re serving this at brunch, a slice alongside berries and a spoonful of yogurt mirrors the vibe of this cozy blueberry lemon loaf, and it turns simple fruit into something special.
Adding Raspberries to a Lemon Cake Recipe
Raspberries are amazing in cake if you help them along a bit. Fresh or frozen both work, but handle them lightly.
Fresh vs frozen
Fresh raspberries are easiest, since they hold their shape. If using frozen, do not thaw. Toss them in flour and add straight from the freezer. Thawing can bleed extra liquid into your batter.
Coat with a little flour before folding into the batter. This helps keep them suspended instead of sinking to the bottom. About 1 teaspoon of flour per cup of berries is enough.
Fold with a spatula using slow, sweeping motions. You want ribbons of berries throughout, not a streaky pink batter. And if you’re building a little dessert spread, creamy spoons of this bright lemon cheesecake mousse next to your cake make a lovely duo without extra baking.
Lemon Raspberry Cake Ingredients & Substitutions
Here’s a glance at what you’ll need and how to swap smartly if your pantry is missing something.
- All-purpose flour: The base for structure. You can use cake flour for an even softer crumb. Avoid self-rising flour here to control the leavening.
- Granulated sugar: Sweetness and moisture. Do not cut too much or the cake will be dry.
- Unsalted butter: For flavor and tenderness. If using salted, reduce added salt slightly.
- Eggs: Bind and lift. Large eggs at room temp whip best.
- Milk or buttermilk: Buttermilk gives extra tang and tenderness. Whole milk works too.
- Lemon zest and juice: Zest carries the punch. Use fresh lemons and zest first, then juice.
- Baking powder: Gives a reliable lift. Check the date so it’s fresh.
- Salt: A little brings the flavors forward.
- Raspberries: Fresh or frozen, handled gently. Blackberries can work, but chop them a bit.
- Cream cheese frosting: Optional, but dreamy. If you prefer lighter, a whipped lemon glaze is great.
Short on raspberries? A tangy citrus bar on the side is a nice stand-in, like these playful lemon lime cherry pistachio cheesecake bars. Or if you need something super easy for the kids to help with, these lemon cheesecake crescent rolls are quick and comforting.
Perfectly Thick Raspberry Filling
If you want a ribbon of jam between layers, go for a quick stovetop compote. It takes 10 minutes and tastes miles better than jarred.
Simple raspberry compote
Add 2 cups raspberries, 1 to 2 tablespoons lemon juice, 3 to 4 tablespoons sugar, and a pinch of salt to a saucepan. Cook over medium, stirring gently, until the berries release their juice and the mixture simmers, about 4 to 6 minutes. Stir in 2 to 3 teaspoons cornstarch mixed with 2 teaspoons cold water. Simmer 1 minute more, until glossy and thick.
Cool completely before spreading on the cake so it does not melt the crumb. If you want a seedless filling, push it through a sieve. For a wholesome twist, you can thicken with 1 tablespoon chia seeds instead of cornstarch. The key is to keep it thick enough that it does not ooze when you slice the cake.
Layering tip: Frost the cake layer lightly first, then add the compote, then add more frosting to create a dam. This keeps the filling right where you want it.
Common Questions
Can I use a different berry? Yes. Blueberries and blackberries both work. Chop blackberries a bit and toss with flour like raspberries.
How do I store Lemon Raspberry Cake? Keep covered at room temp for a day, or refrigerate up to 4 days. Bring slices to room temp before serving for the best texture.
Can I make it gluten-free? Use a 1:1 gluten-free all-purpose blend with xanthan gum. Check your batter’s thickness and avoid overmixing.
What frosting is best? Lemon cream cheese frosting is classic. Vanilla buttercream is softer in flavor if you want the lemon to shine. A simple powdered sugar lemon glaze is great for a lighter touch.
Can I bake this as cupcakes? Yes. Fill liners two-thirds full and bake 16 to 20 minutes. Add a tiny spoon of compote under the frosting for a surprise center.
A Bright Little Send-Off
That’s the whole game plan. A soft lemon crumb, sweet-tart berries, and a frosting that ties it all together. If you want to explore more spins on this flavor duo, I love browsing recipes like this from Baker by Nature’s Lemon Raspberry Cake, or Modern Honey’s take on Lemon Raspberry Cake for extra inspiration. Bake a pan today, share a few slices, and keep one secret piece for yourself. You earned it.
Lemon Raspberry Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease pans and line with parchment, then dust lightly with flour.
- In a bowl, whisk together flour, baking powder, and salt, then set aside.
- In a mixing bowl, beat the butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla.
- In a separate bowl, combine lemon juice with milk or buttermilk.
- Gradually add the dry mixture to the wet mixture in two additions, mixing on low just until smooth. Do not overmix.
- Toss raspberries with 1 teaspoon of flour and gently fold them into the batter without overmixing.
- Divide the batter into prepared pans and bake until tops spring back and a toothpick comes out clean, about 25 to 30 minutes for layers or 32 to 36 minutes for a 9-by-13-inch pan.
- Let cakes rest in pans for 10 minutes before transferring to a wire rack to cool completely.
- Finish with a preferred glaze or frosting.
