A Bright and Zesty Cake That Screams Summer
If you’re searching for a cake that’s as beautiful as it is delicious, this Raspberry Lemon Cake is the ultimate answer. Bursting with juicy raspberries and tangy lemon flavor, this vibrant dessert combines the freshness of citrus with the sweet, delicate flavor of berries. It’s perfect for spring celebrations, summer brunches, afternoon teas, or even as a cheerful birthday cake. The soft, moist crumb infused with lemon zest and the swirls of fresh raspberry create a flavor profile that’s bright, light, and totally irresistible. Whether served plain or frosted with lemon cream cheese icing, this cake is sure to steal the spotlight at any table.
Why You’ll Love This Raspberry Lemon Cake
🟡 Fresh & Fruity Flavor – The tartness of lemon beautifully balances the sweetness of raspberries
🟡 Moist and Tender Texture – Thanks to buttermilk or sour cream in the batter
🟡 Perfect for All Occasions – Works well for birthdays, baby showers, picnics, or holidays
🟡 Eye-Catching Presentation – Naturally pink and yellow hues look stunning without much effort
🟡 Customizable – Use your favorite frosting, add glaze, or even make it into cupcakes
This cake is a showstopper not just because of its looks but also due to the fresh, homemade flavor in every bite. The tang from lemon zest and juice elevates the cake, making it bright and clean, while juicy raspberries create gorgeous pockets of flavor and color throughout the layers.
Ingredients You’ll Need
🍋 2 cups all-purpose flour
🍋 1½ tsp baking powder
🍋 ½ tsp baking soda
🍋 ¼ tsp salt
🍋 ½ cup unsalted butter, room temperature
🍋 1 cup granulated sugar
🍋 2 eggs
🍋 Zest of 2 lemons
🍋 ¼ cup fresh lemon juice
🍋 1 cup buttermilk (or sour cream for richer texture)
🍋 1½ cups fresh or frozen raspberries (if frozen, do not thaw)
🍋 1 tbsp flour (to coat raspberries)
Optional frosting:
🧁 8 oz cream cheese
🧁 ½ cup unsalted butter
🧁 2½ cups powdered sugar
🧁 2 tbsp lemon juice
🧁 Zest of 1 lemon
These ingredients are simple but pack a powerful punch of flavor. The trick to keeping the raspberries evenly distributed in the batter is tossing them in a bit of flour, so they don’t all sink to the bottom.
How to Make Raspberry Lemon Cake
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or one 9×13 pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy—about 3 minutes. Add the eggs one at a time, then stir in lemon zest and lemon juice.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Be careful not to overmix; just combine until no streaks remain.
Toss the raspberries with 1 tbsp of flour, then gently fold them into the batter. Pour the batter into prepared pans, smoothing the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely. If frosting, wait until the cake is fully cooled. For the frosting, beat cream cheese and butter together, then add lemon juice, zest, and powdered sugar until creamy and smooth.
The Science Behind Their Unique Texture
The combination of buttermilk (or sour cream) with acidic lemon juice helps tenderize the gluten in the flour, creating a lighter crumb and moist texture. Butter brings richness, while eggs provide structure. The sugar not only sweetens but also helps to aerate the batter when creamed with butter. Coating the raspberries in flour keeps them from sinking, ensuring a beautiful and even distribution in every slice. This cake’s unique texture is soft yet firm enough to hold layers and frostings—ideal for decorating or serving simply with a dusting of powdered sugar.
The Magic of Raspberry Lemon Cake
There’s something whimsical about the pairing of raspberry and lemon. Together, they create a balance of tart and sweet that’s completely addictive. The bursts of raspberry add juicy surprise bites in every slice, and the lemon keeps the flavor light and refreshing. Visually, it’s a dream—the contrast between the pale yellow cake and vivid red raspberries makes it as Instagrammable as it is delicious. Add a drizzle of lemon glaze or a swirl of tangy frosting, and you’ve got a cake that looks bakery-worthy with minimal effort.
Equipment You’ll Need
🍰 Mixing bowls
🍰 Electric mixer or stand mixer
🍰 Measuring cups and spoons
🍰 Citrus zester
🍰 Two 8-inch cake pans or one 9×13 baking dish
🍰 Rubber spatula
🍰 Cooling rack
🍰 Offset spatula for frosting
Having these basics on hand makes the whole process smooth. You can also line the pans with parchment for easy removal if you’re making a layer cake.
Tips for the Best Raspberry Lemon Cake
🍋 Use fresh lemon zest for the boldest flavor—bottled juice won’t compare
🍋 Don’t overmix the batter to avoid a dense cake
🍋 Gently fold raspberries to prevent bleeding or breaking
🍋 Try adding a lemon glaze made with powdered sugar and juice for extra zing
🍋 If using frozen raspberries, use straight from the freezer—no thawing needed
🍋 Make sure the cake is completely cooled before frosting
FAQs
Can I make this into cupcakes?
Yes! This recipe yields about 18–20 cupcakes. Reduce baking time to 18–20 minutes.
Can I use frozen raspberries?
Yes, just make sure you don’t thaw them. Toss them in flour before folding into the batter.
How should I store Raspberry Lemon Cake?
Keep it covered at room temperature for up to 2 days or refrigerate for up to 5 days. Let it come to room temp before serving if chilled.
Can I use a glaze instead of frosting?
Definitely! A lemon glaze (powdered sugar + lemon juice) drizzled over the top is a great lighter alternative to frosting.
Conclusion
This Raspberry Lemon Cake is everything you want in a refreshing dessert: bright, fruity, and utterly satisfying. With its perfectly balanced flavors and gorgeous presentation, it’s a treat that feels like sunshine on a plate. Whether you’re baking it for a birthday, brunch, or just a sweet midweek surprise, this cake will bring joy to every table and a burst of citrusy flavor to every bite. Bake it once, and it’s bound to become a go-to favorite all year round.
Raspberry Lemon Cake
This Raspberry Lemon Cake bursts with the bright, zesty flavor of lemons and the sweet-tart goodness of raspberries. Moist, fluffy, and topped with a tangy lemon glaze, it’s the perfect spring or summer treat for any celebration!
For the Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 1/4 cups fresh or frozen raspberries (if frozen, do not thaw)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp lemon juice
- ✅ Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- ✅ In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- ✅ Beat in the eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- ✅ In a separate bowl, whisk together the flour, baking powder, and salt.
- ✅ Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- ✅ Gently fold in the raspberries, being careful not to break them too much.
- ✅ Pour the batter into the prepared pan and smooth the top.
- ✅ Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean.
- ✅ Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- ✅ In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
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For extra lemon flavor, poke holes in the cake while warm and drizzle glaze to soak in.
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Store at room temperature for up to 2 days or refrigerate for up to 5 days.
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Garnish with lemon slices or extra raspberries before serving for a beautiful presentation.
