Introduction & Inspiration

Get ready for a cake that’s both beautiful and bursting with fresh flavors! This Lemon Raspberry Cake combines the brightness of lemon with the sweet-tartness of fresh raspberries, all enrobed in a light and tangy lemon cream cheese frosting. It’s a delightful balance of citrus and berry, perfect for celebrating spring and summer.

My inspiration for this recipe comes from a love of all things lemon and raspberry, and a desire to create a cake that truly showcases these flavors in a harmonious way. The light and airy texture of the cake, the bursts of fresh raspberry, and the tangy frosting all come together to make something truly special.

This cake is perfect for showers, brunches, birthdays, or any occasion that calls for a bright, flavorful, and elegant dessert. The fresh fruit and citrus notes make it feel light and refreshing. It is a perfect dessert for warmer days.

Nostalgic Appeal

While lemon raspberry might not be the most classic flavor combination, the individual elements – lemon cake, cream cheese frosting, and fruit-studded desserts – are all deeply nostalgic. This cake takes those comforting flavors and gives them a fresh, modern twist.

Lemon cake often brings back memories of teatime treats or simple pound cakes. Cream cheese frosting is a beloved classic on countless cakes. And the addition of fresh raspberries adds a bright, summery touch that feels both familiar and special.

It’s a cake that balances the comforting familiarity of classic desserts with a vibrant, modern flavor profile. The result is a cake that feels both nostalgic and exciting. The lemon raspberry pairing is perfect.

Homemade Focus

This Lemon Raspberry Cake is a celebration of homemade baking, emphasizing fresh, quality ingredients. The cake layers are made from scratch, utilizing cake flour for tenderness and incorporating both lemon zest and juice for a bright citrus flavor. The raspberries are folded in fresh, ensuring bursts of real fruit throughout.

The frosting is also made from scratch, a tangy and creamy lemon cream cheese frosting that complements the cake perfectly. It’s about creating a balanced flavor profile and a light, delicate texture. The use of fresh lemon zest and juice in both the cake and the frosting ties everything together beautifully.

It’s a testament to how homemade baking can elevate simple ingredients into something truly extraordinary. The fresh flavors and delicate crumb are a result of careful, from-scratch preparation. The lemon raspberry is an excellent pairing.

Flavor Goal

The primary flavor goal is a vibrant balance of bright lemon and sweet-tart raspberries, with a creamy, tangy frosting that enhances both. The lemon flavor should be prominent but not overpowering, balanced by the sweetness of the cake and the bursts of fresh raspberries.

The cake layers should be moist, tender, and infused with lemon zest and a hint of vanilla. The raspberries should provide pockets of sweet-tart flavor throughout. The lemon cream cheese frosting should be tangy, creamy, and not overly sweet, complementing the cake without being too heavy.

The overall experience should be a light, refreshing, and flavorful cake that’s both elegant and satisfying. The lemon and raspberry sing together.

Ingredient Insights

For the Cake:

Unsalted Butter (Room Temperature): Provides richness, flavor, and tenderness. Must be properly softened for creaming.
Granulated Sugar & Light Brown Sugar: Provide sweetness and moisture. The brown sugar adds a subtle caramel note.
Lemon Zest: Adds intense lemon flavor without the acidity of the juice.
Lemon Extract (Optional): Enhances the lemon flavor, but is optional if your zest is very fresh and fragrant.
Vanilla Extract: Enhances overall flavor.
Large Eggs (Room Temperature): Provide structure, richness, and binding. Use room temperature eggs for better emulsification.
Cake Flour: Lower protein content than all-purpose flour, resulting in a more tender, delicate crumb.
Baking Powder & Baking Soda: Leavening agents. Baking soda reacts with the sour cream and lemon juice.
Salt: Balances sweetness and enhances flavors.
Whole Milk & Full-Fat Sour Cream: Add moisture and richness. The sour cream also contributes to the cake’s tender texture. Room temperature preferred.
Fresh Squeezed Lemon Juice: Adds a bright, tangy element.
Fresh or Frozen Raspberries: Provide bursts of fresh fruit flavor. If using frozen, do not thaw before adding to the batter.
All-Purpose Flour (for coating raspberries): Helps prevent the raspberries from sinking to the bottom of the cake and bleeding into the batter.

For the Lemon Cream Cheese Frosting:

Full-Fat Cream Cheese (Slightly Softer Than Room Temperature): Provides the tangy, creamy base for the frosting. Use brick-style cream cheese, slightly softer than room temperature but still cool.
Unsalted Butter (Slightly Softer Than Room Temperature): Adds richness and helps create a smooth, spreadable frosting. Also slightly softer than room temperature.
Confectioners’ Sugar: Sweetens and thickens the frosting. Sifting prevents lumps.
Fresh Lemon Zest & Lemon Juice: Add bright, tangy lemon flavor that complements the cake.
Lemon Extract (Optional): Enhances the lemon flavor, but is optional.
Salt: Balances sweetness.
Sour Cream: Adds moisture and tang, contributing to a light, fluffy frosting.

For the Garnish:

Raspberry Preserves: Adds a concentrated burst of raspberry flavor between the cake layers.
Fresh Raspberries & Thin Lemon Slices: For beautiful and flavorful decoration.

Essential Equipment

Two 9-Inch Round Cake Pans: For baking the cake layers. (Note: Original recipe mentions three 6-inch pans in instructions but two 9-inch pans based on quantity; adjusted here for 9-inch per ingredient list context).
Parchment Paper: For lining cake pans.
Non-stick Cooking Spray: For preparing cake pans.
Large Mixing Bowls: For cake batter and frosting.
Handheld Electric Mixer or Stand Mixer (with paddle attachment): For creaming butter and sugar, mixing cake batter, and making frosting.
Whisk: For dry ingredients.
Rubber Spatula: For folding in raspberries and combining wet and dry ingredients.
Offset Spatula (Recommended): For smoothly frosting the cake.
Cooling Racks: For cooling cake layers completely.
Cake Stand or Serving Platter:

Ingredients

Cake:

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, room temperature
1/2 cup full-fat sour cream, room temperature
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

Lemon Cream Cheese Frosting:

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, sifted, 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

Garnish:

1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

Step-by-Step Instructions

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C).
Cut out two 9-inch round segments of parchment paper. Spray two 9-inch round cake pans generously with nonstick cooking spray, place parchment in the bottoms, and spray the parchment. Set pans aside.

2. Cream Butter and Sugars:

In a large bowl using an electric mixer (or stand mixer with paddle), combine room temperature butter, both sugars, lemon zest, optional lemon extract, and vanilla extract. Beat on medium speed until light and fluffy, about 5 minutes, scraping down the bowl as needed.

3. Add Eggs:

Add room temperature eggs, one at a time, beating well after each addition and scraping down the bowl.

4. Combine Dry and Wet Ingredients:

In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
Add the dry mixture to the wet ingredients in the mixer bowl. Mix on low speed until just barely combined (still lumpy/streaky).
Turn mixer off. Add the room temperature milk, room temperature sour cream, and lemon juice. Use a rubber spatula to fold all ingredients gently until just incorporated. Do not overmix.

5. Add Raspberries:

In another small bowl, gently toss the raspberries (fresh or frozen-unthawed) with the 2 tablespoons of all-purpose flour.
Add the flour-coated raspberries, along with any remaining flour from the bowl, to the cake batter.
Fold in gently by hand with a rubber spatula until just combined. Avoid overmixing to prevent streaks and breakage.

6. Bake the Cakes:

Divide the batter evenly between the two prepared 9-inch pans and smooth the tops.
Bake for 35 to 40 minutes, or until the tops are firm, slightly golden, and a cake tester inserted in the center comes out clean or with a few moist crumbs.
Allow cakes to cool in the pans on wire racks for 10 minutes.
Gently run a thin knife around the edges, then carefully invert cakes onto cooling racks. Peel off parchment and let cool completely.

7. Make the Lemon Cream Cheese Frosting:

While cakes cool, make the frosting. In a large bowl using an electric mixer (or stand mixer with paddle), beat the slightly softened cream cheese and slightly softened butter on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
Reduce speed to low and gradually add the sifted confectioners’ sugar.
Add the lemon zest, lemon juice, optional lemon extract, and salt; beat on low until combined.
Increase speed back to medium and mix until creamy, about 2 minutes.
Add the sour cream and continue beating on medium-high until the frosting is very light and fluffy, about 2-3 minutes more.
Check consistency: If too thin, add more sifted confectioners’ sugar (1 tbsp at a time). If too thick, add more sour cream (1 tbsp at a time).

8. Assemble the Cake:

Ensure cake layers are completely cool. If desired, level the tops with a serrated knife.
Place one cake layer on your cake stand or serving plate.
Spread about half of the lemon cream cheese frosting evenly over the top.
Gently spread the raspberry preserves over the frosting layer. (Don’t worry if they mix a little).
Gently place the second cake layer on top, pressing down very lightly.
Optional Crumb Coat & Chill: Apply a thin layer of the remaining frosting to the top and sides (crumb coat). Chill in the fridge for 20 minutes to set.
Apply the rest of the frosting evenly over the top and sides of the cake using an offset spatula for a smooth finish.

9. Chill Before Decorating:

Place the frosted cake back in the fridge for another 20 minutes to allow the frosting to set slightly before decorating.

10. Decorate and Serve:

Decorate the chilled cake with fresh raspberries and thin lemon slices as desired.
The cake is best served closer to room temperature. Remove from the fridge about an hour or two before serving.

Troubleshooting

Cake is Dry/Dense: Overbaking, overmixing batter, or ingredients too cold. Use room temp ingredients, mix minimally, check doneness carefully. Cake flour helps prevent toughness.
Raspberries Sank: Tossing berries in flour helps suspend them, but ensure batter isn’t too thin and berries aren’t folded in too vigorously. Using frozen (unthawed) can help prevent sinking.
Frosting Too Soft/Runny: Cream cheese or butter too warm, or too much liquid added. Chill the frosting bowl and beaters. Chill the frosting itself, then re-whip briefly. Add more powdered sugar if needed.
Frosting Curdled: Often due to temperature differences between butter and cream cheese. Ensure both are similarly “slightly softer than room temperature” but not warm/melty. Beat thoroughly.

Tips and Variations

Room Temperature Ingredients: Especially important for butter, eggs, milk, and sour cream in the cake batter for proper emulsification and texture.
Cake Flour Substitute: If you don’t have cake flour, you can approximate it: For each cup of all-purpose flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. Sift well.
Zest Power: Use a microplane for fine zest that incorporates well. Zest only the colored part, not the white pith.
Different Berries: Blueberries or blackberries could be substituted for raspberries.
No Orange Extract: The cake will still be delicious with just vanilla and lemon.

Serving and Pairing Suggestions

Serve at Cool Room Temperature: Allows the flavors and frosting texture to be optimal.
Spring/Summer Events: Perfect for Easter, Mother’s Day, baby/bridal showers, birthdays.
With Tea or Coffee: A classic pairing for a slice of cake.
Keep Refrigerated: Due to the cream cheese frosting, leftovers must be stored in the refrigerator.

Nutritional Information

(Note: Estimated, per slice, assuming 12 slices)

Calories: 550-700+ (Rich cake!)
Fat: 30-40g+
Saturated Fat: 18-25g+
Cholesterol: 120-160mg+
Sodium: 200-300mg+
Total Carbohydrates: 60-75g+
Dietary Fiber: 1-2g+
Sugars: 40-55g+
Protein: 6-8g+

Lemon Raspberry Cake: A Burst of Fresh Flavors

Bake a vibrant Lemon Raspberry Cake! This recipe features moist lemon-infused cake layers with fresh raspberries, frosted with a tangy lemon cream cheese frosting.

Author: Grace