Raspberry Lemon Cake Recipe
If you’re searching for a dessert that’s the very essence of sunshine on a plate, look no further than Raspberry Lemon Cake. This showstopping treat bursts with the zesty aroma of fresh lemon and the juicy sweetness of plump raspberries, all nestled in an irresistibly soft and fluffy crumb. Finished with a tangy lemon frosting and a scattering of beautiful berries, this cake isn’t just delicious—it’s downright joyful. Whether you’re celebrating a special occasion or simply treating yourself to a sweet slice, Raspberry Lemon Cake is guaranteed to make every moment feel like a celebration.
Ingredients You’ll Need
You only need a handful of ingredients to pull off this stunning Raspberry Lemon Cake, but each one truly shines. From tangy lemons to bright raspberries and creamy butter, every component adds something special to the flavor, texture, or color of the finished cake. Here’s exactly what you need, plus handy tips for each ingredient:
- All-purpose flour: Provides a sturdy yet tender structure for the cake, letting all that lemony flavor shine through.
- Baking powder: Ensures the cake rises beautifully for a light, delicate crumb.
- Baking soda: Works with the buttermilk to create lift and the perfect soft texture.
- Salt: A pinch wakes up all the flavors—you don’t want to skip it!
- Unsalted butter, softened: Gives the cake its rich moisture and that signature buttery note.
- Granulated sugar: Sweetens the batter and helps create a tender, golden crumb.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Adds warmth and rounds out the citrusy flavors.
- Zest of 1 lemon: Packs in natural, fragrant lemon flavor right into the batter.
- Buttermilk: Makes the cake exceptionally moist, and its tanginess pairs perfectly with the lemon and raspberries.
- Fresh raspberries: Juicy bursts of berry flavor that pop throughout the cake—fresh is best, but thawed frozen berries work too.
- Lemon juice: Intensifies the cake’s citrus zing and enhances overall freshness.
- For the lemon frosting: You’ll need unsalted butter, powdered sugar, fresh lemon juice, lemon zest, and milk or cream—classic, creamy, and vibrant with lemony brightness.
How to Make Raspberry Lemon Cake
Step 1: Prep Your Pans and Oven
First things first, get your oven preheated to 350°F (175°C). Grease and flour two 8-inch round cake pans—this is key for an easy release, so those beautiful cake layers come out perfectly every single time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This simple step ensures every slice is evenly light and fluffy, with just the right amount of rise.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This adds air to the batter, giving Raspberry Lemon Cake its signature tender crumb.
Step 4: Add the Eggs, Vanilla, and Lemon Zest
One at a time, add the eggs, mixing well after each addition. Stir in the vanilla extract and fresh lemon zest. This is where those perfumy citrus notes really start to shine!
Step 5: Combine Wet and Dry, Alternating with Buttermilk
Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix just until everything is combined: overmixing can make your cake dense, so keep it gentle.
Step 6: Fold in Raspberries and Lemon Juice
Now for the magic—gently fold in the raspberries and a splash of lemon juice. To help prevent color bleed, you can toss the raspberries with a bit of flour beforehand, then fold them in ever so carefully. Those ruby berries will dot the batter beautifully!
Step 7: Divide and Bake
Evenly divide the batter between your prepared cake pans. Slide them into the oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before gently inverting onto wire racks to cool completely.
Step 8: Make the Lemon Frosting
While your cake layers cool, whip up the frosting. Beat softened butter until creamy, then gradually beat in the powdered sugar until smooth. Add in lemon juice, lemon zest, and enough milk (or cream) to reach your ideal spreadable consistency. You want the frosting to be lush, fluffy, and full of bright lemon flavor.
Step 9: Frost and Decorate Your Raspberry Lemon Cake
Once the cakes are completely cool, generously frost them and swirl extra lemon frosting on top if desired. Garnish with a few fresh raspberries for a pop of color and a little extra tang—it’s the finishing touch that makes this Raspberry Lemon Cake truly special.
How to Serve Raspberry Lemon Cake
Garnishes
For a picture-perfect finish, go for a flurry of fresh raspberries, a sprinkle of extra lemon zest, and perhaps a dusting of powdered sugar. If you’re feeling extra fancy, edible flowers or thin lemon slices look absolutely lovely atop this cake, making each slice a feast for the eyes and the tastebuds.
Side Dishes
This fresh, zesty cake pairs beautifully with a variety of light accompaniments. Try it next to a scoop of vanilla bean ice cream, a dollop of whipped cream, or a side of tangy lemon curd. Even a simple bowl of macerated berries brings out the best in every mouthful of Raspberry Lemon Cake.
Creative Ways to Present
Fancy an elegant upgrade? Slice the cake into thin wedges and serve on individual plates with raspberry coulis drizzled around the edge. For brunch gatherings, cut the cake into small squares for sweet little tea cakes. You can also use fresh raspberry sprigs and mint leaves to create a natural, garden-inspired display that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover slices of Raspberry Lemon Cake keep wonderfully moist for up to 3 days when stored in an airtight container at room temperature. If your kitchen runs warm or humid, it’s wise to store the cake in the refrigerator; just let it come to room temperature before serving for the best flavor.
Freezing
This cake freezes beautifully! Wrap individual, unfrosted layers tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw the layers at room temperature and frost fresh before serving. If you want to freeze frosted slices, flash freeze until solid, then wrap well and freeze—just know the texture may be slightly softer after thawing.
Reheating
There’s no need to reheat this cake, but if you love a super-soft texture, you can let chilled or previously frozen slices come to room temperature, or even gently warm them for 10–15 seconds in the microwave. Just remember: always heat without the garnish for the best presentation.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw and drain the raspberries well before folding them into the batter. Tossing them in a little flour can also help prevent bleeding and keep your Raspberry Lemon Cake looking gorgeous.
How do I prevent raspberries from sinking to the bottom?
Lightly tossing your berries in a tablespoon of flour before folding them into the batter is a great trick. This helps suspend the raspberries more evenly throughout the cake for perfect pops of fruit in every bite.
Can I bake Raspberry Lemon Cake in a different pan size?
Definitely! You can use a 9×13-inch pan or turn the batter into cupcakes—just adjust the baking time accordingly. Cupcakes typically take 18–22 minutes, while a larger pan may require a bit more time in the oven.
What’s the best way to zest a lemon for this recipe?
Use a microplane grater for the finest, most aromatic zest. Be sure to only grate the yellow part of the peel, as the white pith underneath can be bitter and will impact the bright flavor of your Raspberry Lemon Cake.
Can I make the lemon frosting in advance?
Yes! You can prepare the lemon frosting up to two days ahead and keep it in the refrigerator. Let it stand at room temperature for 20–30 minutes and give it a quick whip before spreading on your cake, so it’s easy to work with and beautifully fluffy.
Final Thoughts
No matter the season or the occasion, there’s something downright magical about Raspberry Lemon Cake: every forkful is full of sunshine and berry-bright cheer. I hope you’ll give this recipe a try—trust me, once you taste that perfect harmony of tangy, sweet, and tender cake, you won’t want to wait for a celebration to bake it again! Happy baking!
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Raspberry Lemon Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy raspberries and zesty lemon with this moist and flavorful Raspberry Lemon Cake. Perfect for any spring or summer gathering, this cake is sure to impress with its bright flavors and luscious lemon frosting.
Ingredients
Cake:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- ¾ cup buttermilk
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2–3 tablespoons milk or heavy cream
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add wet and dry ingredients: Add eggs one at a time, then mix in vanilla extract and lemon zest. Alternately add flour mixture and buttermilk, ending with flour. Gently fold in raspberries and lemon juice.
- Bake: Divide batter into pans and bake for 25-30 minutes until a toothpick comes out clean. Cool cakes on wire racks.
- Prepare frosting: Beat softened butter, add powdered sugar, lemon juice, zest, and milk/cream until creamy.
- Frost and decorate: Frost cooled cakes and decorate with raspberries if desired.
Notes
- Fresh raspberries are recommended, but thawed and drained frozen raspberries can be used.
- To prevent color bleed, coat raspberries in flour before folding into the batter.
- Perfect for spring or summer occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
