Lemon Raspberry Cake: A Perfect Blend of Sweetness and Tartness


Indulge in the exquisite flavors of our Lemon Raspberry Cake, a delightful fusion of tangy lemon and succulent raspberries. This heavenly dessert is bound to captivate your taste buds and leave you craving for more.

The Story

Embark on a culinary journey with our Lemon Raspberry Cake, inspired by the harmonious pairing of citrusy lemon and vibrant raspberries. Each bite tells a tale of freshness and indulgence, evoking memories of sunny days and joyful gatherings.

Why You Should Make

Elevate any occasion with the irresistible allure of our Lemon Raspberry Cake. Whether celebrating a special milestone or simply craving a decadent treat, this dessert promises to enchant with its balanced blend of sweetness and tartness.

How to Serve

Savor the lusciousness of our Lemon Raspberry Cake on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. Serve slices with a garnish of fresh raspberries for a visually stunning presentation.

How to Store

To preserve the freshness of your Lemon Raspberry Cake, store it in an airtight container in the refrigerator for up to 3 days. Alternatively, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Tips for Success

Achieve bakery-worthy results with these expert tips for making the perfect Lemon Raspberry Cake:

  • Ensure all ingredients are at room temperature before beginning.
  • Use fresh raspberries for optimal flavor and texture.
  • Sift the powdered sugar for the frosting to prevent lumps.
  • Allow the cake to cool completely before frosting to prevent melting.

Prepare Time

  • Preparation Time: 20 minutes
  • Baking Time: 30-35 minutes
  • Total Time: 55 minutes – 1 hour


  • 2¾ cups all-purpose flour
  • 1 tablespoon all-purpose flour (for coating raspberries)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk, room temperature
  • ¼ cup full-fat sour cream, room temperature
  • ¼ cup fresh squeezed lemon juice
  • 2 teaspoons lemon zest
  • 12 ounces fresh raspberries, divided
  • ½ cup seedless raspberry preserves

Lemon Cream Cheese Frosting:

  • 1 cup unsalted butter, softened
  • 16 ounces full-fat block cream cheese, softened
  • 7 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons freshly squeezed lemon juice


  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream. Mix until just combined.
  5. Fold in the lemon juice and lemon zest until evenly distributed. Toss half of the raspberries with 1 tablespoon of flour and gently fold them into the batter.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Meanwhile, prepare the frosting by creaming together the butter and cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, lemon zest, and lemon juice, mixing until creamy and well combined.
  9. Once the cakes are completely cool, spread a layer of raspberry preserves on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the lemon cream cheese frosting.
  10. Garnish with the remaining fresh raspberries and lemon zest, if desired. Slice and serve.

Nutrition Information (per serving)

  • Calories: 480
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 90mg
  • Sodium: 240mg
  • Total Carbohydrates: 66g
  • Dietary Fiber: 2g
  • Sugars: 48g
  • Protein: 5g