Irresistibly Moist Lemon Raspberry Cake with Creamy Frosting

Sunlight spilled across the counter as the zing of freshly zested lemon filled the room. A basket of ruby-red raspberries begged to be used, and my eight-year-old’s challenge—“Is cake ever healthy, Mom?”—sealed the deal. Enter my lemon raspberry cake: a tender, golden crumb speckled with berries and finished with a whisper-light lemon-cream-cheese glaze. It tastes like pure celebration yet never feels heavy, making it just as welcome at Easter brunch as it is at a lazy Sunday picnic.

Two reasons it earns a permanent spot in my recipe box: first, the batter whips together in one bowl with simple staples, so you’re oven-ready in minutes; second, the cake stays shockingly moist for days, meaning you can bake ahead and still slice into bakery-fresh bliss when guests arrive. Picture bright flecks of raspberry peeking through sunny crumbs and the collective “mmm” at first bite—without a sugar crash in sight.

Ready to discover how effortlessly wholesome and crowd-pleasing can coexist? Grab your whisk; the recipe awaits!

Why is Lemon Raspberry Cake so irresistible?

Moist and Flavorful: This cake is ultra moist, with every bite bursting with bright lemon and juicy raspberry flavor, making it a showstopper for any occasion.
Easy to Make: With simple ingredients and straightforward instructions, whipping up this delicious dessert will leave you feeling accomplished and satisfied.
Perfect for Celebrations: Whether for Mother's Day or Easter brunch, it’s a crowd-pleaser that will impress your guests and family alike.
Make-Ahead Convenience: Prepare it a day in advance, so you can relax and enjoy your event without last-minute baking stress.
Versatile Enjoyment: Customize it by omitting raspberries for a pure lemon cake, perfect for those who love classic flavors.

For more delightful dessert ideas, check out our Christmas Cookies.

Lemon Raspberry Cake Ingredients

• Create this stunning dessert with the following key ingredients!

For the Cake
• Unsalted Butter – Use at room temperature for easy creaming and the best flavor.
• Granulated Sugar – Provides the sweetness and structure this cake needs.
• Light Brown Sugar – Adds moisture and a subtle caramel undertone.
• Lemon Zest – Infuses bright, aromatic lemon flavor throughout the cake.
• Lemon Extract – Enhances the lemon essence (optional but tasty!).
• Vanilla Extract – Balances flavors with a hint of sweetness.
• Large Eggs – Contribute structure and richness; remember to bring them to room temperature!
• Cake Flour – Guarantees a tender crumb; measure accurately without packing.
• Baking Powder – Helps the cake rise beautifully.
• Baking Soda – Works alongside baking powder for optimal leavening.
• Salt – Amplifies all the wonderful flavors in this Lemon Raspberry Cake.
• Whole Milk – Adds moisture and binds all ingredients together.
• Full-Fat Sour Cream – Brings extra moisture and a touch of tanginess.
• Fresh Squeezed Lemon Juice – Brightens the flavor and balances sweetness.
• Fresh or Frozen Raspberries – The star flavor component; don't thaw frozen ones before using!
• All-Purpose Flour – Tossing with raspberries keeps them from sinking in the batter.

For the Frosting
• Cream Cheese – The base of the frosting, lending a rich, creamy texture.
• Confectioners' Sugar – Ensures sweetness and achieves the right consistency; adjust as needed.
• Lemon Juice – Adds a burst of citrus flavor to the frosting.

For Garnishing
• Raspberry Preserves – A delicious layer of raspberry flavor to top off the cake.
• Lemon Slices and Fresh Raspberries – Use these gorgeous elements to make your cake visually stunning!

With these ingredients, you're just a step away from creating a delightful Lemon Raspberry Cake that will wow your friends and family!

Step-by-Step Instructions for Lemon Raspberry Cake

Step 1
Begin by preheating your oven to 350°F (175°C). While it's warming up, take two 9-inch round cake pans and grease them. Line the bottoms with parchment paper for easy removal later. This step ensures your Lemon Raspberry Cake releases perfectly without sticking, allowing for smooth layers that you can frost beautifully.

Step 2
In a large mixing bowl, combine the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon extract, and vanilla extract. Using a hand mixer or stand mixer, cream these ingredients together on medium speed for about 5 minutes, or until the mixture is light and fluffy. This process incorporates air, which is crucial for achieving a light texture in your cake.

Step 3
With the mixer running, carefully add the large eggs one at a time, making sure to beat well after each addition. This will help the eggs fully integrate into the batter, adding richness and structure to your Lemon Raspberry Cake. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.

Step 4
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step is vital, as it evenly distributes the leavening agents and ensures that your Lemon Raspberry Cake will rise perfectly. Once combined, set it aside while you prepare the wet ingredients.

Step 5
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake. Afterward, gently fold in the whole milk, full-fat sour cream, and fresh squeezed lemon juice using a spatula. This should create a smooth batter with a zesty aroma!

Step 6
Next, toss the fresh or frozen raspberries in a bit of all-purpose flour. This will help prevent them from sinking to the bottom of the cake during baking. Gently fold the raspberries into your batter, ensuring they are evenly dispersed. The bright colors will make your Lemon Raspberry Cake visually stunning!

Step 7
Divide the batter evenly between the prepared cake pans. Place them in your preheated oven and bake for 35-40 minutes. Keep an eye on them, and check for doneness by inserting a toothpick into the center—it should come out with moist crumbs rather than wet batter.

Step 8
Once baked, remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Then, carefully invert the cakes onto a cooling rack. Allow them to cool completely, as this helps to ensure your frosting won't melt when you assemble your Lemon Raspberry Cake.

Step 9
While the cakes are cooling, prepare the frosting. In a separate bowl, beat the cream cheese and softened butter until the mixture is light and fluffy. Gradually add the confectioners' sugar, then mix in the lemon zest, lemon juice, lemon extract, and a pinch of salt. Beat until combined and fluffy, achieving a beautiful consistency for the frosting.

Step 10
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of the creamy lemon frosting evenly over the top, followed by a layer of raspberry preserves for added flavor. Gently place the second cake layer on top, pressing it down lightly to adhere.

Step 11
Frost the top and sides of your assembled Lemon Raspberry Cake, smoothing out the frosting for a polished look. Once frosted, refrigerate the cake for about 20 minutes. This will help set the frosting, making it easier to garnish and serve. Finally, add lemon slices and fresh raspberries for a finishing touch before presenting to your family and friends!

Make Ahead Options

These Lemon Raspberry Cake layers are perfect for meal prep, making your baking experience stress-free! You can prepare the cake layers up to 24 hours in advance. Simply bake and let the cake layers cool completely before wrapping them tightly in plastic wrap and refrigerating. The frosting can also be prepped ahead—store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just layer and frost the cake as instructed, allowing it to sit at room temperature for about 30 minutes before cutting. This way, your Lemon Raspberry Cake will taste just as delicious as when freshly made, with minimal effort on your special day!

Lemon Raspberry Cake Variations & Substitutions

Feel free to explore these varying flavor twists and dietary substitutions for your delightful creation!

• Earl Grey Infusion: Add brewed Earl Grey tea to your batter for a unique, aromatic twist that pairs beautifully with lemon.
• Berry Medley: Substitute raspberries with mixed berries like blueberries or strawberries for a colorful and delicious berry cake.
• Zesty Lime Cake: Replace some of the lemon juice with lime juice for a captivating citrus blend that'll tantalize your taste buds.
• Gluten-Free: Use a gluten-free flour blend instead of cake flour for an equally tender and flavorful cake without gluten.
• Dairy-Free: Swap milk and sour cream for non-dairy alternatives like almond milk and coconut yogurt, enjoying a lighter version.
• Sugary Sweetness: Experiment with honey or maple syrup instead of granulated sugar for a natural sweetness and a hint of unique flavor.
• Nutty Crunch: Fold in finely chopped almonds or walnuts for an extra layer of texture and a delightful nutty flavor.
• Spicy Kick: Add a pinch of cayenne or ginger for a surprising spiciness that beautifully contrasts the sweetness.

With these enticing variations, you can easily adapt your Lemon Raspberry Cake to suit any gathering or satisfy your cravings!

How to Store and Freeze Lemon Raspberry Cake

Fridge: Store the frosted Lemon Raspberry Cake in an airtight container in the refrigerator for up to 3 days. This will keep your cake fresh and delicious while preventing it from drying out.

Freezer: For longer storage, wrap individual cake slices in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to 2 months, allowing you to enjoy this treat anytime!

Thawing: When ready to enjoy, transfer the frozen slice to the fridge for a few hours, or overnight, to slowly thaw while keeping its moisture intact.

Reheating: If you desire a warm slice, gently warm it in the microwave for about 10-15 seconds, ensuring it retains its ultra moist texture without becoming too hot.

Expert Tips for Lemon Raspberry Cake

Perfect Creaming: Don’t rush the creaming process; beat butter and sugars for at least 5 minutes to achieve that fluffy texture essential for your Lemon Raspberry Cake.

Avoid Overmixing: Once you add the dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so fold gently!

Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for a smooth batter and uniform bake.

Raspberry Preparation: Toss frozen raspberries in flour to prevent them from sinking. Never thaw them as they can make the batter too wet.

Check for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs—not wet batter.

Cool Completely: Allow the cakes to cool fully before frosting. This prevents the frosting from melting and keeps your Lemon Raspberry Cake looking pristine!

What to Serve with Lemon Raspberry Cake?

Imagine a sunny afternoon, the sweet scent of citrus wafting through the air, inviting friends and family to gather around a table adorned with delightful dishes alongside your stunning cake.

• Fresh Fruit Salad: A colorful mix of seasonal fruits brightens the plate and offers a refreshing contrast to the luscious cake. The natural sweetness complements the tartness of the lemon and raspberry beautifully.
• Herb-Infused Iced Tea: A cool glass of iced tea infused with fresh mint or basil not only pairs well in flavor but also brings a vibrant, garden-fresh note that enhances the overall experience.
• Creamy Vanilla Ice Cream: The rich, velvety goodness of vanilla ice cream melts blissfully into the moist cake, providing a comforting balance between warmth and coolness that is simply irresistible.
• Lemon Sorbet: For a lighter option, serve lemon sorbet alongside the cake. Its icy citrus flavor elevates the dessert and keeps your palate refreshed as you savor those cake layers.
• Chocolate-Covered Strawberries: The sweet chocolate and tart strawberries create a luxurious bite-sized treat that can be a delightful pairing for your lemon raspberry cake, adding another layer of indulgence.
• Prosecco or Sparkling Wine: A bubbly sip of prosecco brings a festive feel to your dessert table. Its effervescence and subtle sweetness make it the perfect accompaniment, elevating your cake to a truly celebratory experience.

Lemon Raspberry Cake Recipe FAQs

How do I choose ripe raspberries for the cake?
Absolutely! When selecting fresh raspberries, look for plump, bright-colored berries that yield slightly to pressure. Avoid any with dark spots or mold. If using frozen raspberries, ensure they are firm and not clumped together as this could indicate thawing.

How should I store the Lemon Raspberry Cake after baking?
Very! Store the frosted Lemon Raspberry Cake in an airtight container in the refrigerator for up to 3 days. This method keeps the cake fresh and moist. If storing a sliced cake, be sure to place a piece of plastic wrap over any exposed frosting to prevent it from drying out.

Can I freeze Lemon Raspberry Cake?
Certainly! For freezing, wrap individual cake slices in plastic wrap and then place them in a freezer-safe bag. The cake can be frozen for up to 2 months. When you're ready to enjoy, simply remove the slice from the freezer and let it thaw in the fridge for a few hours or overnight.

What should I do if the batter is too thick?
If you find that your batter is too thick, it may be due to over-measuring the flour. To fix this, add a tablespoon of milk at a time until it reaches the desired consistency. Remember to mix gently to avoid overworking the batter, which can make your cake dense.

Is this cake safe for anyone with nut allergies?
Yes! The Lemon Raspberry Cake does not contain any nuts in its ingredients, making it a safe option for those with nut allergies. However, if you are using ingredients that could be cross-contaminated (like store-bought butter or sugar), always check the labels to ensure they are nut-free.

Can I use different fruits in place of raspberries?
The more the merrier! You can definitely substitute raspberries with other fruits like blueberries or blackberries. Just keep in mind that the flavor profile will change slightly, but adding fruits that complement lemon, such as sliced strawberries or diced peaches, can also create a delightful twist!

Lemon Raspberry Cake Recipe FAQs

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