Meet your new summer dessert obsession: Raspberry Lemon Cake! This stunning creation is as delicious as it is beautiful, with tangy raspberries nestled inside soft, buttery lemon cake layers. Each bite bursts with sunshine-bright citrus and juicy berries, making it the ultimate treat for birthdays, celebrations, or any time you want to bring a little happiness to your kitchen. Whether you’re baking for loved ones or just for yourself, you’ll fall head over heels for the playful flavors and gorgeous colors of this irresistible cake.
Ingredients You’ll Need
Simple, high-quality ingredients are the star of the show for this Raspberry Lemon Cake. Each one matters—together, they build a cake with vibrant taste, fluffy crumb, and the perfect pop of fresh berries. Here’s what you’ll need, plus a few tips to make sure your cake turns out perfectly every time!
- All-purpose flour: Gives the cake structure and a tender crumb; make sure to measure it accurately for best results.
- Baking powder & baking soda: Work together for a light, airy rise and just the right amount of lift and softness.
- Salt: Balances sweetness and enhances the lemon and raspberry flavors.
- Unsalted butter: Provides richness and moisture; let it soften at room temperature for easy creaming.
- Granulated sugar: Sweetens the cake and helps keep it moist and tender.
- Large eggs: Bind everything together and add a luscious texture; room temperature eggs blend smoothly into the batter.
- Fresh lemon juice & zest: Deliver a double punch of bright, citrusy flavor—the zest is key for that zippy aroma, while juice keeps it tart and fresh.
- Vanilla extract: Adds warm, deeper notes that round out the fruitiness.
- Buttermilk: Tenderizes the crumb and adds subtle richness; let it come to room temp to avoid curdling the batter.
- Fresh raspberries: Tossed with flour so they stay suspended in the cake and don’t sink—all the better for bursts of berry goodness in every slice!
How to Make Raspberry Lemon Cake
Step 1: Prep Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal. Measure and prep all your ingredients, bringing butter, eggs, and buttermilk to room temperature. This extra attention up front will make mixing a breeze and keeps your Raspberry Lemon Cake super moist and even.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Doing this ensures the leavening agents are evenly distributed, so your cake will rise beautifully, and no one bites into a pocket of baking soda!
Step 3: Cream Butter and Sugar
Add the softened butter and granulated sugar to a large mixing bowl. Cream them together on medium-high speed until the mixture becomes pale, fluffy, and almost cloud-like, which usually takes about 3–5 minutes. This step is essential for creating a lighter texture in your Raspberry Lemon Cake.
Step 4: Add Eggs and Flavors
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Mix in the fresh lemon juice, zest, and vanilla extract. The aroma will start to turn your kitchen into a lemony paradise at this point!
Step 5: Incorporate Dry Ingredients and Buttermilk
Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Use a gentle hand here—overmixing can make the cake tough. Your batter will be creamy, pale yellow, and full of promise by the end.
Step 6: Fold in Raspberries
Gently toss your fresh raspberries with a tablespoon of flour to help them stay evenly distributed in the batter, then fold them in with a spatula. This little trick keeps your Raspberry Lemon Cake from ending up with all the berries sinking to the bottom—plus, it adds those gorgeous pops of pink all the way through the cake layers.
Step 7: Bake to Perfection
Divide the batter evenly between your prepared pans. Use a kitchen scale if you want perfectly even layers (it’s so satisfying!). Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
How to Serve Raspberry Lemon Cake
Garnishes
Dress up your Raspberry Lemon Cake with a swoosh of lemon cream cheese frosting, a mound of sweetened whipped cream, or a simple dusting of powdered sugar. A scatter of fresh raspberries and fragrant lemon zest makes it look bakery-beautiful in seconds. If you have edible flowers or mint leaves, they’ll give your cake an extra burst of color and elegance for special occasions.
Side Dishes
Pair your Raspberry Lemon Cake with cold-brewed iced tea, a tall glass of lemonade, or even a flute of sparkling wine for an extra-celebratory touch. On the dessert table, it plays wonderfully with bowls of vanilla ice cream, lemon sorbet, or a simple fruit salad.
Creative Ways to Present
Turn your Raspberry Lemon Cake into a stunning centerpiece by stacking the layers tall and proud, or slice it and arrange the pieces on a rustic wooden board with mounds of extra berries and citrus wedges. For picnics or parties, try baking the batter into cupcakes or mini cakes—adorable AND transport-friendly!
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Lemon Cake at room temperature for up to two days, covered with a cake dome or tightly wrapped in plastic. If your kitchen runs warm or you use a cream cheese frosting, pop the cake into the refrigerator, where it will stay moist and fresh for up to five days—just be sure to bring slices back to room temperature before serving for the best flavor.
Freezing
This cake freezes surprisingly well! Once completely cooled, wrap unfrosted cake layers tightly in plastic wrap and then in foil. You can freeze them for up to two months. Thaw the layers overnight in the fridge before assembling and frosting your Raspberry Lemon Cake.
Reheating
For that just-baked freshness, warm individual slices in the microwave for 8–10 seconds. This brings out the cake’s buttery texture and makes the raspberries taste almost jammy. If you’ve stored the entire cake in the fridge, let it stand at room temperature for about an hour before serving.
FAQs
Can I use frozen raspberries in Raspberry Lemon Cake?
Absolutely! You can swap in frozen raspberries—just add them directly from the freezer (don’t thaw), tossing them with flour as noted. This keeps your batter from turning purple, and the berries will bake up just as delightfully juicy.
What frosting goes best with Raspberry Lemon Cake?
A fluffy lemon cream cheese frosting is always a hit, but you can’t go wrong with whipped cream or a light buttercream either. If you want a fresher taste, a simple glaze made with lemon juice and powdered sugar is equally delicious.
Can I make Raspberry Lemon Cake as cupcakes?
Yes! Simply divide the batter among lined cupcake tins, filling them about two-thirds full. Bake at the same temperature for about 18–22 minutes, or until a toothpick comes out clean. Mini cakes have all the charm and flavor in party-ready portions.
How do I prevent my raspberries from sinking to the bottom?
Tossing the berries with a tablespoon of flour creates a light coating that helps them stay suspended throughout the batter, ensuring you get beautiful bursts of raspberry in every slice.
Can I make Raspberry Lemon Cake dairy-free?
Absolutely. Replace the butter with your favorite dairy-free alternative and use a plant-based buttermilk substitute (mix 1 cup dairy-free milk with 1 tablespoon vinegar or lemon juice). The results are still wonderfully tender and flavorful!
Final Thoughts
If sunshine were a dessert, it would taste exactly like Raspberry Lemon Cake! Whether you’re a seasoned baker or this is your first go at homemade layer cake, this recipe is sure to brighten every table and every mood. Give it a try—you’ll fall in love at first bite, and so will everyone lucky enough to share a slice.
Print
Raspberry Lemon Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Raspberry Lemon Cake. A moist and tender lemon-infused cake studded with fresh raspberries, perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
Additional:
- 1 1/2 cups fresh raspberries tossed in 1 tablespoon flour
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, cream butter and sugar until fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Combine Ingredients: Alternate adding dry ingredients and buttermilk to the butter mixture, then gently fold in raspberries.
- Bake: Divide batter into pans and bake for 30–35 minutes until done.
- Cool and Serve: Let cakes cool before serving with desired toppings.
Notes
- Top with lemon cream cheese frosting or whipped cream and extra raspberries.
- For even layers, use a kitchen scale to divide the batter.
- Frozen raspberries can be used—do not thaw before adding.
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