Lemon Raspberry Cake

The Ultimate Lemon Raspberry Cake Recipe: Fresh, Fruity, and Flavorful

If you’re a fan of the bright, tangy flavors of lemon paired with the sweet tartness of raspberries, then this Lemon Raspberry Cake is a must-try! This delightful dessert is perfect for any special occasion, whether it’s a Mother’s Day celebration, Easter brunch, or just a simple get-together with friends and family. The cake is incredibly moist and bursting with lemon flavor, while the lemon cream cheese frosting adds a creamy, tangy finish that perfectly complements the fresh raspberries. Let’s dive into this mouthwatering recipe and explore all the tips and tricks to make it a showstopper.

Why You’ll Fall in Love with This Lemon Raspberry Cake

This Lemon Raspberry Cake is a true celebration of summer flavors. The combination of fresh lemon and juicy raspberries creates a cake that is both refreshing and satisfying. The cake itself is incredibly moist and tender, thanks to the use of cake flour and the careful mixing process. The lemon cream cheese frosting is smooth, tangy, and just sweet enough to balance out the tartness of the raspberries. With fresh raspberries and lemon slices adorning the top, this cake is not only delicious but also visually stunning.

Ingredients You’ll Need

Before we get into the baking process, let’s take a look at the ingredients you’ll need for this delectable cake.

For the Cake:

1 cup (2 sticks) unsalted butter: Make sure the butter is at room temperature to ensure it creams well with the sugars.
1 ½ cups granulated sugar: This provides sweetness and helps with the cake’s texture.
¼ cup light brown sugar: Adds a touch of caramel flavor and moisture.
1 tablespoon lemon zest: Fresh zest adds a burst of lemon flavor.
½ teaspoon pure lemon extract (optional): Enhances the lemon flavor, but can be omitted if you prefer a milder taste.
1 teaspoon vanilla extract: Adds a subtle sweetness and depth of flavor.
4 large eggs: These should be at room temperature for even mixing.
2 ½ cups cake flour: This finely ground flour gives the cake a soft, tender crumb.
1 ½ teaspoons baking powder: Helps the cake rise and become fluffy.
½ teaspoon baking soda: Works with the baking powder to leaven the cake.
½ teaspoon salt: Balances the sweetness and enhances flavor.
½ cup whole milk: Adds moisture and richness to the cake.
½ cup full-fat sour cream: Contributes to the cake’s moist texture and flavor.
½ cup fresh squeezed lemon juice: Provides the tart lemon flavor.
2 ½ cups fresh or frozen raspberries: Adds fruity flavor and texture. If using frozen raspberries, do not thaw them first.
2 tablespoons all-purpose flour: Tossed with the raspberries to prevent them from sinking in the batter.

For the Lemon Cream Cheese Frosting:

1 block (8 ounces) full-fat cream cheese: Should be slightly softer than room temperature for easy mixing.
10 tablespoons unsalted butter: Also slightly softened.
4 cups confectioners’ sugar: Adjust the amount for desired sweetness and thickness.
2 teaspoons fresh lemon zest: Adds extra lemony flavor to the frosting.
1 tablespoon fresh lemon juice: Provides a tangy contrast to the sweetness.
¼ teaspoon pure lemon extract (optional): Enhances the lemon flavor in the frosting.
¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
2 tablespoons sour cream: Adds creaminess and a slight tang.

For Garnish:

½ cup raspberry preserves: Adds a layer of sweetness and color on top of the cake.
1 lemon, thinly sliced: For a decorative touch.
1 cup fresh raspberries: For topping and adding a burst of fresh fruit flavor.

Tips and Tricks for Perfect Cake Baking

To ensure your Lemon Raspberry Cake turns out perfect every time, follow these tips:

Use Fresh Ingredients: For the best flavor, use fresh lemon juice and zest. Fresh lemons provide the most vibrant and tangy flavor.
Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and milk are all at room temperature before you begin. This helps the ingredients mix together more smoothly and creates a better texture in your cake.
Cake Flour vs. All-Purpose Flour: Cake flour is used in this recipe because it is finely ground and gives the cake a tender crumb. If you can’t find cake flour, you can make your own by mixing all-purpose flour with cornstarch. For every cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift this mixture several times to ensure it’s well combined.
Don’t Overmix the Batter: Overmixing can lead to a dense, dry cake. Mix the ingredients just until they are combined and there are no visible streaks of flour. The batter should still have some lumps.
Toss the Raspberries in Flour: Coating the raspberries in flour helps to keep them from sinking to the bottom of the cake during baking. This step is crucial for ensuring that the raspberries are evenly distributed throughout the cake.
Baking Time: Keep an eye on the cake as it bakes. Start checking for doneness at the 35-minute mark. The cake is done when the tops are firm, slightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling: Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. This helps prevent them from sticking to the pans and ensures they cool evenly.

Step-by-Step Instructions

1. Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Cut two 9-inch round segments of parchment paper and line the bottoms of your cake pans with them. Generously spray the pans and the parchment paper with nonstick cooking spray. This ensures the cakes come out easily after baking.

2. Make the Cake Batter

In a large bowl, use a handheld electric mixer or a stand mixer fitted with the paddle attachment to cream together the butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract. Beat on medium speed until the mixture is light and fluffy, about 5 minutes. Don’t skimp on this step – it’s important for achieving a light texture.

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Set the mixture aside.

In another bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. You should still see some lumps and streaks of flour.

Fold in the milk, sour cream, and lemon juice using a rubber spatula. Be careful not to overmix – mix just until everything is incorporated.

3. Prepare the Raspberries

In a separate bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. This helps the raspberries stay suspended in the batter rather than sinking to the bottom.

Fold the floured raspberries into the batter using a rubber spatula. Mix until just combined.

4. Bake the Cake

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 35-40 minutes, or until the tops are firm, slightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in the pans for 10 minutes before running a knife around the edges to loosen them. Transfer the cakes to a cooling rack to cool completely.

5. Prepare the Lemon Cream Cheese Frosting

While the cakes are cooling, make the frosting. In a large bowl, beat the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and gradually add the confectioners’ sugar. Mix until smooth.

Add the lemon zest, lemon juice, lemon extract (if using), and salt, and beat until combined. Increase the speed back to medium and beat until the frosting is creamy and light, about 2 minutes. Add the sour cream and continue beating until fluffy. If the frosting is too thin, add more confectioners’ sugar; if it’s too thick, add more sour cream.

6. Assemble the Cake

Once the cakes are completely cooled, place one layer on a cake stand or plate. Spread a layer of frosting over the top. Then, spread the raspberry preserves on top of the frosting. It’s okay if the preserves mix a bit with the frosting.

Place the second cake layer on top of the frosted layer and press down gently to seal. Frost the top and sides of the cake with the remaining frosting. To achieve a smooth finish, chill the cake in the fridge for 20 minutes before applying the final layer of frosting.

Decorate the cake with fresh raspberries and thin lemon slices. You can also add more raspberry preserves on top for extra color and flavor.

7. Serve and Enjoy!

The frosted cake can be kept in the refrigerator for up to 3 days. Just remember to take it out an hour or two before serving to let it come to room temperature. This allows the flavors to meld together and the cake to be at its best texture.

Creative Variations

While this Lemon Raspberry Cake is delightful as-is, you might want to try some variations to suit your taste or occasion: