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Lovely Lemon Raspberry Cake

Category: Treats That Make Everything Better

Whip together lemon batter with raspberries, bake layers, frost with lemony icing, and garnish with berries plus citrus slices.
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Clare Recipes
Created By Lily Chen
Updated on Tue, 13 May 2025 10:18:24 GMT
Lovely Lemon Raspberry Cake Save
Lovely Lemon Raspberry Cake | lilicooks.com

Tangy citrus meets juicy berries in this eye-catching lemon raspberry cake that tastes like summer in every bite. The soft, fluffy layers pack fresh lemon zest and plump raspberries, all hugged by a velvety lemon cream cheese icing. This mix strikes just the right balance between sweet, tangy, and smooth, making each forkful unforgettable.

I created this treat during a dreary summer weekend when my kitchen counter was overflowing with farm-fresh raspberries. After tweaking the recipe multiple times to nail the perfect lemon-berry combo, it's now the dessert everyone begs me to bring to everything from wedding showers to kids' birthday parties.

Key Components

  • Cake Flour: Gives you that wonderfully soft, delicate texture. I'll tell you how to make it at home if you can't grab any
  • Fresh Lemons: You'll need both the zest and juice for real flavor. Go for weighty, aromatic ones
  • Fresh Raspberries: Pick firm, vibrant berries with no mushy spots
  • Sour Cream: Stick with full-fat for the best moisture and richness
  • Cream Cheese: Full-fat, softened works best for super smooth icing

Step-by-Step Guide

Get Everything Ready:
Let cold stuff sit out until room temperature
Grab the zest and squeeze those lemons
Toss raspberries in a bit of flour so they won't sink
Put parchment in your cake pans and butter them well
Mix It Up:
Beat butter and sugar till it's really fluffy, about 5 minutes
Put in eggs one by one, mixing well each time
Switch between adding dry stuff and wet stuff
Carefully fold in your floured raspberries
Cook It Right:
Split the batter evenly into your ready pans
Lightly tap pans to get rid of bubbles
Bake at 350°F until your toothpick comes out clean
Let them sit in pans for 10 minutes before flipping out
Whip Up The Icing:
Mix cream cheese and butter until totally smooth
Toss in lemon zest, juice, and flavor if you want
Slowly add your powdered sugar
Keep mixing till it's airy and smooth
raspberry cake Save
raspberry cake | lilicooks.com

The trick behind this cake's amazing softness came from my grandma's clever tip about cake flour. When I couldn't find any at the store, she showed me how to swap some regular flour with cornstarch. This easy change makes the cake incredibly light and tender.

Fixing Common Problems

If your berries drop to the bottom, they probably weren't coated with enough flour. I've figured out you need to be thorough but gentle when coating them. If your icing seems runny, just pop it in the fridge for 15-20 minutes before spreading it on.

Keeping It Fresh

This cake actually tastes even better the next day. Keep it covered in your fridge for up to 4 days. Just pull it out about half an hour before you want to eat it so the flavors can really wake up.

lemon raspberry bundt cake Save
lemon raspberry bundt cake | lilicooks.com

After making this cake tons of times, I've realized it's more than just dessert - it's a true celebration of summer's best tastes. The way the zingy lemon works with those sweet raspberries creates something truly magical. Whenever I bring it anywhere, from backyard cookouts to family dinners, everyone smiles and asks how I made it.

I really love baking this when raspberries are in season locally. There's something special about mixing just-picked berries with fresh lemon zest that really captures summer in every bite. The balance of sweet and tart makes it fit right in anywhere, from casual get-togethers to fancy parties.

Just remember, baking mixes science with art. Don't rush through the steps, and you'll end up with a cake that looks as good as it tastes. The secret is using good ingredients and handling them with care so their natural flavors can really shine through.

Recipe FAQs

→ Can I bake with frozen berries?
Absolutely! Don't thaw them. Coat with a bit of flour first so they stay evenly distributed.
→ What causes a cake to collapse?
Opening the oven too soon or overmixing can lead to sinking. Check your ingredients are room temp too.
→ Can this cake be prepared early?
Sure! Keep it in the fridge up to 3 days with frosting. Serve at room temp for best taste.
→ What's the point of flouring raspberries?
It keeps them from all dropping to the bottom while the cake bakes.
→ Can I skip using lemon extract?
You can! Lemon juice and zest will still pack in plenty of flavor.

Lemon Raspberry Cake

Soft cake stacked with fresh raspberries and rich lemon cream cheese frosting. Great for parties or any fun event.

Preparation Time
20 min
Cooking Time
40 min
Overall Time
60 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Challenging

Cuisine Type: American

Output: 8 Serves (1 two-layered 9-inch cake)

Dietary Options: Vegetarian

Ingredients

→ Base Layer

01 1 cup unsalted butter, softened (2 sticks)
02 1/4 cup packed light brown sugar
03 1 1/2 cups white sugar
04 1 teaspoon vanilla extract
05 1/2 teaspoon lemon extract (optional)
06 1 tablespoon zest from a lemon
07 4 large eggs at room temperature
08 2 1/2 cups of cake flour
09 1/2 teaspoon salt
10 1 1/2 teaspoons of baking powder
11 1/2 teaspoon sodium bicarbonate
12 1/2 cup sour cream with full-fat
13 1/2 cup fresh lemon juice (squeezed by hand)
14 1/2 cup full-fat milk
15 2 tablespoons all-purpose flour to coat
16 2 1/2 cups raspberries (fresh or frozen)

→ Creamy Lemon Frosting

17 8 oz regular cream cheese, softened
18 10 tablespoons butter, softened
19 4 cups powdered sugar
20 1/4 teaspoon salt
21 2 teaspoons freshly grated lemon zest
22 2 tablespoons sour cream
23 1 tablespoon squeezed lemon juice
24 1/4 teaspoon lemon extract (optional)

→ Extras on Top

25 1 cup raspberries (fresh)
26 1/2 cup berry preserves
27 1 lemon, sliced thinly

Steps

Step 01

Turn oven on to 350°F. Cover the bottom of two 9-inch cake tins with parchment paper, then spray them with nonstick spray.

Step 02

Mix sugars, butter, extracts, and zest together until soft and fluffy (about 5 minutes). Add eggs slowly, one at a time.

Step 03

In a separate bowl, mix powdered flour, salt, baking powder, and baking soda. Gradually alternate adding these with sour cream, milk, and lemon juice into the wet batter.

Step 04

Toss raspberries in flour so they’re lightly coated. Gently mix them into the batter, split between pans, and bake for 35-40 minutes.

Step 05

Beat softened cream cheese with butter until smooth and airy. Add powdered sugar, sour cream, salt, and lemon flavors. Mix until evenly blended.

Step 06

Spread frosting and preserves between cake layers, chilling between steps. Finish with fresh raspberries and lemon slices on top.

Tips

  1. Keep leftovers chilled for up to three days.
  2. Bring out of the fridge to lose the chill before slicing.

Required Tools

  • Two cake pans, 9 inches in diameter
  • Stand mixer or handheld electric mixer
  • Parchment paper for lining pans
  • Angled spatula for frosting

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Includes dairy ingredients like butter, sour cream, cream cheese, and milk.
  • Prepared with gluten-containing flour.
  • Eggs are part of the mix.