
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

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.

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.