DESSERTS

Delicious Lemon Raspberry Cake with Cream Cheese Frosting

by basmer

5 de January de 2026

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Lemon Raspberry Cake with Cream Cheese Frosting is a delightful dessert featuring lemon layers filled with juicy raspberries and topped with tangy lemon cream cheese frosting. Ideal for spring and summer gatherings, this cake brings a refreshing burst of flavor that is sure to impress your guests. The combination of tart lemon and sweet raspberries creates a balanced taste profile that is perfect for any occasion.

Why You’ll Love This Lemon Raspberry Cake

This Lemon Raspberry Cake is more than just a dessert; it’s an experience! Here are some reasons why you should consider making this delicious cake:

It’s a perfect balance of sweet and tart flavors, making it a great choice for those who love fruity desserts.
Ideal for spring and summer celebrations, it adds a refreshing touch to any gathering.
The cake layers are incredibly moist, thanks to the addition of sour cream and fresh lemon juice.
It can be made ahead of time, perfect for busy bakers.
Versatile for various occasions, from birthday parties to elegant dinners.
This recipe can be easily adapted to be gluten-free with a simple swap of flour.

Ingredients for Lemon Raspberry Cake

Gather these items:

1 cup unsalted butter – room temperature (2 sticks = 16 tablespoons)
1 ½ cups granulated sugar
¼ cup light brown sugar – packed
1 tablespoon lemon zest
1 teaspoon vanilla extract
4 large eggs – room temperature
2 ½ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup whole milk
½ cup full-fat sour cream
½ cup fresh squeezed lemon juice
2 ½ cups raspberries – fresh or frozen (if using frozen, do not thaw first)
2 tablespoons all-purpose flour
8 ounces full-fat cream cheese – room temperature
10 tablespoons unsalted butter – room temperature
4 cups confectioners’ sugar (more if needed)
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon table salt
2 tablespoons sour cream

How to Make Lemon Raspberry Cake Step-by-Step

Step 1: Preheat oven to 350 degrees F.
Step 2: Spray the sides and bottoms of two 9-inch cake pans with nonstick cooking spray, then place a parchment circle in the bottom of each pan and spray again. Set aside until needed.
Step 3: Add the cake flour, baking powder, baking soda, and salt to a large bowl. Whisk to combine. Set aside until needed.
Step 4: In a stand mixer, cream together the unsalted butter, granulated sugar, brown sugar, lemon zest, and vanilla extract at medium speed until light and fluffy, about 5 minutes.
Step 5: Add the eggs, one at a time, beating after each addition. Scrape the sides and bottom of the bowl as needed.
Step 6: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. There may still be lumps. Add the milk, sour cream, and lemon juice, folding them into the mixture until just combined.
Step 7: Toss the raspberries in a bowl with 2 tablespoons of all-purpose flour to coat them, then gently fold them into the batter.
Step 8: Divide the batter evenly between the two prepared pans.
Step 9: Bake for 35 to 40 minutes, or until the tops are firm and a toothpick inserted in the center comes out clean.
Step 10: Cool for 10 minutes before inverting the cakes onto a wire rack.
Step 11: In a stand mixer, beat the cream cheese and unsalted butter until light and fluffy, about 3 minutes.
Step 12: Gradually add confectioners’ sugar, mixing until well combined. Add lemon zest, lemon juice, and salt, mixing until creamy.
Step 13: Frost the top of one cooled cake layer, place the second layer on top, and frost the sides and top of the cake.
Step 14: Refrigerate the cake for 30 minutes to set. Garnish with fresh raspberries and lemon slices.

Pro Tips for the Best Lemon Raspberry Cake

Keep these in mind:

This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
For best results, ensure all ingredients are at room temperature for better mixing.
If the frosting is too thin, add more confectioners’ sugar; if too thick, add a bit of sour cream.

Best Ways to Serve Lemon Raspberry Cake

This Lemon Raspberry Dessert is delightful on its own, but you can elevate your presentation with these ideas:

Serve slices alongside a scoop of vanilla ice cream for a classic pairing.
Top with additional fresh raspberries or a lemon glaze for added flavor and decoration.
Pair with a light herbal tea or a refreshing lemonade to complement the flavors.

How to Store and Reheat Lemon Raspberry Cake

To store your Lemon Raspberry Cake, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For meal prep, you can slice it into portions and store them in airtight containers. To enjoy, serve cold or let it sit at room temperature for a bit before serving.

Frequently Asked Questions About Lemon Raspberry Cake

What’s the secret to perfect Lemon Raspberry Cake?

The secret lies in using fresh ingredients and ensuring the butter and eggs are at room temperature. This helps create a light, fluffy cake that beautifully incorporates the flavors of lemon and raspberry.

Can I make Lemon Raspberry Cake ahead of time?

Yes, you can make this cake a day in advance! Just store it in the refrigerator after frosting to keep it fresh and moist.

How do I avoid common mistakes with Lemon Raspberry Cake?

To avoid common pitfalls, measure your ingredients accurately, don’t overmix the batter, and ensure your oven temperature is accurate. This will help you achieve a perfectly baked cake.

Variations of Lemon Raspberry Cake You Can Try

There are many delicious ways to customize your Lemon Raspberry Cake:

Try a Lemon Raspberry Bundt Cake by baking it in a bundt pan for a stunning presentation.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Add a layer of lemon curd between the cake layers for an extra zesty punch.
Experiment with different berries, such as blueberries or strawberries, for a delightful twist.

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a fruity breakfast option. If you’re looking for a savory dish, consider Korean BBQ Meatballs as a delightful appetizer.

For more information on the health benefits of lemons, you can visit Healthline.

Delicious Lemon Raspberry Cake with Cream Cheese Frosting

Author: basmer
Total Time: 60 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Lemon Raspberry Cake with Cream Cheese Frosting is a delightful dessert featuring lemon layers filled with juicy raspberries and topped with tangy lemon cream cheese frosting. Ideal for spring and summer gatherings.

Instructions

Preheat oven to 350 degrees F.
Spray the sides and bottoms of two 9-inch cake pans with nonstick cooking spray, then place a parchment circle in the bottom of each pan and spray again. Set aside until needed.
Add the cake flour, baking powder, baking soda and salt to a large bowl. Whisk to combine. Set aside until needed.
Add the unsalted butter, granulated sugar, brown sugar, lemon zest, and vanilla extract to the bowl of a stand mixer, fitted with the paddle.
Beat at medium speed until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl as needed.
Add the eggs, one at a time, beating after each addition. Scrape the sides and bottom of the bowl after each addition.
Add the dry ingredients into the wet ingredients and mix on low speed until just combined. There may still be lumps and dry streaks. Add the milk, sour cream, and lemon juice to the bowl and use a rubber spatula to fold them into the mixture. Mix just enough to combine.
Place the raspberries in a bowl with 2 tablespoons of all-purpose flour and toss to coat the raspberries.
Add the raspberries and any remaining flour to the batter and fold in by hand, using a rubber spatula. Mix just enough to combine.
Divide the batter evenly between the two prepared pans.
Place the pans on the center rack of the preheated oven and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist crumbs.
Place the pans on a wire rack to cool for 10 minutes.
Then gently run a knife around the edge to loosen the sides and invert the cakes onto the wire rack to finish cooling.
Add the cream cheese and unsalted butter to the bowl of a stand mixer, fitted with the paddle.
Beat at medium speed until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl as needed.
Reduce the speed to low and gradually add in the confectioners’ sugar. Beat until well combined.
Add the lemon zest, lemon juice, and table salt to the bowl and beat until combined.
Increase the speed to medium and beat until creamy, about 2 minutes.
Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes.
If the frosting is too thin, add a little more confectioners’ sugar, starting with one tablespoon at a time. If the frosting is too thick, add in a little more sour cream to the frosting, starting one tablespoon at a time.
Place one of the cooled cakes on a cake stand or large plate.
Frost the top of the layer with about ¼ inch of frosting.
Place the other layer on top of the frosted layer.
Use the rest of the frosting to frost the sides and top of the cake. If you would like to reserve some frosting you can decorate the top of the cake.
Place the cake in the refrigerator for 30 minutes to set up.
Garnish with fresh raspberries and lemon circles.

Notes

This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
For best results, use fresh raspberries.
Ensure all ingredients are at room temperature for better mixing.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American