Lemon Raspberry Cake with a Fluffy Cream Cheese Frosting

Oh, sweet friends, there’s nothing quite like the moment a beautifully layered Lemon Raspberry Cake emerges from the kitchen, its vibrant colors promising a symphony of flavors. This cake, with its bright lemon zest dancing with the sweet-tart burst of raspberries, topped with a cloud-like cream cheese frosting, is truly a slice of pure joy. It’s a dessert that feels both elegantly special and wonderfully comforting, proving that a little love in the kitchen can create pure magic.

I remember countless childhood afternoons spent in my grandmother’s kitchen, the air thick with the scent of vanilla and possibility. We’d experiment with different berry combinations, and the first time we paired zesty lemon with juicy raspberries, it felt like discovering a secret garden of flavors. It’s those memories, those little triumphs and even the funny mishaps, that make every recipe so special to me.

This particular Lemon Raspberry Cake recipe is not just easy to bake, but it’s also a guaranteed crowd-pleaser, perfect for everything from a cozy family gathering to a festive spring celebration. My top tip, born from years of happy baking, is to always ensure your ingredients are at room temperature; it makes for the smoothest, most harmonious batter!

What You Need to Make This Recipe

Crafting this delightful dessert requires just a few simple, wholesome ingredients. We’re talking about creamy unsalted butter, farm-fresh large eggs, and, of course, the star players: zesty lemons and plump raspberries that give our Lemon Raspberry Cake its signature sunshine flavor. You’ll find the full list of precise measurements and ingredients in the recipe card below.

How to Make Lemon Raspberry Cake

Creating this stunning layer cake is a beautiful journey, beginning with baking the tender lemon-infused cake layers to golden perfection. Next, we craft a luscious raspberry filling, bursting with natural fruit flavor. Finally, we whip up a dreamy lemon cream cheese frosting that’s utterly irresistible before assembling our show-stopping Lemon Raspberry Cake.

Luscious Lemon Raspberry Layer Cake

This vibrant Lemon Raspberry Layer Cake features tender lemon-infused cake layers, a sweet and tangy raspberry filling, and a silky lemon cream cheese frosting. It’s a perfect dessert for any occasion, bursting with fresh, bright flavors.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the Lemon Cake Layers

• 2 cups All-purpose flour
• 1 3/4 cups Granulated sugar
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Unsalted butter softened, 1 stick
• 3 Large eggs room temperature
• 1 cup Whole milk room temperature
• 2 tsp Vanilla extract
• 2 tbsp Lemon zest from 2-3 lemons
• 1/4 cup Fresh lemon juice

For the Raspberry Filling

• 12 oz Fresh or frozen raspberries if frozen, do not thaw
• 1/2 cup Granulated sugar
• 2 tbsp Cornstarch
• 2 tbsp Water
• 1 tbsp Fresh lemon juice

For the Lemon Cream Cheese Frosting

• 8 oz Cream cheese softened, full-fat
• 1/2 cup Unsalted butter softened, 1 stick
• 4 cups Powdered sugar sifted
• 1 tbsp Lemon zest
• 2-3 tbsp Fresh lemon juice to taste
• 1 tsp Vanilla extract
• Pinch Salt

For Garnish (Optional)

• 1/2 cup Fresh raspberries
• Few Lemon slices or zest

Equipment

• Two 8-inch round cake pans
• Electric Mixer (stand or hand)
• Large mixing bowls
• Medium saucepan
• Whisk
• Rubber Spatula
• Measuring cups and spoons
• Wire Rack
• Parchment Paper
• Offset spatula or butter knife

Method

 

Prepare the Lemon Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This helps prevent sticking and ensures easy release.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
3. In a separate medium bowl, using an electric mixer, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the milk, vanilla extract, lemon zest, and fresh lemon juice until just combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
5. Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden.
6. Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Allow to cool fully before frosting, at least 1-2 hours.

Make the Raspberry Filling

1. In a medium saucepan, combine the raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.
2. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Pour the cornstarch slurry into the raspberry mixture, stirring constantly. Bring to a gentle boil and cook for 1-2 minutes, until thickened. Remove from heat.
3. Stir in the fresh lemon juice. Transfer the filling to a bowl and cover directly with plastic wrap to prevent a skin from forming. Let cool completely in the refrigerator for at least 30 minutes, or until firm.

Prepare the Lemon Cream Cheese Frosting

1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase speed to medium and beat until fluffy. Add the lemon zest, 2 tablespoons of lemon juice, vanilla extract, and salt. Beat until well incorporated.
3. Taste the frosting and add the remaining tablespoon of lemon juice if you desire a tangier flavor. Beat for another minute until light and airy.

Assemble the Cake

1. Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if necessary, creating flat surfaces.
2. Place one cake layer on your serving plate or cake stand. Spread about half of the raspberry filling evenly over the top, leaving a small border (about 1/2 inch) around the edge.
3. Carefully place the second cake layer on top. Spread the remaining raspberry filling over this layer, again leaving a border.
4. Frost the entire cake (top and sides) with the lemon cream cheese frosting using an offset spatula or butter knife. Start with a thin crumb coat, chill for 15 minutes, then apply the final layer of frosting.
5. Garnish with fresh raspberries and lemon slices or zest, if desired. Serve immediately or refrigerate until ready to serve.

Notes

For best results, ensure all cold ingredients (butter, eggs, milk, cream cheese) are at room temperature for a smoother batter and frosting. This helps prevent lumps and ensures even mixing. Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days.

Pro Tips for Making This Lemon Raspberry Cake

Making a Lemon Raspberry Cake truly shine is all about those little touches that elevate it from good to absolutely glorious!

• My Secret Trick: I always like to gently warm my fresh or frozen raspberries for the filling just until they start to release their juices before mashing them. This really intensifies that gorgeous raspberry flavor in the finished filling.
• For the brightest lemon flavor, make sure you’re using fresh lemon zest in both the cake and the frosting. The zest holds so much more aromatic oil than just the juice alone!
• When folding the raspberry filling between the cake layers, create a small “dam” of frosting around the edge of each layer before spreading the filling in the center. This helps prevent the filling from oozing out when you stack the layers.
• Don’t rush the chilling process for your frosted Lemon Raspberry Cake. A little time in the fridge, especially after the crumb coat, makes for much cleaner slicing and a more stable cake.

Fun Variations for This Dessert

My kitchen has always been a place of playful experimentation, and this recipe for Lemon Raspberry Cake is wonderfully adaptable. Here are a few ways to make it your own!

• ### Berry Bliss
  
  If you’re a fan of mixed berries, try incorporating a handful of fresh blueberries or sliced strawberries into the raspberry filling. My sister always asks me to swirl in a touch of blueberry preserves with the raspberry for an extra pop of color and flavor!
• ### Citrus Swap
  
  Not everyone has lemons on hand all the time, or perhaps you’re just craving a different zest. You can easily swap the lemon for lime in both the cake and frosting for a zippy Lime Raspberry Cake! It offers a lovely tropical twist.
• ### Creamy Swirl
  
  For an extra decadent touch, once your cake layers are baked and cooled, brush them lightly with a simple lemon syrup (equal parts sugar and lemon juice, simmered until syrupy) before frosting. It adds another layer of moisture and tang to your Lemon Raspberry Cake.

What to Serve With Lemon Raspberry Cake

This delightful Lemon Raspberry Cake is absolutely wonderful on its own, but sometimes a little accompaniment can make the experience even more special.

I love serving it with a simple scoop of homemade vanilla bean ice cream, the cool creaminess complementing the cake’s vibrant flavors. A friend of mine always insists on a delicate cup of Earl Grey tea, finding the bergamot notes pair beautifully with the lemon. For a truly indulgent treat, a light drizzle of white chocolate ganache or a scattering of extra fresh raspberries and a few delicate lemon slices truly elevates this dessert into something unforgettable.

How to Store This Lovely Cake

To keep your Lemon Raspberry Cake tasting as fresh and delicious as the day it was baked, proper storage is key!

Fridge Storage

Because of the cream cheese frosting and fresh fruit filling, this cake should be stored in an airtight container in the refrigerator. It will keep beautifully for up to 3-4 days. I like to store cakes in airtight containers with a slice of bread to keep them incredibly moist!

Freezer Tips

You can also freeze individual slices or the entire frosted cake for longer storage. Wrap slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before serving.

Reheating (or Not!)

This Lemon Raspberry Cake is best enjoyed chilled or at room temperature. If you’ve stored it in the fridge, let it sit out on the counter for about 20-30 minutes before serving to allow the flavors and frosting to soften slightly.

Nutritional Benefits

While this Lemon Raspberry Cake is undeniably a treat, it also incorporates fresh raspberries, which are packed with beneficial antioxidants and fiber. Combining sweet indulgence with wholesome ingredients, this dessert offers a satisfying and nourishing experience that feels good to enjoy.

FAQs

Faq 1

Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work wonderfully for the filling. Just make sure to thaw them completely and drain any excess liquid before proceeding with the recipe for your Lemon Raspberry Cake.

Faq 2

Can I make the cake layers ahead of time?
Yes, you can! Bake the cake layers, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature for up to two days, or freeze for longer, ready for your Lemon Raspberry Cake assembly.

Faq 3

How can I make the cream cheese frosting less sweet?
To reduce sweetness in the cream cheese frosting, you can slightly decrease the amount of powdered sugar, adding it gradually until it reaches your preferred sweetness and consistency for the Lemon Raspberry Cake.

Faq 4

Why did my cake layers sink in the middle?
Cake layers often sink if the oven door was opened too early, if they were underbaked, or if the leavening agent wasn’t fresh. Ensure accurate oven temperature and avoid opening the door until the Lemon Raspberry Cake layers are nearly done.

Conclusion

Baking, for me, is more than just following a recipe; it’s about creating joy, fostering connections, and making memories that linger long after the last crumb is gone. This Lemon Raspberry Cake truly embodies that spirit—it’s a testament to the magic that happens when simple ingredients are combined with love and patience. I encourage you to gather your ingredients, put on your favorite apron, and create this luscious treat for your loved ones. May your kitchen be filled with sweet aromas and your hearts with happy moments!