If you’re looking for a show-stopping dessert that combines the zesty brightness of lemon with the sweet, juicy burst of fresh raspberries, this lemon raspberry cake is the perfect choice!
This delightful lemon raspberry cake features layers of tender, moist lemon-flavored, raspberry-studded cake, a homemade raspberry filling, and a luscious lemon frosting that will tantalize your taste buds. The vibrant colors are eye-catching, and it’s surprisingly easy to make. Whether you’re celebrating a special occasion or simply want to treat yourself to a refreshing and elegant dessert, this lemon raspberry cake is sure to impress!
Why You’ll Love This Lemon Raspberry Cake Recipe
- Bright and tangy flavor. The combination of fresh lemon and juicy raspberries provides a delightful burst of refreshing, tangy flavor in every bite.
- Beautiful presentation. With its vibrant colors and layers, this cake looks as stunning as it tastes, making it perfect for special occasions or any time you want to impress.
- Easy to make. Despite its impressive appearance, this cake is straightforward to make with simple ingredients and clear instructions.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Cake flour – Using cake flour instead of all-purpose flour helps create a softer, more tender crumb. Be sure to measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Baking powder
- Salt
- Unsalted butter – You’ll need softened butter for both the cake and the frosting. Learn more: How to Soften Butter
- Granulated sugar
- Eggs – Set these out along with the butter so they can come to room temperature for easier mixing and a smoother batter.
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Lemons – You’ll need both fresh lemon zest and juice for this recipe. Because the size and juiciness of lemons can vary, count on needing 4 or 5 medium lemons.
- Milk – I usually bake with whole milk, but 2% should work well enough.
- Raspberries – There are raspberries in both the cake and the filling. Be sure to rinse and thoroughly dry the berries.
- Cornstarch
- Confectioners’ sugar – Also labeled as powdered sugar, icing sugar, or 10X sugar.
Can I Use Frozen Raspberries?
While I recommend using fresh raspberries if possible, you can use frozen if that’s what you have. Don’t thaw before mixing into your batter, but you may want to rinse the berries in very cold water first. I would also toss them in a small amount of flour. Learn more: Fresh vs Frozen Fruit in Baking
How to Make Lemon Raspberry Cake
Make the Cake Layers
- Prepare for baking. Heat the oven to 350°F, and grease and flour two 9-inch round cake pans.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt.
- Mix the wet ingredients. Beat the butter and sugar until light and fluffy. Then add each egg, followed by the vanilla and lemon zest.
- Finish mixing. Alternate adding the dry ingredients and the milk, mixing just until combined. Fold in the raspberries.
- Bake. Divide the batter evenly between the pans, and bake for 45 minutes or until a pick inserted into the center comes out clean.
- Cool. Let the cake layers cool in the pans for 10 minutes, and then remove them from the pans and cool on a wire rack.
Make the Raspberry Filling
- Start cooking. Combine the raspberries, sugar, and lemon juice, and cook over medium heat until the berries break down and the mixture comes to a simmer.
- Finish. Combine cornstarch and water to make a slurry, add to the raspberry mixture, and continue cooking until thickened.
- Cool. Remove from the heat and let the raspberry filling cool completely.
Make the Lemon Frosting and Assemble the Cake
- Start mixing. Beat the butter until smooth, and then gradually add the confectioners’ sugar.
- Finish mixing. Mix in the lemon zest, juice, vanilla, and salt, beating until light and fluffy.
- Assemble. Spread the raspberry filling over one cake layer, and then place the second layer on top. Frost the entire cake with the lemon frosting.
Can I Make This Cake in Advance?
Sure! You can divide the labor for this recipe by baking the cake layers and making the raspberry filling a day in advance. Store the layers tightly wrapped at room temperature and refrigerate the filling. Assemble and frost the cake the day you plan to serve it. See also my storage tips below for how to store the cake after it’s been assembled.
Tips for Success
- Use fresh ingredients. Fresh raspberries and lemons will give you the best flavor and texture. If you need to use frozen berries, see my note in the ingredients section above.
- Temperature matters. Let your butter soften at room temperature and your eggs come to room temperature so that your batter will mix more easily and smoothly for a better texture.
- Don’t over-mix. Mixing the cake batter too much will lead to a tough, dense cake.
- Be gentle. When adding the raspberries to the batter, fold them in gently to avoid breaking them apart and coloring the batter too much.
- Check for doneness. All ovens are different, so the baking time can vary. Check the cakes a few minutes before the recommended baking time, and then adjust if needed. A pick inserted into the center should come out clean.
- Consider chilling the layers. If your kitchen is warm, you may want to refrigerate the cake layers for 15-20 minutes after adding the raspberry filling and before frosting the entire cake. This helps the filling set and prevents the layers from sliding.
- Crumb coat the cake. For a smooth frosting finish, apply a thin crumb coat first and refrigerate the cake for 30 minutes. Then apply the final layer of frosting, using a spatula or cake scraper for a smooth surface.
Variations and Serving Suggestions
- Try another fruit. You can use blueberries, blackberries, or strawberries in this recipe. If necessary, adjust the sweetness of the filling according to the tartness of the fruit you choose.
- Change the frosting. This tart lemon frosting is a delightful complement to this cake, but you can certainly go another route if you like. A cream cheese frosting or vanilla buttercream frosting would also pair well.
- Dress it up. If you enjoy piping, you can use a piping bag to create decorative edges or rosettes with the lemon frosting.
How to Store
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture.
Can This Cake Be Frozen?
Yes, you can freeze this lemon raspberry cake before or after assembling it for up to 3 months. To freeze the individual components, wrap the cake layers in two layers of plastic wrap and place in a freezer-safe container or resealable bag. The raspberry filling and lemon frosting can be stored in separate freezer-safe containers. Thaw each component overnight in the refrigerator, and then assemble as directed. You’ll likely need to beat the frosting briefly to restore its texture.
To freeze the frosted cake, first place it in the refrigerator for about an hour to make the frosting firmer. Then wrap the cake, remaining cake, or individual slices loosely with plastic wrap, followed by a tight wrapping of plastic wrap to help protect the frosting. Wrap again in aluminum foil or place in a freezer-safe container. Thaw overnight in the refrigerator and then bring to room temperature before serving.
More Berry Cakes You’ll Love
Lemon Raspberry Cake
Bright, zesty lemon and sweet, juicy raspberries come together in this stunning and delicious Lemon Raspberry Cake, perfect for any special occasion or a delightful everyday treat.
Ingredients
For the cake:
- 2 & 1/2 cups (300g) cake flour
- 2 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup (236ml) whole milk
- 1/4 cup (59ml) lemon juice
- 1 & 1/2 cups (180g) fresh raspberries
For the raspberry filling:
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cups (240g) fresh raspberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
For the lemon frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (440g) confectioners' sugar
- 1 tablespoon lemon zest
- 1/4 cup (59ml) lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Add the flour mixture in three portions, alternating with two portions of the milk to the batter. Mix in the lemon juice until just combined. Gently fold in the raspberries.
- Divide the batter evenly between the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the raspberry filling:
- Mix the cornstarch with 1 tablespoon of water to create a slurry. Set aside.
- In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture comes to a simmer.
- Add the slurry to the raspberry mixture. Cook, stirring constantly, until thickened. Remove from the heat and cool completely.
To make the frosting and assemble:
- In a large bowl, beat the butter until smooth and creamy. Gradually add the confectioners' sugar, one cup at a time, beating well after each addition. Mix in the lemon zest, lemon juice, vanilla extract, and salt. Beat until light and fluffy.
- Place one cake layer on a serving plate or cake stand. Spread the raspberry filling over the top. Place the second cake layer on top. Frost the top and sides of the cake with lemon frosting.
Notes
Store this cake in an airtight container in the refrigerator up to 3 days. Let it come to room temperature before serving.
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