Description
Bright, zesty, and bursting with fresh raspberries, this Raspberry Lemon Cake is a summer favorite. Moist layers of lemon-infused cake are complemented by tangy lemon glaze or cream cheese frosting, creating a dessert that’s both refreshing and indulgent. Perfect for brunch, celebrations, or simply a sunny afternoon treat.
Ingredients
For the Cake:
2 ½ cups (310g) all-purpose flour, sifted
1 ½ cups (300g) granulated sugar
2 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
4 large eggs, at room temperature
Zest of 2 fresh lemons
½ cup (120ml) fresh lemon juice
1 ½ cups (225g) fresh raspberries
½ cup (120ml) milk (whole or 2%)
2 tsp vanilla extract
Optional Frosting/Glaze:
Lemon Glaze: 1 cup powdered sugar + 2–3 tbsp fresh lemon juice
Cream Cheese Frosting: 8 oz cream cheese + ½ cup unsalted butter + 2 cups powdered sugar + 1–2 tsp lemon juice
Whipped Cream Frosting: 1 cup heavy cream + 2 tbsp sugar + ½ tsp vanilla extract
Instructions
Preheat Oven & Prep Pans: Preheat oven to 350°F (175°C). Grease and flour pans, line with parchment.
Cream Butter & Sugar: Beat softened butter with sugar for 3–4 minutes until pale and fluffy.
Add Eggs & Flavorings: Add eggs one at a time, then lemon zest, juice, and vanilla extract.
Combine Dry Ingredients: Mix flour, baking powder, and salt in a separate bowl. Alternate adding dry mix and milk to wet mix.
Fold in Raspberries: Gently fold in raspberries to avoid crushing.
Bake: Pour batter into pans and bake 35–40 minutes, or until a toothpick comes out clean.
Cool: Let cake cool 10–15 minutes in pans, then transfer to wire racks. Cool completely before frosting.
Frost & Decorate: Use lemon glaze, cream cheese frosting, or whipped cream. Garnish with raspberries and lemon zest.
Notes
Always use fresh lemons for the best flavor.
Fold raspberries gently to avoid breaking them.
Brush cake layers with lemon syrup (equal parts sugar and lemon juice) for extra moistness.
Can be baked as mini cakes, cupcakes, or a rolled cake.
Frosted cakes store in the fridge up to 3–4 days; glazed-only cakes can sit at room temperature for up to 6 hours.
- Prep Time: 25 minutes
- Cook Time: 35–40 minutes
Nutrition
- Serving Size: 8–10 slices