Lemon Raspberry Cake with Cream Cheese Frosting

Our Lemon Raspberry Cake is bright and fresh, with real lemon flavor and pops of juicy raspberries in every bite. The clean layers, creamy lemon frosting, and fresh berries on top make it look as good as it tastes.

Expect full mouths and lots of happy faces.

Lemon Raspberry Cake is elegant without trying to show off. You can see it in the neat layers, the smooth finish of the lemon cream cheese frosting, and the pale crumb with whole raspberries scattered through it.

The lemon flavor comes from real zest and juice, giving the cake a clear, bright citrus flavor. The crumb is tender and moist, thanks to the sour cream and milk, but it still slices cleanly and holds its shape on the plate.

Nothing is fighting for attention, and that’s exactly why it works so well.

It’s a stunning cake that belongs at any special occasion.

And it’s made with familiar pantry staples, so you get impressive results without being sent on a scavenger hunt at the store.

If lemon desserts are your thing, you’ll want to try my Lemon Buttermilk Cake with a light, fluffy crumb and tangy lemon cream cheese frosting in every slice.

Or if you prefer chocolate, my Red Velvet Cake with soft layers, rich cocoa flavor, and classic cream cheese frosting is always a winner.

Ingredients

Gather the ingredients to prepare our Lemon Raspberry Cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We make our Lemon Raspberry Cake with cake flour, but you can use all-purpose flour in a pinch. The crumb will be slightly tighter, but the cake still bakes up tender and flavorful.

We use full-fat sour cream here, but Greek yogurt is an easy swap that keeps the cake moist and adds that same light tang.

If you’re using frozen raspberries, do not thaw them first; fold them in gently to prevent bleeding into the batter.

You can adjust the lemon flavor to your taste. Add a little extra lemon zest for more punch, or dial it back slightly if you want it more raspberry-forward.

Recipe Variations

Blueberry Lemon Cake: Replace the raspberries with fresh or frozen blueberries, and swirl in a few spoonfuls of blueberry pie filling for extra blueberry flavor.

Strawberry Lemon Cake: Use chopped fresh strawberries and a small swirl of strawberry jam in the batter for a strawberry-focused version of the cake.

Lemon Almond Cake: Add a small amount of almond extract to the batter and finish with sliced almonds pressed onto the sides or sprinkled over the top.

Raspberry Orange Cake: Replace the lemon zest and juice with orange zest and juice for a warmer citrus note that pairs well with raspberries.

White Chocolate Lemon Raspberry Cake: Fold white chocolate chips into the batter to add creamy sweetness alongside the lemon and raspberry.

How to Make Lemon Raspberry Cake

Follow along with my simple step-by-step instructions to learn how to make lemon raspberry cake in your home kitchen.

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 attachment.

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 to the wet ingredients.

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.

Fold them into the mixture with a rubber spatula. Mix just enough to combine.

Place the raspberries in a bowl with 2 tablespoons of all-purpose flour and toss to coat. Then add the raspberries and any remaining flour to the batter.

Fold them in by hand, using a rubber spatula. Mix just enough to combine.

Divide the batter evenly between the two prepared pans.

The batter is thick, so spread it into an even layer using a rubber spatula. Tap the pan on the counter to remove any air bubbles.

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.

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 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 to the bowl.

Continue beating the frosting until it’s very light and fluffy, about 2-3 minutes.

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. Then place the other layer on top of the frosted layer.

Use the remaining frosting to frost the sides and top of the cake. If you would like to reserve some frosting, you can decorate the cake’s top. Place the cake in the refrigerator for 30 minutes to set up.

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 a little more sour cream, starting with one tablespoon at a time.

Chef Tips

Measure your flour carefully. Too much flour makes the cake heavy, and we want light, tender cake layers every time.

Rub zest into the sugar with your fingers for 30 seconds. This releases the lemon oils and intensifies flavor without adding liquid.

Use room temperature ingredients for the best results. Cold butter or eggs can stop the batter from mixing smoothly.

Toss the raspberries in flour before adding them to the cake batter. This helps keep them from sinking to the bottom of the pans.

Fold the berries in gently. Overmixing breaks them up and turns the batter pink instead of giving you clean pops of raspberry.

Let the cake layers cool completely before frosting. Warm cake and cream cheese frosting never end well.

Chill the frosted cake for a short rest before slicing. It firms everything up and gives you cleaner, bakery-style slices.

Whether you’re bringing it to a family gathering, birthday party, or a special dinner, our Lemon Raspberry Cake always feels like the right move.

After the first bite, no one will be worried about anything except getting another slice.

Serving Suggestions

Lemon Raspberry Cake makes a beautiful centerpiece for a spring or summer gathering.

Pair it with strong coffee, espresso, or hot tea to play off the bright lemon and raspberry flavors.

Add a few fresh berries on the side for a light, simple presentation.

Drizzle the plate with raspberry sauce or warm raspberry preserves for a polished, restaurant-style finish.

Serve with a small scoop of lemon gelato or vanilla ice cream for a clean, creamy contrast.

How to Store

Store Raspberry Lemon Cake covered in the refrigerator for up to four days. The cream cheese frosting needs to be kept chilled.

Freezing a fully frosted cake is not recommended, as cream cheese frosting can change texture after thawing.

For a make-ahead option, freeze the unfrosted cake layers wrapped tightly in plastic wrap, then foil, for up to two months. Thaw overnight in the fridge, then frost and decorate when ready to serve.

Recipe FAQs

More Recipes You’ll Love!