Lemon Raspberry Cake with Cream Cheese Frosting is a delightful treat that combines the zesty flavor of lemons with the sweetness of fresh raspberries. This cake features luscious lemon layers embedded with juicy raspberries and is topped off with a creamy, tangy frosting. Ideal for spring and summer events, this cake not only looks stunning but also tastes refreshing and light, making it a go-to dessert for any occasion.

Why You’ll Love This Lemon Raspberry Cake

This Lemon Raspberry Cake is a celebration of flavors and textures. Here are a few reasons why you’ll adore it:

It’s a refreshing dessert perfect for warm weather.
The vibrant colors make it a stunning centerpiece for summer parties.
Rich in flavor, this cake is a delicious blend of sweet and tart.
It’s versatile; serve it as a dessert or an elegant afternoon pastry.
The cream cheese frosting adds a delightful tanginess.
Easy enough for home bakers and impressive enough for events.
This cake is perfect for sharing with friends and family.
Great for special occasions like birthdays or weddings.

This dessert is not just a treat; it’s a memorable experience that you’ll want to recreate again and again. With the lemon raspberry dessert angle, it’s bound to become a favorite!

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.
Step 3: Add the cake flour, baking powder, baking soda, and salt to a large bowl. Whisk to combine. Set aside.
Step 4: Add the unsalted butter, granulated sugar, brown sugar, lemon zest, and vanilla extract to the bowl of a stand mixer, fitted with the paddle.
Step 5: Beat at medium speed until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl as needed.
Step 6: Add the eggs, one at a time, beating after each addition. Scrape the sides and bottom of the bowl after each addition.
Step 7: 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.
Step 8: Place the raspberries in a bowl with 2 tablespoons of all-purpose flour and toss to coat the raspberries.
Step 9: Add the raspberries and any remaining flour to the batter and fold in by hand, using a rubber spatula. Mix just enough to combine.
Step 10: Divide the batter evenly between the two prepared pans.
Step 11: 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 inserted in the center comes out clean, or with a few moist crumbs.
Step 12: Place the pans on a wire rack to cool for 10 minutes.
Step 13: Run a knife around the edge to loosen the sides and invert the cakes onto the wire rack to finish cooling.
Step 14: Add the cream cheese and unsalted butter to the bowl of a stand mixer, fitted with the paddle.
Step 15: Beat at medium speed until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl as needed.
Step 16: Reduce the speed to low and gradually add in the confectioners’ sugar. Beat until well combined.
Step 17: Add the lemon zest, lemon juice, and table salt to the bowl and beat until combined.
Step 18: Increase the speed to medium and beat until creamy, about 2 minutes.
Step 19: Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes.
Step 20: 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, starting one tablespoon at a time.
Step 21: Place one of the cooled cakes on a cake stand or large plate.
Step 22: Frost the top of the layer with about ¼ inch of frosting.
Step 23: Place the other layer on top of the frosted layer.
Step 24: Use the rest of the frosting to frost the sides and top of the cake. Reserve some frosting to decorate the top if desired.
Step 25: Place the cake in the refrigerator for 30 minutes to set up.
Step 26: Garnish with fresh raspberries and lemon circles.

Pro Tips for the Best Lemon Raspberry Cake

Keep these in mind:

Use fresh raspberries for best flavor.
Ensure all ingredients are at room temperature before starting.
Store leftovers in the refrigerator.
For a lighter cake, consider using a lemon raspberry bundt cake variation.

Best Ways to Serve Lemon Raspberry Cake

For the ultimate experience, serve this Lemon Raspberry Cake with Cream Cheese Frosting chilled, adorned with fresh berries. It pairs beautifully with a cup of tea for a delightful afternoon treat. Alternatively, serve it at summer parties for a refreshing dessert option!

Lemon Raspberry Cake: A Delightful Summer Treat - Lemon Raspberry Cake - main visual representation

How to Store and Reheat Lemon Raspberry Cake

Place any leftover cake in an airtight container in the refrigerator. The cake can last for up to 3 days. Reheat individual slices in the microwave for a few seconds if desired, but it’s best enjoyed fresh.

Frequently Asked Questions About Lemon Raspberry Cake

What’s the secret to perfect Lemon Raspberry Cake?

The secret lies in the balance of flavors. Use fresh, quality ingredients, and ensure that the cake layers are baked until just done for that perfect moist texture. This cake is a delightful lemon raspberry dessert that everyone will love!

Can I make Lemon Raspberry Cake ahead of time?

Yes, you can prepare the cake layers in advance and store them wrapped in plastic wrap in the refrigerator for up to 2 days. Frost just before serving to maintain the cake’s freshness.

How do I avoid common mistakes with Lemon Raspberry Cake?

To avoid common pitfalls, ensure your ingredients are at room temperature and don’t overmix the batter. This will help achieve a light and fluffy lemon raspberry layer cake that everyone will rave about!

Variations of Lemon Raspberry Cake You Can Try

Feel free to experiment with these moist lemon raspberry cake variations:

Substitute blueberries for raspberries for a different flavor profile.
Try a Raspberry Lemon Drizzle Cake Recipe for a twist.
Create a Lemon Raspberry Pastry by using puff pastry instead of cake layers.
Combine with whipped cream for an extra indulgent treat.

With this Lemon and Raspberry Cake Recipe, you’re sure to impress your guests at any summer gathering!