If you are searching for a dessert that perfectly balances tartness and sweetness, this Lemon Raspberry Cake Recipe is going to be your new best friend. Every bite bursts with fresh, zesty lemon flavor and the juicy pop of raspberries, wrapped in a moist, tender crumb and topped with a luscious cream cheese frosting. It’s a showstopper that feels light and refreshing yet utterly indulgent, making it the perfect treat for gatherings, celebrations, or simply a special weekend dessert. The natural vibrancy of raspberries combined with the bright zing of lemon creates a flavor duo that dances delightfully on your palate, ensuring this cake will quickly become a beloved staple.
Ingredients You’ll Need
These ingredients might look simple, but together, they create a cake with the ideal balance of texture, freshness, and sweetness. Each component plays a crucial role in making your Lemon Raspberry Cake Recipe irresistibly moist, flavorful, and beautifully colored.
- Canola Oil: Keeps the cake exceptionally tender without overpowering other flavors.
- Eggs: Provide structure while adding richness and moisture.
- Buttermilk: Adds a subtle tang that complements the lemon and tenderizes the crumb.
- Fresh Lemon Juice: Essential for that bright citrus kick in both batter and frosting.
- Fresh Lemon Zest: Intensifies lemon flavor with natural oils, ensuring depth and aroma.
- Sugar: Sweetens perfectly to balance tart elements without being cloying.
- Flour: Forms the base providing the cake’s structure, with extra used to coat raspberries to prevent sinking.
- Baking Powder and Baking Soda: Leaven the cake to a perfectly fluffy texture.
- Salt: Enhances and rounds out the flavors.
- Fresh Raspberries: Add juicy bursts of tangy sweetness and beautiful speckles throughout the cake.
- Butter (softened): Brings richness and smoothness to the cream cheese frosting.
- Cream Cheese (softened): Creates a rich, tangy frosting that perfectly complements the tartness of lemon and raspberries.
- Powdered Sugar: Sweetens and thickens the frosting for a luscious finish.
- Lemon Slices: For an elegant decorative touch and extra lemon aroma.
How to Make Lemon Raspberry Cake Recipe
Step 1: Cream the Wet Ingredients
Start by preheating your oven to 325 degrees. In a large mixing bowl, combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Beat these together for about two minutes until the mixture looks smooth and slightly frothy. This step is vital for incorporating air and beginning to develop the tender crumb your cake is known for.
Step 2: Mix the Dry Ingredients
In a separate large bowl, whisk together sugar, flour, baking powder, baking soda, and salt. These dry ingredients ensure your cake rises perfectly and has just the right texture. Gradually add the dry mix into the wet ingredients and fold gently until just combined – overmixing can make the cake tough, so fold with care.
Step 3: Prep the Raspberries
Take your fresh raspberries and toss them carefully with two tablespoons of flour. This small but crucial trick keeps these delicate berries suspended evenly throughout the batter instead of sinking to the bottom during baking, guaranteeing every slice of Lemon Raspberry Cake Recipe has delicious berry bursts.
Step 4: Assemble and Bake
Grease three 8-inch or 9-inch cake pans with nonstick spray for easy release. Divide the batter evenly among the pans. If you prefer two 9-inch pans instead, baking time will be a bit longer. Bake the cakes until a toothpick inserted into the center comes out clean—generally 20 to 26 minutes for 8-inch pans and up to 36 minutes for larger pans. Once baked, let the cakes cool completely on wire racks before frosting.
Step 5: Prepare the Cream Cheese Frosting
While the cakes cool, beat your softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, continuing to beat and scrape down the sides. Mix in the fresh lemon juice and lemon zest for a tangy, luscious frosting that perfectly complements the cake’s bright flavors.
Step 6: Frost and Assemble
Once your cake layers are cool, spread a generous amount of frosting on the first layer, then sprinkle with fresh raspberries for an extra burst of flavor. Repeat layering and top the final cake layer with frosting, using additional berries and lemon slices for a stunning, fresh garnish that invites everyone to dig in.
How to Serve Lemon Raspberry Cake Recipe
Garnishes
Fresh raspberries and thin lemon slices make for an irresistible finishing touch. Not only do they invite the eater in with their vibrant colors, but they also amplify the fresh flavors of the cake. A light dusting of powdered sugar can add a hint of elegance as well.
Side Dishes
This Lemon Raspberry Cake pairs wonderfully with a simple cup of tea or fruity white wine. For something extra special, serve alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to elevate your dessert experience even more.
Creative Ways to Present
Slice the cake into petite squares for a beautiful dessert platter, perfect for parties or afternoon gatherings. You can also serve it as mini individual portions layered in glass jars, garnished with whole raspberries and lemon zest curls for a charming, modern presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftover Lemon Raspberry Cake Recipe covered tightly in the refrigerator for up to 4 days to preserve the creamy frosting and moist crumb. Bringing it to room temperature before serving helps bring back its full flavor and tender texture.
Freezing
You can freeze the unfrosted cake layers wrapped in plastic and foil for up to 3 months. When ready to indulge, thaw them overnight in the refrigerator and then frost as usual for fresh-from-the-oven taste. Frosted cake can also be frozen—wrap well to prevent freezer burn but note the texture may slightly change.
Reheating
This cake is best enjoyed fresh or chilled. If you prefer a slightly warmer slice, let it sit at room temperature for about 30 minutes. Avoid microwaving as this can soften the frosting too much and change the texture.
FAQs
Can I use frozen raspberries instead of fresh?
Frozen raspberries can be used, but they tend to release more juice, which may affect the cake’s texture. If using frozen, toss them in flour as instructed to help minimize sinking and gently fold them into the batter once thawed and drained.
Is there a substitute for buttermilk?
Absolutely! You can make a simple buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk, letting it sit for 5-10 minutes until it thickens slightly before using.
Can I make this cake gluten-free?
With the right gluten-free flour blend designed for baking, you can certainly adapt this Lemon Raspberry Cake Recipe. Make sure your blend contains xanthan gum or another binder for proper texture.
How do I prevent my raspberries from sinking?
Coating the raspberries lightly with flour before folding them into the batter is key. It helps suspend them evenly so each bite is loaded with those sweet, tart gems.
Can I make this cake vegan?
This recipe relies on eggs, buttermilk, and cream cheese, which are challenging to fully replicate in vegan form. However, with plant-based substitutes like flax eggs, vegan buttermilk, and dairy-free cream cheese, you can experiment and adjust for your needs.
Final Thoughts
Sharing this Lemon Raspberry Cake Recipe has been such a joy because it truly is a recipe that shines no matter the occasion. Its bright flavors and beautiful layers make it a dessert that everyone will rave about. I encourage you to give it a try, and get ready to delight friends, family, or just yourself with every blissful bite of this lemony, raspberry-filled masterpiece.
Print
Lemon Raspberry Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Raspberry Cake is a delightful and moist dessert combining the fresh tartness of lemon with juicy raspberries. Layers of tender lemon-infused cake are balanced with a creamy lemon cream cheese frosting and garnished with fresh raspberries and lemon slices, making it perfect for spring or summer gatherings.
Ingredients
Cake Ingredients
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 1/3 cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries (plus more for garnish)
Frosting Ingredients
- 1/2 cup Butter (softened)
- 1 (8-ounce) pkg. Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
- 1 cup Fresh Raspberries
- Lemon Slices (for garnish)
Instructions
- Preheat and Mix Wet Ingredients: Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Cream the mixture together for 2 minutes until well blended.
- Combine Dry Ingredients and Mix: In a separate large bowl, mix together sugar, flour, baking powder, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture and gently fold until just combined, taking care not to overmix.
- Prepare Raspberries and Incorporate: Toss the fresh raspberries with 2 tablespoons of flour in a small bowl. This coating helps prevent the raspberries from sinking to the bottom during baking. Fold the coated raspberries carefully into the batter.
- Prepare Pans and Bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, you can use two 9-inch pans, but note that baking time will be longer. Divide the batter evenly among the pans. Bake according to pan size: for three 8-inch pans, bake 20-26 minutes; for three 9-inch pans, bake 19-23 minutes; for two 9-inch pans, bake 30-36 minutes. Use a toothpick inserted into the center to check doneness—it should come out clean. Allow cakes to cool completely.
- Make the Lemon Cream Cheese Frosting: In a medium bowl, beat softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, continuing to beat until fully incorporated. Mix in fresh lemon juice and lemon zest for added flavor. Beat the frosting until light and fluffy.
- Assemble and Garnish the Cake: Once the cake layers have cooled, spread a generous amount of frosting over one layer. Repeat with remaining layers, finishing with frosting all around the outside. Garnish the top with fresh raspberries and lemon slices for a beautiful presentation. Chill in the refrigerator for at least 30 minutes before serving to set the frosting and enhance the flavors.
Notes
- To prevent raspberries from sinking, toss them in flour before folding into batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tbsp lemon juice or vinegar to 1 1/3 cups milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter to keep the cake tender.
- The cake keeps well refrigerated for up to 3 days.
- Serve chilled or at room temperature for best flavor.
