Lemon Raspberry Cake Recipe with Fresh Berries and Zest

Benefits and Advantages of Lemon Raspberry Cake

This lemon raspberry cake recipe offers a delightful combination of zesty citrus and sweet berries, making it a refreshing yet indulgent dessert choice. Its ease of preparation makes it accessible for home bakers of all levels, allowing even beginners to create a moist, flavorful cake quickly. Incorporating fresh raspberries provides natural antioxidants and vitamins, adding a slight healthful boost compared to typical desserts heavy in artificial ingredients. The natural tartness of lemon balances the raspberry’s sweetness, producing a harmonious flavor that appeals to a wide audience.

The recipe is highly versatile and can be adapted to accommodate gluten-free or vegan diets, enhancing its appeal for those with dietary restrictions. This lemon raspberry cake is suitable for many occasions from casual family get-togethers to special celebrations like Mother’s Day or Easter brunch. The vibrant colors and fresh flavors make it visually attractive and suitable as a centerpiece dessert. Its balanced texture and bold yet delicate taste make it a crowd-pleaser that combines practicality with classic indulgence.

Essential Ingredients for Lemon Raspberry Cake

1/2 cup (113g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (300g) granulated sugar
2 tablespoons lemon zest (about 1 large lemon)
Optional: 2 teaspoons lemon extract
1 teaspoon vanilla extract
4 large eggs, room temperature
2 2/3 cups (320g) all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda (optional)
3/4 teaspoon salt
1 1/3 cups (320ml) whole milk, room temperature
1/2 cup (120g) full-fat sour cream or Greek yogurt (or kefir, regular yogurt, or buttermilk)
1 tablespoon fresh lemon juice
12 oz (about 340g) fresh or frozen raspberries (if frozen, do not thaw)
2 tablespoons all-purpose flour (for tossing raspberries)

For the lemon cream cheese frosting:

3/4 cup (170g) unsalted butter, softened
4 oz (113g) full-fat cream cheese, softened
3 1/2 cups (420g) confectioners’ sugar
1 to 2 tablespoons milk or sour cream
1 tablespoon lemon zest
1 to 2 teaspoons fresh lemon juice
Optional: 1/4 to 1 teaspoon pure lemon extract
1 teaspoon vanilla extract
Pinch of salt

Dietary Substitutions to Customize Your Lemon Raspberry Cake

Adjusting this lemon raspberry cake to meet various dietary preferences is simple with a few flexible substitutions:

Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum for structure. This keeps the cake light and tender without gluten.
Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers. Use plant-based milk such as almond or oat milk and vegan butter or oil alternatives for fats.
Low-Calorie: Use sugar substitutes like stevia or erythritol to reduce sugar content. Swap butter and oil with applesauce to lower fat while maintaining moisture.
Dairy-Free: Use non-dairy yogurt or sour cream substitutes, vegan cream cheese for the frosting, and plant-based milk options to keep the recipe free from dairy without losing flavor.
Berries: Fresh raspberries can be substituted with frozen raspberries just toss with flour and use directly to prevent excess moisture.

These options maintain the cake’s moist texture and vibrant flavor while adapting to dietary needs. Adjust baking times slightly if using gluten-free or vegan ingredients to achieve optimal results.

How to Prepare the Perfect Lemon Raspberry Cake: Step-by-Step Guide

Preheat: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. Vegan butter or non-dairy spray also works well.
Mix Dry Ingredients: In a bowl, whisk together all-purpose flour or gluten-free flour blend, baking powder, baking soda (if using), and salt.
Beat Wet Ingredients: In a large mixing bowl, combine butter, vegetable oil, granulated sugar, lemon zest, lemon extract (if using), and vanilla extract. Beat together until light and fluffy.
Add Eggs: Incorporate eggs one at a time, beating well after each addition to create a smooth mixture.
Combine Liquids: In a separate bowl, mix whole milk, sour cream (or yogurt), and fresh lemon juice.
Alternate Mixing: With the mixer on low speed, alternately add the dry ingredients and the wet milk mixture to the butter mixture in three parts beginning and ending with dry ingredients. Mix until just combined. Avoid overmixing to keep the crumb tender.
Fold in Raspberries: Toss raspberries with 2 tablespoons flour to prevent sinking, then fold carefully into the batter by hand to distribute evenly without breaking the berries.
Bake: Divide batter evenly between the pans and bake for 35 to 40 minutes. The cake is done when the tops feel firm and a toothpick inserted near the center comes out mostly clean.
Cool: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Prepare Frosting: Beat softened cream cheese and butter until fluffy. Gradually add confectioners’ sugar, then mix in lemon zest, lemon juice, vanilla, salt, and milk or sour cream. Beat until light and airy.
Assemble: Place one cake layer on a plate, spread a thin layer of frosting, then raspberry preserves. Add the second cake layer, press gently, chill for 30 minutes to set filling, then frost top and sides. Chill again before decorating with fresh raspberries and lemon slices.

Following these steps will yield a vibrant, moist lemon raspberry cake with a tender crumb and flavorful frosting. The balance of citrus and berries makes it perfect for any celebration.

For further baking inspiration and guidance, see How to Bake the Perfect Lemon Cake and learn about the Benefits of Fresh Raspberries.

Advanced Tips and Variations

For the best lemon raspberry cake results, always use room temperature ingredients this helps create a smooth, even batter and improves cake texture. For a more pronounced lemon flavor, add an extra tablespoon of lemon zest or a teaspoon of lemon extract to the batter. To prevent raspberries from sinking during baking, toss them gently in flour before folding into the batter. Incorporate a dollop of sour cream or Greek yogurt to keep the crumb moist and tender.

For textural contrast, add a sprinkle of toasted almonds or pistachios on top before baking. Transform your cake into cupcakes or a layered dessert by adding lemon curd or raspberry jam between layers. For a festive twist, add a pinch of cardamom or ginger to the batter to complement citrus notes. Garnishing with fresh raspberries and a light dusting of powdered sugar or a thin lemon glaze enhances both appearance and taste. These variations maintain the cake’s refreshing balance while allowing you to tailor it to different occasions and palates.

How to Store Lemon Raspberry Cake: Best Practices

To maintain freshness and flavor, store your lemon raspberry cake covered in an airtight container in the refrigerator for up to 4-5 days. This helps retain moisture and keeps the fruit topping vibrant. For longer storage, tightly wrap the cake in plastic wrap and then in aluminum foil, then freeze it for up to 3 months to avoid freezer burn.

When ready to enjoy, thaw the cake overnight in the refrigerator. To serve, let the cake sit at room temperature for about an hour to soften the frosting and release the lemon aromas. Avoid reheating the entire cake to preserve its texture; however, warming individual slices briefly in a microwave or oven (10–15 seconds) can help restore softness. Correct storage practices ensure your lemon raspberry cake stays moist, flavorful, and safe to eat for several days or longer.

Nutritional Value of Lemon Raspberry Cake

Nutrient	Approximate Amount per Slice
Calories	250-300 kcal
Total Fat	8-12 g
Protein	3-5 g
Carbohydrates	35-40 g
Dietary Fiber	2-3 g
Sugars	20-25 g
Vitamin C	15-20% Daily Value

The nutritional profile reflects a moderate energy content, mainly derived from sugars and fats, balanced by the health benefits of fresh raspberries providing antioxidants and vitamin C. Adjustments such as low-calorie sweeteners or alternative flours can lower sugar and carb content while preserving flavor.

FAQs: Frequently Asked Questions About Lemon Raspberry Cake

What ingredients do I need to make a lemon raspberry cake from scratch?

To make a lemon raspberry cake, you’ll need basic baking ingredients like flour, sugar, eggs, baking powder, and butter or oil. For the lemon flavor, fresh lemon juice and lemon zest are essential. Raspberry flavor usually comes from raspberry jam or fresh/frozen raspberries incorporated into the batter or used as filling. For frosting, cream cheese or buttercream with lemon zest is common. Using quality ingredients like fresh fruit and real lemon enhances the taste significantly.

Can I use frozen raspberries instead of fresh in lemon raspberry cake?

Yes, frozen raspberries can be used in lemon raspberry cake without altering the texture much. They hold their shape better when folded into the batter, preventing them from turning mushy like fresh berries might. Just thaw and drain any excess liquid before using to avoid thinning the batter. This makes frozen raspberries a convenient and reliable option, especially when fresh berries are out of season.

How should I store lemon raspberry cake to keep it fresh and moist?

Lemon raspberry cake should be stored in an airtight container in the refrigerator if you plan to keep it for more than a day. This prevents the cream cheese frosting and fruit filling from spoiling. Before serving, let the cake sit at room temperature for about 30–60 minutes to soften the frosting and bring out the flavors. You can also freeze the cake tightly wrapped for up to two months and thaw it in the refrigerator before serving.

What are some common reasons my lemon raspberry cake might turn out dense or not rise well?

Dense or poorly risen lemon raspberry cake often results from packing the flour too tightly when measuring or using expired leavening agents like baking powder. To avoid this, fluff the flour before spooning it into the measuring cup and level it off without packing. Also, make sure your baking powder and baking soda are fresh. Overmixing the batter can also cause a dense texture, so mix just until combined.

Can I make this lemon raspberry cake gluten-free or dairy-free?

Yes, this cake can be adapted to gluten-free or dairy-free diets. For gluten-free, use a 1-to-1 gluten-free baking flour blend and consider adding a little extra yogurt or milk alternative to keep the batter moist. For a dairy-free version, replace butter with neutral vegetable oils like olive or canola oil and substitute Greek yogurt with unsweetened almond or coconut yogurt. These swaps maintain the cake’s flavor and texture while meeting dietary needs.

Lemon Raspberry Cake Recipe with Fresh Berries and Zesty Flavor

Author: Valentina Lewis
Total Time: 2 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

🍋 Experience the refreshing burst of lemon combined with juicy raspberries in this moist and flavorful cake, ideal for celebrations.
🎂 Delight in the soft, tender crumb and balanced sweet-tart flavor that makes this cake perfect for your spring or summer occasions.

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, beat together butter, vegetable oil, granulated sugar, lemon zest, lemon extract (if using), and vanilla until light and fluffy.
3. Add eggs one at a time, beating well after each.
4. In a separate bowl, whisk together flour, baking powder, baking soda (if using), and salt.
5. In another bowl, mix milk, sour cream (or yogurt), and lemon juice.
6. Alternately add dry ingredients and the milk mixture to the butter mixture, starting and ending with dry ingredients, mixing until just combined.
7. Toss raspberries with 2 tablespoons flour, then gently fold into the batter by hand.
8. Divide batter evenly between pans and bake for 35 to 40 minutes, until a toothpick or skewer inserted comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
10. Frosting: Beat together cream cheese and butter until fluffy. Gradually add confectioners’ sugar, then lemon zest, juice, vanilla, salt, and milk or sour cream until light and smooth.
11. Assembly: Place one cake layer on a serving plate, spread with a thin layer of frosting and raspberry preserves, top with second layer, and frost the top and sides. Chill before serving.
12. Decorate with fresh raspberries and lemon slices.

Notes

🥄 Tip: Use cake flour for a softer crumb. Replace 2 tbsp of all-purpose flour per cup with cornstarch.
🍥 Tip: Toss berries lightly in flour to reduce sinking during baking.
🧁 Tip: For a smooth frosting, ensure your butter and cream cheese are thoroughly softened before beating.

Prep Time: 30 minutes
Chilling time: 30 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 38g
Sodium: 298mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 5g
Cholesterol: 104mg

Keywords: Lemon Raspberry Cake, Fresh Berries, Zesty Flavor, Celebration Cake