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 Zest

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.

Ingredients

Scale

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
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
1 tablespoon fresh lemon juice
12 oz (about 340g) fresh or frozen raspberries
2 tablespoons all-purpose flour (for tossing raspberries)
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
2/3 cup (200g) raspberry preserves or jam
Fresh raspberries and thinly sliced lemon for decoration

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