Irresistibly Moist Lemon Raspberry Cake with Creamy Frosting

Have you ever had those moments that transport you straight to a sunny summer afternoon? The delightful aroma of lemon wafting through the kitchen is one of those sensory cues that instantly brings back memories of picnics and celebrations. Today, I'm excited to share my recipe for a Lemon Raspberry Cake, a vibrant and refreshing dessert that captures the essence of summer in every bite. With its tangy lemon flavor beautifully complemented by bursts of fresh raspberries, this cake is not only a feast for the senses but also a wonderful crowd-pleaser.

Perfect for occasions like Mother’s Day or Easter brunch, this cake comes together surprisingly quickly, making it an ideal choice for those busy days when you want to impress without the stress. Plus, the light lemon cream cheese frosting adds a luscious finish that makes every slice irresistible. Whether you're a seasoned baker or just starting out, I assure you, this recipe will bring a smile to your face and warmth to your gatherings. Ready to create something memorable? Let’s dive in!

Why is Lemon Raspberry Cake a Must-Try?

Bursting with Flavor: Each slice is packed with zesty lemon and flavorful raspberries, creating a refreshing experience that sings summer.
Effortless to Make: Don't worry about complex techniques; this recipe is designed for everyone, from beginners to seasoned chefs.
A Showstopper: Perfect for special occasions like Mother’s Day or Easter brunch, it’s sure to impress your guests!
Moist and Tender: The unique combination of sour cream and cake flour guarantees a soft, moist cake that melts in your mouth.
Versatile and Fun: Customize your experience by swapping lemon extract for other flavors, like lime or orange, to keep things exciting!

Need a delightful cake for a special celebration? Be sure to check out my Pistachio Raspberry Cake for another crowd favorite!

Lemon Raspberry Cake Ingredients

This delightful and refreshing cake comes together beautifully with these essential ingredients!

For the Cake
• Unsalted Butter – Provides richness; make sure it's at room temperature for easy creaming.
• Granulated Sugar – Sweetens the cake and enhances the flavors.
• Light Brown Sugar – Adds moisture and a warm hint of molasses flavor.
• Lemon Zest – Infuses the cake with bright lemon flavor.
• Pure Lemon Extract (Optional) – Enhances the lemon flavor for an extra kick.
• Vanilla Extract – Adds warmth and complexity to the overall taste.
• Large Eggs – Essential for structure and richness; use at room temperature.
• Cake Flour – Creates a tender, soft crumb that makes the cake melt in your mouth.
• Baking Powder – Acts as a leavening agent for rise and fluffiness.
• Baking Soda – Works with the sour cream and lemon juice for perfect lift.
• Salt – Enhances the overall flavors in the cake.
• Whole Milk – Adds moisture; opt for whole milk for the best results.
• Full-Fat Sour Cream – Contributes moisture and tanginess to the batter.
• Fresh Squeezed Lemon Juice – A key flavor component that brightens the cake.
• Fresh or Frozen Raspberries – The principal flavor ingredient; using frozen directly helps keep the cake moist.
• All-Purpose Flour – Toss with raspberries to prevent sinking in the batter.

For the Frosting
• Full-Fat Cream Cheese – Must be slightly softened; essential for creamy frosting.
• Confectioners' Sugar – Adds sweetness and structure to the frosting; adjust for desired consistency.
• Raspberry Preserves – Adds a sweet and tangy layer between the cake.

For Garnish
• Lemon (thinly sliced) – Adds a decorative touch along with fresh raspberries for a pop of color.
• Fresh Raspberries – Completes the look and enhances flavor!

Ready to create your own Lemon Raspberry Cake? Let’s gather these ingredients and make something special together!

Step-by-Step Instructions for Lemon Raspberry Cake

Step 1
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare your cake pans by lightly spraying them with non-stick cooking spray and lining the bottoms with parchment paper. This ensures that your Lemon Raspberry Cake will release easily once baked. Set the prepared pans aside as you move on to the next step.

Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, light brown sugar, lemon zest, and both extracts. Use a hand mixer or stand mixer on medium speed and beat the mixture for about 5 minutes, until it becomes light and fluffy. This step is crucial for incorporating air into the batter, resulting in a moist and tender cake.

Step 3
Now it's time to add the large eggs, incorporating them one at a time into the creamed mixture. Mix well after each addition, ensuring that each egg is fully combined before adding the next. This helps to maintain the structure of your Lemon Raspberry Cake and enhances its richness.

Step 4
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. This dry mixture creates the perfect base for your cake. After thoroughly mixing the dry ingredients, set them aside, as you’ll be combining them with the wet ingredients shortly.

Step 5
Gradually add the dry mixture to the wet mixture, mixing until just combined. It’s important not to overmix at this stage; a few lumps are perfectly fine. This will help achieve the tender crumb that makes the Lemon Raspberry Cake so delightful.

Step 6
Next, fold in the whole milk, full-fat sour cream, and freshly squeezed lemon juice with a spatula, until just incorporated. Take care to combine everything without overmixing, as this will keep your cake light and fluffy. Feel free to scrape down the sides of the bowl to ensure all ingredients are well blended.

Step 7
To prepare the raspberries, gently toss them with all-purpose flour in a small bowl. This step prevents the fresh raspberries from sinking to the bottom of your cake batter. The floured raspberries will distribute evenly, bursting with flavor in every slice of the Lemon Raspberry Cake.

Step 8
Gently fold the floured raspberries into the cake batter. Use a spatula to carefully incorporate them, ensuring they remain intact and don't break apart. The vibrant red of the raspberries will create a beautiful contrast against the sunny yellow of the lemon cake, adding to the overall appeal of your dessert.

Step 9
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the cakes as they bake, so they don't overcook.

Step 10
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, carefully invert them onto wire racks to cool completely. This cooling process is essential before frosting, as it allows the flavors to set beautifully.

Step 11
While the cakes are cooling, prepare the frosting by creaming the full-fat cream cheese and unsalted butter in a mixing bowl. Beat them together until the mixture is light and fluffy, which should take about 3 minutes. A creamy and smooth frosting is key for the pleasing taste of your Lemon Raspberry Cake.

Step 12
Gradually add the confectioners' sugar, lemon zest, lemon juice, and a pinch of salt to the creamed mixture. Beat until everything is combined, and then increase the mixer speed to achieve a creamy consistency. Don’t hesitate to taste the frosting and adjust the sugar as necessary for sweetness.

Step 13
Finally, add the full-fat sour cream to the frosting and mix until it’s very light and fluffy—this adds a luscious tang that beautifully complements the sweetness of the cake. The creamy texture of the frosting is essential for balancing the bright flavors of the Lemon Raspberry Cake.

Step 14
Assemble your cake by placing one layer on a cake stand. Spread a generous layer of frosting on top and drizzle with raspberry preserves for an extra flavor burst. This is where the magic begins, as the flavors meld together harmoniously.

Step 15
Place the second cake layer on top and frost the entire cake with the remaining lemon cream cheese frosting. Chill for about 20 minutes to allow the frosting to set before decorating. Once chilled, feel free to embellish with fresh raspberries and thinly sliced lemons for a stunning presentation. Your Lemon Raspberry Cake is now ready to shine at your next gathering!

Lemon Raspberry Cake Variations

Feel free to put your unique spin on this cake by exploring these delightful variations!

• Gluten-Free: Substitute cake flour with a 1:1 gluten-free baking blend to create a gluten-free version that’s just as moist.
• Extra Tangy: Add an extra tablespoon of fresh lemon juice to the batter for a more pronounced citrus flavor that brightens each bite.
• Zesty Lime: Swap half of the lemon zest for lime zest for a refreshing twist that adds a different citrus dimension.
• Berry Medley: Mix in blueberries or strawberries along with the raspberries for a vibrant berry blend bursting with flavor.
• Lemon Poppy Seed: Incorporate 2 tablespoons of poppy seeds into the batter for a delightful crunch that pairs beautifully with lemon.
• Creamy Coconut: Replace half of the sour cream in the frosting with coconut cream for a tropical twist on your lemon frosting.
• Citrus Rum: Add a splash (1-2 tablespoons) of rum to the frosting for an adult version that adds depth and warmth to the flavors.
• Nutty Crunch: Fold in chopped almonds or walnuts into the batter for a delightful texture contrast that enhances this already tasty cake.

Make Ahead Options

These Lemon Raspberry Cake components are perfect for busy schedules! You can prepare the cake layers up to 24 hours in advance; simply allow them to cool completely, wrap them tightly in plastic wrap, and refrigerate to maintain freshness. The lemon cream cheese frosting can also be made ahead and stored in an airtight container for up to 3 days in the fridge. When ready to assemble, remove the cake layers and frosting from the refrigerator, allowing them to come to room temperature for about an hour. This ensures that your Lemon Raspberry Cake will be just as delicious as when freshly made, allowing you to impress your guests with minimal effort!

How to Store and Freeze Lemon Raspberry Cake

Fridge: Store your Lemon Raspberry Cake in an airtight container in the refrigerator for up to 3 days to keep it fresh and moist.

Freezer: If you want to enjoy it later, wrap individual slices in plastic wrap and then foil; it can be frozen for up to 2 months.

Thawing: When ready to enjoy, remove from the freezer and let it thaw in the fridge overnight, then bring to room temperature before serving for the best flavor.

Reheating: If needed, warm a slice in the microwave for about 10-15 seconds for a deliciously soft experience!

What to Serve with Lemon Raspberry Cake?

Looking for the perfect accompaniments to elevate your dessert experience? Let’s make this delightful cake even more memorable!

• Fresh Berries: A medley of strawberries, blueberries, and more raspberries provides a fruity contrast that beautifully complements the flavors of the cake.
• Lemon Sorbet: This icy treat offers a refreshing citrus burst that pairs perfectly with the tangy frosting, making every bite vibrant and satisfying.
• Whipped Cream: Light and fluffy, freshly whipped cream adds a creamy texture that harmonizes beautifully with the moist cake layers and tangy cream cheese frosting.
• Chamomile Tea: This gentle tea's floral notes create a calming backdrop to the zesty cake, transforming your dessert into a soothing experience.
• Sparkling Lemonade: A fizzy, citrusy drink adds a fun twist and pairs well with the lemon flavor, perfect for those sunny afternoons.
• Shortbread Cookies: Buttery, crumbly cookies balance the richness of the frosting, providing a delightful texture contrast in every bite.

Enjoy your Lemon Raspberry Cake with these delightful pairings, and create sweet memories to savor!

Expert Tips for Lemon Raspberry Cake

Creaming Matters: Start with room temperature butter and cream it for a full 5 minutes. This creates a light and airy texture.

Eggs One at a Time: Incorporate eggs individually. Mixing well after each addition ensures a uniform and rich batter.

No Overmixing: Avoid overmixing when combining dry and wet ingredients; this keeps your Lemon Raspberry Cake light and tender.

Flour Tossing: Be sure to toss your raspberries in all-purpose flour to prevent them from sinking during baking.

Prepare in Advance: Let your cold ingredients come to room temperature for best results; this improves the overall texture and flavor.

Lemon Raspberry Cake Recipe FAQs

What fruit goes best with lemon cake?
Absolutely! While raspberries are a fantastic match with lemon due to their tartness, you can also experiment with fruits like blueberries, strawberries, or even peaches for delightful combinations. Each brings its own unique flavor profile to complement the zesty lemon, so feel free to mix and match based on your preferences!

How to get intense lemon flavor in a cake?
The more the merrier when it comes to lemon flavor! To achieve an intense lemon taste in your Lemon Raspberry Cake, use a combination of fresh lemon juice, lemon zest, and a dash of pure lemon extract. Zesting the lemon enhances the aroma and natural oils, while the juice adds tartness. I often recommend adding an extra tablespoon of lemon juice if you want that punchy flavor—just be sure to balance it with enough dry ingredients to maintain the cake's structure.

Can you put raspberries in cake batter?
Very much so! Incorporating fresh or frozen raspberries into your cake batter not only adds flavor but creates beautiful bursts of color throughout. Just remember to toss them lightly in some all-purpose flour before adding them to the batter; this will help prevent the raspberries from sinking to the bottom during baking and ensure they are evenly distributed.

How should I store my Lemon Raspberry Cake?
For best results, store your Lemon Raspberry Cake in an airtight container in the refrigerator for up to 3 days. This will keep the cake moist and flavorful. If you'd like to store it longer, it's also freezer-friendly! Wrap individual slices in plastic wrap and then in aluminum foil to prevent freezer burn. It can stay fresh for up to 2 months in the freezer. Just let it thaw in the fridge overnight before bringing it to room temperature to enjoy.

How do I defrost a frozen cake?
To enjoy your frozen Lemon Raspberry Cake, transfer it from the freezer to the fridge and allow it to thaw overnight. This slow thawing helps maintain the cake's moisture and texture. For an even better experience, you can take it out 1–2 hours before serving to bring it closer to room temperature, enhancing the flavor and making it delightful to eat!

Is lemon and raspberry a good combo?
Oh, absolutely! The tartness of ripe raspberries pairs beautifully with the zesty brightness of lemon, creating a balance that is refreshing and delicious. This combination evokes the essence of summer in every bite, making it a perfect choice for desserts like this Lemon Raspberry Cake. Enjoying this pairing is sure to brighten up your day!

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