The Best Raspberry Lemon Cake Recipe for Summer Sweetness

Raspberry lemon cake bursts with vibrant, tantalizing flavors that dance across your palate.

Sweet and zesty notes intertwine in this delightful dessert, creating a harmonious symphony of taste.

Delicate raspberries nestle within soft, moist layers of citrusy goodness.

Bright, sunny ingredients bring a refreshing twist to traditional cake recipes.

Each slice promises a delectable journey through layers of culinary creativity.

The combination of tart and sweet elements enhances an ordinary cake into an extraordinary experience.

Bakers of all skill levels can create this crowd-pleasing masterpiece with ease.

Bright Raspberry Lemon Cake Bursting with Flavor

• Bursting with Bright Flavors: Combine the tangy zestiness of lemon with sweet, juicy raspberries for a delightful flavor explosion that dances on your taste buds.
• Perfectly Textured Elegance: Experience a wonderfully light and moist cake with a silky smooth frosting, created through the delicate technique of folding whipped egg whites and carefully incorporating ingredients.
• Stress-Free Baking Adventure: Enjoy a relatively straightforward recipe that's beginner-friendly, requiring basic baking skills and offering clear, step-by-step instructions that make creating a stunning dessert feel like a breeze.
• Crowd-Pleasing Celebration Cake: Ideal for summer gatherings, birthdays, or any special occasion where you want to impress friends and family with a gorgeous, homemade dessert that looks as amazing as it tastes.

Your Raspberry Lemon Cake Grocery List

• All-Purpose Flour: Provides structure and tender crumb for the cake.
• Baking Powder, Baking Soda: Essential leavening agents for light and fluffy texture.
• Salt: Enhances overall flavor balance.

• Butter: Adds richness and creates smooth, creamy base for cake.
• Sugar: Provides sweetness and helps with cake's golden color.
• Yogurt: Adds moisture and slight tanginess to the cake.
• Egg Whites, Egg Yolks: Create structure and contribute to cake's light texture.

• Vanilla Extract: Adds warm, classic background flavor.
• Lemon Zest: Brings bright, citrusy notes to the cake.
• Fresh Raspberries: Adds fruity bursts and natural sweetness.

• Confectioner's Sugar: Creates smooth, spreadable frosting texture.
• Butter: Provides creamy base for frosting.
• Lemon Juice: Adds tangy flavor and helps adjust frosting consistency.
• Yellow Gel Food Coloring (Optional): Creates vibrant visual appeal.

Assembling Layers of Raspberry and Lemon

Step 1: Prepare Baking Workspace

Warm up the oven to 350°F. Grease two 8-inch cake pans and line with parchment paper. Gather all ingredients and equipment.

Step 2: Create Butter Mixture

• Softened butter
• Sugar
• Lemon zest

Whip until light and fluffy, scraping bowl sides occasionally.

Step 3: Incorporate Egg Components

Add egg yolks one at a time, mixing thoroughly after each addition. Stir in vanilla extract.

Step 4: Prepare Egg Whites

Whip egg whites until soft peaks form. Set aside for later use.

Step 5: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Baking soda

Step 6: Merge Wet and Dry Mixtures

Gradually blend dry ingredients into butter mixture. Alternate adding yogurt, mixing until smooth.

Step 7: Fold in Delicate Ingredients

Gently fold whipped egg whites into batter until fully integrated.

Carefully mix in fresh raspberries.

Step 8: Bake Cake Layers

Pour batter evenly into prepared pans. Bake for 30 minutes until center springs back when touched.

Step 9: Cool Cake Layers

Let cakes rest in pans for 10 minutes. Transfer to wire rack and cool completely.

Step 10: Prepare Lemon Frosting

• Butter
• Powdered sugar
• Lemon juice

Adjust consistency as needed. Add food coloring if desired.

Step 11: Assemble and Frost Cake

Once cooled, spread frosting between layers and cover entire cake. Decorate as preferred.

Serving Suggestion: Chill for 30 minutes before serving to set frosting. Garnish with fresh raspberries and lemon zest.

Baking Tips for Moist, Zesty Cake

• Zest Like a Pro: Use a microplane or fine grater to extract maximum lemon flavor without the bitter white pith.
• Fold with Finesse: Gently incorporate egg whites and raspberries using a spatula to maintain the cake's delicate, airy texture.
• Berry Brilliant: Lightly dust raspberries with flour before folding to prevent them from sinking during baking.
• Temperature Trick: Let ingredients like eggs, butter, and yogurt sit at room temperature for smoother mixing and better cake consistency.
• Frosting Finesse: Chill the cake briefly between frosting layers to create clean, crisp edges and prevent crumbs from mixing into the frosting.

Storing Raspberry Lemon Cake for Freshness

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 4 days. Cover the cake loosely with plastic wrap to prevent drying out and absorbing other food odors.
• Freeze: Wrap individual cake slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to maintain optimal flavor and texture.
• Thaw and Serve: Remove the cake from the freezer and let it sit at room temperature for 2-3 hours. Unwrap carefully to prevent condensation from making the frosting soggy. Enjoy the cake within 24 hours of thawing for the best taste and texture.

Which Drink Complements Raspberry Lemon Cake Best?

• Savor Sweet Rosé Companion: Pair this bright raspberry lemon cake with a chilled, slightly sweet rosé wine that complements the cake's fruity and tangy profile, creating a delightful balance of flavors.
• Brew Citrus-Friendly Tea: Select a light, refreshing herbal tea like chamomile or Earl Grey to enhance the cake's lemon notes and provide a subtle counterpoint to its sweetness.
• Serve Vanilla Ice Cream Delight: Add a scoop of creamy vanilla ice cream alongside the cake slice, allowing the cool, smooth texture to contrast beautifully with the cake's light, zesty character.
• Garnish with Fresh Berries: Accompany the cake with a small handful of fresh raspberries or lemon zest sprinkled on the plate, reinforcing the cake's natural fruit flavors and adding a vibrant visual appeal.

Creative Flavor Twists for Raspberry Lemon Cake

• Berry Bonanza: Swap raspberries with a mix of fresh blueberries, blackberries, and raspberries for a colorful, multifruit cake experience.
• Citrus Celebration: Replace lemon zest with orange or lime zest to create a different bright, tangy flavor profile that complements the cake's sweetness.
• Nutty Nuance: Fold chopped almonds or pistachios into the batter for added texture and a subtle nutty undertone that enhances the cake's complexity.
• Lavender Love: Infuse the cake with dried culinary lavender in the batter to introduce a delicate, aromatic element that pairs beautifully with the fruity notes.

Raspberry Lemon Cake Recipe

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4.6 from 37 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Raspberry lemon cake brings Mediterranean sunshine to classic dessert lovers. Sweet-tart raspberries dance with zingy lemon, creating a delightful slice that refreshes palates and sparks pure culinary joy for anyone craving a perfectly balanced treat.

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Ingredients

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Cake Ingredients:

Main Ingredients:

• 2 cups all-purpose flour
• 1½ cups raspberries (frozen berries work well)
• 1 cup sugar
• 1 cup plain Greek yogurt (or vanilla yogurt)
• 3 large eggs, separated

Wet Ingredients:

• 9 tablespoons (9 tbsp) unsalted butter, at room temperature
• 1 teaspoon (1 tsp) vanilla extract
• Zest of 1 lemon

Dry Ingredients:

• 2 teaspoons (2 tsp) baking powder
• 1 teaspoon (1 tsp) salt
• ½ teaspoon (½ tsp) baking soda

Lemon Buttercream Ingredients:

Main Ingredients:

• 5 cups confectioner’s sugar, sifted
• 1 cup unsalted butter, at room temperature

Flavor Ingredients:

• 4 tablespoons (4 tbsp) fresh lemon juice (you may need a bit more)

Optional Ingredient:

• 1 small drop of yellow gel food coloring

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Instructions

1. Preheat the oven to 350°F and prepare two 8-inch cake pans by greasing, flouring, and lining with parchment paper.
2. Cream butter, sugar, and lemon zest in a mixing bowl until the mixture becomes light and airy.
3. Incorporate egg yolks one at a time, mixing thoroughly after each addition, then blend in vanilla extract.
4. Whip egg whites separately until soft peaks form and set aside.
5. In a separate bowl, combine flour, baking powder, salt, and baking soda.
6. Gradually incorporate dry ingredients into the butter mixture, alternating with yogurt, ensuring complete blending.
7. Delicately fold whipped egg whites into the batter, maintaining a smooth and uniform consistency.
8. Gently fold fresh raspberries into the cake batter, distributing them evenly.
9. Transfer batter equally between prepared cake pans, smoothing the surfaces with an offset spatula.
10. Bake cakes for approximately 30 minutes, monitoring until centers spring back and edges turn golden.
11. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
12. Prepare frosting by whipping butter and confectioner’s sugar until smooth, gradually adding lemon juice.
13. Adjust frosting consistency by incorporating additional sugar or lemon juice as needed.
14. Once cakes are thoroughly cooled, apply a generous layer of frosting between layers and cover entire cake.
15. Optional: Add a touch of yellow gel food coloring for enhanced visual appeal.

Notes

• Prep smartly by having all ingredients at room temperature for smoother mixing and better cake texture.
• Use fresh, ripe raspberries for the most vibrant flavor and avoid mushy or overripe fruits.
• Softly fold egg whites to maintain their airy structure, which helps create a light, delicate cake crumb.
• Check cake doneness by gently pressing the center – it should spring back and not leave an indentation.
• Allow cake to cool completely before frosting to prevent melting and ensure clean, professional-looking decoration.
• Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 420
• Sugar: 47 g
• Sodium: 220 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 100 mg