There’s something magical about the combination of lemons and raspberries. It’s bright, tangy, and just sweet enough to leave you wanting more. This lemon raspberry cake is a celebration of all those flavors and textures, wrapped up in a moist, tender crumb and layered with a luscious lemon cream cheese frosting. Whether you’re looking to brighten a rainy day, impress at a special occasion, or simply treat yourself to a slice of sunshine, this cake is a showstopper.

I first made this cake for my best friend’s birthday. She’s a huge fan of anything citrusy, and I wanted something that screamed “springtime in dessert form.” While whipping up the batter, I vividly remember the aroma of fresh lemon zest filling my kitchen—it was like a burst of sunshine on an otherwise chilly day. When I pulled the cake out of the oven, the golden tops were dotted with raspberries, and I knew I was onto something. We devoured the first slice together, and the tangy frosting paired with the sweet, juicy raspberries was an instant hit. Now, it’s become my go-to recipe for celebrations.

Lemons and raspberries have been culinary partners for ages. Lemon desserts have roots in Mediterranean cuisines, where citrus is abundant, while raspberries, native to Europe, bring a tart sweetness that balances lemon’s tang. Pairing them together in cakes gained popularity in the 20th century as a way to combine the brightness of lemon with the soft, fruity punch of raspberries. Over time, bakers have experimented with different textures, like mousses and curds, but this classic cake keeps it simple and timeless.

Let’s talk ingredients: what makes this cake shine

The magic of this recipe lies in its simplicity and quality ingredients.

Unsalted butter gives the cake its rich flavor and tender crumb. If you’re out of unsalted, use salted butter, but reduce the added salt in the recipe. Always use butter at room temperature for easy creaming.
Lemons are the star here! Fresh zest and juice provide a vibrant, tangy flavor. Avoid bottled lemon juice—it just doesn’t have the same freshness.
Raspberries bring bursts of tart sweetness. Fresh berries work best, but frozen ones (unthawed) are a great alternative. Tossing them in a little flour keeps them from sinking in the batter.
Cake flour ensures a soft, fluffy texture. If you only have all-purpose flour, substitute 1 cup of cake flour with ¾ cup all-purpose flour plus 2 tablespoons cornstarch.
Sour cream and milk add moisture without making the cake heavy. Greek yogurt works as a great sour cream substitute if needed.

Kitchen gear: what you need (and what you can skip)

A few tools make this cake easier to pull off:

Electric mixer: Whether handheld or a stand mixer, this is key for creaming the butter and sugar properly.
9-inch cake pans: You’ll need two. Make sure to line them with parchment paper to prevent sticking (trust me, it’s worth the extra step).
Rubber spatula: Perfect for folding in those delicate raspberries without breaking them.
Offset spatula: This makes frosting the cake a breeze, but you can improvise with the back of a spoon if you don’t have one.

Step-by-step: my foolproof method

Prepare the pans and oven: Preheat your oven to 350°F and prep your cake pans with parchment paper and nonstick spray. Generously coating the sides and bottom ensures the cake releases easily—don’t skip this step!
Cream the butter and sugars: Beat the butter, granulated sugar, and brown sugar until light and fluffy, about 5 minutes. This step incorporates air, which makes the cake light. Add the lemon zest, extracts, and vanilla for an aromatic boost.
Add the eggs: Mix in the eggs one at a time, scraping down the bowl after each addition. This helps maintain a smooth batter.
Combine the dry ingredients: Whisk cake flour, baking powder, baking soda, and salt in a separate bowl. Slowly add this to the wet ingredients, mixing on low speed until just combined.
Add the liquids: Gently fold in the milk, sour cream, and lemon juice. The batter will be slightly lumpy, but resist the urge to overmix—it’s what keeps the cake tender.
Incorporate the raspberries: Toss the raspberries with flour and fold them into the batter. This step keeps the berries from sinking to the bottom.
Bake: Divide the batter evenly into the pans and bake for 35-40 minutes. Look for slightly golden tops and a clean toothpick test. Let the cakes cool for 10 minutes in the pans before transferring to a rack to cool completely.
Make the frosting: Beat the cream cheese and butter until fluffy, then slowly add confectioners’ sugar. Mix in the lemon zest, juice, and sour cream until light and creamy. Adjust consistency by adding more sugar or sour cream as needed.
Assemble and decorate: Spread frosting on one cake layer, add a layer of raspberry preserves, and top with the second layer. Frost the top and sides, then chill briefly to set. Decorate with fresh raspberries and lemon slices for a finishing touch.

Variations and adaptations to try

Gluten-free: Use a gluten-free baking blend in place of cake flour. Almond flour can add a lovely texture, but reduce the liquids slightly.
Vegan: Swap butter for vegan butter, eggs for flax eggs, and sour cream for coconut yogurt.
Low-sugar: Reduce the sugar slightly or use a sugar substitute like monk fruit sweetener.
Seasonal twists: Try blackberries or blueberries instead of raspberries. In winter, candied citrus peels make a stunning garnish.
International flair: Add a teaspoon of rosewater to the frosting for a Middle Eastern-inspired twist.

Serving and presentation ideas

When serving, I love to dust a little powdered sugar over the fresh raspberries and lemon slices for an elegant look. Pair it with a light scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Serve it on a cake stand or a pretty platter to let the vibrant colors shine.

Perfect drink pairings

A chilled glass of prosecco or champagne complements the bright flavors of this cake beautifully. If you prefer non-alcoholic options, a tall glass of iced raspberry lemonade or a light Earl Grey tea would be perfect.

Storing and reheating tips

This cake keeps well in the fridge for up to three days. Wrap it tightly in plastic wrap or store in an airtight container to prevent it from drying out. Let it come to room temperature before serving for the best flavor. If you want to freeze the cake layers, do so before frosting, and thaw them overnight in the fridge.

Adjusting for different serving sizes

To make a smaller cake, halve the recipe and use 6-inch pans. For a larger crowd, double the recipe and bake in 9×13 pans. Just keep an eye on the bake time—it may vary slightly.

Encouragement to bake this cake

This lemon raspberry cake is one of those recipes that feels as good to make as it does to eat. It’s bright, cheerful, and perfect for sharing with loved ones. Don’t be afraid to tweak it and make it your own—you never know when you’ll stumble upon your next favorite twist.

Frequently asked questions

1. Can I use frozen raspberries?
Absolutely! Just don’t thaw them first to avoid adding extra moisture to the batter.

2. What if I don’t have cake flour?
Substitute with all-purpose flour and a little cornstarch as explained above.

3. Can I make this ahead of time?
Yes! Bake the cake layers a day in advance and frost the day of serving.

4. How do I prevent the cake from sticking?
Be sure to use parchment paper and generously coat the pans with nonstick spray.

5. Can I use lime instead of lemon?
Of course! Lime zest and juice will create a lovely variation with a tropical twist.

Lemon Raspberry Cake Recipe