Lemon Raspberry Cake with Cream Cheese Frosting Recipe

If you’re on the hunt for a dessert that’s bright, fresh, and utterly delightful, then this Lemon Raspberry Cake with Cream Cheese Frosting Recipe is exactly what you need. I absolutely love how the tartness of lemon and sweetness of raspberries dance together, all wrapped up in a soft, moist cake and topped with luscious cream cheese frosting. It’s the kind of cake that instantly lifts your mood and has everyone asking for seconds. Trust me, once you try this, it’ll quickly become a favorite go-to dessert for both casual family dinners and special occasions alike.

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Ingredients You’ll Need

This Lemon Raspberry Cake is a beautiful balance of fresh ingredients you likely already know and love. Choosing quality raspberries and fresh lemons really makes all the difference here, so don’t hesitate to seek out the best you can find.

• Canola Oil: I prefer canola for its neutral flavor but vegetable or olive oil works well too if you like a touch of fruitiness.
• Eggs: Large eggs help with the cake’s structure and moisture.
• Buttermilk: This adds tang and tenderness — I used to skip it but now I don’t bake without it.
• Fresh Lemon Juice: Always fresh—bottled just can’t replace that vibrant zing.
• Fresh Lemon Zest: Use a microplane for the most aromatic zest; it really wakes up the cake’s flavor.
• Sugar: Granulated sugar sweetens the cake without overpowering.
• Flour: All-purpose flour is perfect; if you want a softer crumb, cake flour is a lovely substitute.
• Baking Powder & Baking Soda: These leavening agents help get that perfect rise.
• Salt: Just a pinch—it balances the sweetness beautifully.
• Fresh Raspberries: Tossing them in a little flour helps keep them from sinking while baking.
• Butter: For that creamy frosting texture, always softened to room temperature.
• Cream Cheese: Also softened; it gives the frosting its signature tang and smoothness.
• Powdered Sugar: For a silky, smooth frosting with just the right sweetness.
• More Fresh Lemon Juice and Zest: Added to frosting for that fresh lemon flavor payoff.
• Fresh Raspberries and Lemon Slices: For garnish—fresh and pretty.

Variations

I love that this Lemon Raspberry Cake with Cream Cheese Frosting Recipe leaves plenty of room to get creative. Sometimes doubling the lemon zest or adding fresh blueberries instead of raspberries can shake things up in totally delicious ways.

• Berry swap: One time I mixed raspberries with fresh blueberries and the combo was divine; it made the cake extra colorful and added a bit more texture.
• Gluten-free: I’ve tried this with a gluten-free flour blend and it worked really well—just be sure your blend has xanthan gum for structure.
• Lemon intensity: If you’re a lemon fanatic like me, add an extra teaspoon of lemon zest to both cake and frosting.
• Mini cakes or cupcakes: I’ve baked these as cupcakes for parties, adjusting baking time to about 18 minutes, and they’re a crowd-pleaser every time.

How to Make Lemon Raspberry Cake with Cream Cheese Frosting Recipe

Step 1: Mix the Wet Ingredients for a Lemony Base

Start by preheating your oven to 325°F (163°C). In a large mixing bowl, combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. I like to use my electric mixer here and cream these together for about 2 minutes until it’s smooth and fragrant. This is where the magic begins — you’ll smell that bright lemon aroma right away, which is always a good sign your cake will be zesty and fresh.

Step 2: Combine Dry Ingredients and Fold in

In another large bowl, whisk together your sugar, flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture and fold gently with a spatula until just combined. Overmixing here can make the cake tough, so stop when you see no streaks of dry flour. This recipe yields such a tender crumb that it’s worth the gentle handling.

Step 3: Flour-Coat Raspberries to Keep Them Suspended

Here’s a little trick I discovered after some trial and error: toss those fresh raspberries in 2 tablespoons of flour before folding them into the batter. This prevents them from sinking to the bottom and ensures every slice has beautiful specks of berry goodness throughout. Fold raspberries into the batter carefully to avoid breaking them up too much.

Step 4: Bake and Cool the Layers

Spray your cake pans (I prefer three 8-inch pans for even layers, but two 9-inch pans work too) with nonstick spray. Divide batter evenly between pans. Bake for 20-26 minutes for 8-inch pans and 30-36 minutes if using two 9-inch pans. Start checking doneness around the minimum time by inserting a toothpick—it should come out clean or with just a few moist crumbs. Once baked, cool the cakes in pans for about 10 minutes before turning them out onto wire racks to cool completely. I never frost warm cake; it melts the frosting and makes a mess!

Step 5: Whip Up the Lemon Cream Cheese Frosting

While the cakes cool, let’s make that dreamy frosting. Beat softened butter and cream cheese together for about 4-5 minutes until pale and fluffy—I find scraping down the sides often really helps with a smooth mix. Then, gradually add powdered sugar, fresh lemon juice, and lemon zest. Keep mixing until it’s creamy and spreadable. I like to chill the frosting a bit if it feels too soft, making it easier to spread neatly over the cake layers.

Step 6: Assemble and Garnish for a Showstopper

Now for the fun part: assemble your cake! Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting. Use fresh raspberries and lemon slices to garnish—this not only looks stunning but adds a fresh burst of flavor with every bite. Optional: chill the fully assembled cake for 20-30 minutes to let the frosting set, which makes slicing much easier.

How to Serve Lemon Raspberry Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping the cake with a handful of fresh raspberries and thin lemon slices for that extra zing and gorgeous look. Sprigs of mint or lemon thyme can add a fresh herbal note if I’m feeling fancy. The key is to keep garnishes simple so the cake’s natural colors shine.

Side Dishes

This cake pairs beautifully with a light scoop of vanilla ice cream or a side of fresh berries. For brunch, I sometimes serve it alongside lemony salads or mild cheeses for a balanced sweet and savory experience.

Creative Ways to Present

For birthdays, I like to pipe little rosettes of frosting along the edges and scatter edible flowers on top—it turns the cake into a centerpiece! Another favorite is making individual mini cakes using a muffin tin and layering frosting and berries for personal-sized treats.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover slices covered tightly in the fridge—either wrapped in plastic wrap or in an airtight container. This cake stays moist and flavorful for up to 3 days, but honestly, it’s rare for any to last that long around here!

Freezing

Once frosted, I slice the cake and freeze individual pieces wrapped in parchment and plastic wrap. When you’re ready to enjoy, thaw in the fridge overnight. Freezing helps keep the texture intact, and it’s perfect for making ahead for celebrations.

Reheating

If you want to warm a slice, I recommend a quick zap in the microwave for about 15–20 seconds—just enough to soften but not melt the frosting. This brings out the fresh lemon aroma and makes the cake taste like it’s fresh from the oven.

FAQs

Final Thoughts

This Lemon Raspberry Cake with Cream Cheese Frosting Recipe is genuinely one I come back to whenever I need a feel-good dessert that’s as stunning as it is delicious. It’s bright, light, and somehow feels like sunshine on a plate, especially when shared around the table with family or friends. I hope you enjoy making and savoring it as much as I do—there’s something so satisfying about a homemade cake that tastes fresh and inviting, and this one definitely fits the bill. Trust me on this one: grab those lemons and berries, and let’s bake some happiness together!

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