This lemon raspberry cake happened by pure accident in our kitchen last spring. I was making a plain lemon cake for liam's school picnic when I noticed some raspberries getting soft in the fridge. Instead of letting them go to waste, I folded them right into the batter - and wow, what a happy mistake that turned out to be! The combination of tangy lemon and sweet raspberries created something so delicious that liam's teacher asked if I'd consider making desserts professionally.
Why You'll Love This Lemon Raspberry Cake
I've been making this cake for three years now, and it never gets old. The lemon gives it this bright, happy flavor that makes you think of sunny days, while the raspberries burst in your mouth with little pops of sweetness. liam discovered this combo when he accidentally dropped raspberries into my Lemon Raspberry Cake batter one afternoon, and we decided to just go with it. Best kitchen accident ever!
What I love most is how forgiving this Lemon Raspberry Cake is. I'm not the most precise baker - I eyeball measurements more than I should and sometimes forget ingredients until halfway through mixing. But this cake still turns out great every single time. The raspberries keep it moist even if I accidentally overbake it a little, and the lemon flavor hides any small mistakes I might make along the way.
Jump to:
- Why You'll Love This Lemon Raspberry Cake
- Lemon Raspberry Cake Ingredients
- How To Make Lemon Raspberry Cake
- Equipment For Lemon Raspberry Cake
- Storage Tips
- Substitutions
- Lemon Raspberry Cake Variations
- Top Tip
- Grandma's Secret Fix Passed Down for Generations (Now It's Yours)
- FAQ
- Your New Go-To Celebration Cake!
- Related
- Pairing
- Lemon Raspberry Cake
Lemon Raspberry Cake Ingredients
For the Cake:
- All-purpose flour
- Granulated sugar
- Unsalted butter (room temperature)
- Large eggs
- Fresh lemons
- Fresh or frozen raspberries
- Baking powder
- Salt
- Vanilla extract
- Whole milk
- Vegetable oil
For the Frosting:
- Cream cheese (softened)
- Powdered sugar
- Heavy cream
- More lemon juice and zest
- Vanilla extract
Optional Garnishes:
- Extra fresh raspberries
- Lemon slices
- Powdered sugar for dusting
See recipe card for quantities.
How To Make Lemon Raspberry Cake
This cake comes together pretty easily once you get the hang of it. liam has made it with me so many times now that he knows the routine by heart:
Getting Started:
- Butter two 9-inch cake pans really well
- Cut parchment circles for the bottoms
- Dust with flour and tap out excess
- Heat oven to 350°F
Mix the Cake:
- Beat butter and sugar until it looks pale and fluffy
- Add eggs one by one, beating after each
- Stir in fresh lemon juice, zest, and vanilla
- Mix flour, baking powder, and salt in another bowl
- Add flour mixture and milk back and forth to the butter
- Pour in the oil last and mix just until combined
Berry Time:
- Toss raspberries with a little flour first
- This stops them from sinking to the bottom
- Fold them in gently so they don't break apart
- Split batter between your two pans
Into the Oven:
- Bake about 28 minutes
- Don't open the door for the first 25 minutes!
- Stick a toothpick in the center to test
- Let them sit in pans for 10 minutes
- Flip onto cooling racks
Equipment For Lemon Raspberry Cake
- Two 9-inch round cake pans
- Electric mixer (hand or stand mixer works)
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling racks
- Parchment paper
Storage Tips
This Lemon Raspberry Cake stays delicious for days when stored properly, which is great because it actually tastes even better after the flavors have had time to get cozy together!
Room Temperature Storage (2-3 days):
- Cover with cake dome or large bowl
- Keep in coolest spot in kitchen
- Away from direct sunlight or heat
- Cut slices as needed
- Don't refrigerate unless very hot weather
Refrigerator Storage (up to 5 days):
- Cover tightly with plastic wrap
- Store in cake carrier if you have one
- Let come to room temperature before serving
- Takes about 30 minutes to lose the chill
- Cream cheese frosting stays stable
Freezing Options:
- Wrap unfrosted cake layers in plastic, then foil
- Freeze up to 3 months
- Thaw overnight before frosting
- Don't freeze assembled cake with frosting
- Individual slices freeze well for quick treats
Make-Ahead Tips:
- Bake cake layers up to 2 days ahead
- Store wrapped at room temperature
- Make frosting day of assembly
- Fresh raspberries added just before serving
- Cake improves after sitting overnight
Substitutions
Fruit Swaps:
- Raspberries → Blueberries or blackberries
- Fresh berries → Frozen (don't thaw first)
- Raspberries → Strawberries chopped small
- Mixed berries → Just one type
Dairy Alternatives:
- Whole milk → Buttermilk (extra tangy!)
- Regular milk → Almond or oat milk
- Cream cheese → Dairy-free cream cheese
- Heavy cream → Coconut cream (chilled)
Flour and Sugar Options:
- All-purpose flour → Cake flour (lighter texture)
- White sugar → Part brown sugar for depth
- Regular flour → Gluten-free 1:1 blend
- Powdered sugar → Blend regular sugar in food processor
Fat Substitutions:
- Butter → Margarine or vegan butter
- Vegetable oil → Melted coconut oil
- Oil → Applesauce (cake will be denser)
- Butter → Greek yogurt (reduce other liquids)
Lemon Raspberry Cake Variations
Cupcake Version:
- Use regular muffin tins
- Fill about ⅔ full with batter
- Bake for 18-20 minutes
- Perfect for school parties
- Kids love individual servings
Bundt Cake Style:
- Use large bundt pan instead of layers
- Bake about 45-50 minutes
- Drizzle with lemon glaze instead of frosting
- Looks fancy with minimal effort
- Great for potluck dinners
Berry Switching:
- Try blueberries instead of raspberries
- Mixed berries create a "surprise" cake
- Strawberries work but chop them small
- Blackberries make it more sophisticated
White Chocolate Addition:
- Fold in white chocolate chips with berries
- Melt white chocolate for drizzling on top
- Creates extra richness
- liam's current favorite version
Lemon Lovers' Dream:
- Double the lemon zest in cake
- Add lemon extract to frosting
- Lemon curd between layers
- Top with candied lemon slices
Top Tip
I've screwed up this Lemon Raspberry Cake enough times to know exactly what not to do! The biggest thing is handling those raspberries right. Don't wash them before you use them - I made that mistake once and ended up with pink cake batter that looked like something from a kid's science experiment. liam thought it was hilarious, but I was mortified since I was bringing it to a grown-up dinner party.
Getting your ingredients to room temperature feels like a pain, but it really matters. Cold eggs just won't play nice with soft butter, and you'll have weird lumps no matter how long you beat it. I usually pull everything out when I'm having my morning coffee, then bake after lunch. If I forget, I stick the eggs in warm water for a few minutes and give the butter a quick 10-second zap in the microwave.
Grandma's Secret Fix Passed Down for Generations (Now It's Yours)
My grandmother never wrote down recipes - everything lived in her head and her hands. But she had this one trick with Lemon Raspberry Cake that seemed odd until I tried skipping it once. She'd take a pinch of salt and stir it right into the fresh lemon juice before adding it to anything. "Salt makes lemon sing louder," she'd tell me, using her pinky to stir until it disappeared. The one time I forgot to do this, my cake tasted boring and flat compared to hers.
Her other secret was what she called "feeding the Lemon Raspberry Cake." Right after it came out of the oven, while still hot in the pans, she'd poke holes all over with a toothpick. Then she'd brush a mixture of fresh lemon juice and a little sugar right over the surface. The hot cake would drink it up like it was thirsty, soaking that lemon flavor deep into every crumb.
FAQ
Do lemon and raspberry go together in a cake?
Absolutely! Lemon and raspberry are one of those perfect flavor combinations - the bright tartness of lemon balances the sweet-tart raspberries beautifully. The citrus enhances the berry flavor instead of competing with it. This pairing has been popular in desserts for generations, and once you try it, you'll understand why. The acidity in both fruits actually helps keep the cake moist and flavorful for days.
What is a Mary Jane cake?
A Mary Jane cake typically refers to a peanut butter and molasses cake inspired by the classic Mary Jane candy. It's completely different from our Lemon Raspberry Cake! Mary Jane cakes usually have a dense, chewy texture with deep molasses flavor and peanut butter frosting. Some versions include actual chopped Mary Jane candies mixed into the batter for extra texture and nostalgic flavor.
What is the most delicious cake in the world?
That's totally subjective and depends on personal taste! Some people swear by rich chocolate cakes, others love classic vanilla, and many consider fruit-based cakes like our Lemon Raspberry Cake version to be perfection. What makes any cake "the most delicious" is usually tied to memories and personal preferences. liam would argue that any cake he helps make automatically becomes the best cake ever!
What frosting goes well with raspberry cake?
Cream cheese frosting is hands-down the best choice for Lemon Raspberry Cake because its tangy flavor complements the berries without being too sweet. Lemon cream cheese frosting (like we use) adds extra brightness. Other great options include vanilla buttercream, white chocolate ganache, or even a simple lemon glaze. Avoid overly sweet frostings that compete with the delicate raspberry flavor - you want something that enhances rather than masks the fruit.
Your New Go-To Celebration Cake!
This lemon raspberry cake has become our family's most requested dessert, and once you make it, you'll understand why. Between the bright Lemon Raspberry Cake flavor, the bursts of raspberry sweetness, and Grandma Helen's secret techniques, it's the kind of cake that makes ordinary days feel special. liam now insists on making it for every birthday in our extended family, and honestly, nobody complains about that tradition!
Looking for more crowd-pleasers to fill out your dessert collection? Our Delicious Heaven on Earth Cake is pure indulgence when you want to go all out. When you need something quick but still special, try our Healthy Chocolate Orange Cake (Ready in 45 Mins!) that tastes anything but healthy. And for those times when you want to really impress, our The Best Creme Brulee Cake brings fancy restaurant vibes right to your dining room table.
Don't forget to share your Lemon Raspberry Cake photos with us!liam gets such a kick out of seeing other families enjoying the recipes we love. There's nothing better than knowing a recipe that brings joy to our kitchen is spreading that same happiness to yours too.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lemon Raspberry Cake
Lemon Raspberry Cake
Equipment
- 2 9-inch round cake pans (Greased and lined with parchment)
- 1 Electric mixer (Hand or stand mixer)
- 2 Large mixing bowls (Separate for wet and dry ingredients)
- 1 set Measuring cups & spoons
- 1 Rubber spatula (For folding berries and scraping bowls)
- 1 Wire cooling racks (For cooling layers evenly)
- 1 Parchment paper (Cut to fit pan bottoms)
Ingredients
For the Cake:
- 2 ½ cups All-purpose flour
- 1 ¾ cups Granulated sugar
- ¾ cup Unsalted butter - Room temperature
- 3 Large eggs - Room temperature
- 2 tablespoon Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Whole milk - Room temperature
- ¼ cup Vegetable oil
- 1 ½ cups Fresh raspberries - Tossed with 1 tablespoon flour
For the Frosting:
- 8 oz Cream cheese - Softened
- 1 ½ cups Powdered sugar - Sifted
- 2 tablespoon Heavy cream - Or more for desired texture
- 1 tablespoon Lemon juice - Fresh
- 1 teaspoon Lemon zest
- ½ teaspoon Vanilla extract
Instructions
- Prepare your cake pans by greasing them well, lining with parchment paper, and dusting with flour. Preheat the oven to 350°F (175°C).
- Cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
- Sift together flour, baking powder, and salt. Alternate adding the dry ingredients and milk into the wet mixture, then stir in the oil last.
- Toss raspberries in a bit of flour to prevent sinking. Gently fold them into the batter, then divide the batter between the two pans.
- Bake for about 28 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Make the frosting by beating cream cheese, powdered sugar, lemon juice, zest, and cream until fluffy. Frost the cake and garnish as desired.
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