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Homemade lemon raspberry cake slice with layers of sponge, lemon cream, and fresh raspberries on a white plate.

Lemon Raspberry Cake

A bright, flavorful Lemon Raspberry Cake bursting with tart citrus and sweet berries, topped with tangy lemon cream cheese frosting. This accidentally perfect cake is now a go-to for birthdays, picnics, and celebrations!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best lemon raspberry cake, Easy lemon raspberry cake, Lemon and Raspberry cake Mary Berry, Lemon raspberry cake, Lemon raspberry cake recipe, Old fashioned lemon raspberry cake, White chocolate lemon raspberry cake
Prep Time: 25 minutes
Cook Time: 28 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 23 minutes
Servings: 12 slices
Calories: 390kcal
Cost: $13

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.
    Close-up of smooth, golden vanilla cake batter in a glass bowl on a white marble counter.
  • 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.
    Fresh raspberries coated in flour in a glass bowl on a white marble countertop.
  • 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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 120g | Calories: 390kcal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 210mg | Potassium: 120mg | Fiber: 2g | Sugar: 31g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1.5mg