Lemon Raspberry Cake

This lemon raspberry cake is a from-scratch layer cake made with fresh raspberries, bright lemon zest and juice, and a smooth lemon cream cheese frosting. The layers bake up moist but sturdy, stack cleanly, and slice neatly, with a thin raspberry preserve layer adding contrast without overpowering the cake.

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This lemon raspberry cake is a from-scratch layer cake with bright lemon flavor, fresh raspberries folded into the batter, and a smooth lemon cream cheese frosting. The crumb is moist and fine, with enough structure to support the fruit without becoming heavy.

The layers stack cleanly, slice neatly, and hold their shape once assembled. Tart lemon and sweet raspberry stay balanced throughout, making this a cake that serves well as a finished dessert rather than a rustic bake.

This cake is made with standard baking ingredients, with a few choices that affect texture and flavor in noticeable ways.

Fresh lemon zest and juice give the layers their brightness, while sour cream keeps the crumb moist without making it dense.

Fresh raspberries are folded directly into the batter for pockets of fruit in every slice, with seedless raspberry preserves added between the layers for a clean, defined center.

A lemon cream cheese frosting finishes the cake with enough structure to hold its shape while staying soft and smooth when sliced.

What you'll need to make this lemon raspberry cake from scratch:

For The Fresh Raspberry Lemon Cake:

• 2¾ cups + 1 tablespoon of all-purpose flour, divided
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 cup of unsalted butter, softened to room temperature
• 1½ cups of granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon of vanilla extract
• ¾ cup of whole milk, room temperature
• ¼ cup of full-fat sour cream, room temperature
• ¼ cup of freshly squeezed lemon juice
• 2 teaspoons of lemon zest
• 2 (6-ounce) containers (approximately 1¼ cups per container) of fresh raspberries, divided in half
• ½ cup of seedless raspberry preserves

For The Lemon Cream Cheese Frosting:

• 1 cup of unsalted butter, softened to room temperature
• 16 ounces of full-fat block cream cheese, softened to room temperature
• 7 cups of powdered sugar, sifted
• 1 teaspoon of vanilla extract
• 1 tablespoon of fresh lemon zest
• 2 tablespoons of freshly squeezed lemon juice (plus more if needed)

This is a two-layer lemon cake with raspberries folded directly into the batter and a defined filling between the layers. Most of the lemon flavor comes from the cake itself, while the fruit stays separate instead of blending into the crumb.

Once baked and cooled, the layers are stacked with lemon cream cheese frosting and a thin layer of seedless raspberry preserves in the center.

The frosting provides structure, the preserves add contrast, and the finished cake holds together cleanly when sliced.

This section outlines the general flow of the recipe and highlights a few details that matter. The complete steps are in the recipe card below.

How To Make Lemon Raspberry Cake Step-By-Step

Mix the batter in a clear order.

Start by creaming the butter and sugar, then beat in the eggs. Whisk the milk, sour cream, lemon juice, and zest together in a separate bowl, and alternate adding that mixture with the dry ingredients.

Keep the mixing brief so the crumb stays fine and even.

Fold in the raspberries at the end, just until they distribute through the batter without breaking down or releasing excess juice.

Bake the layers until lightly golden with a few moist crumbs in the center, then let them cool completely.

Frost and fill the cake for a simple, tidy presentation.

Spread an even layer of frosting on the first cake layer, then add the raspberry preserves in the center, leaving a clear border around the edge. This keeps the filling contained once the second layer is added.

Set the top layer in place gently, pressing just enough to level it without forcing the filling outward.

Chill the assembled layers briefly to firm the frosting and stabilize the layers. This helps the cake hold its shape and slice cleanly once fully frosted.

Lemon Raspberry Cream Cheese Frosting

You can trust this cream cheese frosting recipe to be the best choice for this cake.

It's smooth, lightly tangy, and structured enough to support stacked layers.

The cream cheese keeps the sweetness in check, while fresh lemon zest and juice mirror the flavor of the cake without overpowering it.

The finished frosting should hold soft peaks and spread easily, creating clean edges on the cake and a stable base for the raspberry filling between the layers. It stays creamy when sliced and doesn’t weep or collapse after chilling.

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Lemon Raspberry Cake

This lemon raspberry cake is a from-scratch layer cake made with fresh raspberries, bright lemon zest and juice, and a smooth lemon cream cheese frosting. The layers bake up moist but sturdy, stack cleanly, and slice neatly, with a thin raspberry preserve layer adding contrast without overpowering the cake.

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Prep Time 1 hour hr

Cook Time 27 minutes mins

Cooling time 1 hour hr

Total Time 2 hours hrs 27 minutes mins

Course Desserts

Cuisine American

Servings 12 pieces

Calories 881 kcal

Ingredients

  

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• 2 ¾ cups all-purpose flour
• 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (softened to room temperature)
• 1 ½ cups granulated sugar
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ¾ cup whole milk (room temperature)
• ¼ cup full-fat sour cream (room temperature)
• ¼ cup fresh squeezed lemon juice
• 2 teaspoons lemon zest
• 12 ounces fresh raspberries (divided in half (two 6-ounce containers approximately 1 ¼ cups per container))
• ½ cup seedless raspberry preserves
• 1 cup unsalted butter (softened to room temperature)
• 16 ounces full-fat block cream cheese (softened to room temperature)
• 7 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• 2 tablespoons freshly squeezed lemon juice (plus more if needed)

DIRECTIONS

 

• Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray and line each pan with a parchment circle. Set aside.
• In a medium bowl, whisk together the 2¾ cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream the unsalted butter and granulated sugar using a handheld mixer on medium speed until smooth and fluffy.
• Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.
• In a separate small bowl, whisk together the whole milk, sour cream, lemon juice, and lemon zest.
• Add one-third of the flour mixture to the butter and sugar mixture and mix on low speed just until incorporated.
• Add half of the milk mixture and mix on low speed just until incorporated.
• Add another one-third of the flour mixture and mix on low speed until combined.
• Add the remaining milk mixture, mixing on low speed just until incorporated.
• Add the remaining flour mixture and mix on low speed just until combined. Scrape down the sides and bottom of the bowl as needed. The batter will be thick.
• Add one 6-ounce container of fresh raspberries and the remaining 1 tablespoon of all-purpose flour to a small bowl. Gently toss the raspberries until fully coated.
• Gently fold the flour-coated raspberries into the batter using a rubber spatula, taking care not to break them down too much.
• Divide the batter evenly between the prepared cake pans and spread into even layers using a small offset spatula.
• Bake for 27–33 minutes, or until the cakes are lightly golden around the edges and a toothpick inserted into the center comes out with a few moist crumbs.
• Let the cakes cool in the pans for 10–15 minutes, then carefully turn them out onto a wire rack to cool completely.
• While the cakes cool, prepare the lemon cream cheese frosting by beating the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy. Scrape down the bowl as needed.
• Add the powdered sugar one cup at a time, mixing just until incorporated. Add the lemon zest and lemon juice, then beat on medium-high speed for 2–3 minutes until smooth and fluffy, adjusting consistency if needed.
• Once cooled, place one cake layer on a serving plate and spread 1–1½ cups of frosting on top. Add the raspberry preserves, leaving a 1-inch border. Chill for 30–60 minutes, then add the second cake layer, frost the cake, and garnish with the remaining fresh raspberries and a light dusting of powdered sugar.

Notes

Cool completely before assembling. Warm layers soften the frosting and cause slipping. Fully cooled layers stack cleanly and hold their shape.

Use room-temperature ingredients. Butter, eggs, milk, and sour cream blend more evenly, which keeps the crumb smooth rather than dense.

Fold the raspberries gently. Overmixing at this stage breaks them down and streaks the batter. This adds extra moisture where it’s not wanted

Bake just until set. The centers should release a few moist crumbs, not wet batter. The cake finishes setting as it cools.

Nutrition

Calories: 881kcal | Carbohydrates: 135g | Protein: 12g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 445mg | Potassium: 324mg | Fiber: 3g | Sugar: 105g | Vitamin A: 1098IU | Vitamin C: 12mg | Calcium: 218mg | Iron: 2mg

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