Lemon Raspberry Cake with Cream Cheese Frosting Recipe

If you’re looking for a dessert that’s bright, fresh, and absolutely irresistible, you’re in the right place. This Lemon Raspberry Cake with Cream Cheese Frosting Recipe is one of those magical cakes that manages to be both stunning and delightfully easy to make. I absolutely love how the tangy lemon flavor pairs perfectly with the sweet raspberries, all wrapped up in a luscious cream cheese frosting. Trust me, once you try this, it’ll quickly become a go-to for birthdays, gatherings, or just because you deserve a treat!

this Recipe

Ingredients You’ll Need

These ingredients come together to give the cake its luscious crumb and vibrant flavor. Using fresh lemon juice and zest really amps up the freshness, and don’t skip out on fresh raspberries—they bring tangy bursts in every bite!

• Canola Oil: I choose canola for its neutral flavor and moisture, but light olive or vegetable oil work great too.
• Eggs: These enrich the cake and help it rise beautifully—make sure they’re at room temperature.
• Buttermilk: This keeps the cake wonderfully tender and adds a subtle tang.
• Fresh Lemon Juice: The secret behind that bright, zesty kick—fresh is best, always.
• Fresh Lemon Zest: Adds aromatic oils and enhances flavor—don’t just rely on juice.
• Sugar: Sweetens the cake perfectly without overpowering the lemon and berries.
• Flour: Regular all-purpose flour works great; a little extra coats the raspberries so they don’t sink.
• Baking Powder & Baking Soda: These leaveners help the cake rise light and fluffy.
• Salt: Balances all the flavors, making the sweetness shine.
• Fresh Raspberries: The star berries that bubble through the batter and garnish—choose firm, fresh ones for best results.
• Butter: For the frosting, softened is key to achieve that creamy texture.
• Cream Cheese: Also softened—this creates the tangy, luscious frosting base.
• Powdered Sugar: Sweetens the frosting smoothly without any graininess.
• Lemon Juice & Zest (for frosting): Infuses the frosting with matching lemon brightness to tie everything together.

Variations

One of my favorite things about this Lemon Raspberry Cake with Cream Cheese Frosting Recipe is how easily it adapts! Feel free to tweak it for seasonal fruits, dietary needs, or just to mix things up based on what you have on hand.

• Berry Swap: I’ve swapped raspberries for blueberries or blackberries with great success—sometimes you want a different berry vibe!
• Gluten-Free Option: Try a 1-to-1 gluten-free baking flour blend for a gluten-free version without sacrificing texture.
• Frosting Variations: If cream cheese isn’t your favorite, you can switch to whipped mascarpone or a simple lemon buttercream.
• Layer Makeover: Use two pans instead of three for thicker layers, just adjust baking times accordingly.

How to Make Lemon Raspberry Cake with Cream Cheese Frosting Recipe

Step 1: Mix the Wet Ingredients for a Zesty Base

Start by preheating your oven to 325°F (about 160°C). In a large mixing bowl, I combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. I like to use an electric mixer here and beat it all together for around 2 minutes until the mixture is smooth and creamy. This step really releases those citrus oils, and you’ll smell that gorgeous lemon aroma filling your kitchen—it’s like a little sunshine in a bowl!

Step 2: Combine Dry Ingredients and Blend Gently

In a separate large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Now, fold these dry ingredients into your wet lemon mixture gently but thoroughly—mix until just combined. You want to keep the batter light and fluffy, so avoid overmixing. I always remind myself that a good fold beats a vigorous stir here!

Step 3: Protect Raspberries from Sinking by Tossing with Flour

This trick took me a while to discover, and honestly, it changed the game. In a small bowl, toss the fresh raspberries with 2 tablespoons of flour. This coating helps keep the berries suspended evenly throughout the batter instead of sinking to the bottom as the cake bakes. Carefully fold these coated raspberries into your batter—gentle hands here to avoid breaking them!

Step 4: Bake with Love and Patience

Spray three 8-inch or three 9-inch cake pans with nonstick spray. I personally prefer the three 8-inch pans because the cakes bake evenly and the layers are just the right thickness. Divide your batter evenly among the pans. Baking times vary a bit: for three 8-inch pans, bake for 20-26 minutes; for three 9-inch pans, 19-23 minutes; or if you decide to go with two 9-inch pans, expect around 30-36 minutes. Use a toothpick inserted in the center to check doneness—it should come out clean or with just a few moist crumbs. Let the cakes cool completely before frosting.

Step 5: Cream Cheese Frosting That’s Silky and Tangy

While your cakes are cooling, whip up the frosting. In a large bowl, beat softened butter and cream cheese together for 4-5 minutes—this is key for a super fluffy texture. Scrape the bowl often to make sure everything is evenly mixed. Add powdered sugar, lemon juice, and lemon zest, then continue beat until light and airy. Pop the frosting in the fridge to chill a bit if it feels too soft; this helps when spreading so it doesn’t slide off the cake.

Step 6: Assemble and Garnish Your Masterpiece

Once the cake layers are fully cooled, remove them from the pans carefully. Place the first layer on your serving plate and spread a generous amount of frosting on top—don’t be shy, my family goes crazy for the frosting! Stack the next layer on, then cover the entire cake with the remaining frosting. Garnish with extra fresh raspberries and thin lemon slices for a beautiful finish. If you want, pop the cake in the fridge for 20-30 minutes so the frosting firms up before slicing.

How to Serve Lemon Raspberry Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping the cake with extra fresh raspberries and thin lemon slices—the colors pop, and the fresh fruit adds a juicy contrast to the creamy frosting. Sometimes I sprinkle a little extra lemon zest for that final aromatic touch. It’s both pretty and delicious!

Side Dishes

This lemon raspberry cake pairs wonderfully with a scoop of vanilla bean ice cream or a light cup of Earl Grey tea. For brunch gatherings, I like serving it alongside fresh fruit salad or a tangy yogurt parfait for a balanced spread.

Creative Ways to Present

For special occasions, I’ve arranged the cake on a tiered stand with edible flowers and extra berries scattered around the plate—it instantly becomes a showstopper. You can also turn this into cupcakes using the same batter and frosting, making it easier to serve at parties.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your cake loosely with plastic wrap or place it in an airtight cake container and keep it in the refrigerator. The cake stays moist and fresh for up to 4 days, and the flavors often deepen as it rests overnight.

Freezing

I’ve frozen this cake successfully by wrapping individual unfrosted layers tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready, thaw layers overnight in the fridge, prepare the frosting fresh, and assemble.

Reheating

This cake is best enjoyed chilled or at room temperature, but if you want to warm a slice gently, remove frosting and microwave for about 10 seconds on low heat—too long and you risk melting the frosting. Alternatively, let it sit at room temp for a bit for naturally softer cake.

FAQs

Final Thoughts

I have to confess, this Lemon Raspberry Cake with Cream Cheese Frosting Recipe quickly became a favorite in my household—I’ve found it’s the perfect balance of sweet, tangy, and fresh, and it’s super impressive without being intimidating to make. Whether you’re baking for a special occasion or just craving something that’ll brighten your day, this cake is a total winner. I truly hope you enjoy making and sharing it as much as I do!

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