Lemon Raspberry Cake with Cream Cheese Frosting Recipe

If you’re after a cake that bursts with brightness and just the right balance of sweet and tangy, then this Lemon Raspberry Cake with Cream Cheese Frosting Recipe is absolutely going to become your new favorite. I remember the first time I made this cake—my kitchen filled with the zesty scent of lemons, and the fresh raspberries gave it such a lovely pop of color and flavor. You’re going to love the moist crumb paired with that silky cream cheese frosting—it’s fan-freaking-tastic, and I’m excited to share all my tips so you can nail it every time!

this Recipe

Ingredients You’ll Need

The magic of this Lemon Raspberry Cake with Cream Cheese Frosting Recipe comes from quality, fresh ingredients that highlight natural flavors. When picking your raspberries, I recommend fresh, ripe berries to get the best burst of sweetness and color.

• Canola Oil: Neutral and light, it keeps the cake moist without overpowering the lemon tang.
• Eggs: Make sure they’re at room temperature for better mixing and rise.
• Buttermilk: Adds acidity that tenderizes the crumb and enhances flavor.
• Fresh Lemon Juice and Zest: Fresh is non-negotiable here—bottle juice just won’t give that vibrant zing.
• Sugar: Regular granulated sugar for sweetness and structure.
• Flour: Plain all-purpose works great, but cake flour can give you an even softer bite.
• Baking Powder and Baking Soda: These leavening agents work together to give your cake a perfect rise.
• Salt: Enhances all the other flavors.
• Fresh Raspberries: Toss them in flour to keep them suspended in the batter, so they don’t sink!
• Butter and Cream Cheese: For that luscious, creamy frosting with lemon zest to brighten it up.
• Powdered Sugar: For a smooth and sweet frosting base.
• Garnishes (Additional Fresh Raspberries and Lemon Slices): To make it as pretty as it is delicious.

Variations

I love that this Lemon Raspberry Cake with Cream Cheese Frosting Recipe is a perfect canvas—you can tweak it to match your mood or dietary needs. Here are some of the ways I’ve personalized it over time:

• Gluten-Free Version: I swapped regular flour with a high-quality gluten-free blend once, and the cake was still tender and delicious—just add a little xanthan gum if your blend doesn’t already include it.
• Berry Mix: Sometimes I substitute or add blueberries or blackberries for a berry medley that works beautifully with the lemon.
• Lemon Extract Boost: If you want an extra lemon punch, add a splash of lemon extract to the batter and frosting—trust me, it’s addictive.
• Vegan Adaptation: Using plant-based yogurt instead of buttermilk, flax eggs instead of regular eggs, and dairy-free cream cheese and butter can transform this into a lovely vegan treat.

How to Make Lemon Raspberry Cake with Cream Cheese Frosting Recipe

Step 1: Mix the Wet Ingredients with Lemon Love

Start by preheating your oven to 325°F (163°C), so it’s ready to go when your batter is mixed. Grab a large mixing bowl and combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. I like to use my stand mixer on medium speed for about 2 minutes until everything’s nicely blended and smooth—you’ll notice the batter lightening as air gets whipped in. This little step helps your cake be tender and fluffy.

Step 2: Bring in the Dry Ingredients and Fold Gently

In a separate bowl, whisk together sugar, flour, baking powder, baking soda, and salt. Add this dry mix to your wet ingredients and fold everything just until combined. This folding technique keeps your cake light; overmixing can lead to a dense cake, and nobody wants that! You’ll see the batter getting thick and luscious now.

Step 3: Coat the Raspberries to Keep Them Suspended

This is a trick I learned the hard way. Toss your fresh raspberries gently with 2 tablespoons of flour in a small bowl—this coat helps prevent them from sinking to the bottom of the cake as it bakes. Then fold these floured raspberries carefully into your batter, so you keep as many whole berries intact as possible.

Step 4: Bake to Perfection

Grease your cake pans really well with nonstick spray or butter, and then divide the batter evenly. You can use three 8-inch or 9-inch pans; I love using three 8-inch pans because the layers stack nicely. For three 8-inch pans, bake for 20-26 minutes; for three 9-inch, 19-23 minutes; and for two 9-inch pans (if you want a taller cake), expect 30-36 minutes. The key is to check with a toothpick—it should come out clean or with just a few moist crumbs. Let the cakes cool completely in the pans for about 15 minutes, then transfer to a wire rack.

Step 5: Whip Up That Luscious Lemon Cream Cheese Frosting

In a large bowl, cream together the softened butter and cream cheese for 4-5 minutes until you have a smooth, light, and fluffy mixture. This step is super important—I learned from experience that rushing this part leaves you with a lumpy frosting. Scrape the sides of the bowl often. Next, add powdered sugar, fresh lemon juice, and lemon zest, and beat again until well combined. If it’s too soft, pop it in the fridge to chill and firm up a bit before frosting your cake.

Step 6: Assemble and Garnish

Place one cooled cake layer on your serving plate and spread a generous layer of frosting on top. Then add the second layer and cover the whole cake with the remaining frosting. For the finishing touch, adorn your cake with fresh raspberries and thin lemon slices. If you want cleaner slices, let the frosted cake chill in the fridge for 20-30 minutes to help the frosting set—it makes cutting easier and neater.

How to Serve Lemon Raspberry Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping this cake with extra fresh raspberries for a juicy burst and thin lemon slices for that elegant pop of color and tang. Sometimes, I add a sprinkle of edible flowers to really wow guests. The fresh garnish isn’t just pretty—it adds a nice freshness to the rich cake and frosting.

Side Dishes

When serving, I like pairing this cake with a refreshing side like mixed berry salad or a light citrus sorbet to balance the sweetness. A cup of good quality black tea or herb-infused iced tea also pairs beautifully, cleansing the palate between bites.

Creative Ways to Present

For birthdays, I’ve turned this cake into a layered tower adorned with lemon curd drizzles and fresh mint leaves for a fresh twist. Another time, I piped cream cheese frosting into rosettes around the edges and filled the center with fresh raspberry coulis—turns out guests love that elegant touch!

Make Ahead and Storage

Storing Leftovers

Leftover cake? I store it covered tightly in an airtight container in the fridge—cream cheese frosting needs refrigeration for safety. It keeps well for up to 4 days, and you’ll find the flavors deepen beautifully as it sits.

Freezing

If I want to freeze the cake, I usually freeze unfrosted layers wrapped tightly in plastic wrap and then foil—to protect against freezer burn. When ready to serve, I thaw them overnight in the fridge and frost fresh. While freezing the whole frosted cake is possible, I’ve found it affects the texture of the frosting.

Reheating

This cake is best served chilled or at room temperature, so I recommend pulling it out of the fridge 20-30 minutes before serving rather than reheating. If you do want a slightly warmer bite, let a slice sit at room temp—microwaving usually messes with texture and frosting consistency.

FAQs

Final Thoughts

This Lemon Raspberry Cake with Cream Cheese Frosting Recipe holds a special place for me—it’s the kind of dessert that’s simple enough for a weeknight but elegant enough to wow at celebrations. I love how the fresh raspberries and zesty lemon come together in harmony, and that frosting is just the perfect cream cheese dream. I can’t wait for you to try it and make it your own; it’s one of those recipes your family will beg you to make again and again.

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