Raspberry Lemon Cake

There are few desserts as timeless, elegant, and crowd-pleasing as a Raspberry Lemon Cake. With its soft, tender crumb, vibrant citrus aroma, bursts of juicy raspberries, and silky lemon buttercream frosting, this cake feels like spring and summer wrapped into one beautiful slice. It’s the kind of dessert that instantly brightens a table, whether you’re serving it at a birthday party, a family gathering, a baby shower, or simply enjoying a quiet afternoon with coffee or tea.

This old-fashioned Raspberry Lemon Cake strikes the perfect balance between sweet and tart. The lemon flavor is fresh and natural, coming from real lemon zest and juice rather than artificial extracts, while the raspberries add both sweetness and a gentle tang that complements the citrus beautifully. The addition of creamy Greek yogurt ensures the cake stays moist, tender, and bakery-quality for days.

In this in-depth guide, you’ll learn everything you need to know to make the best Raspberry Lemon Cake at home, from understanding the role of each ingredient to expert baking tips, variations, storage advice, serving ideas, and more. Whether you’re a beginner baker or someone who loves perfecting classic desserts, this recipe and guide will quickly become a favorite.

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Why You’ll Love This Raspberry Lemon Cake

This Raspberry Lemon Cake isn’t just delicious—it’s also incredibly rewarding to bake. Here’s why it deserves a permanent place in your dessert rotation:

First, the flavor balance is exceptional. Lemon desserts can sometimes be too sharp, while berry cakes can lean overly sweet. This cake lands right in the middle. The lemon zest infuses the batter with bright citrus oils, while the juice adds gentle acidity. The raspberries bring natural sweetness and a pop of freshness in every bite.

Second, the texture is soft, moist, and light. Thanks to the combination of butter, whipped egg whites, and Greek yogurt, the crumb is tender yet sturdy enough to support layers and frosting. It slices beautifully without crumbling, making it ideal for entertaining.

Third, it’s a versatile cake for any occasion. Dress it up with elegant piping and fresh berries for a celebration, or keep it simple for a casual dessert. It works just as well for Easter and spring brunches as it does for summer birthdays and afternoon tea.

Finally, this recipe is approachable and reliable. With clear steps and forgiving ingredients, it’s a cake that delivers consistent results—even if you’re not an experienced baker.

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The Charm of Lemon and Raspberry Together

The pairing of lemon and raspberry has long been a favorite in baking, and for good reason. Lemon brings brightness, freshness, and a clean acidity that lifts desserts and prevents them from feeling heavy. Raspberries, on the other hand, offer a sweet-tart flavor and a juicy texture that contrasts beautifully with soft cake.

In this Raspberry Lemon Cake, the two flavors enhance each other rather than compete. The lemon sets the stage with its citrus aroma, while the raspberries provide bursts of flavor throughout the cake layers. Together, they create a dessert that feels refreshing yet indulgent—perfect when you want something sweet but not overly rich.

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Recipe Details

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Total Time: 50 minutes

• Servings: 12

• Course: Dessert

• Cuisine: American

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Ingredients Overview

Understanding your ingredients is key to baking success. Each component in this Raspberry Lemon Cake plays an important role in flavor, texture, or structure.

Cake Ingredients

• Unsalted Butter: Provides richness and a tender crumb. Using unsalted butter lets you control the salt level.

• Granulated Sugar: Sweetens the cake and helps create a light texture when creamed with butter.

• Lemon Zest: Packed with essential oils, zest delivers intense lemon flavor without extra liquid.

• Eggs (Separated): Yolks add richness, while whipped whites create a lighter, airier cake.

• Vanilla Extract: Enhances and rounds out the lemon flavor.

• All-Purpose Flour: Provides structure while keeping the crumb soft.

• Baking Powder & Baking Soda: Work together to help the cake rise evenly.

• Salt: Balances sweetness and enhances flavor.

• Greek Yogurt: Adds moisture, tenderness, and a subtle tang.

• Raspberries: Fresh or frozen, they provide sweetness, color, and texture.

Lemon Buttercream Frosting Ingredients

• Unsalted Butter: The base of the frosting, creating a smooth and creamy texture.

• Confectioner’s Sugar: Sweetens and thickens the frosting.

• Fresh Lemon Juice: Adds brightness and balances the sweetness.

• Optional Yellow Gel Coloring: Enhances the visual appeal without affecting flavor.

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Step-by-Step Instructions

Make the Cake Layers

1. Prepare the Pans

Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This ensures easy release and perfectly shaped layers.

2. Cream Butter and Sugar

In a large bowl, beat the butter, sugar, and lemon zest together until light and fluffy. This step incorporates air into the batter, which is essential for a tender cake.

3. Add Egg Yolks

Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Whip the Egg Whites

In a separate clean bowl, beat the egg whites until soft peaks form. This step helps create a lighter, more delicate crumb.

5. Mix Dry Ingredients

Whisk together the flour, baking powder, salt, and baking soda in another bowl.

6. Combine the Batter

Add the dry ingredients to the butter mixture alternately with the yogurt, mixing just until combined. Avoid overmixing, which can make the cake dense.

7. Fold Gently

Carefully fold in the whipped egg whites until no streaks remain. Then gently fold in the raspberries.

8. Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until the centers spring back lightly when touched.

9. Cool

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

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Make the Lemon Buttercream Frosting

1. Beat the butter until smooth and creamy.

2. Gradually add the confectioner’s sugar, mixing well after each addition.

3. Add the lemon juice and optional food coloring. Beat until smooth and spreadable.

4. Adjust consistency with more sugar or lemon juice as needed.

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Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of lemon buttercream on top. Add the second layer and frost the top and sides evenly. Slice, serve, and enjoy.

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Tips for the Best Raspberry Lemon Cake

• Use Frozen Raspberries Straight from the Freezer: This prevents them from bleeding into the batter.

• Don’t Overmix: Overmixing develops gluten and leads to a dense cake.

• Sift the Powdered Sugar: This ensures a silky-smooth frosting.

• Taste as You Go: Lemon intensity can vary, so adjust juice and zest to your preference.

• Cool Completely Before Frosting: Warm cake will melt the buttercream.

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Variations and Customizations

One of the joys of a classic Raspberry Lemon Cake is how adaptable it is. Here are some delicious variations:

Raspberry Lemon Sheet Cake

Bake the batter in a 9×13-inch pan for an easy, crowd-friendly dessert. Spread frosting on top and garnish with fresh raspberries.

Lemon Raspberry Cupcakes

Divide the batter into cupcake liners and bake for 18–22 minutes. Perfect for parties and portion control.

Almond Raspberry Lemon Cake

Add ½ teaspoon almond extract to the batter for a subtle nutty note that pairs beautifully with raspberries.

Cream Cheese Frosting Option

Swap the lemon buttercream for lemon cream cheese frosting for a tangier, richer finish.

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Serving Suggestions

This Raspberry Lemon Cake is wonderful on its own, but you can elevate it even further with thoughtful pairings:

• Serve with fresh berries on the side for added freshness.

• Pair with tea or coffee for an afternoon treat.

• Add a scoop of vanilla ice cream for a more indulgent dessert.

• Garnish with lemon slices, zest curls, or mint leaves for a bakery-style presentation.

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Storage and Make-Ahead Tips

• Room Temperature: Store the frosted cake in a covered container for up to 2 days.

• Refrigerator: Refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

• Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw and frost when ready to serve.

• Make Ahead: Bake the layers a day in advance, wrap tightly, and frost the next day.

Print

Nutrition (Approximate per Serving)

• Calories: 420–460 kcal

• Carbohydrates: 58–62 g

• Protein: 6–7 g

• Fat: 20–22 g

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Final Thoughts

This Raspberry Lemon Cake is everything a homemade dessert should be: comforting yet elegant, flavorful without being overpowering, and simple enough to bake while still feeling special. It’s a cake that tells a story of classic baking traditions—using real butter, fresh citrus, and seasonal fruit—while fitting seamlessly into modern kitchens and celebrations.

What truly sets this Raspberry Lemon Cake apart is its balance. The lemon brings brightness and freshness, the raspberries add natural sweetness and texture, and the lemon buttercream ties everything together with a smooth, creamy finish. Every bite feels intentional, layered, and satisfying.

Whether you’re baking for loved ones or treating yourself, this cake delivers joy in both the process and the result. It’s the kind of recipe you’ll return to again and again, tweaking it slightly for each season or occasion but always coming back to that irresistible lemon-raspberry combination.