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Lemon Raspberry Cake
A light and fluffy lemon cake with fresh raspberries and a fresh lemon cream cheese frosting. A sweet and tangy lemon berry cake!
It’s my husband’s birthday and we make a big deal about birthdays in our home. It all starts with the cake. They get to choose any flavor of cake they can dream up in their head. I have shared some of the unique requests in my days! Dean loves this lemon raspberry cake but also goes crazy for my Love at First Sight Chocolate Cake. You can’t get much different than lemon and chocolate though so he is quite conflicted.
I can vouch for this cake and tell you with 100% surety that you will fall in love with it. This lemon berry cake is always a slam dunk and gets rave reviews! It is made with fresh lemon juice and fresh raspberries which I think makes a big difference. You can tell a difference when using freshly squeezed lemon juice and zest and when you get it from the bottle.
I have shared before how my sister-in-law owns a cake business and we share the same philosophy. The number one priority when making a homemade cake is that it needs to taste good. Sometimes cakes can look so pretty and be perfectly polished but no one wants to eat the frosting and the cake is barely edible. I am all about the balance! This Lemon Raspberry Cake is a beautiful homemade cake that also tastes amazing!
I have made a few cakes in my days and after much experimentation, I have found that oil works like a charm for creating a tender, moist cake. I also love to use buttermilk to create the perfect texture. You can also use whole milk with a touch of vinegar in a pinch. Fresh lemon juice and zest is a must in this cake! It is what brightens it and gives it the punch of fresh flavor.
How to make the Best Lemon Raspberry Cake:
- In a large mixing bowl, add canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Mix for 2 minutes. If you don’t have buttermilk on hand, you can make homemade buttermilk by mixing whole milk and 2 Tablespoons of white vinegar. Let stand for at least 10-15 minutes to let it curdle before adding it to the mixture.
- Add sugar, flour, baking powder, baking soda, and salt. Don’t overmix the cake batter. Once you add the flour, if you overmix, it will result in a tougher cake. In a small bowl, toss fresh raspberries with a touch of flour to make sure the raspberries don’t sink to the bottom of the cake. Carefully fold in the raspberries to the batter.
- Prepare baking pans. I prefer to use three 8-inch or 9-inch cake pans. This way you get more filling and the cakes bake faster since they are thinner. You can use parchment paper rounds and also spray with a non-stick cooking spray.
- Bake until toothpick comes out clean in the center. Always set the timer for the lowest suggested baking time and check your cake layers. You can always add more time but there’s no really salvaging an over baked cake.
- To make the frosting, make sure the butter and cream cheese is softened and at room temperature. This will help to ensure the frosting is completely smooth.
- Garnish with fresh raspberries and lemon slices.
More favorite Modern Honey cake recipes:
- Key Lime Cake
Vanilla Cake
- LEMON Olive Oil Cake
- VANILLA Cupcakes
- YELLOW Cake with Chocolate Frosting
- Love at First Sight CHOCOLATE Cake
- Chocolate RASPBERRY Cake
- COCONUT Cake
- RED VELVET Cake
- Jeff’s Best BANANA Cake
- Southern CARAMEL Cake
- BERRY Chantilly Cream Cake
My favorite cake baking essentials:
USA 8-inch cake pans
USA 9-inch cake pans
Icing Angled Spatula
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Lemon Raspberry Cake
Equipment
Ingredients
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 1/3 cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries (plus more for garnish)
Lemon Cream Cheese Frosting:
- 1/2 cup Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
Garnish:
- 1 cup Fresh Raspberries
- Lemon Slices
Instructions
- Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
- In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- In a small bowl, carefully toss raspberries with 2 Tablespoons of flour to coat them. This helps to keep the raspberries from sinking to the bottom. Fold into the batter.
- Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.
To make Lemon Cream Cheese Frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.
To assemble cake:
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with fresh raspberries and lemon slices.Optional: Let chill for 20-30 minutes to let the frosting set up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect Easter dessert…..so beautiful!
I don’t use seed oils so we substitute the veg oil with applesauce so yummy and super moist this way! I did two 9 in pans for 29 min. I’m so glad we found this recipe it’s a favorite!!
So yummy. This will be a go-to recipe for special events. The icing is perfect (don’t mess with it!).
I would like to make this for a friend’s birthday. She is diabetic, so I would prefer to make the cake with sugar substitute. Has anyone done this?
I AM IN LOVEEE! I have always sucked at anything to do with baking but this i aced! The instructions were clear and the recipe had the perfect balance of everything. Thank you so much <3
I made this recipe, following it exactly and absolutely loved it. I am not sure why others feel the need to alter a perfectly good recipe like this one but everyone likes things their own way. For this recipe, I will not alter it one bit since it is perfect as is and I will be making it for years to come to share with my loved ones! Thank you for sharing your wonderful recipe!
Can I make cupcakes with this recipe?
Thank you for the great recipe, the cake batter was easy to make and turned out fabulous, moist and tender, better than a bakery ! (used three 9 inch pans, lined bottom only with parchment, butter and flour).
For a tender crumb, added 2 tablespoons cornstarch for each cup of flour. Reduced sugar to 1 1/2 cups.
After baking, for the bottom 2 layers, spread a thin layer of organic raspberry jam, then the frosting.
Only comment on the frosting: if you don’t mind the fatty, super-sweet taste from the icing sugar, the frosting held the cake up nicely, and do chill the frosting to help add stability to the cake. The super-sweet, fatty frosting adds big calories and guaranteed to give a sugar crash.
For frosting next time, will make a stable (with unflavored gelatin), and a small amount of honey into whipped cream, adding real raspberry juice for color and flavor. Wrap any remaining leftover slices in parchment and freezer bag and into the freezer.
Made this receipt for my daughter (family) for her Mother’s Day and everyone LOVED it! Used a smidge more zest & juice for a more prominent lemon flavor, but followed everything else to a tee! I did do the 3 layer version, which is aesthetically fabulous when you cut into it! The cake is moist and delicious!
Made this for our family Birthday celebration and it was a huge success. I used frozen raspberries, extra lemon zest and lemon extract in both the cake and frosting. I wanted there to be no mistaking this was a lemon, raspberry cake. The cake was very moist and the icing was very rich without being cloyingly sweet. Next time I might try leaving out the raspberries and just add a layer of raspberry jam in between the layers. This is definitely going into my “Family Favorites” cookbook. Thank you for sharing.