Raspberry Lemon Cake Recipe

If ever there was a cake that instantly brightened the mood, it’s this Raspberry Lemon Cake. Picture a soft, buttery crumb, lightning-bright with citrus and the sunny tang of real lemon zest, studded all through with juicy pops of fresh raspberries. It’s simple enough to whip up on a weekday yet so elegant and pretty that it could grace any brunch table or celebration spread. Each slice delivers that perfect dance of zesty tartness and berry-sweetness, all wrapped in a cake so fluffy and moist that it basically begs for a pot of tea and a moment of pause. This is the Raspberry Lemon Cake you’ll crave all summer long—and find yourself baking whenever raspberries are calling your name.

this Recipe

Ingredients You’ll Need

The magic of Raspberry Lemon Cake is how straightforward the ingredients are—nothing fancy here, but each one plays a starring role in delivering that cloudlike texture and unforgettable flavor. Let’s walk through everything you’ll need, plus a tip for each!

• All-Purpose Flour: The backbone of the cake, providing structure while allowing for a tender crumb.
• Baking Powder: Gives your cake lift and assurance, ensuring that classic domed top and lightness.
• Salt: Just a pinch brightens the flavors and balances the sweetness in every bite.
• Unsalted Butter (softened): Brings unbeatable richness and moistness; room temperature is key for perfect creaming.
• Granulated Sugar: Sweetens the mix without overpowering the natural raspberry and lemon notes.
• Large Eggs: Add structure and help the cake stay wonderfully moist—use eggs at room temperature if you can.
• Lemon Zest: Don’t skip this! Zest infuses the cake with essential oils for intense, natural citrus flavor.
• Vanilla Extract: Rounds out the flavors and deepens the aroma with cozy notes.
• Whole Milk: Makes the crumb extra tender and velvety—swap in buttermilk for even more tang if you’d like.
• Fresh Lemon Juice: Adds a citrusy zing, punching up the lemon profile and balancing the berries.
• Fresh Raspberries: Their juicy bursts are what truly set this cake apart—gently fold them in to keep them whole.
• Powdered Sugar (for dusting): The classic finish! A simple sprinkle right before serving adds a beautiful, snowy touch.

How to Make Raspberry Lemon Cake

Step 1: Prepare Your Pan and Oven

Begin by heating your oven to 350°F, giving it plenty of time to come up to temperature. Take an 8-inch round cake pan and thoroughly grease and flour it—this ensures your Raspberry Lemon Cake releases cleanly and retains every bit of its golden crust.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Mixing them separately helps guarantee that the leavening is evenly distributed in the batter, giving you a reliably airy cake.

Step 3: Cream the Butter and Sugar

In a large separate bowl, cream the softened butter with granulated sugar until the mixture is light, fluffy, and almost pale in color. This step is crucial—it whips air into the batter, which pays off later with an irresistible, tender cake crumb.

Step 4: Add Eggs, Zest, and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Add the vibrant lemon zest and vanilla extract, then mix until everything is smooth and evenly combined. You should smell a wonderful, cozy lemon perfume at this point!

Step 5: Bring Together Wet and Dry Ingredients

Alternately add the flour mixture and whole milk to the butter mixture, starting and finishing with the flour. Use gentle, low-speed mixing here to keep the cake tender. Pour in the fresh lemon juice and give it one last gentle mix.

Step 6: Fold in the Raspberries

The moment of truth—carefully fold the fresh raspberries into the batter with a spatula. Go slowly so you don’t break up the berries; whole berries yield beautiful pockets of fruit and prevent the batter from turning pink.

Step 7: Bake to Perfection

Pour the finished batter into your prepared pan, smoothing the top. Pop it into the oven and bake for 35 to 40 minutes, until a toothpick poked into the center of the cake comes out clean or with only a few moist crumbs attached. The aroma as it bakes will have everyone peeking into the kitchen!

Step 8: Cool and Finish

Let the Raspberry Lemon Cake cool in the pan for about 10 minutes—just until it’s easy to handle—then turn it out onto a wire rack to finish cooling completely. Once cool, dust the top generously with powdered sugar for a picture-perfect finish.

How to Serve Raspberry Lemon Cake

Garnishes

This cake is lovely with just a dusting of powdered sugar, but you can always amp up the wow factor! Try garnishing with fresh raspberries, a twist of lemon peel, or a drizzle of tangy lemon glaze. For a garden-party touch, sprinkle edible flowers or thinly sliced candied lemons on top.

Side Dishes

Pair slices of Raspberry Lemon Cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh berries or a tart raspberry compote alongside add even more color and flavor, turning a simple slice into a luxurious dessert plate.

Creative Ways to Present

Cut the cake into wedges and stack them on a tiered cake stand for an afternoon tea look, or serve individual slices with a tiny pitcher of lemon syrup for guests to pour themselves. For something fun, cube the cake and use it as the base for a fresh berry trifle with whipped cream and lemon curd—absolutely irresistible!

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Lemon Cake keeps beautifully at room temperature for up to two days—just cover it tightly with plastic wrap or place under a cake dome to retain its moisture. For even longer storage, transfer slices to an airtight container in the fridge, where they’ll stay fresh for up to five days.

Freezing

To freeze, wrap individual slices or the whole cake (once completely cooled) in plastic wrap, then foil, and place in a freezer-safe zip-top bag. The Raspberry Lemon Cake freezes well for up to three months. Defrost overnight in the refrigerator or at room temperature.

Reheating

If you like your cake slightly warm, reheat a slice in the microwave for about 10–15 seconds. This revives its softness and makes the raspberries inside taste just-picked! Avoid over-heating so the cake doesn’t dry out.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just use them straight from the freezer (don’t thaw first), and fold them in gently to prevent too much juice from coloring the batter. The result is every bit as delicious and convenient for year-round baking.

What pan sizes work if I don’t have an 8-inch round pan?

You can use a 9-inch round pan for a thinner cake (reduce baking time by a few minutes), or bake as cupcakes by dividing among liners and checking for doneness around 18–22 minutes. Make sure to keep an eye on the color and test for doneness early.

Can I make this Raspberry Lemon Cake dairy-free?

Yes! Substitute the butter with a plant-based alternative and use your favorite non-dairy milk. The cake will still be moist and vibrant, though the flavor of the butter is hard to match. Consider adding a touch more lemon zest to brighten it up.

How do I keep raspberries from sinking to the bottom?

To avoid sunken berries, toss the raspberries lightly with a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake as it bakes.

What’s the best way to add a glaze?

To give your Raspberry Lemon Cake a zippy finish, simply whisk together powdered sugar and lemon juice until pourable, then drizzle over the cooled cake. It adds extra brightness and a pretty sheen—especially festive for celebrations.

Final Thoughts

There’s just something joyful about bringing out a Raspberry Lemon Cake, whether for a summer picnic or an everyday treat. Its burst of fresh raspberries and tangy lemon flavor make it memorable, and the recipe is accessible even for beginner bakers. I hope you feel inspired to try this one and share it with those you love—there’s magic in every slice!

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