Introduction & Inspiration: A Tender Celebration of Lemon and Raspberry
This Lemon Raspberry Cake is an absolute delight – a truly tender, moist cake bursting with bright lemon flavor and studded with juicy raspberries, all enveloped in a luscious lemon cream cheese frosting! I adore the classic pairing of lemon and raspberry, and this cake showcases it beautifully. It feels elegant yet incredibly comforting.
The inspiration for this recipe came from wanting to create the perfect crumb for a fruit-filled layer cake. Using cake flour, butter, sour cream, and buttermilk (or milk, as listed) creates an exceptionally moist and tender texture that perfectly complements the tartness of the lemon and the sweetness of the raspberries. It’s simply divine.
The frosting is equally special – a classic cream cheese base made even richer and tangier with the addition of sour cream and plenty of lemon zest and juice. It’s the perfect crowning glory for this beautiful cake.
Whether for a birthday, a spring celebration, afternoon tea, or just because, this Lemon Raspberry Layer Cake is a guaranteed showstopper that tastes even better than it looks.
Nostalgic Appeal (Classic Flavors, Elevated)
There’s something wonderfully nostalgic about a classic homemade layer cake, especially one featuring fruit. It brings back memories of special occasions, family gatherings, and the simple joy of a beautifully frosted cake on the dessert table. This recipe certainly delivers that heartwarming feeling.
The lemon and raspberry combination itself is a beloved classic, reminiscent of summer days, fresh berries, and bright, cheerful flavors. This cake takes those familiar, happy notes and presents them in an elegant, layered format. It feels both timeless and special.
While the techniques are rooted in classic baking (creaming butter and sugar, alternating wet and dry), the combination of ingredients like cake flour, sour cream, and both lemon zest and juice elevates the final result. It tastes like a sophisticated, modern take on a comforting favorite.
Making this cake feels like creating a little piece of sunshine. It’s bright, cheerful, and perfect for sharing those feelings of warmth and celebration with others.
Homemade Focus (Building Tenderness & Tang)
I am a huge proponent of baking cakes from scratch, and this Lemon Raspberry Layer Cake is a fantastic example of why it’s worth the effort. The homemade focus here is all about building exceptional texture and balancing flavors through careful technique and quality ingredients.
The recipe utilizes several key elements for a super tender crumb: cake flour (lower protein = less gluten = more tender), creaming the butter and sugars properly (incorporating air), using both milk and sour cream (moisture, fat, and acidity for tenderness), and being careful not to overmix. Each step contributes to that perfect melt-in-your-mouth texture.
Folding in flour-coated raspberries helps keep them suspended beautifully within the batter. And the homemade frosting, enriched with both cream cheese and sour cream, offers a tangy complexity and luxurious smoothness that canned frosting simply can’t match.
This recipe is a wonderful journey into building a layer cake from the ground up. It celebrates the process and the superior results that come from scratch baking.
Flavor Goal: Bright Lemon, Sweet Raspberry, Tangy Cream
The ultimate flavor goal for this cake is a vibrant symphony: a moist, incredibly tender cake bursting with bright lemon flavor (from zest, juice, and optional extract), dotted with pockets of sweet-tart raspberries. This is enveloped in a creamy, smooth frosting with a pronounced tangy cheesecake-like flavor (from cream cheese, sour cream, and more lemon) and balanced sweetness.
The lemon should be prominent but not overpowering, providing a zesty counterpoint to the sweet raspberries and rich frosting. The cake itself should be subtly sweet, letting the fruit and frosting shine. The raspberries, when baked, become slightly jammy and release their wonderful flavor into the surrounding cake.
The frosting is crucial – it needs to be tangy enough to cut through the cake’s richness but sweet enough to feel like a treat. The combination of cream cheese and sour cream achieves this beautifully, enhanced further by lemon zest and juice.
Each bite should be a delightful explosion of tender cake, juicy berries, bright lemon, and tangy cream cheese frosting – a truly harmonious and unforgettable combination.
Ingredient Insights: Crafting the Perfect Layers
Let’s explore the key players in this lemon-raspberry delight:
For the Cake:
- Unsalted Butter (Softened): Provides flavor, richness, and structure through creaming. Room temperature is essential.
- Granulated Sugar & Light Brown Sugar: Granulated provides primary sweetness; brown sugar adds moisture and a subtle depth.
- Lemon Zest & Pure Lemon Extract (Optional): Zest provides bright, aromatic lemon oil flavor. Extract boosts it further. Use fresh zest!
- Vanilla Extract: Rounds out the flavors.
- Large Eggs (Room Temperature): Add richness, structure, binding, and leavening. Room temp ensures smooth incorporation.
- Cake Flour: Key for a tender, delicate crumb. Its low protein content minimizes gluten development.
- Baking Powder & Baking Soda: Chemical leaveners. Soda reacts with acidic buttermilk/sour cream and lemon juice.
- Salt: Balances sweetness and enhances overall flavor.
- Whole Milk & Full-Fat Sour Cream (Room Temperature): Provide moisture, fat for richness, and acidity (from sour cream/buttermilk) for tenderness and leavening activation. Room temp is important. (Self-correction: Ingredients list Milk & Sour Cream, Directions mention Buttermilk alternately. Assuming the list is correct: Milk & Sour Cream).
- Fresh Squeezed Lemon Juice: Adds moisture and distinct tart lemon flavor. Room temperature preferred.
- Fresh or Frozen Raspberries: The fruit star! Use fresh if possible. If using frozen, do not thaw – toss frozen berries directly with flour.
- All-Purpose Flour (for tossing berries): Helps absorb surface moisture on berries and prevents them from sinking entirely to the bottom of the batter.
For the Lemon Cream Cheese Frosting:
- Full-Fat Brick Cream Cheese (Softer than room temp): The tangy base. Slightly softer than typical room temp makes it easier to beat smooth initially.
- Unsalted Butter (Softer than room temp): Adds richness, structure, and buttery flavor. Also needs to be very soft for smooth blending.
- Confectioners’ Sugar (Sifted): Provides sweetness and structure. Sifting is crucial for a smooth, non-gritty frosting.
- Fresh Lemon Zest & Fresh Lemon Juice: Infuse the frosting with bright, tangy lemon flavor.
- Pure Lemon Extract (Optional): Boosts lemon flavor further.
- Salt: Balances sweetness.
- Sour Cream: Adds extra tang and creaminess, making the frosting exceptionally smooth and slightly less stiff than a traditional cream cheese frosting.
Garnish:
- Raspberry Preserves: Adds a concentrated fruit layer between the cakes.
- Fresh Raspberries & Thin Lemon Slices: For beautiful decoration.
Essential Equipment: Tools for Layer Cake Success
Standard layer cake equipment will serve you well:
- Two 9-inch Round Cake Pans: As specified (or three 8-inch).
- Parchment Paper: For lining pan bottoms.
- Nonstick Cooking Spray (with flour): For prepping pans.
- Electric Mixer (Stand Mixer Highly Recommended): Crucial for proper creaming, adding eggs gradually, and making smooth, fluffy frosting.
- Large & Medium Mixing Bowls.
- Whisk & Rubber Spatula.
- Zester/Microplane & Juicer: For the lemons.
- Wire Cooling Racks.
- Large Serrated Knife: For leveling cake layers.
- Offset Spatula: For applying frosting smoothly.
- Cake Turntable (Optional): Makes frosting much easier.
List of Ingredients with Measurements (Ready for Baking!)
Here is your ingredient checklist for this bright and beautiful cake:
For the Cake:
- 1 cup (2 sticks or 8 ounces / 226g) unsalted butter, at room temperature
- 1 and ½ cups (300g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 tablespoon lemon zest
- ½ teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2 and ½ cups (300g) cake flour (measured correctly)
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) whole milk, room temperature
- ½ cup (115g) full-fat sour cream, room temperature
- ½ cup (120ml) fresh squeezed lemon juice, room temperature
- 2 and ½ cups (approx. 300-350g) fresh or frozen raspberries (do not thaw frozen)
- 2 tablespoons all-purpose flour (for tossing berries)
- Nonstick baking spray with flour
For the Lemon Cream Cheese Frosting:
- 1 block (8 ounces / 226g) full-fat brick cream cheese, slightly softer than room temperature*
- 10 tablespoons (1 ¼ sticks / 142g) unsalted butter, slightly softer than room temperature*
- 4 cups (480g) confectioners’ sugar, sifted (more if needed)
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon pure lemon extract (optional)
- ¼ teaspoon salt
- 2 tablespoons sour cream
Garnish:
- ½ cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Note on “Softer than room temperature”: This usually means letting it sit out a bit longer than typical room temp butter/cream cheese, making it extra soft and easy to beat smooth, especially important when combining with cream cheese.
Step-by-Step Instructions: Building Your Lemon Raspberry Layer Cake
Let’s create this delightful cake, step by step:
1. Prepare Oven and Pans:
Preheat oven to 350°F (177°C).
Grease two 9-inch round cake pans generously with nonstick cooking spray. Line the bottoms with parchment paper rounds, then spray the parchment paper as well. Set pans aside.
2. Cream Butter, Sugars, and Zest:
In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the softened butter, granulated sugar, packed light brown sugar, and lemon zest.
Beat on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Don’t skimp on this creaming time!
3. Add Eggs and Extracts:
Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently.
Beat in the vanilla extract and the optional lemon extract.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
5. Combine Other Wet Ingredients:
In a small bowl or measuring cup, whisk together the room temperature milk, sour cream, and fresh lemon juice.
6. Alternate Wet and Dry Additions:
With the mixer on low speed, add the dry ingredients to the butter/egg mixture in three additions, alternating with the milk/sour cream/lemon juice mixture in two additions. Begin and end with the dry ingredients.
Mix only until just barely combined after each addition. Be very careful not to overmix.
7. Prepare and Fold in Raspberries:
In a separate bowl, gently toss the fresh (or frozen, unthawed) raspberries with the 2 tablespoons of all-purpose flour until lightly coated.
Using a rubber spatula, gently fold the flour-coated raspberries (and any remaining flour from the bowl) into the finished cake batter until just distributed. Fold gently to avoid crushing berries or deflating batter.
8. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans. Smooth the tops gently.
Bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
9. Cool the Cakes:
Allow the cakes to cool in the pans on wire racks for 10 minutes.
Then, carefully run a thin knife around the edges to loosen any stuck bits. Invert the cakes onto the cooling racks, peel off the parchment paper, and let them cool completely.
10. Make the Lemon Cream Cheese Frosting:
While the cakes cool, make the frosting. In a large bowl using an electric mixer (or stand mixer with paddle), beat the very soft cream cheese and very soft butter together on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the bowl well.
Reduce the speed to low and gradually add the sifted confectioners’ sugar, mixing until incorporated.
Add the lemon zest, lemon juice, optional lemon extract, and salt. Beat on low until combined.
Increase the speed back to medium and mix until creamy and smooth, about 2 minutes.
Add the sour cream and continue beating until the frosting is very light and fluffy, about 2-3 minutes more.
Check consistency: If too thin, beat in more sifted confectioners’ sugar (1 Tbsp at a time). If too thick, beat in a little more sour cream or lemon juice (1 tsp at a time).
11. Assemble the Cake:
Level the tops of the completely cooled cake layers with a large serrated knife, if necessary.
Place one cake layer on a cake stand or large plate.
Spread the top evenly with about ¾ to 1 cup of the lemon cream cheese frosting.
Spread the ½ cup raspberry preserves evenly over the frosting layer. Don’t worry if they mix together a little.
Gently place the second cake layer on top. Press down very lightly.
12. Crumb Coat and Chill:
Apply a thin layer of frosting over the top and sides of the cake (a “crumb coat”) using an offset spatula. Smooth it out as best you can.
Place the semi-frosted cake in the fridge for 20 minutes to firm up the crumb coat.
13. Final Frosting and Decoration:
Apply the remaining frosting smoothly over the top and sides of the chilled cake using an offset spatula or bench scraper.
Place the cake back in the fridge for another 20 minutes to allow the frosting to set slightly before decorating.
Decorate the top of the cake with fresh raspberries and thin lemon slices, as desired.
14. Chill and Serve:
Refrigerate the finished cake for at least 30-60 minutes before slicing to ensure the frosting is set.
For best flavor and texture, let the cake sit at room temperature for about 30 minutes before serving. Store leftovers covered in the refrigerator.
Troubleshooting: Achieving Tender Cake & Smooth Frosting
Here’s help for common layer cake challenges:
Problem: Cake is Dry or Dense
Cause: Overmixing batter (especially after adding flour); overbaking; cake flour measured incorrectly; ingredients not room temp. Solution: Mix minimally once flour is added. Use room temp eggs/dairy. Measure cake flour by spooning & leveling or by weight. Check cake doneness early.
Problem: Raspberries Sank
Cause: Berries not coated in flour; batter too thin; berries folded in too vigorously. Solution: Don’t skip tossing berries in flour! Ensure batter is thick as described. Fold berries in very gently at the end. Using frozen (unthawed) can sometimes help suspension.
Problem: Cream Cheese Frosting is Lumpy
Cause: Cream cheese or butter not soft enough; powdered sugar not sifted. Solution: Ensure cream cheese and butter are fully softened (even slightly softer than typical room temp helps). Beat them together until completely smooth before adding sugar. Always sift powdered sugar!
Problem: Frosting is Too Runny/Soft
Cause: Ingredients too warm; too much liquid (lemon juice/sour cream). Solution: Use slightly cool room temp butter/cream cheese. Add lemon juice/sour cream amounts precisely. Add more sifted powdered sugar to thicken. Chill frosting briefly if needed.
Tips and Variations: Personalizing Your Layer Cake
Make this beautiful cake even more special:
- Room Temp Rule: Having butter, eggs, milk, and sour cream at room temperature for the cake batter is crucial for a smooth emulsion and tender crumb. Similarly, softened butter/cream cheese is key for smooth frosting.
- Cake Flour Power: Stick with cake flour if possible for the most tender result. If substituting AP flour, remove 2 Tbsp per cup and add 2 Tbsp cornstarch, then sift well.
- Berry Prep: Gently rinse and thoroughly pat dry fresh raspberries before tossing in flour. If using frozen, do not thaw them – toss directly from frozen with the flour.
- Citrus Boost: Increase lemon zest in the cake or frosting, or substitute some orange zest for complexity.
- Nutty Addition: Fold ½ cup toasted chopped pecans or walnuts into the cake batter along with the raspberries.
- Frosting Style: If you prefer less tang, reduce the sour cream in the frosting or use all butter for a lemon buttercream (will need more liquid).
- Simpler Assembly: Skip the preserves layer if desired. Frost simply without a crumb coat if you’re short on time (expect some crumbs!).
Serving and Pairing Suggestions: A Slice of Sunshine
This cake is perfect for showcasing:
Serving Suggestions:
- Serve slightly chilled or at room temperature for the best flavor and frosting texture.
- Ideal for birthdays, spring holidays (Easter, Mother’s Day), showers, or summer celebrations.
- Garnish generously with fresh raspberries and lemon slices right before serving.
Pairing Suggestions:
- Beverages: Pairs beautifully with tea (Earl Grey, black, or herbal), coffee, lemonade, iced tea, or a glass of sparkling wine or Prosecco.
- Alongside: Needs no accompaniment, but a small scoop of raspberry sorbet could be nice.
Nutritional Information (Approximate, as of April 1, 2025)
The original prompt did not provide Nutrition Facts. Based on the ingredients (butter, sugar, oil, eggs, cream cheese, sour cream, heavy cream), this is a rich, classic layer cake. A rough estimate per slice (assuming 12 slices) could be:
- Calories: 500 – 700+
- Fat: High (30-45g+), significant saturated fat.
- Carbohydrates: High (55-75g+).
- Sugars: High.
- Protein: Moderate (6-8g).
Enjoy this beautiful cake as a special treat!
Print
Lemon Raspberry Cake
Description
This Lemon Raspberry Cake is an absolute delight – a truly tender, moist cake bursting with bright lemon flavor and studded with juicy raspberries, all enveloped in a luscious lemon cream cheese frosting! I adore the classic pairing of lemon and raspberry, and this cake showcases it beautifully. It feels elegant yet incredibly comforting
Ingredients
For the Cake:
- 1 cup (2 sticks or 8 ounces / 226g) unsalted butter, at room temperature
- 1 and ½ cups (300g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 tablespoon lemon zest
- ½ teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2 and ½ cups (300g) cake flour (measured correctly)
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) whole milk, room temperature
- ½ cup (115g) full-fat sour cream, room temperature
- ½ cup (120ml) fresh squeezed lemon juice, room temperature
- 2 and ½ cups (approx. 300-350g) fresh or frozen raspberries (do not thaw frozen)
- 2 tablespoons all-purpose flour (for tossing berries)
- Nonstick baking spray with flour
For the Lemon Cream Cheese Frosting:
- 1 block (8 ounces / 226g) full-fat brick cream cheese, slightly softer than room temperature*
- 10 tablespoons (1 ¼ sticks / 142g) unsalted butter, slightly softer than room temperature*
- 4 cups (480g) confectioners’ sugar, sifted (more if needed)
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon pure lemon extract (optional)
- ¼ teaspoon salt
- 2 tablespoons sour cream
Garnish:
- ½ cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Instructions
Let’s create this delightful cake, step by step:
1. Prepare Oven and Pans:
Preheat oven to 350°F (177°C).
Grease two 9-inch round cake pans generously with nonstick cooking spray. Line the bottoms with parchment paper rounds, then spray the parchment paper as well. Set pans aside.
2. Cream Butter, Sugars, and Zest:
In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the softened butter, granulated sugar, packed light brown sugar, and lemon zest.
Beat on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Don’t skimp on this creaming time!
3. Add Eggs and Extracts:
Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently.
Beat in the vanilla extract and the optional lemon extract.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
5. Combine Other Wet Ingredients:
In a small bowl or measuring cup, whisk together the room temperature milk, sour cream, and fresh lemon juice.
6. Alternate Wet and Dry Additions:
With the mixer on low speed, add the dry ingredients to the butter/egg mixture in three additions, alternating with the milk/sour cream/lemon juice mixture in two additions. Begin and end with the dry ingredients.
Mix only until just barely combined after each addition. Be very careful not to overmix.
7. Prepare and Fold in Raspberries:
In a separate bowl, gently toss the fresh (or frozen, unthawed) raspberries with the 2 tablespoons of all-purpose flour until lightly coated.
Using a rubber spatula, gently fold the flour-coated raspberries (and any remaining flour from the bowl) into the finished cake batter until just distributed. Fold gently to avoid crushing berries or deflating batter.
8. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans. Smooth the tops gently.
Bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
9. Cool the Cakes:
Allow the cakes to cool in the pans on wire racks for 10 minutes.
Then, carefully run a thin knife around the edges to loosen any stuck bits. Invert the cakes onto the cooling racks, peel off the parchment paper, and let them cool completely.
10. Make the Lemon Cream Cheese Frosting:
While the cakes cool, make the frosting. In a large bowl using an electric mixer (or stand mixer with paddle), beat the very soft cream cheese and very soft butter together on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the bowl well.
Reduce the speed to low and gradually add the sifted confectioners’ sugar, mixing until incorporated.
Add the lemon zest, lemon juice, optional lemon extract, and salt. Beat on low until combined.
Increase the speed back to medium and mix until creamy and smooth, about 2 minutes.
Add the sour cream and continue beating until the frosting is very light and fluffy, about 2-3 minutes more.
Check consistency: If too thin, beat in more sifted confectioners’ sugar (1 Tbsp at a time). If too thick, beat in a little more sour cream or lemon juice (1 tsp at a time).
11. Assemble the Cake:
Level the tops of the completely cooled cake layers with a large serrated knife, if necessary.
Place one cake layer on a cake stand or large plate.
Spread the top evenly with about ¾ to 1 cup of the lemon cream cheese frosting.
Spread the ½ cup raspberry preserves evenly over the frosting layer. Don’t worry if they mix together a little.
Gently place the second cake layer on top. Press down very lightly.
12. Crumb Coat and Chill:
Apply a thin layer of frosting over the top and sides of the cake (a “crumb coat”) using an offset spatula. Smooth it out as best you can.
Place the semi-frosted cake in the fridge for 20 minutes to firm up the crumb coat.
13. Final Frosting and Decoration:
Apply the remaining frosting smoothly over the top and sides of the chilled cake using an offset spatula or bench scraper.
Place the cake back in the fridge for another 20 minutes to allow the frosting to set slightly before decorating.
Decorate the top of the cake with fresh raspberries and thin lemon slices, as desired.
14. Chill and Serve:
Refrigerate the finished cake for at least 30-60 minutes before slicing to ensure the frosting is set.
For best flavor and texture, let the cake sit at room temperature for about 30 minutes before serving. Store leftovers covered in the refrigerator
Recipe Summary and Q&A: Your Lemon Raspberry Cake Guide
Let’s recap this delightful Lemon Raspberry Layer Cake!
Summary: This recipe creates a moist and tender three-layer cake (using 8-inch pans) or two-layer cake (using 9-inch pans) infused with lemon zest and juice, studded with fresh raspberries. It’s filled with raspberry preserves and frosted with a rich, tangy lemon cream cheese frosting that includes sour cream for extra smoothness.
Q&A:
Q: Why use cake flour?
A: Cake flour has a lower protein content than all-purpose flour, which develops less gluten during mixing. This results in a cake with a finer, softer, and more tender crumb, ideal for layer cakes.
Q: Can I use frozen raspberries?
A: Yes, the recipe notes suggest you can. Crucially, do not thaw them before tossing them in flour and folding them into the batter. This helps prevent them from bleeding excessive color and moisture into the cake.
Q: Why add sour cream to both the cake and the frosting?
A: In the cake, sour cream adds significant moisture, richness (from fat), and acidity (which tenderizes and activates baking soda). In the frosting, it adds extra tanginess (complementing the cream cheese and lemon) and contributes to a very smooth, creamy texture.
Q: How should I store this cake? A: Due to the cream cheese and sour cream frosting, leftovers must be stored covered in the refrigerator for up to 3-4 days. Let slices sit at room temperature for about 30 minutes before serving for the best texture.