Irresistible Raspberry Lemon Cake Recipe for Sweet Bliss

Name: Raspberry Lemon Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 tsp baking powder; ½ tsp salt; ¾ cup unsalted butter (room temperature); 4 large eggs (room temperature); 1 cup milk; Zest and juice of 2 fresh lemons; 1 cup fresh raspberries; 1 cup powdered sugar (for glaze)

Recipe By:

Emily Harrison

Posted:

May 1, 2025

Updated:

May 1, 2025

0 Shares

Jump to Recipe·Print Recipe

There’s something magical about the combination of tart raspberries and zesty lemon in a cake. The moment you take a bite, you are greeted by a symphony of flavors that dance on your taste buds, leaving you craving more. Imagine the sweet-tart explosion with each forkful, paired with a light, fluffy texture that melts in your mouth like a dream.

I remember the first time I made this Raspberry Lemon Cake; it was for my best friend’s birthday. As I whipped up the batter, I could already smell the citrusy goodness wafting through my kitchen. When she took her first bite, her eyes widened in delight. It was a moment of pure joy that turned into a yearly tradition. Now we whip it up as our go-to dessert for celebrations or simply because it’s Tuesday and we deserve cake.

Why You'll Love This Recipe

This Raspberry Lemon Cake is incredibly easy to make, perfect for even novice bakers
The vibrant colors and bursting flavors look gorgeous on any dessert table
Its delightful balance of sweetness and tartness makes it suitable for any occasion
Enjoy a slice with tea or serve at parties; it’s always a hit!

I once brought this cake to a family gathering, and everyone asked if I had secretly become a professional baker overnight. Spoiler alert: I hadn’t!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: This is the backbone of your cake; sift it well for a lighter texture.
Granulated Sugar: The sugar adds sweetness; feel free to adjust based on your taste preference.
Baking Powder: Ensure it’s fresh to give that lovely rise to your cake.
Salt: Just a pinch enhances all the flavors beautifully.
Unsalted Butter: Use room temperature butter for easy creaming and fluffy texture.
Eggs: Bring them to room temperature for better mixing and fluffiness.
Fresh Lemons: Zest and juice them to infuse bright flavor; they are essential!
Fresh Raspberries: Use ripe berries for the best flavor; frozen will work too but may alter texture slightly.
Powdered Sugar: For making a simple glaze that adds sweetness without overpowering tartness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together!

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so they’re ready for action.

Mixing Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until well combined—this helps distribute the leavening agent evenly throughout.

Creaming Butter and Sugar: In another bowl, beat softened butter and granulated sugar until fluffy—about 3-4 minutes should do it. You’ll know it’s ready when it’s light in color and has doubled in volume.

Add Eggs and Citrus: Crack those eggs individually into the mixture—one at a time—and mix until fully incorporated. Then add lemon zest and juice; trust me, that aroma is worth it!

Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture while alternating with milk until just combined—don’t overmix or your cake might be tougher than an old boot!

Add Raspberries: Gently fold in fresh raspberries with a spatula; be careful not to crush them! They’ll add beautiful pockets of tartness throughout your cake.

Bake: Pour equal amounts of batter into prepared pans and bake for 25-30 minutes or until golden brown. A toothpick inserted in the center should come out clean—a sign of perfectly baked bliss!

Once cooled, drizzle with lemon glaze made from powdered sugar mixed with lemon juice for an extra zing! Slice up generous pieces, serve with laughter, and enjoy every delightful bite of this Raspberry Lemon Cake!

You Must Know

Raspberry Lemon Cake is both refreshing and delightful
The tartness of the lemon complements the sweetness of raspberries, creating a perfect balance
Make sure to use fresh ingredients for the best flavor
Your kitchen will smell heavenly as it bakes!

Perfecting the Cooking Process

Start by creaming butter and sugar together until light and fluffy. Then, add eggs and mix well. Gradually incorporate dry ingredients while alternating with lemon juice and milk, ensuring a smooth batter without lumps.

Serving and storing

Add Your Touch

Feel free to swap out raspberries for blueberries or strawberries if you prefer another berry flavor. You can also add a splash of vanilla extract for an extra depth of sweetness.

Storing & Reheating

Store leftover Raspberry Lemon Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze individual slices.

Chef's Helpful Tips

Always sift your flour before measuring to avoid clumps in your batter
Use room temperature ingredients for better mixing results
A toothpick should come out clean when the cake is fully baked, ensuring perfect doneness

Sometimes I think my friends only come over for my Raspberry Lemon Cake; they completely ignore me until dessert time! Their mmm’s and ahhh’s remind me why I love baking so much.

FAQs

FAQ

Can I use frozen raspberries for Raspberry Lemon Cake?

Yes, you can use frozen raspberries; just thaw and drain excess moisture first.

How do I make my cake more lemony?

Add more lemon zest or replace some milk with lemon juice for extra tanginess.

What’s the best way to decorate this cake?

Top with whipped cream and fresh raspberries for a stunning presentation that wows guests.

0 Shares