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This Lemon Raspberry Cake is a springtime treasure, where a jar of raspberry jam brings soft lemon cake layers to life with tart, bright contrast. This Citrus Berry Delight pairs zesty cream cheese frosting with fresh berries, creating a dessert that’s both celebratory and everyday. Perfect for birthdays, brunches, or a quiet tea-time treat, it’s a layered fruit cake you’ll love mastering.

Why You’ll Love Lemon Raspberry Cake

This Lemon Raspberry Cake is a standout Citrus Berry Delight:

Bold Contrast: Tangy lemon and sweet raspberries in harmony.
Moist Layers: Soft, flavorful cake that stays fresh for days.
Elegant Ease: Looks stunning with simple assembly.
Versatile Appeal: Fits festive occasions or casual moments.
I baked this for a spring shower, and it was the ultimate Citrus Berry Delight hit!

Ingredients for Lemon Raspberry Cake

Here’s what you’ll need for Lemon Raspberry Cake (serves 12):

For the Lemon Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 4 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 tsp vanilla extract
For the Filling:
- ¾ cup raspberry jam (seedless optional)
- 1 cup fresh raspberries
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
Optional Garnish:
- Fresh raspberries
- Lemon zest curls
- Mint leaves

Ingredient Tips:

Lemons: Use fresh zest and juice for vibrant flavor; avoid extracts.
Butter: Softened, not melted, for proper creaming.
Raspberries: Pat dry to prevent excess moisture in layers.
Cream Cheese: Fully softened to avoid lumpy frosting.
Equipment: Three 8-inch round cake pans, parchment paper, mixer, offset spatula.

Directions for Lemon Raspberry Cake

Let’s bake this vibrant Lemon Raspberry Cake!

Bake Cake Layers

I preheat the oven to 350°F (175°C) and grease three 8-inch cake pans, lining bottoms with parchment.
In a bowl, I whisk 2½ cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
In another bowl, I cream 1 cup softened butter, 1½ cups sugar, and zest of 2 lemons for 3–4 minutes until light and fluffy.
I add 4 eggs one at a time, then mix in ¼ cup lemon juice, ½ cup sour cream, and 1 tsp vanilla.
I alternate adding the flour mixture and ½ cup milk, starting and ending with flour, mixing on low until just combined.
I divide batter evenly among pans and bake for 24–26 minutes until a toothpick shows moist crumbs.
I cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Frosting

In a bowl, I beat 8 oz softened cream cheese and ½ cup softened butter until smooth.
I gradually add 4 cups powdered sugar, 2 tbsp lemon juice, and zest of 1 lemon, mixing until creamy and spreadable for this Lemon Raspberry Cake.

Assemble Cake

I level cooled cakes with a serrated knife.
On a cake stand, I place one layer and spread a thin layer of frosting, followed by ¼ cup raspberry jam and a few fresh raspberries.
I repeat with the second layer.
I top with the third layer and frost the entire cake with the remaining lemon cream cheese frosting, smoothing with an offset spatula.
I decorate with fresh raspberries, lemon zest curls, and mint leaves.

Chill and Serve

I refrigerate the Lemon Raspberry Cake for 30 minutes to set the frosting, then serve at room temperature for the best texture and flavor.

Nutrition

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 slices
Calories: ~450 kcal per slice
Macros per Serving: 60g carbs, 6g protein, 22g fat, 1g fiber

Variations for Lemon Raspberry Cake

Try these twists on Lemon Raspberry Cake:

Berry Swap: Use blackberry jam and fresh blackberries for a twist.
Vanilla Frosting: Swap lemon frosting for vanilla buttercream for a milder taste.
Coconut Layer: Add ¼ cup shredded coconut between layers for texture.
Mini Cakes: Bake in 6-inch pans for smaller, charming cakes.
Gluten-Free: Use a 1:1 gluten-free flour blend for the cake.

Storage

I store Lemon Raspberry Cake loosely covered in the refrigerator for up to 4 days, using a cake dome or plastic wrap to preserve freshness. Before serving, I let it sit at room temperature for 20–30 minutes for creamy frosting and soft cake. For freezing, I wrap individual slices tightly in plastic wrap and place in an airtight container for up to 2 months, thawing in the fridge overnight before serving.

Serving Ideas

Make your Lemon Raspberry Cake a star Citrus Berry Delight:

Classic: Serve as a Citrus Berry Delight with a pot of chamomile tea.
Garnish: Add edible flowers or extra raspberries for elegance.
Pairing: Enjoy with lemon sorbet or a sparkling rosé.
Presentation: Display on a white cake stand for a fresh, springy look.
Occasion: Perfect for birthdays, bridal showers, or spring brunches.

FAQs

Why use both lemon zest and juice in the cake?
Zest adds floral depth, while juice provides bright acidity for balanced flavor.

Can I use store-bought raspberry jam?
Yes, choose a high-quality, seedless jam for smoother texture if preferred.

Why did my frosting turn lumpy?
Ensure cream cheese and butter are fully softened before mixing to avoid lumps.

Can I bake this in two pans instead of three?
Yes, use two 9-inch pans, but increase bake time to 28–32 minutes and adjust slicing.

How do I prevent raspberries from making the cake soggy?
Pat fresh raspberries dry and use jam sparingly to control moisture.

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Conclusion

This Lemon Raspberry Cake is a lovely seasonal treat that combines simplicity and flavor in every bite. Soft lemon cake, tart raspberry jam, and creamy citrus frosting create a Citrus Berry Delight perfect for spring gatherings, afternoon tea, or a make-ahead dessert you’ll reach for again and again. Enjoy the fresh, bright taste of this delightful cake.