Brighten your table with a Lemon Raspberry Cake, a citrusy layered cake that pairs zesty lemon layers with tart raspberry jam and creamy frosting. This Spring Dessert is perfect for birthdays, brunches, or cozy afternoons, offering a refreshing balance of flavors. Bake this cozy recipe for a vibrant, crowd-pleasing treat!
Why You’ll Love Lemon Raspberry Cake
- Balanced Flavors: Lemon Raspberry Cake blends tart and sweet perfectly.
- Easy Layers: This cozy recipe makes layering simple for beginners.
- Versatile: Ideal for celebrations or casual zesty fruit cake moments.
- Vibrant Look: Fresh berries make this citrusy layered cake a stunner.
- Stable Frosting: Cream cheese frosting holds up in this cozy recipe.
Ingredients for Lemon Raspberry Cake
Here’s what you’ll need for this zesty fruit cake (makes ~12 servings):
Cake:
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- 4 large eggs
- ¼ cup (60 g) sour cream
- ½ cup (120 ml) whole milk
- 2 ½ cups (310 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp lemon zest
Filling and Garnish:
- ½ cup (120 g) raspberry jam
- 1 cup (125 g) fresh raspberries
- Lemon zest curls (optional)
- Fresh mint leaves (optional)
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling racks
Ingredient Tips
- Lemon Zest and Juice: Add depth and brightness to this citrusy layered cake.
- Raspberry Jam: Use seedless for a smoother zesty fruit cake.
- Cream Cheese: Softened for creamy frosting in this cozy recipe.
- Sour Cream: Keeps this citrusy layered cake moist and soft.
- Fresh Raspberries: Enhance flavor and look for this zesty fruit cake.
Directions for Lemon Raspberry Cake
Let’s bake this vibrant citrusy layered cake!
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line three 8-inch pans with parchment, greasing lightly for this zesty fruit cake.
Cream Butter and Zest
- In a bowl, I cream ¾ cup softened butter, 1 ½ cups sugar, and zest of 2 lemons for 3–4 minutes until light.
- I add 4 eggs one at a time, then ¼ cup sour cream, ¼ cup lemon juice, and 1 tsp vanilla, mixing until smooth for this cozy recipe.
Combine Dry and Wet Ingredients
- I mix 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt.
- I alternate adding the flour mixture and ½ cup milk to the wet ingredients, starting and ending with flour, mixing on low to keep this citrusy layered cake tender.
Bake the Layers
- I divide the batter among the pans and bake for 24–26 minutes, checking with a toothpick for moist crumbs.
- I cool in pans for 10 minutes, then transfer to racks to cool completely for this zesty fruit cake.
Make the Frosting
- I beat 8 oz cream cheese and ½ cup butter until smooth, then add 3 cups powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest for a creamy cozy recipe.
Assemble the Cake
- I spread frosting on the first layer, add ¼ cup raspberry jam and fresh raspberries, then add the second layer and repeat. I top with the third layer, frost the entire cake, and garnish with raspberries, lemon zest, and mint for this Lemon Raspberry Cake.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 24–26 minutes
- Total Time: ~1 hour (plus cooling)
- Servings: 12 servings
- Calories: ~350–400 kcal per serving
- Macros per Serving: 50–55g carbs, 5–6g protein, 15–20g fat
Variations for Lemon Raspberry Cake
Try these twists on this zesty fruit cake:
- Blueberry Swap: Use blueberry jam for a different citrusy layered cake.
- Vanilla Frosting: Swap lemon frosting for vanilla in this cozy recipe.
- Coconut Add: Add coconut flakes for a tropical zesty fruit cake.
- Single Layer: Bake in a 9×13-inch pan for a simpler cozy recipe.
- Cupcake Version: Make cupcakes for a portable citrusy layered cake.
Serving Ideas:
- Pair with Food and Tips’ iced tea recipes for a refreshing combo.
- Serve with Food and Tips’ berry sorbet for a fruity dessert.
- Enjoy with Food and Tips’ lemon bars for a citrusy spread.
Storage
- I store this citrusy layered cake in the refrigerator, covered, for up to 5 days.
- I let it sit at room temperature for 20–30 minutes before serving.
- I freeze slices wrapped in plastic and in an airtight container for up to 2 months for a fresh cozy recipe.
Serving Tips
- Presentation: Serve Lemon Raspberry Cake with extra berries for a vibrant look.
- Garnish: Add lemon zest curls or mint for this zesty fruit cake’s appeal.
- Pairing: Enjoy with tea or Food and Tips’ fruit dessert recipes for a cozy treat.
- Portion Size: 1 slice per person for a satisfying serving.
- Occasions: Perfect for spring brunches, birthdays, or cozy gatherings.
FAQs About Lemon Raspberry Cake
Here are answers to common questions about this citrusy layered cake:
Can I use lemon extract?
No, fresh zest and juice are best for this cozy recipe’s flavor.
Why lemon cream cheese frosting?
It balances the sweetness of jam in this zesty fruit cake.
How do I prevent frosting from melting?
Cool layers completely before frosting this citrusy layered cake.
Can I use frozen raspberries?
Yes, thaw and drain for this cozy recipe to avoid excess moisture.
Can I make it gluten-free?
Use gluten-free flour for a gluten-free zesty fruit cake.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Lemon Raspberry Cake is a vibrant, citrusy layered cake with tart raspberry and creamy frosting. This cozy recipe is simple and perfect for any occasion. Bake this zesty fruit cake for a refreshing, delightful treat!
Lemon Raspberry Cake
Lemon Raspberry Cake is a vibrant, citrusy layered cake with tart raspberry and creamy frosting. This cozy recipe is simple and perfect for any occasion.
Ingredients
For the Cake:
- ¾ cup 170 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar
- Zest of 2 lemons
- ¼ cup 60 ml fresh lemon juice
- 4 large eggs
- ¼ cup 60 g sour cream
- ½ cup 120 ml whole milk
- 2 ½ cups 310 g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For the Frosting:
- 8 oz 225 g cream cheese, softened
- ½ cup 115 g unsalted butter, softened
- 3 cups 360 g powdered sugar
- 2 tbsp 30 ml fresh lemon juice
- 1 tsp lemon zest
For the Filling and Garnish:
- ½ cup 120 g raspberry jam
- 1 cup 125 g fresh raspberries
- Lemon zest curls optional
- Fresh mint leaves optional
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line three 8-inch pans with parchment, greasing lightly for this zesty fruit cake.
Cream Butter and Zest
- In a bowl, I cream ¾ cup softened butter, 1 ½ cups sugar, and zest of 2 lemons for 3–4 minutes until light. I add 4 eggs one at a time, then ¼ cup sour cream, ¼ cup lemon juice, and 1 tsp vanilla, mixing until smooth for this cozy recipe.
Combine Dry and Wet Ingredients
- I mix 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt. I alternate adding the flour mixture and ½ cup milk to the wet ingredients, starting and ending with flour, mixing on low to keep this citrusy layered cake tender.
Bake the Layers
- I divide the batter among the pans and bake for 24–26 minutes, checking with a toothpick for moist crumbs. I cool in pans for 10 minutes, then transfer to racks to cool completely for this zesty fruit cake.
Make the Frosting
- I beat 8 oz cream cheese and ½ cup butter until smooth, then add 3 cups powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest for a creamy cozy recipe.
Assemble the Cake
- I spread frosting on the first layer, add ¼ cup raspberry jam and fresh raspberries, then add the second layer and repeat. I top with the third layer, frost the entire cake, and garnish with raspberries, lemon zest, and mint for this Lemon Raspberry Cake.
Notes
For best texture, allow the cake layers to cool completely before frosting. If using raspberry jam with seeds, press it through a sieve for a smoother consistency if preferred. Store the cake refrigerated and bring to room temperature before serving for optimal texture.
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