Bright, tangy, and irresistibly moist, this Raspberry Lemon Cake is everything a fruit-forward dessert should be. With the zesty pop of fresh lemon and the burst of sweet-tart raspberries, it’s a perfect balance of flavors. Whether you’re baking it for a weekend brunch, afternoon tea, or a show-stopping dessert, this cake delivers elegance with ease.
Why This Recipe Works
- Creaming Butter and Sugar traps air, giving the cake its tender, fluffy crumb.
- Lemon Juice and Zest provide natural acidity that boosts flavor and interacts with leaveners for a perfect rise.
- Flour-Coated Berries ensure even distribution by preventing them from sinking during baking.
- Sour Cream or Yogurt keeps the crumb rich and moist without making it dense or heavy.
Ingredients & Substitutions
For the Cake
- 2 cups (250g) all-purpose flour – Or a 1:1 gluten-free flour blend.
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened – Or use coconut oil for a dairy-free option.
- 1 cup (200g) granulated sugar – Substitute with coconut sugar for a refined-sugar-free version.
- 2 large eggs, at room temperature
- 1 tbsp lemon zest – About two medium lemons.
- ¼ cup lemon juice, freshly squeezed
- ½ cup (120g) sour cream or Greek yogurt – Use coconut yogurt for vegan or dairy-free.
- 1 tsp vanilla extract
- 1½ cups (180g) fresh raspberries – Frozen raspberries (unthawed) can be used too.
- 1 tbsp flour – For tossing with berries to prevent sinking.
For the Optional Lemon Glaze
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest
Step-by-Step Instructions
Step 1: Prepare the Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Tip: Use a kitchen scale for the most accurate measurements.
Step 2: Cream Butter and Sugar
In a large bowl or stand mixer, beat the softened butter and sugar together on medium speed for about 3 minutes, until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in:
- Lemon zest
- Lemon juice
- Vanilla extract
- Sour cream (or yogurt)
Tip: Room temperature ingredients blend more easily and evenly into the batter.
Step 3: Combine and Fold in Raspberries
Slowly add the dry ingredients to the wet ingredients in 2–3 additions, mixing just until combined.
In a small bowl, toss the raspberries with 1 tablespoon of flour. This prevents them from sinking during baking.
Gently fold the floured raspberries into the batter using a spatula. Reserve a few berries to place on top for a picture-perfect finish.
Step 4: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Decorate with reserved raspberries if desired.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Pro Tip: Wrap the warm cake lightly in plastic wrap to lock in moisture as it cools.
Step 5: Glaze (Optional)
Whisk together:
- Powdered sugar
- 2–3 tablespoons lemon juice
- Lemon zest
Drizzle over the cooled cake and let the glaze set before slicing.
Variations to Try
- Lemon Blueberry Cake: Swap raspberries with blueberries.
- Raspberry Almond Cake: Add ½ teaspoon almond extract to the batter and top with sliced almonds.
- Lavender Lemon Cake: Steep 1 teaspoon dried lavender in warm milk or cream, strain, and use it in place of some of the liquid for a floral twist.
- Vegan Version: Use dairy-free butter, coconut yogurt, and a flax egg substitute.
Serving Suggestions
- For Brunch: Serve with Greek yogurt and a drizzle of honey.
- For Dessert: Pair with vanilla ice cream or a dollop of whipped cream.
- For a Fancy Touch: Garnish with fresh raspberries, lemon slices, edible flowers, or mint.
Tips for Success
- Don’t Overmix: Mix only until the flour is incorporated to prevent a dense texture.
- Use Room Temperature Ingredients: This ensures everything mixes together smoothly and evenly.
- Check for Doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let It Cool: Let the cake cool completely before glazing or slicing to prevent crumbling.
Storage and Freezing
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
FAQs
Can I use frozen raspberries?
Yes! Use them straight from the freezer—do not thaw. Toss them with flour before folding them in.
Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for best results.
What’s the best way to zest a lemon?
Use a microplane grater and avoid the white pith beneath the yellow skin—it’s bitter.
Can I double the recipe?
Yes, this recipe can be doubled and baked in a 9×13 inch pan. Increase the baking time to around 50–55 minutes.
Can I make this into cupcakes?
Yes! Spoon the batter into lined muffin tins and bake for 18–22 minutes.
Final Thoughts
This Raspberry Lemon Cake is a delicious celebration of summer flavors. It’s vibrant, zesty, and easy to make—even for beginner bakers. The balance of citrus and berries creates a refreshing yet indulgent treat, while the tender crumb and optional glaze give it a bakery-quality feel. Whether you’re hosting a brunch, looking for an afternoon snack, or planning a celebration, this cake will impress every time.
Now, preheat that oven, grab your lemons and berries, and let the baking magic begin!