Delicious Lemon Raspberry Cake Recipe

Lemon raspberry cake combines tart citrus and vibrant berries for a showstopping dessert that’s perfect year-round, but especially fitting for spring and summer occasions.

The cake features ultra-moist lemon layers studded with juicy raspberries, a homemade raspberry compote, and a silky, zesty lemon cream cheese frosting.

This recipe stands out for its comprehensive step-by-step instructions, troubleshooting for common baking challenges, and tips on customizing for dietary preferences.

Whether you’re baking for a celebration, birthday, or just because, this lemon raspberry cake brings a burst of flavor and color to every table.

Ingredients Checklist

This recipe uses real, fresh ingredients to create rich flavor and tender texture. Here’s everything you need for the cake, filling, and frosting, plus a few optional garnishes.

• Lemon Cake Layers:

  • 3 cups (375g) all-purpose flour, sifted

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon fine salt

  • 1 cup (227g) unsalted butter, room temperature

  • 2 cups (400g) granulated sugar

  • 4 large eggs, room temperature

  • 2 tablespoons finely grated lemon zest (about 2 large lemons)

  • ½ cup (120ml) fresh lemon juice

  • 2 teaspoons pure vanilla extract

  • 1 cup (240ml) buttermilk, room temperature

  • 1 ½ cups (170g) fresh or frozen raspberries, tossed with 1 tablespoon flour (prevents sinking)

• Raspberry Compote (Filling):

  • 2 cups (240g) fresh or frozen raspberries

  • ⅓ cup (65g) granulated sugar

  • 2 teaspoons lemon juice

  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water

• Lemon Cream Cheese Frosting:

  • 1 cup (227g) unsalted butter, room temperature

  • 12 oz (340g) cream cheese, room temperature

  • 4–5 cups (500–625g) powdered sugar, sifted

  • 1 tablespoon finely grated lemon zest

  • 2–3 tablespoons fresh lemon juice

  • 1 teaspoon pure vanilla extract

  • Pinch of salt

• Optional Garnishes:

  • Fresh raspberries

  • Lemon zest curls or thin lemon slices

  • Edible flowers (such as violas or pansies)

• Equipment:

  • Three 8-inch or 9-inch round cake pans

  • Electric mixer (stand or handheld)

  • Offset spatula or palette knife

  • Parchment paper for pan lining

  • Cooling racks

  • Zester and citrus juicer

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Step-by-Step Instructions

A successful lemon raspberry cake comes down to careful prep and layering. Start with the cake layers, then move on to the compote and frosting.

• Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch cake pans with parchment paper for easy removal.

• Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

• Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3–4 minutes.

• Add eggs one at a time, mixing well after each. Beat in lemon zest and vanilla.

• With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk and lemon juice. Begin and end with flour. Mix just until combined; do not overmix.

• Gently fold in the raspberries tossed in flour. The flour coating helps prevent berries from sinking to the bottom.

• Divide the batter evenly between prepared pans. Smooth the tops with an offset spatula.

• Bake for 24–28 minutes, or until a toothpick inserted in the center comes out clean. Cakes should feel springy and just begin pulling from the sides.

• Cool cakes in pans for 10–15 minutes, then turn out onto racks to cool completely before filling and frosting.

• While cakes bake and cool, prepare the raspberry compote. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring frequently, until berries release juices and mixture simmers (about 5–7 minutes).

• Stir in cornstarch slurry and simmer for 1–2 minutes more, until thickened and jammy. Cool completely before using.

• For the lemon cream cheese frosting, beat butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until light and fluffy; add more sugar for a firmer texture, or more juice for a softer, tangier finish.

• To assemble, level cake layers if domed. Place first layer on a cake plate. Pipe or spread a ring of frosting around the edge (creates a barrier), then spread half the raspberry compote in the center. Add second cake layer, repeat with frosting ring and remaining compote. Top with the third cake layer.

• Frost the top and sides with remaining frosting, smoothing with an offset spatula. Decorate with fresh raspberries, lemon curls, or edible flowers.

• Chill assembled cake at least 30–60 minutes before slicing for neater servings.

Tips for Perfect Results

Extra attention to these details ensures the best flavor and structure every time.

• Always use room temperature butter, eggs, and dairy for better mixing and rise.

• Toss raspberries in flour to keep them suspended in the cake, and use fresh berries when possible for best texture.

• Cool the cakes fully before filling or frosting to avoid melting the cream cheese frosting.

• For flat, even cake layers, use cake strips or trim domes with a serrated knife.

• If compote is too thin, simmer a little longer; if too thick, stir in a teaspoon of water at a time.

• For sharper lemon flavor, add a few drops of lemon extract to the frosting or compote.

• For make-ahead prep, cake layers and compote can be made a day in advance and stored (well wrapped) at room temperature (cake) or refrigerated (compote).

Serving Suggestions

This lemon raspberry cake shines on any dessert table and pairs well with other spring flavors.

• Serve slices with extra fresh raspberries and a light dusting of powdered sugar.

• Garnish each slice with a lemon curl or edible flower for a professional touch.

• Pair with unsweetened tea, sparkling lemonade, or a berry-forward rosé.

• For brunch, offer with a side of Greek yogurt and honey for a lighter twist.

• For a celebration, decorate the top with fresh berries arranged in a wreath or ombré pattern.

Final Thoughts

This lemon raspberry cake recipe is crafted for both beauty and flavor—perfectly balanced between tart and sweet, tender and creamy. With detailed steps, extra baking science, and troubleshooting tips, you’ll get consistent, bakery-level results whether baking for friends, family, or special events. The homemade compote and real lemon zest set this recipe apart from shortcut versions, ensuring every bite bursts with bright, natural flavor. Enjoy this showpiece dessert chilled or at room temperature, and don’t hesitate to get creative with garnishes or personal touches.