Lemon Raspberry Cake That Tastes Like Sunshine

A Slice of Sweet-Tart Joy

When citrus meets berries in a buttery-soft cake, magic happens. This Lemon Raspberry Cake is what happens when sunshine gets baked into a dessert—soft, tangy lemon cake layers dotted with juicy raspberries and topped with a smooth lemon cream cheese frosting. It’s bright. It’s bold. And it might just be your new favorite bake.

Perfect for spring brunches, summer birthdays, or any time you need a dessert that feels light yet indulgent, this cake is full of flavor and charm in every bite.

What Makes It So Special?

The tartness of fresh lemon balances the sweetness of raspberries like a dream. The cake itself is soft and moist, made with real lemon juice and zest for a bold citrus punch. The raspberries bake right into the layers, bursting with fruity flavor and adding beautiful color. Finish it off with a luscious lemon cream cheese frosting, and it’s a total showstopper.

Ingredients You’ll Need

For the Lemon Raspberry Cake:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
Zest of 2 lemons
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1½ cups fresh raspberries (tossed in 1 tablespoon flour)

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract

How to Bake the Perfect Lemon Raspberry Cake

1. Prep the Pans
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

2. Make the Cake Batter
In one bowl, whisk flour, baking powder, and salt. In another, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Alternate adding flour mixture and buttermilk to the batter until combined.

3. Fold in Raspberries
Toss the raspberries in a tablespoon of flour to keep them from sinking, then gently fold into the batter.

4. Bake and Cool
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely before frosting.

5. Make the Frosting
Beat cream cheese and butter until creamy. Add powdered sugar, lemon juice, zest, and vanilla. Whip until smooth and fluffy.

6. Assemble
Layer and frost the cake generously, adding extra raspberries or lemon slices on top for decoration.

Perfect Pairings

Serve with iced tea, lemonade, or prosecco.
Garnish with edible flowers or candied lemon peel for a dreamy touch.
Store in the fridge, but let it come to room temp before serving for the softest bite.

Final Thoughts

This Lemon Raspberry Cake is as refreshing as it is rich—a perfect harmony of tart citrus and berry sweetness wrapped in tender cake. It looks gorgeous on the table and tastes even better than it looks. One slice is never enough.