If you have a soft spot for bright, tangy desserts that brighten up any occasion, you are in for a treat with this Lemon Raspberry Cake with Cream Cheese Frosting Recipe. Combining the fresh zing of lemon with bursts of juicy raspberry, this cake balances tart and sweet perfectly, all wrapped in a moist, tender crumb. The cream cheese frosting adds the perfect creamy, slightly tangy finish that makes every bite decadent yet refreshing. Whether it’s a family gathering or just a weekend indulgence, this recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
All the ingredients here are straightforward essentials that bring this cake to life. Each one has a special role, crafting layers of flavor and texture that elevate this delightful dessert.
- Canola Oil (1 cup): Keeps the cake moist without overpowering flavors.
- Eggs (3 large): Provide structure and richness to the batter.
- Buttermilk (1 1/3 cups): Adds a subtle tang and tenderness to the cake crumb.
- Fresh Lemon Juice (1 tablespoon): Brings bright citrus notes that wake up the flavor.
- Fresh Lemon Zest (2 tablespoons): Infuses the cake with aromatic lemon oils for extra freshness.
- Sugar (2 cups): Sweetens the cake just right and promotes golden color.
- Flour (2 cups + 2 tablespoons): The main structure of the cake; extra flour helps keep raspberries from sinking.
- Baking Powder (1 teaspoon): Gives the cake a light and airy rise.
- Baking Soda (1/2 teaspoon): Helps balance acidity for perfect texture.
- Salt (1 teaspoon): Enhances all the flavors beautifully.
- Fresh Raspberries (1 1/2 cups + more for garnish): Bursts of juicy sweetness throughout the cake and for decorating.
- Butter (1/2 cup, softened): Creamy base for the luscious frosting.
- Cream Cheese (8 ounces, softened): Adds tangy richness to the frosting consistency.
- Powdered Sugar (4 1/2 cups): Sweetens and smooths the cream cheese frosting.
- Fresh Lemon Juice (1 tablespoon for frosting): Keeps the frosting bright and balanced.
- Lemon Zest (1/2 teaspoon for frosting): Gives a subtle citrus aroma to the frosting.
- Fresh Raspberries (1 cup for decoration): Adds elegance and natural sweetness on top.
- Lemon Slices: Provides fresh, decorative accents that compliment the cake beautifully.
How to Make Lemon Raspberry Cake with Cream Cheese Frosting Recipe
Step 1: Preheat oven and mix wet ingredients
Start by preheating your oven to 325 degrees Fahrenheit to create the perfect baking environment. In a large bowl, whisk together the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Beat everything for about two minutes until the mixture is smooth and beautifully combined—this blend sets the foundation for a moist and flavorful cake.
Step 2: Combine dry ingredients and fold into wet
In another large bowl, mix the sugar, flour, baking powder, baking soda, and salt thoroughly. Gradually add this dry mix into your wet ingredients, folding gently to avoid overmixing. This careful approach ensures the crumb stays tender and light instead of dense or tough.
Step 3: Coat and fold in raspberries
To keep your raspberries evenly distributed and prevent them from sinking, toss them with a couple of tablespoons of flour. Gently fold these coated raspberries into the batter—this technique maintains those luscious bursts of fruity goodness throughout the cake.
Step 4: Prepare pans and bake
Spray your cake pans (either three 8-inch or three 9-inch pans) with nonstick spray for easy removal later. Pour the batter evenly into the pans and bake accordingly—generally 20-26 minutes for smaller pans or up to 36 minutes for larger ones. A toothpick inserted in the center should come out clean when the cake is done. Let the cakes cool completely before frosting.
Step 5: Make the Lemon Cream Cheese Frosting
Beat softened butter and cream cheese together until light and fluffy, scraping the bowl often. Add powdered sugar, fresh lemon juice, and lemon zest, then mix until smooth. The frosting will be creamy with that perfect hint of lemon tang that complements the cake gorgeously. Chill if preferred for easier spreading.
Step 6: Assemble your cake
Once fully cooled, place one cake layer on your serving plate and generously spread the frosting. Continue layering, finishing by covering the entire cake. Garnish with fresh raspberries and lemon slices on top to create a stunning presentation that invites everyone to dive in.
Step 7: Optional chilling for best results
Chilling the assembled cake for 20-30 minutes allows the frosting to set just right, making slicing cleaner and the flavors even more harmonious. Don’t skip this step if you can help it—it truly elevates the experience.
How to Serve Lemon Raspberry Cake with Cream Cheese Frosting Recipe
Garnishes
Adding fresh raspberries and thin lemon slices on top not only makes the cake look irresistible but adds fresh bursts of flavor and a lovely texture contrast. You can also sprinkle a little lemon zest or crushed pistachios for an extra splash of color and crunch.
Side Dishes
Serve slices alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for added indulgence. A light berry compote or a simple fruit salad with mint can balance the richness of the cake and enhance the fruity experience.
Creative Ways to Present
Try serving this cake in a rustic style by stacking layers on a wooden board with scattered fresh berries. Alternatively, create mini versions in cupcake form with the same cream cheese frosting piped on top for charming individual desserts that wow at parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Raspberry Cake with Cream Cheese Frosting Recipe covered in the refrigerator to maintain freshness. Properly stored, it will stay moist and delicious for up to 4 days, allowing you to enjoy seconds or share with friends.
Freezing
You can freeze the cake layers before frosting them by wrapping them tightly in plastic wrap and aluminum foil. When you want it again, thaw overnight in the refrigerator, then frost and decorate fresh. This way, you can prepare in advance for special occasions without stress.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not recommended. If desired, leave slices out for about 30 minutes before serving to soften the frosting slightly and enhance the flavors.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are preferred for their texture and flavor, but frozen raspberries can work if properly thawed and drained. Toss them in flour as directed to help prevent excess moisture from affecting the cake.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 1/3 cups. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and texture.
How do I prevent the raspberries from sinking to the bottom?
Coating the raspberries with a little flour before folding them into the batter is key to keeping them evenly distributed throughout the cake layers.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but ensure it contains xanthan gum or similar binder to maintain structure. Baking times may vary slightly.
What’s the best way to achieve a smooth cream cheese frosting?
Use softened cream cheese and butter, and beat the mixture thoroughly until light, fluffy, and completely smooth. Sifting powdered sugar before adding can also help avoid lumps.
Final Thoughts
This Lemon Raspberry Cake with Cream Cheese Frosting Recipe truly feels like a little celebration in every bite. Its vibrant lemon zest, sweet raspberries, and dreamy frosting make it a standout dessert to delight friends and family alike. I promise, once you try it, you’ll want to make it again and again. So, preheat your oven and gather your ingredients—this cake is waiting to brighten your day.
Print
Lemon Raspberry Cake with Cream Cheese Frosting Recipe
- Prep Time: 12 minutes
- Cook Time: 20-36 minutes
- Total Time: 32 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Raspberry Cake with Cream Cheese Frosting is a delightful and moist layered cake bursting with fresh lemon flavor and juicy raspberries. The tender cake layers are infused with lemon zest and juice, folded with fresh raspberries coated in flour to prevent sinking. Finished with a rich and tangy cream cheese frosting enhanced by lemon, this cake makes a perfect fruity dessert for any special occasion or afternoon tea.
Ingredients
Cake Batter
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 1/3 cup Buttermilk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour (plus 2 Tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries (plus more for garnish)
Cream Cheese Frosting
- 1/2 cup Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
Garnish
- 1 cup Fresh Raspberries
- Lemon Slices
Instructions
- Preheat and mix wet ingredients: Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Beat the mixture for about 2 minutes until it is smooth and well combined.
- Combine dry ingredients and fold: In another large bowl, mix together sugar, flour, baking powder, baking soda, and salt. Gradually stir this dry mixture into the wet ingredients, folding gently to combine without overmixing.
- Prepare raspberries and fold into batter: In a small bowl, carefully toss the 1 1/2 cups of fresh raspberries with 2 tablespoons of flour to coat them; this prevents the berries from sinking in the batter. Gently fold the coated raspberries into the cake batter.
- Prepare pans and bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans, but the baking time will be longer. Pour the batter evenly into the prepared pans. Bake the cakes for the following times based on pan size: 20-26 minutes for three 8-inch pans, 19-23 minutes for three 9-inch pans, or 30-36 minutes for two 9-inch pans. Use a toothpick inserted in the center to test doneness; it should come out clean. Allow cakes to cool completely.
- Make Lemon Cream Cheese Frosting: In a large bowl, cream together softened butter and cream cheese for 4-5 minutes until the mixture is light and fluffy, scraping the sides of the bowl often. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until smooth and thoroughly combined. Chill the frosting if desired.
- Assemble the cake: Once the cakes are cooled, remove them from the pans. Place one layer on your serving plate and spread a generous amount of frosting on top. Add the next cake layer and cover the entire cake with frosting. Garnish with fresh raspberries and lemon slices on top for a beautiful presentation.
- Optional chilling: For best results, chill the assembled cake for 20-30 minutes to let the frosting set up before serving.
Notes
- To prevent the raspberries from sinking, coat them in flour before folding into the batter.
- You can substitute canola oil with vegetable or olive oil based on preference.
- Use fresh lemons for the best citrus flavor in both the cake and frosting.
- Ensure the cake layers are completely cool before frosting to avoid melting the frosting.
- Chilling the cake after assembly helps the frosting to set and makes slicing easier.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/3 cups milk and letting it sit for 5 minutes.
- The baking times vary with pan size; check doneness early to prevent overbaking.
