Raspberry Lemon Cake

Raspberry lemon cake is one of those desserts that just makes everyone stop and stare. The soft, tender crumb loaded with juicy berries and topped with a tangy lemon buttercream… trust me, it’s pure magic.

I first made this cake for Isabella’s birthday last spring, and the whole family (Henry included) asked for seconds before I even sat down. Emma kept sneaking bites of the lemon buttercream right off the spatula, and honestly, I couldn’t blame her. It’s been on repeat in our house ever since.

If you love fruity, bright desserts, this raspberry layer cake is calling your name. It looks like something from a fancy bakery, but I promise it’s totally doable in your own kitchen. No fussy steps, no hard-to-find ingredients. Just a gorgeous cake that tastes as good as it looks. Plus, if you’re a fan of fruity baked goods, you’ll also love my easy strawberry brownies.

Why You Will Like This Recipe

• Simple ingredients you probably already have in your pantry
• The cake layers are light and fluffy thanks to whipped egg whites
• Bursting with fresh or frozen raspberries in every bite
• The lemon buttercream adds the perfect tangy-sweet balance
• Great for birthdays, brunches, or any celebration
• Looks like it came from a bakery, but it’s totally doable at home

Ingredients You Need for This Raspberry Lemon Cake

For the cake:

• 9 Tbsp unsalted butter, at room temperature
• 1 cup sugar
• Zest of 1 lemon
• 3 large eggs, separated
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup plain greek yogurt (vanilla yogurt works too)
• 1 1/2 cups raspberries (I like to use frozen berries)

For the lemon buttercream:

• 1 cup unsalted butter, at room temperature
• 5 cups confectioner’s sugar, sifted
• 4 Tbsp fresh lemon juice (you may need a bit more)
• Optional: 1 small drop yellow gel food coloring

How to Make This Raspberry Layer Cake

1. Preheat your oven to 350°F and butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom for a good release.
2. Cream the butter, sugar, and lemon zest together until light and fluffy. Scrape down the sides of the bowl as needed.
3. Beat in the egg yolks, one at a time, along with the vanilla.
4. In a separate bowl, beat the egg whites until soft peaks form. Set aside.
5. In another bowl, whisk together the flour, baking powder, salt, and baking soda.
6. Add the dry ingredients to the butter mixture alternately with the greek yogurt and mix until well combined. Scrape down the bowl.
7. Gently fold in the whipped egg whites until no white streaks remain.
8. Fold in the raspberries. (If using frozen, add them straight from the freezer.)
9. Spread the batter evenly between the two pans and smooth the tops with an offset spatula.
10. Bake on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges turn golden. Don’t over bake.
11. Let the cakes cool for 10 minutes before turning them out onto a rack to cool completely.

For the frosting:

Cream the butter and confectioner’s sugar together, adding enough fresh lemon juice to make a creamy, spreadable frosting. Beat until smooth. Add the drop of food coloring if you want a light yellow tint. Need it stiffer? Add more sugar. Too stiff? A bit more lemon juice does the trick.

Frost the cake only when completely cool. Add a generous layer of frosting on the first layer, stack the second on top, then finish the top and sides.

Storage and Reheating

Store your raspberry lemon cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 20 minutes before serving for the best texture.

You can also bake the cake layers a day ahead. Just wrap them tightly and store at room temperature or in the fridge. Frost when you’re ready to serve.

Fun Variations for Your Raspberry Dessert Recipe

• Use blueberries or blackberries instead of raspberries for a different berry twist
• Add a thin layer of raspberry jam between the cake layers for extra berry flavor
• Swap lemon buttercream for a cream cheese frosting if you like it richer
• Toss in some white chocolate chips with the berries for a sweet surprise
• Try orange zest instead of lemon for a raspberry orange cake spin

Ever tried dusting the top with powdered sugar and fresh berries for a rustic look? It’s gorgeous and takes about 10 seconds.

A quick note on pan sizes: I use 8-inch pans for this recipe because they give you taller, bakery-style layers. You can use 9-inch pans, but the layers will be thinner and the bake time will be a bit shorter. Keep an eye on them starting around the 22-minute mark.

Your Raspberry Lemon Cake Questions Answered

Time to Bake This Raspberry Lemon Cake

This raspberry dessert recipe is one I come back to again and again. It’s pretty, it’s fruity, and it tastes like a warm spring day. Whether you’re making it for a birthday or just because, I promise your family will love it as much as mine does.

Give it a try and let me know how it turns out! Drop a comment below or be sure to tag me on Instagram. And don’t forget to save this recipe to Pinterest so you can find it whenever the craving hits.

Recipes You May Like

• Easy Red Velvet Cheesecake Brownies if you love fruity and indulgent bakes
• Italian Love Cake Recipe another showstopper layer cake for special occasions
• Best Dark Chocolate Covered Raspberry Bites for more raspberry goodness

Happy baking!

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