There is something about the combination of lemon and raspberries that feels instantly uplifting. The bright citrus, the soft sweetness of the berries, and that delicate balance between tart and creamy just works. Every bite feels fresh, light, and a little celebratory.

I first made this cake during a stretch of rainy days when staying inside felt like the only sensible plan. Baking became my way of filling the kitchen with warmth, and by the time this cake came out of the oven, the whole house smelled like sunshine.

This is the kind of dessert that feels special without being fussy. It is perfect for spring gatherings, brunch tables, or any day when you want something homemade that looks beautiful but still feels approachable.

The texture is soft and tender, the flavor is layered with real lemon, and the raspberries bring little bursts of brightness throughout. Finished with tangy lemon cream cheese frosting, it becomes one of those cakes people talk about long after the last slice disappears.

Why This Cake Works So Well

This cake is all about balance. Lemon gives it freshness, raspberries add natural sweetness, and the creamy frosting smooths everything out without becoming too rich. Nothing overpowers anything else.

Using cake flour creates a finer crumb, which makes the texture feel soft and almost velvety. It is sturdy enough to hold the berries but still light enough to feel like a true celebration cake.

Another important detail is using both lemon zest and juice. The zest gives deep citrus aroma, while the juice adds brightness. Together they create a flavor that tastes real, not artificial.

Ingredients Needed for the Recipe

• Unsalted butter – Provides richness and helps create a soft, tender crumb.
• Granulated sugar – Sweetens the cake and helps with structure.
• Light brown sugar – Adds subtle depth and moisture.
• Lemon zest – Brings intense citrus aroma and flavor.
• Lemon extract (optional) – Boosts lemon flavor if you want it extra vibrant.
• Vanilla extract – Rounds out the flavor and adds warmth.
• Eggs – Give structure and stability to the cake.
• Cake flour – Creates a delicate, soft texture.
• Baking powder – Helps the cake rise evenly.
• Baking soda – Supports lift and balances acidity.
• Salt – Enhances all the flavors.
• Whole milk – Adds moisture and smoothness.
• Sour cream – Keeps the cake tender and slightly tangy.
• Fresh lemon juice – Provides bright citrus flavor.
• Raspberries (fresh or frozen) – Add juicy bursts of fruit throughout.
• All-purpose flour (for dusting berries) – Prevents berries from sinking.
• Cream cheese – Forms the base of the tangy frosting.
• Additional butter for frosting – Makes the frosting smooth and rich.
• Confectioners’ sugar – Sweetens and thickens the frosting.
• Extra lemon zest and juice for frosting – Reinforces citrus flavor.
• Sour cream (for frosting) – Adds creaminess and balance.
• Raspberry preserves – Used between layers for added fruit flavor.
• Fresh raspberries and lemon slices – For a simple, beautiful garnish.

A Few Ingredient Notes Before You Begin

Room temperature ingredients matter more than people think. When butter, eggs, and dairy are slightly warm, they blend together smoothly and create an even batter. Cold ingredients can lead to a dense texture.

If you cannot find cake flour, you can make a simple substitute using all-purpose flour and cornstarch. This small step keeps the crumb soft and prevents the cake from feeling heavy.

Do not skip tossing the raspberries in flour. It feels minor, but it keeps them suspended in the batter instead of sliding to the bottom while baking.

How to make Lemon Raspberry Cake?

Step 1 – Prepare the Pans and Oven

Preheat your oven to 350°F. Line two 9-inch cake pans with parchment and grease them well so nothing sticks.

This extra preparation makes removing the cakes effortless later. It is a small step that saves a lot of stress.

Step 2 – Cream Butter and Sugars

Beat the butter, granulated sugar, and brown sugar together until light and fluffy. This should take several minutes, so do not rush it.

Proper creaming creates air pockets that help the cake bake up soft. The mixture should look pale and smooth.

Step 3 – Add Flavorings and Eggs

Mix in the lemon zest, vanilla, and optional lemon extract. Add the eggs one at a time, beating well after each addition.

This gradual mixing keeps the batter stable and prevents it from curdling. Scrape the bowl as needed.

Step 4 – Combine the Dry Ingredients

Whisk together cake flour, baking powder, baking soda, and salt in a separate bowl. This ensures everything is evenly distributed.

Adding dry ingredients separately avoids overmixing, which can make cakes tough instead of tender.

Step 5 – Bring the Batter Together

Add the dry mixture to the wet ingredients and mix gently. Then fold in the milk, sour cream, and lemon juice by hand.

Stir just until combined. Overmixing at this stage can take away that soft texture we want.

Step 6 – Fold in the Raspberries

Toss the raspberries with a little flour, then gently fold them into the batter. Use a spatula and a light hand.

This keeps the berries intact and evenly spread throughout the cake.

Step 7 – Bake the Cakes

Divide the batter between pans and bake for 35 to 40 minutes. The tops should be lightly golden and set.

A toothpick inserted in the center should come out with a few moist crumbs. Let the cakes cool completely.

Step 8 – Make the Lemon Cream Cheese Frosting

Beat cream cheese and butter until smooth and fluffy. Slowly add confectioners’ sugar, then mix in lemon zest, juice, and salt.

Finish with sour cream and beat until light. The frosting should be creamy but not runny.

Step 9 – Assemble the Cake

Place one cake layer on a plate and spread frosting over it. Add raspberry preserves, then top with the second layer.

Chill briefly, then frost the entire cake. This helps create clean layers and a smooth finish.

Step 10 – Decorate and Chill

Top with fresh raspberries and thin lemon slices if you like. Chill again before serving so everything sets nicely.

Let the cake sit at room temperature before slicing for the best texture.

Serving Suggestions

This cake shines brightest when served slightly softened, not cold from the refrigerator. The frosting becomes creamy, and the lemon flavor feels more pronounced.

I like pairing it with tea in the afternoon or serving it as a light dessert after a big meal. It feels elegant without needing anything extra.

If you want to dress it up, add a few extra fresh berries on the plate. That simple touch makes it look bakery-worthy.

Tips

• Use fresh lemons for both zest and juice for the brightest flavor.
• Make sure butter and cream cheese are very soft before mixing frosting.
• Do not overmix once flour is added or the cake may turn dense.
• Dust raspberries with flour so they stay evenly distributed.
• If using frozen raspberries, add them straight from the freezer without thawing.
• Measure flour lightly to avoid packing too much into the batter.
• Chill the cake briefly during assembly to make frosting easier.
• Add lemon extract only if you want a stronger citrus flavor.
• Allow cakes to cool completely before frosting to prevent melting.
• Decorate simply to let the natural colors stand out.

Storage and Make-Ahead Advice

This cake keeps well in the refrigerator for up to three days when covered. The flavor actually deepens slightly as it rests, which makes leftovers just as enjoyable.

Before serving again, let it sit out for about an hour. That brings back the soft texture and creamy frosting consistency.

You can also bake the cake layers a day ahead and assemble later. Just wrap them tightly once cooled so they stay fresh.

Simple Variations to Try

If you enjoy experimenting, this recipe adapts easily. Swap raspberries for blueberries or blackberries for a different berry note.

You can also bake the batter in a single pan for a more casual version. It becomes less of a layer cake and more of an everyday dessert.

For an extra lemon punch, brush the layers lightly with lemon syrup before frosting. It adds moisture and amplifies that citrus flavor.

However you choose to make it, the heart of the cake stays the same. Bright, soft, and full of real flavor, it is the kind of bake that feels joyful from the first slice to the last crumb.