There’s something magical about the combination of tart lemon and sweet raspberries, it’s like a little burst of sunshine in every bite. And when you turn those flavors into a moist, tender cake? Pure bliss.
Whether you’re a busy mom looking for a show-stopping dessert that won’t keep you in the kitchen all day or a weekend baker craving something bright and beautiful, this Raspberry Lemon Cake is your new best friend. It’s sweet, tangy, and just fancy enough to make you feel like a pastry chef without any of the stress.
(Plus, if my grandma were here, she’d tell you this cake is almost as good as her famous cinnamon rolls. And that’s high praise.)
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Why You’ll Fall in Love With This Raspberry Lemon Cake
Let’s be real, life is busy. Between work, kids, and the never-ending pile of laundry, who has time for complicated baking projects? That’s why this recipe is a game-changer.
✔ Easy to make—No fancy techniques, just simple steps for a foolproof cake.
✔ Bursting with flavor—Juicy raspberries and zesty lemon make every bite irresistible.
✔ Looks impressive—The swirls of raspberry and golden crumb will have everyone asking for seconds.
And the best part? It’s the kind of dessert that works for any occasion—Sunday brunch, a summer picnic, or even just a “I survived another Zoom meeting” celebration.
Ingredients You’ll Need for a Perfect Raspberry Lemon Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened (that’s 2 sticks, because who has time to measure?)
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature, if you remember—if not, no stress!)
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt in a pinch)
- ½ cup whole milk
- Zest of 2 lemons (about 2 tbsp)
- ¼ cup fresh lemon juice
For the Raspberry Swirl:
- 1 ½ cups fresh raspberries (frozen work too, just thaw and drain first)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Lemon Glaze (Optional but Highly Recommended):
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tsp lemon zest
How to Make Raspberry Lemon Cake: Step-by-Step
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch bundt pan (or a regular cake pan if that’s what you’ve got) and dust it with flour to prevent sticking.
Step 2: Make the Raspberry Swirl
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat for 5-7 minutes, mashing the berries as they soften.
- Strain through a fine mesh sieve to remove seeds (unless you like the texture—no judgment here!). Set aside to cool.
Step 3: Mix the Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: Cream the Butter & Sugar
- Using a mixer, beat the butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, lemon zest, and lemon juice.
Step 5: Alternate Wet & Dry Ingredients
- Mix in half the dry ingredients, then sour cream and milk, then the remaining dry ingredients. Don’t overmix just until combined!
Step 6: Swirl in the Raspberry Magic
- Pour ⅔ of the batter into the pan.
- Dollop half the raspberry sauce on top and swirl with a knife.
- Add the remaining batter, then the rest of the raspberry swirl.
Step 7: Bake & Cool
- Bake for 45-55 minutes (or until a toothpick comes out clean).
- Let it cool in the pan for 10 minutes, then flip onto a wire rack.
Step 8: Drizzle with Lemon Glaze (If You Dare)
- Whisk together powdered sugar, lemon juice, and zest. Drizzle over the cooled cake.
Pro Tips for the Best Raspberry Lemon Cake
✅ Room temperature ingredients = smoother batter. But if you forget? It’ll still taste amazing.
✅ Don’t overmix! A few lumps are fine, overworking the batter makes the cake dense.
✅ Fresh vs. frozen raspberries? Both work! Just drain excess liquid if using frozen.
✅ No bundt pan? A 9×13-inch pan works, just adjust baking time to 30-35 minutes.
You can also check the Raspberry Lemon Muffins recipe and also many other cake and dessert recipes.
5 Delicious Ways to Serve Raspberry Lemon Cake (Because One Slice Is Never Enough!)
So you’ve baked this gorgeous raspberry lemon cake, and now you’re wondering: How do I make it even more irresistible? (Spoiler: It’s already amazing, but a little extra flair never hurt anybody.) Here are five fun ways to serve it that’ll have everyone reaching for seconds.
1. À La Mode, Please!
Warm a slice for 10 seconds in the microwave, then top it with a scoop of vanilla bean ice cream. The contrast of warm cake and cold, creamy ice cream?
2. Brunch-Worthy Berry Bliss
Turn it into a showstopping brunch dessert by adding a dollop of whipped cream and a handful of fresh raspberries and blueberries. Bonus points if you drizzle extra lemon glaze on top.
3. Cake for Breakfast? (We Won’t Judge.)
Pair a slice with your morning coffee or tea. The zesty lemon and sweet raspberry make it feel like a fancy coffee treat without the $8 price tag.
4. Picnic-Perfect Mini Cakes
Bake the batter in a muffin tin (adjust time to 20-25 minutes) for portable raspberry lemon cupcakes. Perfect for picnics, lunchboxes, or “I need cake NOW” emergencies.
5. Next-Level Dessert Charcuterie
Slice it thin and arrange it on a board with fresh fruit, dark chocolate shavings, and a side of lemon curd. Suddenly, you’re not just serving cake, you’re hosting a dessert experience.
FAQs: Your Raspberry Lemon Cake Questions, Answered
Can I use frozen raspberries?
Absolutely! Just thaw, drain excess liquid, and proceed as usual.
Can I make this cake ahead?
Yes! Bake it a day in advance, store at room temp (covered), and glaze before serving.
How do I store leftovers?
Cover and refrigerate for up to 3 days—if it lasts that long!
Can I use cake flour instead?
Sure! Swap 2 ½ cups all-purpose flour for 2 ¾ cups cake flour for an extra-tender crumb.
Final Thoughts: A Cake Worth Baking (and Bragging About)
There you have it, the Raspberry Lemon Cake of your dreams. It’s the kind of dessert that feels fancy but is secretly easy, the kind that makes people say, “You MADE this?!”
So whether you’re baking for a special occasion or just because Tuesdays deserve cake too, I hope this recipe brings a little sunshine to your kitchen. After all, as my grandma always said, “The best recipes are the ones made with love.”