Lemon Raspberry Cake | The Recipe Critic


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Introducing the ultimate summer dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It’s impressive, delicious, and everyone will want a slice.

If lemon raspberry cake is up your alley, chances are you’ll love these other desserts: lemon cheesecake, raspberry pie, and lemon blueberry cake!

Lemon Raspberry Cake Recipe

Imagine this: layers of fluffy lemon-infused cake filled with juicy raspberries, all covered in a velvety lemon frosting. That’s the magic of lemon raspberry cake, the ultimate summer treat that’ll have you coming back for slice after slice! The tangy lemon and sweet-tart raspberries create a flavor combo that is SO irresistible.

And guess what? Making this cake is a lot easier than you’d think! Even if you’re new to baking, you’ll nail it. The lemon zest adds a zingy twist, and the buttermilk keeps it moist and tender. Whipping those egg whites makes it light as air, and don’t even get me started on those juicy summer raspberries! Trust me, this cake isn’t just yummy; it’s a whole experience! You’re going to love it as much as I do.

Cake Ingredients

Let’s talk about the ingredients that makes this lemon raspberry cake so amazing! Want to add your own twist? Try using different berries like blueberries or blackberries. You can also swap the lemon zest with orange or lime zest for a citrusy surprise! No matter what you choose, one thing’s for sure – this cake is a guaranteed hit at any gathering!

  • Granulated Sugar: This is what makes the cake taste oh-so-delicious! It adds the right amount of sweetness.
  • Lemon Zest: Get ready for a burst of lemony goodness! Lemon zest is like a flavor booster, making the cake extra tangy and refreshing.
  • Cake Flour: This special flour gives the cake a tender and soft texture that’s simply heavenly.
  • Baking Powder and Baking Soda: Work together to make the cake rise properly.
  • Salt: Don’t forget a pinch of salt! It balances the sweetness and brings out all the amazing flavors.
  • Buttermilk: The secret ingredient for a moist and tender cake! It keeps everything nice and soft.
  • Fresh Lemon Juice: More lemony goodness, because why not? It adds even more citrusy flavor and goes perfectly with the raspberries.
  • Vanilla: This ingredient brings warmth and extra flavor to the cake, making it even more tasty.
  • Vegetable Oil: So everything stays nice and moist!
  • Egg Whites: Whipped to perfection, they make the cake soft and airy.
  • Fresh or Frozen Raspberries: The juicy gems in the lemon raspberry cake! Use either fresh or frozen raspberries for bursts of sweet-tart goodness in every bite.

For the Filling:

  • Raspberry Jam: Adds a burst of berry goodness between the cake layers.
  • Lemon Zest: Complements the jam and also adds a little citrus flavor to the filling.

Tips and Tricks

  • You want the egg whites to be medium stiff peaks, not extremely stiff. If you overbeat the egg whites, the cake will have a more dense texture as it will take more mixing to completely combine them with the batter.
  • You can easily make cupcakes with this recipe instead. Cook for 15-20 minutes at 350 degrees Fahrenheit, or until a toothpick comes out clean.
  • Making sure your wet ingredients are room temperature before mixing will ensure that everything blends together well and you achieve a soft, smooth batter.
  • If you choose to use frozen raspberries, don’t thaw them. Thawed raspberries tend to get mushy and clump together. Toss the frozen berries in the flour and fold into the batter right away. 
  • Chilled or frozen cake layers are easier to frost than room temperature ones. Wrap the cooled cake layers in plastic wrap and chill for several hours or freeze overnight before taking them out and assembling the cake immediately. 

Storing Leftovers

  • In the Refrigerator: This cake is best kept in the fridge for up to 5 days. Store in an airtight container or cover with plastic wrap. 
  • In the Freezer: The cake layers can be frozen before they are frosted. Once the cake has completely cooled, wrap the layers separately in  2-3 layers of plastic wrap.  It will keep for up to 3 months. To thaw, place in the fridge overnight. The layers are best frosted whe chilled, so it’s best to keep the thawed cakes in the fridge until you’re ready to assemble the cake.


  • Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.

  • In a small bowl combine the sugar with the lemon zest until fragrant.

  • In a large bowl whisk together the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.

  • To the same bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.

  • In another bowl whip the egg whites until medium stiff peaks form. Fold ⅓ of the egg whites into the cake batter to loosen it up, followed by the remaining egg whites. Fold until only a few streaks of egg whites remain.

  • Toss the raspberries with the remaining ¼ cup of flour. Fold into the cake batter until just combined.

  • Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed. Let cool completely before frosting.


  • Place the soft butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, until it’s a pale-yellow color.

  • Add the powdered sugar and mix on low until it has been incorporated. Add the lemon zest, vanilla, and 3 tablespoons of cream. Beat on medium-high for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.

  • For a softer frosting, add more cream 1 tablespoon at a time until the frosting is the desired thickness. For this cake, I recommend keeping the frosting stiff enough to form medium-stiff peaks to frost the cake.


  • Place one cake round topside down on the plate or cake stand.

  • Use a piping bag with a large round or star tip to pipe a dam around the edge of the cake to prevent the filling from coming out of the sides. Fill the center of the well with the raspberry jam filling.

  • Place the second cake round on top of the first, top down. Use the piping bag to pipe frosting all around the outside and top of the cake. Use an offset spatula to smooth the frosting. Top with fresh raspberries and slices of fresh lemon.

Serves: 10

Serving1sliceCalories665kcal (33%)Carbohydrates115g (38%)Protein6g (12%)Fat22g (34%)Saturated Fat13g (65%)Polyunsaturated Fat1gMonounsaturated Fat5gTrans Fat1gCholesterol57mg (19%)Sodium228mg (10%)Potassium222mg (6%)Fiber2g (8%)Sugar88g (98%)Vitamin A680IU (14%)Vitamin C10mg (12%)Calcium87mg (9%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.


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