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Lemon Raspberry Cake Recipe

This Lemon Raspberry Cake combines bright citrus and juicy berries in a light, moist cake. The simple yet elegant dessert is easy to make with pantry staples and perfect for any occasion. Topped with fresh raspberries or whipped cream, it’s a refreshing treat that feels both cozy and sophisticated. A true crowd-pleaser for all lemon and berry lovers!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • All-purpose flour 2 cups, sifted: Provides light, tender cake structure.
  • Baking powder 2 teaspoons: Helps Cake rise and stay fluffy.
  • Salt 1/4 teaspoon: Balances Overall sweetness.
  • Unsalted butter 1/2 cup softened: Adds Richness and moisture.
  • Granulated sugar 1 cup: Sweetens Cake without overpowering.
  • Eggs 2 large: Helps Bind ingredients and create texture.
  • Lemon zest 1 tablespoon: Adds Fresh, tangy citrus aroma.
  • Whole milk 1/2 cup: Adds Moisture for a tender crumb.
  • Fresh raspberries 1 cup: Brings Tart berry flavor and vibrant color.
  • Vanilla extract 1 teaspoon: Enhances Overall flavor.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch cake pan.
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. In a separate bowl, beat softened butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in the lemon zest and vanilla extract.
  7. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
  8. Optional: Freeze fresh raspberries for 30 minutes before adding them to batter to prevent sinking.
  9. Gently fold in the fresh raspberries.
  10. Pour the batter into the prepared cake pan.
  11. Bake for 25–30 minutes, or until a toothpick comes out clean with a few moist crumbs.
  12. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to finish cooling completely.
  13. Once cooled, frost or serve as is with a dusting of powdered sugar.