This Lemon Raspberry Cake is light, sweet, and the combination of lemon and raspberry brings together a perfect fruity flavor. It’s a great addition for a party in the spring or summer!
If you like this, check out my Lemon Blueberry Cake Bars and Lemon Lime Loaf!
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy. Add the eggs and vanilla extract and mix until combined. Then scrape down the sides of the bowl. Add the dry ingredients to the wet and mix on low until just combined. Scrape down the sides again. With the mixer on low, slowly add the milk, lemon juice, and lemon zest to the batter and mix until combined. Scrape down the entire bowl to make sure the batter is mixed evenly.
Pour the batter evenly between two 9″ cake pans that are greased, lined with parchment paper, and dusted with flour. Bake at 350° F for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake pans to cool completely on a wire rack.
When the cake is completely cool, make the frosting by beating the cream cheese and butter. Then add in the powdered sugar 1 cup at a time until completely combined. Slowly add the lemon juice until mixed in.
Ice the top of the first cake, creating a moat around the edges so that the raspberry preserves wont seep out when you add it. Once the first cake is finished with the frosting and jam, place the second cake on top and apply a crumb coating. Chill in the fridge for about 20 minutes, then finished icing the rest of the Lemon Raspberry Cake and top with raspberries!
Some ingredients notes
Lemons – For the best flavor, use fresh lemon juice and zest!
Cream Cheese – Use the bricks of cream cheese, not the spreadable cream cheese from a tub.
Tips
- When doing the filling of the cake, create somewhat of a moat with the frosting by making the outside edges higher up. This will make sure the raspberry preserves does not seep out.
- Make sure the cream cheese and butter is soft when making the frosting so it combines easily together.
- The Lemon Cream Cheese Frosting has a very light lemon flavor. For more lemon flavor, consider adding some lemon zest to it.
- Decorate and frost this Lemon Raspberry Cake however you like! I like to use just raspberries, but thin slices of lemons could also be great
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Lemon Raspberry Cake
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
Description
This Lemon Raspberry Cake is light, sweet, and the combination of lemon and raspberry brings together a perfect fruity flavor. It’s a great addition for a party in the spring or summer!
Ingredients
The Lemon Cake
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
The Lemon Cream Cheese Frosting
- 16 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 3 tablespoons lemon juice
Additional Ingredients
- 1/2 cup raspberry preserves (for filling)
- 6 oz raspberries (for topping)
Instructions
The Lemon Cake
- Grease two 9″ cake pans and line the bottom with parchment paper. Then dust the bottom and sides with flour. Preheat the oven to 350° F.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy. Add the eggs and vanilla extract and mix until combined. Then scrape down the sides of the bowl.
- Add the dry ingredients to the wet and mix until just combined. Then scrape down the sides of the bowl.
- With the mixer on low, slowly add the whole milk, lemon zest, and lemon juice. Mix until combined.
- Scrape down the sides and bottom of the bowl to make sure the batter is even mixed, then pour the batter into the two cake pans evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans while sitting on a wire rack. When the cakes are cool, start on the frosting.
The Lemon Cream Cheese Frosting
- In the bowl of a stand mixer, beat the cream cheese and butter on high until fully combined. Add in the powdered sugar 1 cup at a time and mix on low until combined after each addition. Then with the mixer on low, add in the lemon juice and mix until combined.
Putting it all together
- If the cakes are not completely flat on top, cut off just a little bit of each cake to create a flat top.
- On the first cake, add the desired amount of frosting for the filling. Spread it evenly on top and then create raised edges around the perimeter. This will help to keep the raspberry filling in place inside.
- Add the raspberry preserves and spread evenly on top on the frosting.
- Add the second cake layer on top and press gently press down.
- Add a crumb coating with some of the frosting to the cake and then refrigerate the cake for 20 minutes.
- Once chilled, ice the rest of the cake with the remaining frosting. If desired, top with raspberries.