Raspberry Lemon Cake is the perfect balance of tart citrus and sweet berry flavor wrapped in a soft, tender crumb. The acidity from fresh lemon juice enhances the natural sweetness of raspberries while also activating baking soda for a light, airy texture.

When made correctly, this cake should be:

Moist but not dense

Tangy but not sour
Sweet but balanced
Studded with evenly distributed raspberries (not sunk to the bottom)

This guide covers ingredient ratios, proper mixing technique, preventing soggy berries, frosting options, and storage tips so you get consistent, bakery-quality results.

Why Raspberry & Lemon Work So Well

Lemon contains citric acid that:

Brightens flavor

Enhances fruit sweetness
Cuts through butter richness

Raspberries add:

Natural tartness
Moisture pockets
Visual contrast

Together they create a vibrant, refreshing cake ideal for spring, summer, brunches, and celebrations.

Ingredients (Serves 8–10)

Dry Ingredients

2½ cups (300 g) all-purpose flour
2 tsp baking powder

½ tsp baking soda
½ tsp salt

Wet Ingredients

¾ cup (170 g) unsalted butter, softened

1½ cups (300 g) sugar
3 large eggs (room temperature)
1 tbsp lemon zest

¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup (240 ml) buttermilk

Add-Ins

1½ cups fresh raspberries (or frozen, not thawed)
1 tbsp flour (to coat berries)

Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 175°C / 350°F.

Grease and line a 9-inch round cake pan (or two 8-inch pans for layer cake).

2. Mix Dry Ingredients

Whisk:

Flour

Baking powder
Baking soda
Salt

Set aside.

3. Cream Butter & Sugar

Beat butter and sugar 3–4 minutes until light and fluffy.

This step incorporates air for lift.

4. Add Eggs & Flavor

Add eggs one at a time.

Mix in:

Lemon zest

Lemon juice
Vanilla

If mixture looks slightly curdled — that’s normal due to acidity.

5. Alternate Dry & Buttermilk

Add flour mixture in 3 parts, alternating with buttermilk.

Mix just until combined.

Overmixing = dense cake.

6. Add Raspberries Correctly

Toss raspberries with 1 tbsp flour.

Fold gently into batter.

This prevents sinking.

7. Bake

Pour batter into prepared pan.

Bake 45–55 minutes (single pan)
25–30 minutes (two layers)

Test with toothpick — should come out clean or with a few moist crumbs.

Cool completely before frosting.

Lemon Cream Cheese Frosting (Recommended)

8 oz (225 g) cream cheese, softened
½ cup butter, softened

3 cups powdered sugar
1 tbsp lemon juice
1 tsp lemon zest

Beat until smooth and fluffy.

Alternative Toppings

Simple lemon glaze (powdered sugar + lemon juice)
Whipped cream

Dusting powdered sugar
Raspberry compote drizzle

Texture Troubleshooting

Issue	Cause	Fix
Dense cake	Overmixed	Mix gently
Soggy bottom	Too many berries	Measure carefully
Bitter taste	Too much zest	Use only yellow peel
Dry cake	Overbaked	Check early

Using Frozen Raspberries

Do not thaw.

Add directly from freezer.

Increase bake time by 3–5 minutes.

Make-Ahead & Storage

Storage	Time
Room temp (unfrosted)	2 days
Refrigerated (frosted)	5 days
Freezer	2 months

Wrap tightly before freezing.

Flavor Variations

Blueberry Lemon

Swap raspberries for blueberries.

Layer Cake Version

Double recipe and make 3 thin layers.

Loaf Cake

Bake in two 9×5 loaf pans (45–50 minutes).

Lighter Version

Substitute half butter with Greek yogurt.

Approximate Nutrition (Per Slice, unfrosted)

Calories: ~380
Carbs: 52g

Protein: 6g
Fat: 16g

FAQ

Can I use bottled lemon juice?

Fresh is strongly recommended for flavor.

Why coat raspberries in flour?

Helps suspend them in batter.

Can I make cupcakes?

Yes — bake 18–22 minutes.

Why use buttermilk?

Acidity tenderizes crumb and reacts with baking soda.

Final Notes

Raspberry Lemon Cake succeeds when:

Butter is properly creamed
Batter isn’t overmixed

Raspberries are gently folded

Follow those principles and you’ll get a moist, vibrant cake with balanced sweetness and bright citrus flavor — perfect for gatherings, brunch tables, or special occasions.