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This Lemon Raspberry Cake is lightly sweet, has a hint of lemon flavor, and is topped with a delicious cream cheese frosting and lots of raspberries. A confirmation that summer is here! Be sure to try out my similar Lemon Angel Food Cake with Raspberries recipe while you’re at it!
Lemon Raspberry Cake + Lemon Cream Cheese Frosting Basics
This cake has a hint of lemon flavor. YUM. Sprinkled with lemon zest and topped with those sweet fresh raspberries, cream cheese frosting helps tie in all the wonderful flavors. This recipe calls for a few ingredients that you may or may not have on hand…like self rising flour. For complete a complete ingredients list, see the printable recipe card down below.
Self Rising Flour and All-Purpose Flour – If you don’t have Self Rising Flour (SRF) you can make it yourself. For each cup of SRF replace with 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt.
Coconut Oil – While I used coconut oil in this recipe, you can use 1/2 cup butter in its place if you choose.
Lemons and Raspberries are such a great combination. Here are some other Lemon Raspberry Recipes I have made and loved: Raspberry Lemon Cream Tarts, Lemon Recipes for Summer & Raspberry Peach Cobbler Recipe.
How to Make Lemon Raspberry Cake
Here are the step by step directions for making Lemon Raspberry Cake + Lemon Cream Cheese Frosting. For the printable recipe card and full directions, scroll down to the bottom.
Prep
Preheat oven. Cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. Lightly grease the pan and set aside.
Make Cake Batter
In a large bowl, whip coconut oil (or butter if you choose) with sugar until light and fluffy. Stir in eggs, vanilla, and lemon zest. Scrape sides and whip again. Alternate mixing in flours with milk. Scrape sides and mix until all ingredients are incorporated.
Bake + Cool
Spoon into prepared pan, smooth the top and bake until a toothpick comes out clean when inserted. Cool and remove the cake from pan. Cool completely before frosting.
Make Frosting + Serve
Whip cream cheese in a stand mixer to soften. Slowly stream in cream to incorporate evenly. If lumps start to form, stop mixing, scrape sides, and continue to mix. Once all cream is incorporated, the mixture should seem thick and smooth. Stir in remaining ingredients and stir to incorporate. Once frosting seems smooth, turn the mixer on high and whip 2-3 minutes or until fluffy and light, similar to whipped cream but a little heavier.
Spread all frosting over cooled cake and top with lots of fresh raspberries. Store in refrigerator until ready to serve.
Leftovers
Any leftover lemon raspberry cake can be stored in the refrigerator (covered) for up to 5 days. Be sure to keep your eye on those raspberries though, they’ll turn on ya!
More Lemon Cakes to Try!
- Classic Lemon Cake
- Lemon Cranberry Coffee Cake
- Lemon Poppy Seed Cake
- Pistachio Lemon Roll Cake
- Lemon Pound Cake
- Lemon Crumb Cake
- Lemon Icebox Cake
- Lemon Meringue Cheesecake
Hooray for Summer! 🙂
The printable recipe card is below. Enjoy, Friends! 🙂
Lemon Raspberry Cake
Ingredients
for the cake-
- 1/2 cup coconut oil or regular butter
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 lemon zested
- 3/4 cup self rising flour
- 1/2 cup all purpose flour + 2 tablespoons more
- 1/2 cup milk
for the frosting-
- 3 oz. cream cheese room temperature
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 lemon zested
- 1/2 teaspoon vanilla extract
- lots of fresh raspberries
Instructions
- Preheat oven to 350 degrees. Cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. Lightly grease the pan and set aside.
- In a large bowl, whip coconut oil (or butter if you choose) with sugar until light and fluffy. Stir in eggs, vanilla, and lemon zest. Scrape sides and whip again. Alternate mixing in flours with milk. Scrape sides and mix until all ingredients are incorporated.
- Spoon into prepared pan, smooth the top and bake 30-40 minutes or until a toothpick comes out clean when inserted. Cool 15 minutes and then remove the cake from pan. Cool completely before frosting.
For the Frosting:
- Whip cream cheese in a stand mixer to soften. Slowly stream in cream to incorporate evenly. If lumps start to form, stop mixing, scrape sides, and continue to mix. Once all cream is incorporated, the mixture should seem thick and smooth.
- Stir in remaining ingredients and stir to incorporate. Once frosting seems smooth, turn the mixer on high and whip 2-3 minutes or until fluffy and light, similar to whipped cream but a little heavier.
- Spread all frosting over cooled cake and top with lots of fresh raspberries. Store in refrigerator until ready to serve.
Lauren, this lemon raspberry cake was such a yummy summer cake. Really enjoy your rescipies
I want this for my next birthday. 😉
How much butter is used for this recipe?
In the ingredients you have listed “1/2 cup coconut oil” as the first ingredient. However, I did not see where it was used in the recipe. Is the oil a mistake or was it accidentally left out of the instructions?
The cake looks delicious, though. I love the lemon and raspberry combination.
Yes. Where does the coconut oil come in?
Hello! Do you think I can just use regular vegetable oil instead of coconut oil?
yes!
[…] Lemon Raspberry Cake […]
Never tried this version of lemon cake before, sounds delicious though. Will have to give this ago. Thanks simon
This looks delicious. Do you think instead of the cake I could make cupcakes instead?
sure!
[…] Lemon and Raspberry Summer Cake […]
[…] adapted from Lauren’s Latest, where you can also find fabulous pictures and a beautiful […]
[…] those of you who don’t know, I’m a bit of a lemon FREAK. {Proof: this, this and this.} I really like lemon desserts, especially. I take after my mother, who coincidentally is […]
[…] Lemon and Raspberry Summer Cake by Lauren’s Latest […]
What a beautiful cake! I love the cream cheese frosting and of course the berries on top 😀 Plus lemon and berries always go so good together. Looks so yummy!
I loved this post! Such a smiley one indeed, and what a perfectly summery cake too 🙂 Gorgeous recipe and im so glad to have come by your blog, its lovely!
First time comer here. THis cake looks beautiful, I’m so into summer cakes like that. And I’m happy your husband is home, but I’m going to have read around to know what is your story. So far, you have me hooked. 🙂
[…] adapted from Lauren’s Latest, where you can also find fabulous pictures and a beautiful […]
I’m so happy for you! What a delicious and pretty cake!
yay! so glad he’s back!
love how simple this cake looks–simple and delicious!
Lauren, I found a delicious looking recipe someone posted on pinterest and stumbled upon your blog. I vaguely remember looking her when you were starting out, but that was ages ago. This is fantastic! It looks like you have been having a lot of fun and success. I can’t wait to try out your recipes. I hope all is going well for you!
What a perfect cake for summer, and how huge those raspberries are!!
Beautiful.
I was shocked at how huge the raspberries were when I was picking them off the vine! So juicy and sweet! My two year old asks to go picking them because she’s just as addicted as we are!
I have about 15 lemons leftover from my sister’s wedding decorations that I’ve been trying to think of what to do with… now I know! And it looks like I’ll be making 30 of these cakes, then, since they each use half a lemon. 🙂
Technically, it’s 1 lemon per cake {1/2 zest for the cake, 1/2 zest for the frosting} so you just need to make 15 cakes! Haha! 🙂
This looks so refreshing and delicious!! Hope I have enough fresh raspberries in the garden to make this cake. 🙂
This cake is beautiful! I love the combination of lemon and raspberry. Yum!
I got a knot in my throat as well! So glad your family is complete again!!
P.S. I really wish I had berry bushes!!
Thanks, Natalie! We’re happy to be a complete family again! 🙂
So wonderful that your husband is home. Enjoy your time together now and I am sure he is going to be wanting something chocolate now. Your cake looks awesome, I am still waiting for my berries to come but when they do, this is what I will make with them. Thanks for sharing.
Yay for you and your hubby! Lemon & raspberry? Yum! It looks so delicious and perfect for summer.
I love raspberries right off the vine too. Lucky you! So glad you and your hubs are back together again. The cake looks scrumptious.
You’re officially making me jealous that nothing is growing where I live right now (it feels like we’re in the middle of the desert). This is beautiful, and looks DELICIOUS!
I don’t think I could live in a desert! Living in Oregon where the weather is always mild has ruined me!
Lauren, I’m so glad to hear that your husband is home safely. Have a wonderful time together! This is a beautiful cake for summertime and seems like the perfect way to kick off his homecoming.
Thanks, Dara!
You have me tearing up 🙂 So happy that your family is back together again.
Oh and this cake? Absolutely stunning! I would happily eat this. Everyday 🙂
I didn’t mean to make so many people cry from this post! Thanks for being happy for us! We are pretty happy to all be back together!