Lemon Raspberry Cake

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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! 🙂

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Lemon Raspberry Cake

This Lemon Raspberry Cake is lightly sweet, has a hint of lemon flavor, and is topped with raspberries. A confirmation that summer is here!!!

servings 8 servings

Prep Time 15 mins

Cook Time 35 mins

Total Time 1 hr 5 mins

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

US Customary – Metric

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.

Nutrition

Calories: 432kcal | Carbohydrates: 49g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 74mg | Sodium: 63mg | Potassium: 99mg | Sugar: 33g | Vitamin A: 445IU | Vitamin C: 7.2mg | Calcium: 49mg | Iron: 0.8mg

Course: Dessert

Cuisine: American

Keyword: Lemon Cake, Lemon Cake Recipe, Lemon Raspberry Cake