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Lemon Raspberry Cake

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5 from 4 votes

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

Lemon Raspberry Cake

You guys, I am SO HAPPY! Happy it’s Monday, happy I’m posting a delicious Lemon Raspberry Cake recipe, but mostly happy because my husband is home! Oh, have I missed him so.

So, life for me has been wonderful! We picked him up from the airport Saturday morning and fell in love with him all over again….especially our little girl. She didn’t realize how much she missed her Dad until he got home. This little girl love love loves her Daddy! So, yeah. We are all loving life and are feeling very grateful.

So, in honor of him coming home, I made a cake. He would have preferred chocolate, but I had a few lemons in the fridge and the raspberry bushes were dying to be picked! Fresh raspberries off the vine are incredible and one of my favorite things about summer so I made a cake to showcase them.

Lemon Raspberry Cake Ingredients

Lemon and Raspberry – This cake has a hint of lemon flavor and is completely covered with ridiculously sweet raspberries. YUM.

Cream Cheese Frosting – Sprinkled with lemon zest and topped with those sweet raspberries. Cream cheese frosting helps tie in all the wonderful flavors.

Other Lemon Raspberry Recipes I have made and loved: Lemon Raspberry Angel Cake, Raspberry Lemon Cream Tarts, Lemon Recipes for Summer & Raspberry Peach Cobbler Recipe.

Lemon Raspberry Cake

How to Make Lemon Raspberry Cake

  1. 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.
  2. In a large bowl, whip butter 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 until a toothpick comes out clean when inserted. Cool and then remove cake from pan. Cool completely before frosting.
  3. 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 mixer on high and whip 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.

After I sliced this baby up, I ended up picking all the raspberries off the top with my sister in law. {Since when do I ignore cake and eat fruit? That is so unlike me.} At the end of the day, we were left with half a cake, hardly any frosting, and no raspberries. Lucky for me I can just go pick some more!

Hooray for Summer! 🙂

Now if you’ll excuse me, I’ll be at the beach with my favorite man.

Lemon Raspberry Cake
5 from 4 votes
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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!!!

Course Dessert
Servings 8 servings
Calories 432 kcal
Author Lauren

Ingredients

for the cake-

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

  1. 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.
  2. In a large bowl, whip butter 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 toothpick comes out clean when inserted. Cool 15 minutes and then remove cake from pan. Cool completely before frosting.
  3. 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 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 Facts
Lemon Raspberry Cake
Amount Per Serving
Calories 432 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 17g106%
Cholesterol 74mg25%
Sodium 63mg3%
Potassium 99mg3%
Carbohydrates 49g16%
Sugar 33g37%
Protein 5g10%
Vitamin A 445IU9%
Vitamin C 7.2mg9%
Calcium 49mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
other cake recipes you might like:

Nutella Cheesecake Recipe

Black Forest Cake Recipe

Cinnamon Streusel Coffee Cake Recipe

Vanilla Cake Recipe

Molten Chocolate Lava Cake Recipe

Caramel Pecan Pie Cheesecake

Reader Interactions

Comments

    • Lauren says

      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!

      Reply

  2. Cookin' Canuck says

    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.

    Reply

  3. Lacey Wilcox says

    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!

    Reply

  6. Marjory Betchkal says

    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.

    Reply

  9. Elaine says

    This looks so refreshing and delicious!! Hope I have enough fresh raspberries in the garden to make this cake. 🙂

    Reply

  10. Lindsay @ Pinch of Yum says

    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. 🙂

    Reply

    • Lauren says

      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! 🙂

      Reply

    • Lauren says

      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!

      Reply

  12. Adrian Munk Parkinson says

    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!

    Reply

  15. Honey @ Honey, What's Cooking says

    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. 🙂

    Reply

  21. Courtney says

    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.

    Reply

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