Lemon Cake Recipe with Raspberries

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

In honor of my husband coming home, I made a Lemon Cake topped with fresh raspberries. 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 Cake Recipe

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. Here’s everything you’ll need:

Lemon Cake

• Coconut Oil – for moisture and flavor. You can also use butter.
• Granulated Sugar – the sweet combats the sour!
• Eggs – for structure.
• Vanilla Extract – for flavor.
• Lemon Zest – to subtly flavor the cake.
• Self Rising Flour and All-Purpose Flour – to fill out and to help the cake rise. 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 teaspoon baking powder and 1/4 teaspoon of salt.
• Milk – for moisture.

Lemon Cream Cheese Frosting

• Cream Cheese – tangy creamy goodness.
• Heavy Whipping Cream – to loosen the frosting and to help it whip up.
• Powdered Sugar – to sweeten.
• Lemon Zest – more of that lemon flavor!
• Vanilla Extract – adds flavor.

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.

How to Make Lemon 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.
3. 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.

Lemon Cream Cheese Frosting

1. 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.
2. 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.
3. Spread all frosting over cooled cake and top with lots of fresh raspberries. Store in refrigerator until ready to serve.

Leftovers

Any leftover lemon cake can be stored in the fridge, covered, for up to 5 days. Be sure to keep your eye on those raspberries though!

More Lemon Recipes to Try!

• Lemon Cranberry Coffee Cake
• Lemon Poppy Seed Cake with Cream Cheese Frosting
• Lemon Pistachio Swiss Roll Cake
• Lemon Butter Cake
• Lemon Buttermilk Crumb Cake
• Perfect Lemon Bar Recipe

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! 🙂

The printable recipe card is below.

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5 from 4 votes

Lemon Cake Recipe with Raspberries

This Lemon Cake Recipe 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 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 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