This Lemon Raspberry Cake is lightly sweet, has a hint of lemon flavor and is topped with raspberries. A confirmation that summer is here!!!
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.
How to Make Lemon Raspberry Cake
- 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 until a toothpick comes out clean when inserted. Cool and then remove 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 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
This Lemon Raspberry Cake is lightly sweet, has a hint of lemon flavor and is topped with raspberries. A confirmation that summer is here!!!
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 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.
-
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.
other cake recipes you might like:
Cinnamon Streusel Coffee Cake Recipe
Rachel @ The Avid Appetite says
July 11, 2011 at 6:58 pmYou 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 🙂
Lauren says
July 12, 2011 at 3:06 pmI 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!
Cookin' Canuck says
July 11, 2011 at 7:25 pmLauren, 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.
Lauren says
July 12, 2011 at 3:07 pmThanks, Dara!
Lacey Wilcox says
July 11, 2011 at 7:32 pmYou’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!
Lauren says
July 12, 2011 at 3:07 pmI don’t think I could live in a desert! Living in Oregon where the weather is always mild has ruined me!
Barbara Bakes says
July 11, 2011 at 7:46 pmI love raspberries right off the vine too. Lucky you! So glad you and your hubs are back together again. The cake looks scrumptious.
Kristin W. says
July 11, 2011 at 10:29 pmYay for you and your hubby! Lemon & raspberry? Yum! It looks so delicious and perfect for summer.
Marjory Betchkal says
July 12, 2011 at 1:42 amSo 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.
Natalie says
July 12, 2011 at 1:57 amI got a knot in my throat as well! So glad your family is complete again!!
P.S. I really wish I had berry bushes!!
Lauren says
July 12, 2011 at 3:08 pmThanks, Natalie! We’re happy to be a complete family again! 🙂
Katrina says
July 11, 2011 at 6:12 pmThis cake is beautiful! I love the combination of lemon and raspberry. Yum!
Elaine says
July 12, 2011 at 2:57 amThis looks so refreshing and delicious!! Hope I have enough fresh raspberries in the garden to make this cake. 🙂
Lindsay @ Pinch of Yum says
July 12, 2011 at 12:01 pmI 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. 🙂
Lauren says
July 12, 2011 at 3:09 pmTechnically, 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! 🙂
sophistimom says
July 12, 2011 at 5:03 amWhat a perfect cake for summer, and how huge those raspberries are!!
Beautiful.
Lauren says
July 12, 2011 at 3:10 pmI 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!
Adrian Munk Parkinson says
July 12, 2011 at 7:15 pmLauren, 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!
natalie (the sweets life) says
July 13, 2011 at 7:54 pmyay! so glad he’s back!
love how simple this cake looks–simple and delicious!
Lauren at Keep It Sweet says
July 13, 2011 at 12:35 pmI’m so happy for you! What a delicious and pretty cake!
Honey @ Honey, What's Cooking says
July 26, 2011 at 3:58 amFirst 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. 🙂
Sasha @ The Procrastobaker says
July 26, 2011 at 2:09 pmI 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!
Heidi @ Food Doodles says
July 26, 2011 at 6:41 pmWhat 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!
Miriam says
June 1, 2015 at 4:30 amThis looks delicious. Do you think instead of the cake I could make cupcakes instead?
Lauren says
June 1, 2015 at 1:40 pmsure!
plasterer bristol says
July 21, 2016 at 10:36 pmNever tried this version of lemon cake before, sounds delicious though. Will have to give this ago. Thanks simon
Bonnie says
July 29, 2019 at 7:38 amHello! Do you think I can just use regular vegetable oil instead of coconut oil?
Lauren says
July 29, 2019 at 5:23 pmyes!
Courtney says
July 29, 2019 at 2:37 pmIn 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.
Lila says
August 6, 2019 at 3:03 pmYes. Where does the coconut oil come in?
Jennifer says
August 12, 2019 at 12:44 pmHow much butter is used for this recipe?