Lemon Raspberry Cake

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


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


  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*
Total Fat 24g 37%
Saturated Fat 17g 85%
Cholesterol 74mg 25%
Sodium 63mg 3%
Potassium 99mg 3%
Total Carbohydrates 49g 16%
Sugars 33g
Protein 5g 10%
Vitamin A 8.9%
Vitamin C 8.7%
Calcium 4.9%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.