Lemon and raspberry combined together make for the best flavor combination! My lemon raspberry cake is made with raspberry lemon cake layers, zesty and cream lemon cream cheese frosting, my homemade lemon curd and fresh raspberries on top! I like to serve this cake with extra lemon curd on the side, too. This easy and delicious berry cake is perfect for any special occasion!
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How to Make A Lemon Raspberry Cake
Making this zesty and fruity cake is easy and anyone can do it! I start with a simple, vanilla cake batter – this basic recipe is perfect for adding more flavors.
- This recipe calls for oil instead of butter like in my previous recipe and it yields a lighter and fluffier cake. First, mix all the liquid ingredients in a large mixing bowl. This recipe will work well with a hand mixer, stand mixer or even a hand whisk – no special equipment needed!
- In a separate bowl, combine the dry ingredients and then sift them into the liquid ingredients.
- Next, add in the lemon zest and berries, then fold them in to combine.
- Bake the cake layers in two, 8-inch cake pans and allow the cake layers to cool completely before frosting. You can also use two, 9-inch cake pans but the layers will be thinner.
- Always, always allow the layers to cool down before frosting, otherwise the frosting will simply melt!
Lemon Cream Cheese Frosting
For this raspberry cake, I went with my creamy ‘Cream Cheese Frosting’ and simply added lemon zest. I recommend making just 1/2 of my original recipe since it makes quite a bit of frosting; I have the reduced recipe below. Add a few tablespoons of lemon zest at the very end of the recipe, once you have the frosting all done. If desired, you can also add 1 tsp lemon oil, 1 tablespoon of lemon juice or 1 tsp citric acid for more lemon flavor. Check out the recipe post for my video, featuring step-by-step instructions for making this cream cheese frosting.
You can also try this raspberry cake with my delicious Lemon Buttercream – lemony and zesty, made with lemon zest, extract and citric acid.
Homemade Lemon Curd
My easy, 5-ingredient ‘Lemon Curd’ is the perfect complement to this lemon cake and makes for a great filling. You can even make this lemon curd ahead of time and keep it stored in the refrigerator until ready to use. This recipe makes about 2 cups of lemon curd; I recommend serving each cake slice with an additional 1 to 2 tablespoons of the lemon curd. Enjoy the rest of the curd on toast for breakfast! Check out the recipe post for my video, featuring step-by-step instructions for making this easy lemon filling. *If you don’t have time to make this lemon curd, use store-bought, premade curd instead.*
Enjoyed this berry cake recipe? Make sure to check out some of my other recipes you’re sure to enjoy!!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
- Strawberry Lemonade Cake – fruity, zesty and sour cake with strawberry lemon cake layers, lemon buttercream and lemon curd!
- Lemon Poppy Seed Cake – the best lemon cake with lemon curd filling and lemon poppy seed cream cheese frosting!
- Berry Lemon Pavlova – Pure elegance! A classic pavlova recipe, topped with lemon curd, berries and whipped cream!
- Raspberry Ricotta Cake – the most delicious, moist and fluffy raspberry ricotta cake with sliced almonds on top, served with whipped cream.
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Classic Ateco Cake Turntable – this cake decorating table is a must for all cake bakers!
- Cake Scraper and Cake Spatulas – use these tools to make your cake smooth and beautiful.
- Copper KitchenAid Mixer – my dream mixer is available in Williams Sonoma!
Lemon Raspberry Cake Recipe (video)
For Raspberry Lemon Cake:
- 3/4 cup canola oil
- 1 cup whole milk
- 4 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- zest from 2 to 3 lemons
- 1 1/2 cups raspberries, fresh preferable
- 1 tbsp cornstarch
For Lemon Curd:
- 2/3 cup freshly-squeezed lemon juice
- 2 eggs
- 4 egg yolks
- 1 cup white granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
For Lemon Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 2 cups confectioner’s sugar
- pinch of salt
- Zest from 2 to 3 lemons
- 1 cup fresh raspberries, for garnish
- Preheat the oven to 350F/177C and line two, 8-inch cake pans with parchment paper, leaving the sides ungreased. Prepare the liquid ingredients first: in a large mixing bowl, combine the oil, milk, eggs, sugar and vanilla. Using a hand mixer, stand mixer or whisk, beat the ingredients together for 2 to 3 minutes on high speed until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder and soda, and salt. Sift the dry ingredients into the cake batter and mix on medium speed for 1 minute, just until the flour is incorporated. Watch my video recipe to see how it’s done.
- Zest 2 to 3 lemons and add the zest into the prepared cake batter. In a small bowl, toss together the raspberries and cornstarch, making sure the berries are well coated. Use a spatula to gently fold in the berries and zest. Divide the cake batter evenly between the two pans using a large spoon. Bake the cake layers in the preheated oven for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for about 20 minutes, then cool completely on a wire rack.
- While the cake is baking, prepare the lemon curd. The curd needs to be completely cooled before using! *If you don’t have time to make this lemon curd, use store-bought, premade curd instead.* I recommend juicing fresh lemons for the recipe. Double strain the juice for smoothest lemon curd. Set juice aside. In a medium sized stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and pale in color; it should ribbon off the whisk. Pour in the lemon juice; whisk to combine.
- Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted. Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator to cool completely.
- Once the cake layers are cooled, prepare the cream cheese frosting. If you are making the frosting ahead of time, keep it refrigerated until ready to use. Soften the cream cheese and butter at room temperature until slightly soft to touch – not melted or too soft! Place the butter into a stand mixer bowl and use a whisk attachment to whisk the butter. Whisk on high speed for about 5 minutes, scraping down the sides of the mixing bowl often to get all the butter creamed. Add the softened cream cheese next and whisk again for 2 to 3 minutes, scraping down the sides of the mixing bowl often, until the mixture is uniform and smooth.
- Add the vanilla, salt and confectioner’s sugar. Whisk on low speed first until the sugar is incorporated, then turn the speed up and whisk on high for 2 to 3 minutes, until the frosting is light and fluffy. Add in the lemon zest last and whisk again for 30 seconds. If desired, you can also add 1 tsp lemon oil, 1 tablespoon of lemon juice or 1 tsp citric acid for more lemon flavor.
- To assemble the cake, first level the cooled cake layers using a long serrated knife; if needed. Spread a generous amount of the lemon frosting onto the first cake layer. Spread it evenly, then add a few tablespoons of lemon curd in the center, spreading it within 1/2-inch of the edge of the cake. Top with the second cake layer and frost the top and sides of the cake, smoothing down with cake spatulas. Apply a crumb coat of frosting, then refrigerate the cake for 15 to 20 minutes before applying the final coat of frosting. Watch my video recipe to see how it’s done.
- Garnish the top of the cake with more lemon curd and fresh raspberries. If not serving within a few hours, keep the cake in the refrigerator. The cake can be made ahead of time and will store well in the refrigerator for up to 4 or 5 days, if well covered. When ready to enjoy, remove the cake from the fridge and let it stand at room temperature for 1 hour to soften.