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!
- Maple Berry Cake – no sugar in this cake recipe, just pure maple syrup! With mascarpone whipped cream frosting and loads of berries!
- Summer Sangria Cake – one of the top recipes on my website! Always a hit!
- Blueberry Lemon Bundt Cake – super easy and delicious ‘breakfast’ cake recipe!
- White Chocolate Raspberry Cheesecake – the BEST ever raspberry cheesecake with tart raspberry sauce and whipped cream! Rich, creamy and delicious!
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