Name: Raspberry Lemon Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 9 Tbsp unsalted butter, at room temperature; 1 cup sugar; Zest of 1 lemon; 3 large eggs, separated; 1 tsp vanilla extract; 2 cups all purpose flour; 2 tsp baking powder; 1 tsp salt; 1/2 tsp baking soda; 1 cup plain Greek yogurt (or vanilla yogurt); 1 1/2 cups raspberries (fresh or frozen); 1 cup unsalted butter, at room temperature; 5 cups confectioner's sugar, sifted; 4 Tbsp fresh lemon juice (more as needed); Optional: 1 small drop yellow gel food coloring

I absolutely love sharing this Raspberry Lemon Cake Recipe with friends and family because it perfectly balances bright, zesty lemon with sweet, juicy raspberries. The cake layers are incredibly tender and moist, thanks to the Greek yogurt, and the luscious lemon frosting ties everything together beautifully. Every bite feels like a celebration of springtime flavors, and I find it’s just the kind of dessert that brings everyone to the table with smiles. If you’re searching for a show-stopping cake that’s surprisingly easy to make, this one is my go-to treat.

Why You'll Love This Raspberry Lemon Cake Recipe

What really makes this Raspberry Lemon Cake Recipe stand out to me is the harmony of fresh, bright lemon paired with the natural tartness of raspberries. The zing of lemon zest and juice in the batter and frosting gives the cake a vibrant flavor that feels light and refreshing without being overpowering. I love that every slice bursts with fruity goodness without feeling heavy.

Another reason I adore this recipe is how straightforward it is to prepare. Even though it looks and tastes elegant enough for special occasions, the steps are surprisingly simple, and the ingredients are ones I usually have on hand. The trick of folding in whipped egg whites keeps the cake airy and soft, which makes it feel special but doesn't require any complicated techniques.

This cake is perfect for a variety of occasions—from casual weekend dessert to holiday celebrations or afternoon tea parties. It stands out because it manages to look beautiful, taste amazing, and yet is approachable for bakers at any skill level. I always get compliments whenever I bring this Raspberry Lemon Cake Recipe to a gathering!

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with a pale yellow thick batter. On top of the batter, there is a large pile of fresh, bright red raspberries, some sinking slightly into the batter. A white mixing spoon is partially submerged on the right side of the bowl, angled diagonally. The glass bowl’s clear handle is on the right side, and the bowl's texture shows smears of batter around the inside edges. photo taken with an iphone --ar 4:5 --v 7

With just a handful of essential ingredients, this cake manages to deliver on both flavor and texture. Each ingredient is carefully chosen to enhance the final result, whether it’s the bright zing from fresh lemon zest or the creamy richness brought by butter and yogurt.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Unsalted butter: At room temperature to ensure smooth creaming and a tender crumb.
Sugar: The perfect amount to balance tartness and add sweetness without overpowering.
Lemon zest: Adds a fresh, aromatic punch that brightens the whole cake.
Eggs, separated: Using both yolks and whipped whites adds structure and lightness.
Vanilla extract: Rounds out the flavors for a subtle warmth.
All-purpose flour: The base for a tender but sturdy cake crumb.
Baking powder and baking soda: Working together to give a nice rise and light texture.
Salt: Just enough to balance sweetness and enhance flavors.
Greek yogurt: Adds moisture and slight tang for a tender crumb.
Raspberries: Fresh or frozen, folded in to add bursts of sweet-tart fruit in every bite.
Confectioner's sugar: For the smooth, sweet, and creamy lemon frosting.
Fresh lemon juice: Essential for that unmistakable tang in the frosting.
Optional yellow gel food coloring: A little color to make the frosting look sunny and inviting.

Directions

Step 1: Preheat your oven to 350°F and prepare two 8-inch cake pans by buttering and flouring them. I like to line the bottom with parchment paper rounds to make sure the cakes release easily and stay intact when you remove them.

Step 2: In a large mixing bowl, cream together the butter, sugar, and lemon zest until the mixture is light, fluffy, and pale in color. Don’t forget to scrape down the sides frequently so everything incorporates evenly.

Step 3: Add the egg yolks to the creamed mixture one at a time, beating well after each addition, then mix in the vanilla extract. This creates a rich and smooth batter base.

Step 4: In a separate clean bowl, beat the egg whites until soft peaks form. Set this aside — folding them in later will lighten the batter wonderfully.

Step 5: Whisk together the flour, baking powder, salt, and baking soda in another bowl. This dry mixture ensures your cake will rise evenly and have great texture.

Step 6: Now, alternate adding the dry ingredients and Greek yogurt to the butter mixture, starting and ending with the dry ingredients. Mix gently but thoroughly until it’s a smooth batter. Remember to scrape down the bowl to combine everything well.

Step 7: Gently fold the whipped egg whites into the batter with a spatula, being careful to keep as much air as possible in the mixture. This step is key for a delicate crumb.

Step 8: Fold in the raspberries very gently so they don’t break up too much but get distributed evenly throughout the batter.

Step 9: Divide the batter evenly between the two prepared cake pans. Smooth out the tops with an offset spatula to ensure they bake evenly.

Step 10: Place both pans on the same oven rack and bake for about 30 minutes. The cakes are done when the edges turn a light golden and the centers spring back when pressed gently. Avoid overbaking to keep the cake moist.

Step 11: Let the cakes cool in their pans for about 10 minutes, then carefully invert them onto cooling racks to cool completely. This prevents sogginess and helps the texture set perfectly.

Step 12: To prepare the frosting, beat the butter and confectioner's sugar together until creamy, adding lemon juice gradually until you reach a spreadable consistency. If you like, add a small drop of yellow gel food coloring for a sunny hue. Adjust with extra sugar to thicken or lemon juice to thin as needed.

Step 13: When the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Top with the second layer, then finish frosting the top and sides of the cake smoothly.

Servings and Timing

This Raspberry Lemon Cake Recipe makes about 12 servings, perfect for sharing with a small crowd or saving some for the next day. The prep time is roughly 20 minutes, with about 30 minutes of baking time. Allow an additional 20–30 minutes for cooling and frosting, bringing the total time to around 50 minutes. It’s perfectly feasible to make this cake start to finish in under an hour, which is always a win in my book!

How to Serve This Raspberry Lemon Cake Recipe

The image shows a slice of two-layer cake with a light yellow sponge containing visible red berry bits inside both layers. Between the cake layers is a thick layer of white cream filling. The top of the cake is covered with a smooth, thick layer of white frosting. The slice is on a white surface with a silver cake server lifting it slightly, all set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love to slice this cake into generous wedges to showcase the layers of lemon frosting and raspberries peeking through. It’s best served at room temperature so the frosting is soft and creamy, and the cake feels moist and tender with every bite. I sometimes chill it slightly on very warm days, but nothing beats a fresh, room temperature slice.

This cake pairs wonderfully with simple accompaniments like fresh berries, a scoop of vanilla ice cream, or a dollop of lightly whipped cream to balance the tangy lemon notes. For presentation, I enjoy garnishing the top with a few whole raspberries and thin lemon slices or zest curls for an elegant, inviting look.

For beverages, a sparkling rosé or a crisp white wine like Sauvignon Blanc complements the citrusy flavors beautifully during parties or afternoon gatherings. If you prefer non-alcoholic options, a cold glass of iced tea with lemon or a refreshing lemon-mint mocktail keeps the flavor theme consistent and adds a festive touch.

Variations

I’m always excited to experiment with variations of this Raspberry Lemon Cake Recipe to suit different tastes and dietary needs. For example, swapping out all-purpose flour with a gluten-free blend makes it accessible to gluten-sensitive friends without sacrificing texture or flavor. Just be sure your blend includes xanthan gum for best results.

If you want to make a vegan version, I recommend using vegan butter alternatives and substituting Greek yogurt with a plant-based yogurt like coconut or almond. Flaxseed “eggs” (ground flaxseed mixed with water) work nicely as egg replacements, but keep in mind the texture will be slightly different—still delicious but a bit denser.

You can also switch up the fruit depending on the season or personal preference. Blueberries, blackberries, or even chopped strawberries work beautifully in place of raspberries. For a different twist on the frosting, try adding a touch of cream cheese for tanginess or infuse the frosting with lavender for a floral note that’s sure to impress.

Storage and Reheating

Storing Leftovers

I recommend storing leftover Raspberry Lemon Cake in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. Wrapping it gently with plastic wrap can help prevent the frosting from drying out. Keeping it cold also preserves the delicate texture of the frosting and maintains the cake’s moistness.

Freezing

This cake freezes well if you want to prepare it ahead of time. I like to freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil, which can keep them fresh for up to 2 months. When you’re ready, thaw the layers overnight in the refrigerator before frosting. Freezing the frosted cake is trickier because the lemon frosting can slightly change in texture when frozen and thawed, so I prefer to frost it fresh.

Reheating

Since this is a delicate, moist cake, reheating isn’t usually necessary or recommended. If you must, I suggest letting the slice come to room temperature before serving, as microwaving can cause the frosting to separate or melt unevenly. If you like, a warm slice with a scoop of ice cream is heavenly, but otherwise, I enjoy this cake best cool or at room temperature.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work wonderfully and add a lovely burst of flavor. Just be extra gentle when folding them into the batter so they don’t burst and discolor the cake too much. Frozen raspberries make the cake easier to prepare year-round and help keep the color vibrant.

Is it possible to make this Raspberry Lemon Cake Recipe dairy-free?

Yes! You can swap the butter for a plant-based margarine or coconut oil and substitute the Greek yogurt with a dairy-free yogurt like coconut or soy. Using these alternatives will slightly alter the texture but the core lemon-raspberry flavor will still shine through beautifully.

Can I make this cake gluten-free?

Definitely. Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum, which helps provide structure. Be sure to measure carefully and don’t overmix the batter. Gluten-free versions may have a slightly different crumb but still taste delicious.

How do I know when the cake is done baking?

The best way is to gently press the center with your finger; it should spring back when it’s done. You can also insert a toothpick in the center—if it comes out clean or with just a few moist crumbs (not wet batter), that means your cake is perfectly baked. Keep an eye on the edges for a light golden color to avoid overbaking.

Can I make this cake ahead of time?

Yes! You can bake the layers a day ahead and keep them wrapped tightly in plastic wrap at room temperature if your kitchen isn’t too warm. Frost the cake the day you plan to serve it for the best texture and freshness. Alternatively, freeze unfrosted layers and thaw before frosting and serving.

Conclusion

I can’t recommend this Raspberry Lemon Cake Recipe enough if you’re craving a dessert that’s bright, flavorful, and easy to make. It’s one of those cakes that tastes like a celebration and looks absolutely stunning on any table. Give it a try—you might just find it becoming your new favorite go-to cake for gatherings big or small. Happy baking!