Name: Raspberry Lemon Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup milk or buttermilk; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen raspberries; 1 tbsp flour (for tossing raspberries); 1 cup powdered sugar (for glaze); 2–3 tbsp fresh lemon juice (for glaze); 1 tsp lemon zest (optional, for glaze)

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This Raspberry Lemon Cake is light, moist, and bursting with fresh, zesty flavor. I love how the tartness of the lemon perfectly complements the sweetness of the raspberries, creating a bright and refreshing dessert that’s just as beautiful as it is delicious. Whether I make it for a spring brunch, summer gathering, or just because, it always feels like a taste of sunshine.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet feels so special. The cake is soft and fluffy, with fresh raspberries folded into a lemon-scented batter that stays moist for days. The lemon glaze on top adds just the right touch of tangy sweetness. I also love how versatile it is — I can make it as a loaf, a layer cake, or even cupcakes, and it turns out perfect every time. Raspberry Lemon Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Fresh lemon juice and zest
Milk or buttermilk
Fresh or frozen raspberries (if using frozen, I don’t thaw them)
Vanilla extract

For the glaze:

Powdered sugar
Fresh lemon juice
Lemon zest (optional, for extra zing)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or two 8-inch round cake pans. I line the bottom with parchment paper for easy removal.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I beat in the eggs one at a time, then add the vanilla, lemon zest, and lemon juice.
I gradually add the dry ingredients, alternating with the milk or buttermilk, mixing until just combined.
I gently fold in the raspberries, being careful not to overmix so they don’t bleed too much.
I pour the batter into the prepared pan and smooth the top.
I bake for 45–55 minutes (loaf) or 25–30 minutes (layers), or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, I whisk together powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake.

Servings and timing

This recipe makes about 8–10 servings. It takes around 15 minutes to prepare, 50 minutes to bake, and about 10 minutes to glaze — so in just over an hour, I can have a stunning, bakery-style dessert ready to serve.

Variations

I sometimes add a handful of white chocolate chips for extra sweetness.
For a layered cake, I double the recipe and spread lemon buttercream between the layers.
I occasionally substitute blueberries or blackberries for a different berry twist.
For a lighter version, I use Greek yogurt instead of butter for part of the fat.
I like dusting the top with powdered sugar instead of glaze for a simpler finish.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It stays soft and flavorful even after chilling. To serve warm, I microwave a slice for about 10 seconds or let it come to room temperature. This cake also freezes beautifully for up to 2 months — I just wrap it tightly and thaw before serving. Raspberry Lemon Cake

FAQs

Can I use frozen raspberries?

Yes, I add them straight from the freezer and fold them in gently to prevent streaking.

Can I make this cake ahead of time?

Definitely. I often bake it a day ahead and glaze it just before serving.

Can I use bottled lemon juice?

Fresh lemon juice is best for bright, natural flavor, but bottled will work in a pinch.

Can I make it gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and it turns out just as soft and flavorful.

How do I prevent the raspberries from sinking?

I toss them lightly in a tablespoon of flour before folding them into the batter — it helps keep them evenly distributed.

Conclusion

This Raspberry Lemon Cake is one of my favorite desserts — soft, tangy, and full of fresh, fruity flavor. I love how the lemon brightens every bite and the raspberries add bursts of sweetness and color. It’s the perfect cake for any occasion, from casual tea time to festive celebrations, and it always brings a little sunshine to my table.