Lemon Raspberry Cake

Introduction

If you’re looking for a cake that perfectly balances sweet and tart flavors, this lemon raspberry cake is the answer. With its soft, fluffy crumb, zesty lemon flavor, and bursts of juicy raspberries, it’s a refreshing dessert that feels both indulgent and light. Perfect for spring gatherings, summer picnics, or special celebrations, this cake brings a burst of sunshine to every bite.

Ingredients

• 2½ cups all-purpose flour

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup fresh lemon juice (about 4–5 lemons)

• 1 tbsp lemon zest

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 4 large eggs, room temperature

• 1 cup sour cream or Greek yogurt

• 1½ cups fresh raspberries (lightly coated in 1 tbsp flour to prevent sinking)

For the glaze (optional):

• 1 cup powdered sugar

• 2–3 tbsp lemon juice

Instructions

Step 1: Prepare the pan

1. Preheat oven to 175°C (350°F).

2. Grease and flour a 9-inch round cake pan or line with parchment paper.

Step 2: Cream butter and sugar

1. In a large bowl, beat butter and sugar together until light and fluffy.

2. Add eggs one at a time, mixing well after each.

3. Stir in lemon zest and juice.

Step 3: Mix dry ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 4: Combine batter

1. Add the dry mixture to the wet ingredients in three parts, alternating with sour cream.

2. Fold gently until just combined—do not overmix.

3. Gently fold in raspberries coated with flour.

Step 5: Bake

1. Pour batter into the prepared cake pan.

2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Let cool completely before glazing or serving.

Step 6: Add glaze (optional)

1. Whisk powdered sugar with lemon juice until smooth.

2. Drizzle over the cooled cake for an extra citrusy finish.

Tips for Success

• Coat raspberries in flour to keep them from sinking to the bottom.

• For extra flavor, brush the warm cake with lemon syrup before glazing.

• This cake can also be baked as cupcakes—adjust baking time to 18–20 minutes.

Variations

• Lemon Blueberry Cake: Swap raspberries for blueberries.

• Layered Cake: Double the recipe and stack with lemon cream cheese frosting.

• Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.

Why You’ll Love This Recipe

• Light, fluffy texture with vibrant citrus flavor.

• Fresh raspberries add natural sweetness and juiciness.

• Easy to make, but elegant enough for special occasions.

Conclusion

This lemon raspberry cake is a refreshing dessert that shines with natural flavors and simple ingredients. With every bite, you’ll enjoy the balance of tangy lemon and sweet raspberries wrapped in a soft, moist cake. Whether you serve it with a glaze, fresh berries, or a dusting of powdered sugar, it’s a recipe that will brighten any table.