lemon raspberry cake

There’s something wonderfully nostalgic about the scent of lemon cake wafting through the kitchen — but when you fold in plump raspberries, that simple delight turns into something magical. This Lemon Raspberry Cake is my go-to treat for both sun-drenched summer brunches and chilly winter afternoons with a cup of tea.

It’s a recipe passed down from my grandmother, who made this every spring with hand-picked raspberries from her backyard. I’ve put my own twist on it over the years, lightening the texture and intensifying the lemon flavor just a touch — but the heart of the recipe remains: comfort, elegance, and that unmistakable citrus-berry duo.

🕒 Recipe Overview

• Prep Time: 20 minutes

• Cook Time: 35–40 minutes

• Cooling Time: 1 hour

• Total Time: ~1 hour 30 minutes

• Servings: 8–10 slices

• Cuisine: American

• Best for: All Seasons (especially Spring/Summer)

🧾 Ingredients

For the Cake:

• 2 ½ cups (300g) all-purpose flour

• 1 tbsp cornstarch (for tender crumb)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1 ¼ cups (250g) granulated sugar

• 3 large eggs

• 1 tsp pure vanilla extract

• Zest of 2 lemons

• ⅓ cup (80ml) freshly squeezed lemon juice

• 1 cup (240ml) whole milk or buttermilk

• 1 ½ cups fresh raspberries (or frozen, tossed in 1 tbsp flour)

For the Lemon Glaze:

• 1 cup (120g) powdered sugar

• 2–3 tbsp lemon juice

• ½ tsp lemon zest (optional)

🧁 Instructions

Step 1: Prep Your Oven & Pans

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan or a loaf tin and line the bottom with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter & Sugar

In a separate bowl, beat the butter and sugar together until light and fluffy — about 2–3 minutes. This step is key for a tender crumb and even rise.

Step 4: Add Eggs & Flavor

Beat in the eggs, one at a time. Then add the vanilla extract, lemon zest, and lemon juice. The mixture may look slightly curdled — don’t worry, it’ll smooth out with the flour.

Step 5: Alternate Flour and Milk

Gradually add the dry ingredients to the wet, alternating with the milk. Start and end with the dry mix. Mix just until combined — don’t overmix!

Step 6: Fold in Raspberries

Gently fold the raspberries into the batter using a spatula. If you’re using frozen raspberries, lightly coat them in flour before adding to prevent bleeding.

Step 7: Bake!

Pour the batter into your prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Glaze It

In a small bowl, whisk the powdered sugar with lemon juice to create a thick yet pourable glaze. Drizzle over the cooled cake and sprinkle a bit of lemon zest for brightness.

🍽️ Serving Suggestions

• Summer Vibes: Pair it with iced tea and fresh raspberries.

• Winter Cozy: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

• Brunch Boost: Slice and serve alongside quiche or a savory tart for contrast.

📝 Pro Tips for the Perfect Lemon Raspberry Cake

1. Use Room Temperature Ingredients – It helps everything mix smoothly and evenly.

2. Toss Berries in Flour – Especially important if using frozen; it prevents them from sinking.

3. Don’t Skip the Zest – Lemon zest provides the most potent citrus flavor!

4. Customize – Add white chocolate chips for a sweet twist or substitute with blueberries for a variation.

🔗 Related Recipes to Try

• Classic Italian Lemon Ricotta Cake

• Moist Blueberry Yogurt Loaf

• Raspberry Almond Tart

• Gluten-Free Lemon Bars

💬 Final Thoughts

Whether you’re celebrating a sun-filled day or snuggling up indoors, this lemon raspberry cake brings just the right balance of tart, sweet, and homey. It’s a cake that’s as lovely for birthdays as it is for “just because.” Try it once, and I promise — it’ll become a staple in your kitchen like it is in mine.

Have you tried this recipe or added your twist? Drop a comment and let’s chat cake! 🍰💬

lemon raspberry cake

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• Author: iyma hernandes
• Total Time: 1 hour 30 minutes
• Yield: 8–10 slices 1x
• Diet: Vegetarian

Print Recipe

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Description

There’s something wonderfully nostalgic about the scent of lemon cake wafting through the kitchen — but when you fold in plump raspberries, that simple delight turns into something magical. A perfect balance of tart and sweet for any season.

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Ingredients

Scale 1x2x3x

• 2 ½ cups (300g) all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• Zest of 2 lemons
• ⅓ cup (80ml) freshly squeezed lemon juice
• 1 cup (240ml) whole milk or buttermilk
• 1 ½ cups fresh raspberries (or frozen, tossed in 1 tbsp flour)
• 1 cup (120g) powdered sugar
• 2–3 tbsp lemon juice
• ½ tsp lemon zest (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf tin and line with parchment paper.
2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
4. Beat in eggs one at a time. Add vanilla, lemon zest, and lemon juice. The mixture may look curdled.
5. Gradually add dry ingredients, alternating with milk. Begin and end with dry mix. Mix until just combined.
6. Gently fold raspberries into the batter with a spatula. Coat frozen berries in flour if using.
7. Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
9. Mix powdered sugar and lemon juice to form a pourable glaze. Drizzle over cooled cake. Sprinkle lemon zest on top if desired.

Notes

Use room temperature ingredients for best results. Coating berries in flour helps prevent sinking. Customize with white chocolate chips or substitute raspberries with blueberries.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 27g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Keywords: lemon raspberry cake, summer dessert, raspberry loaf, lemon glaze cake, spring brunch treat