Lemon Raspberry Cake

Lemon raspberry cake is made with fresh lemon zest and fresh lemon juice, plus tangy sour cream to balance out the sweetness of the berries. The cake is then covered with a thick layer of dreamy cream cheese-raspberry frosting made with fresh berries. The berries are pureed, then strained to remove the seeds before they are added to the frosting, giving it a subtle pink hue and smooth texture.

But the best surprise of all is hidden inside this amazing cake. When you slice into it, everyone will be surprised to find a layer of fresh raspberries inside. Arrange the berries stem-side-down on the cake for the prettiest presentation.

To make this lemon raspberry cake ahead of time, you can bake the cake layers in advance. Wrap each layer tightly in plastic wrap, and store them in the refrigerator or freezer until you're ready to assemble the cake.

Primary Ingredients for Lemon Raspberry Cake

Fresh lemons and raspberries are featured in this delightfully fruity dessert option that has a big reveal. To make lemon raspberry cake, you'll need:

For the cake:

• Vegetable shortening: For greasing the pans to keep the cakes from sticking.
• Lemon zest and juice: Adds a bright, lemony flavor to the cakes.
• All-purpose flour: Gives the cake structure.
• Baking powder: Gives the cake its rise.
• Sour cream: Adds moisture and tanginess.

For the frosting:

• Fresh raspberries: Pureed and added to the frosting for a subtle color and dose of fresh raspberry flavor, and placed in the center of the cake for a delightful presentation.
• Cream cheese: Adds tanginess and helps set the frosting for a sliceable texture.
• Heavy whipping cream: Whipped to lighten the frosting for an airy result.
• Fresh lemon juice: Acidity balances the sweetness and brightens the frosting.

You'll also need additional fresh raspberries to garnish the top of the cake.

How To Make Lemon Raspberry Cake

Once the layers for this lemon raspberry cake are baked, raspberries are pureed and added to the frosting, with whipped cream folded in for a light and airy texture. While it might sound a bit complicated, each step is easy to complete and helps make this fruity layer cake what it is. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare oven and cake pans: Grease and flour round cake pans, and line with parchment. You can skip the parchment if you don't have any. It's just extra insurance for getting the cakes out of the pan.
• Step 2. Cream butter and sugar: Beat butter until creamy. Gradually beat in sugar until light and fluffy. Beat in zest. Add eggs 1 at a time, beating until combined after each addition. It's important to mix in this order to you properly build the air into the mixture for the best texture.
• Step 3. Finish batter, pour into pans: Whisk together dry ingredients, and add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour. Beat in lemon juice.
• Step 4. Add batter to pans: Divide batter evenly between pans.
• Step 5. Bake cake layers: Bake until a wooden pick inserted in centers of cakes comes out clean. Cool in pans a bit, then unmold onto wire racks to cool completely. Giving the cakes some time to cool will help the edges pull away so it freely comes out of the pans. You can use an offset spatula to run around the sides if you want a little extra insurance.
• Step 6. Puree raspberries: Puree some of the raspberries until smooth. Strain through a fine mesh strainer. Set raspberry juice aside.
• Step 7. Prepare the frosting: Beat cream cheese and 6 tablespoons sugar until smooth. Beat in 2 tablespoons raspberry juice.
• Step 8. Fold whipped cream into frosting: Whip cream and lemon juice until foamy. Slowly add remaining sugar, beating until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture, then fold in the rest. Be careful to not over mix the frosting or you'll push out all the necessary air.
• Step 9. Assemble the cake: Top one layer of cake evenly with some of the frosting. Dot with fresh raspberries, and spread another layer of frosting over the raspberries. Top with remaining cake layer. Spread remaining frosting over top and sides of cake and decorate with additional raspberries.

Lemon Raspberry Cake Variations

To give a unique twist to this lemon raspberry cake, consider these variation ideas:

• Mix-ins: Stir shredded coconut, almond extract, poppy seeds, white chocolate chips, sprinkles, or any other mix-ins as desired into the cake batter before baking.
• Layers: Add a layer of raspberry jam, lemon curd, or Nutella beneath the frosting for a decadent touch.
• Soaking syrup: Soak the cake with a simple syrup for extra moisture. Consider adding a a splash of limoncello, Grand Marnier, or rum for a boozy addition.
• Color the frosting: Add a drop or two of pink gel color to the frosting to highlight the raspberry flavor.
• Toppings: Add other types of fresh berries, toasted almonds, candied lemon slices, or even themed sprinkles to the top of the cake for a festive finish.
• Eye-catching raspberries: To give the raspberries atop the cake a sheen, consider brushing with warmed raspberry jam or drizzling with honey. You can also dust the tops with powdered sugar for a snowy coating.

Tips for the Best Lemon Raspberry Cake

For a light, fluffy, and fruit-forward lemon raspberry cake, keep these simple tips in mind:

• Cream until fluffy: Cream the butter until light and fluffy for a cake with a light, tender crumb.
• Don't overmix: Avoid overmixing the batter, which could cause the cake to become dense or rubbery.
• Divide batter evenly: Weigh or measure the batter when dividing between pans to ensure even layers.
• Avoid overbaking: Bake just until a wooden pick comes out clean to keep the cake moist.
• Consider soaking: A heavy hand when measuring dry ingredients, or accidental overbaking can cause cakes to become dry. Bring back moisture to your cake by soaking with a simple syrup before frosting. You can also employ this technique to add an extra boost of flavor to your cake.
• Use the freshest raspberries: Since these raspberries are highlighted in the center of the cake and as a fresh garnish, choose the most firm, and best-looking fresh raspberries before starting.
• Frost before serving: With whipped cream in the frosting, you'll achieve the best texture by frosting the cake the same day of serving, if possible.

How To Best Slice Cakes with a Whipped Filling

Slicing a cake with a whipped filling can be tricky, especially when the cakes are denser than the frosting. For the cleanest slices, chill the cake until ready to serve. When cutting, dip a sharp knife into a cup of hot water, and wipe off excess moisture. Avoid pressing firmly down into the cake, which will put too much pressure on the filling. Instead, use a sawing motion to work your way down through the cake, dipping the knife into the hot water between cuts as needed.

Can I Make Lemon Raspberry Cake Ahead?

While the cake layers for this cake can be made in advance, the whipped frosting makes this cake best assembled on the day of serving.

To make the cake layers ahead, bake, cool, wrap, and freeze for up to 2 months. Bring to room temperature before frosting as directed. You can also frost the cake completely up to 1 day ahead. Refrigerate overnight if needed, and top with raspberries fresh before serving.

How To Store Leftover Lemon Raspberry Cake

Store leftover slices of lemon raspberry cake well-wrapped or in an airtight container in the refrigerator for up to 4 days. The frosting and fresh raspberries may begin to break down the longer it sits, so invite a few friends over to enjoy each delicious bite!

More Fruit-Forward Layer Cake Recipes You'll Love

When fresh berries are in season, incorporating them into layer cakes can be a wonderful way to highlight their flavor and texture. These crowd-pleasing cakes are some of our favorites:

• Blueberry-Lemon Cake
• Strawberry-Lemonade Cake
• Strawberry Birthday Cake
• Berry Chantilly Cake
• Strawberry Vanilla Cake
  
• Blackberry Jam Cake
• Berry Tiramisu Icebox Cake

Editorial contributions by Katie Rosenhouse.