Raspberry Lemon Cake Recipe

Lemon Raspberry Cake Recipe is an easy-to-make dessert that’s made with juicy raspberries and fresh lemon zest, creating a standout flavor! It takes just 15 minutes to prep before sliding it into the oven to bake!

Sweeten Your Day With This Recipe For Lemon Raspberry Cake

You’re in for a real treat with this delicious Lemon Raspberry Cake Recipe! It has a lemony batter that’s dotted with fresh, ripe raspberries and topped with coarse lemon-infused sugar that gives it a slightly crunchy finish with every bite!

To make this Lemon Raspberry Cake really shine, we used fresh, juicy raspberries and fresh lemon zest. These fresh ingredients bring vibrant, sweet, and citrusy flavors, making it an unforgettable dessert everyone will love!

However, this cake is so simple that it borders on coffee cake or at least a snack cake. So why wait for dessert when you can enjoy it with your morning cup of tea or coffee? Or better yet, make it for brunch with family and friends!

This easy recipe bakes up in under an hour and is the perfect summertime treat for picnics and cookouts!

Raspberry Lemon Cake Recipe Ingredients

• All-Purpose Flour
• Baking Powder
• Salt
• Granulated Sugar
• Light Brown Sugar
• Lemon Zest
• Salted Butter
• Vanilla Extract
• Large Eggs
• Buttermilk
• Raspberries
• Coarse Sparkling Sugar

This raspberry lemon cake recipe combines pantry staple baking ingredients with three standout ingredients: raspberries, fresh lemon zest, and coarse sparkling sugar. I prefer making this dessert with fresh raspberries as this makes for a cake with the most delicious fresh flavor along with a great texture.

Fresh lemon zest is then added to the cake batter to bring out the bright citrus flavor to compliment that mouthwatering raspberry taste. Lemon zest is also rubbed together with the coarse sparkling sugar, which releases lemon oil to infuse the sugar.

This infused lemon sugar is sprinkled on top of the cake before baking to give it a sweet, lemony, crunchy finish. If you’ve never used coarse sparkling sugar, it’s just sugar that has bigger granules than regular sugar.

To find coarse sparkling sugar, check the baking aisle of your grocery store.

Raspberry Lemon Cake Substitutions & Variations

• Coarse Sparkling Sugar – Turbinado, demerara, or granulated sugar can replace coarse sparkling sugar.
• Salted Butter – If all you have is unsalted butter on hand, you can use that instead of salted butter. Just add an additional 1/4 teaspoon of salt to the cake batter.
• Buttermilk – You can make a Homemade Buttermilk Substitute using whole milk and white vinegar, lemon juice, or cream of tartar.
• Raspberries – Fresh raspberries are best, but frozen berries can be used instead.
• Other Berries – To enjoy a flavor variation of this lemon cake, swap the raspberries out for blueberries, cranberries, or even blackberries!
• Toppings – Instead of a coarse sugar topping, you can finish this cake with a drizzle of lemon icing made with fresh lemon juice or even lemon cream cheese frosting or lemon buttercream!

How To Make Lemon Raspberry Cake

1. Rub the butter in a 9-inch round cake pan to coat the bottom and sides. Then, place parchment paper into the pan, pressing it into the butter to secure it.
2. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl, then set it aside.
3. Mix the granulated sugar, light brown sugar, and lemon zest into the large bowl of a stand mixer fitted with a paddle attachment.

4. Add the salted butter and vanilla extract to the sugar mixture and beat on medium-high speed. Scrape the sides of the bowl as needed.

5. Add the eggs one at a time, mixing for 30 to 45 seconds after each addition.

6. Add the dry ingredients to the wet ingredients by alternating with buttermilk on low speed until combined.

7. Using a rubber spatula, gently fold the raspberries into the cake batter. Then, pour the batter into the prepared cake pan.

8. Gently press raspberries into the top of the batter.

9. Rub coarse sparkling sugar with lemon zest in a small prep bowl using your fingers. Then sprinkle the lemon-infused sugar over the top of the cake.

10. Bake the raspberry lemon cake until a toothpick that’s inserted into the center of the cake comes back clean. It takes about 45 to 55 minutes.

11. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes before slicing and serving.

Lemon Raspberry Cake Recipe Storage Tips

Store this Lemon Raspberry Cake in an airtight container or tightly cover the cake pan with plastic wrap or tin foil. The cake can then be kept at room temperature for up to 2 days or in the refrigerator for 3 days.

You can also freeze Lemon Raspberry Cake as a whole or slice it into individual slices to freeze. To do so, first, allow the cake to cool completely.

Then, wrap the cake or individual slices in plastic wrap and again in aluminum foil. This double-wrapping method will prevent freezer burn.

The frozen lemon raspberry cake can then be stored in the freezer for up to 3 months. Thaw at room temperature to enjoy!

More Raspberry Recipes:

• No Bake Raspberry Cheesecake – Light creamy goodness that’s filled with tart berries!
• Raspberry Pie – Fresh raspberries tossed in sugar create this delicious homemade pie filling!
• Chocolate Raspberry Cake – Raspberry filling sandwiched between two rich chocolate cakes!
• No Bake Raspberry Cream Pie – An easy yet crowd-pleasing dessert!
• Raspberry Linzer Cookies – Classic cookies made with raspberry filling or jam!