Raspberry Lemon Cake

Featured in Irresistible Sweet Treats.

This Raspberry Lemon Cake is a zesty and refreshing dessert perfect for any celebration. Layers of moist lemon cake are bursting with the brightness of fresh lemon zest, the tartness of lemon juice, and the juiciness of raspberries. The cakes are enveloped in a fluffy and smooth vanilla buttercream frosting, making every bite a delightful mix of textures and flavors. It’s easy to prepare, using simple ingredients like yogurt, gluten-free flour, and fresh fruit. Top with optional lemon curd for an extra citrus kick and enjoy the perfect balance of sweet and tangy flavors!

Clare Greco
Updated on Sat, 26 Apr 2025 13:56:56 GMT
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Raspberry Lemon Cake | recipesbyclare.com

This raspberry lemon cake is pure summer sunshine on a plate! The bright citrus flavors mingle perfectly with juicy berries, all wrapped in a cloud of vanilla buttercream that makes every bite absolutely memorable.

I first made this cake for my daughter's garden party, and the combination of fresh raspberries with zesty lemon had everyone asking for the recipe. Now it's our go-to celebration cake whenever berries are in season.

Ingredients

  • Gluten Free flour: creates the perfect crumb texture without any grittiness
  • Unsalted butter: gives you complete control over the final flavor profile
  • Fresh raspberries: provide bursts of juicy tartness throughout each slice
  • Lemon zest and juice: deliver bright aromatic flavor in every bite
  • Plain yogurt: adds moisture and a subtle tang that enhances the lemon
  • Baking powder and baking soda: work together for the perfect rise
  • Powdered sugar: creates silky smooth frosting without any grittiness

Step-by-Step Instructions

Preheat and Prepare:
Heat your oven to 350°F and thoroughly prepare your cake pans with nonstick spray. The key is coating every corner to ensure easy release later. Nothing is more disappointing than a cake that sticks to the pan.
Create the Base:
Cream together butter, lemon zest, and sugar for a full 5 minutes. This extended beating time incorporates air into the mixture, creating tiny pockets that expand during baking for the fluffiest texture possible. The butter should become noticeably lighter in color and texture.
Combine Wet Ingredients:
Add eggs, milk, lemon juice, and yogurt to your butter mixture and blend thoroughly. The mixture might look slightly curdled at this stage due to the acidic lemon juice interacting with the dairy products, but this is completely normal and will resolve once the dry ingredients are added.
Prepare Dry Ingredients:
Sift the gluten free flour, baking powder, baking soda, and salt together. Sifting is crucial with gluten free flour to eliminate any clumps and create a lighter final product. This step takes just a minute but makes a huge difference.
Combine Batters:
Gradually incorporate the dry ingredients into your wet mixture, mixing just until combined. Overmixing will develop the proteins in the flour and lead to a tougher cake, so use a gentle touch and stop as soon as no dry streaks remain.
Add the Berries:
Fold in the fresh raspberries with extreme care. The goal is to distribute them evenly without crushing them, which would release excess moisture and potentially stain the batter. A silicone spatula works beautifully for this delicate task.
Bake to Perfection:
Pour the batter evenly between your prepared pans and bake for 28-33 minutes. The cakes should spring back lightly when touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
Create Luxurious Frosting:
Beat room temperature butter until incredibly smooth before gradually adding powdered sugar. Adding it cup by cup prevents a powdery explosion and ensures proper incorporation. The lemon juice brightens the flavor while cutting through the sweetness.
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Raspberry Lemon Cake | recipesbyclare.com

My absolute favorite part of this recipe is the moment when you fold in the fresh raspberries. The way they create little pockets of jammy sweetness throughout the cake reminds me of picking berries with my grandmother as a child. She always said that desserts with fresh fruit bring double the happiness.

Berry Selection Guide

When choosing raspberries for this recipe, look for plump, firm berries with vibrant color. Avoid any that appear mushy, have mold, or seem overly wet in the container. If fresh berries aren't available, you can substitute frozen raspberries but do not thaw them first. Add them directly to the batter while still frozen to prevent bleeding and excessive moisture.

Make It Your Own

This versatile cake can be easily customized to suit your preferences or what you have on hand. Blackberries or blueberries work wonderfully in place of raspberries. For an extra special touch, add a thin layer of lemon curd between the cake layers before frosting. You could also incorporate white chocolate chips into the batter for pockets of creamy sweetness that complement the tart lemon beautifully.

Storage Tips

Store this cake at room temperature for up to two days in a cake keeper or loosely covered with plastic wrap. For longer storage, refrigerate for up to five days, but always bring to room temperature before serving for the best texture and flavor experience. The unfrosted cake layers freeze beautifully for up to three months when wrapped tightly in plastic wrap and then aluminum foil.

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Raspberry Lemon Cake | recipesbyclare.com

Frequently Asked Questions

→ Can I use regular flour instead of gluten-free flour?

Yes, you can substitute all-purpose flour for gluten-free flour in this recipe. However, the texture may vary slightly, so be mindful of the consistency when mixing.

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but make sure to thaw and drain them completely before folding into the batter to avoid excess moisture.

→ How do I prevent the raspberries from sinking to the bottom of the cake?

Toss the raspberries in a light coating of flour before folding them into the batter. This helps distribute them evenly throughout the cake.

→ Can I make the cake ahead of time?

Yes, you can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature or in the fridge. Frost closer to serving time.

→ How long does this cake stay fresh?

The cake stays fresh for up to 3 days when stored in an airtight container at room temperature or refrigerated for longer shelf life.

→ Can I customize the frosting flavor?

Absolutely! You can add other flavor extracts, like vanilla or almond, or even a splash of raspberry syrup to complement the fruit flavors.

Raspberry Lemon Cake

Tangy lemon cake with fresh raspberries and smooth buttercream frosting.

Prep Time
20 Minutes
Cook Time
33 Minutes
Total Time
53 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Cake

01 3 cups gluten-free flour
02 1 ½ cups sugar
03 1 cup unsalted butter, room temperature
04 1 cup unsweetened plain yogurt
05 ¼ cup milk
06 1 tbsp baking powder
07 ¾ tsp baking soda
08 ½ tsp salt
09 3 eggs
10 3 tbsp lemon zest
11 ⅓ cup lemon juice
12 2 cups fresh raspberries

→ Vanilla Frosting

13 2 cups unsalted butter, room temperature
14 5 cups powdered sugar
15 2 tsp lemon juice

Instructions

Step 01

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with nonstick baking spray.

Step 02

In a large mixing bowl, cream together the butter, lemon zest, and sugar using an electric mixer on high speed for about 5 minutes until light and fluffy.

Step 03

Add the eggs, milk, lemon juice, and yogurt to the butter mixture. Mix until well combined.

Step 04

In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, and salt.

Step 05

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 06

Gently fold in the fresh raspberries using a spatula, being careful not to crush them.

Step 07

Divide the batter evenly between the prepared cake pans.

Step 08

Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 09

Remove the cakes from the oven and allow them to cool completely in the pans before removing and assembling.

Step 10

In a large mixing bowl, beat the butter until smooth using an electric mixer. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until desired sweetness and consistency are reached. Add the lemon juice and continue to beat until smooth and creamy.

Step 11

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Optional: Top the cake with lemon curd for added flavor.

Step 12

Serve and enjoy!

Tools You'll Need

  • Two 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Sifter
  • Nonstick baking spray

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy (butter, milk, yogurt)
  • May contain traces of nuts and gluten depending on ingredient sources

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410.5
  • Total Fat: 19.3 g
  • Total Carbohydrate: 52.8 g
  • Protein: 4.8 g