This Raspberry Lemon Cake is a perfect combination of tangy lemon and sweet raspberries, creating a dessert that’s as refreshing as it is beautiful. The zesty lemon flavor infuses the tender cake, while the raspberries add pops of color and juicy bursts of sweetness. It’s finished off with a simple lemon glaze, making every bite a delicious balance of sweet and tart.
This cake is ideal for any occasion—whether it’s a summer gathering, a brunch with friends, or a light dessert after a meal. The best part? It looks stunning but is surprisingly easy to make. With just a few fresh ingredients, you can create this vibrant dessert that’s sure to impress.
Full Recipe:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, unthawed)
- 1 tablespoon flour (for tossing the raspberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Directions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line the bottom with parchment paper for easier removal).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Prepare the Raspberries: Toss the raspberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the raspberries into the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
- Glaze the Cake: Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Kcal: About 300 calories per serving (depending on portion size)
Servings: 8 servings
The Origins of Raspberry Lemon Cake:
This Raspberry Lemon Cake blends two beloved flavors—tangy lemon and sweet raspberries—creating a dessert that’s refreshing and irresistible. Lemon cakes have a long tradition in European baking, often served with afternoon tea or as a light dessert after a meal. Adding raspberries to the mix brings a modern, summery twist to this classic, making it a favorite in both traditional and contemporary kitchens. The pairing of lemon and raspberries has always been a popular choice in pastries, as the citrus enhances the sweetness of the berries while providing a zesty contrast.
Texture and Flavor:
This cake is known for its light and fluffy texture, thanks to the use of sour cream in the batter. Sour cream adds richness and moisture, resulting in a tender crumb that balances perfectly with the brightness of lemon. The raspberries scattered throughout the cake offer bursts of juicy sweetness, which contrast nicely with the tartness of the lemon. The lemon glaze on top is the final touch that enhances the citrus flavor without overpowering the delicate nature of the cake.
Best Occasions to Serve:
- Brunch or Breakfast: This Raspberry Lemon Cake makes an excellent addition to brunch menus. It pairs well with coffee or tea, and its lightness makes it perfect for a morning treat.
- Afternoon Tea or Coffee Break: Serve a slice of this cake during afternoon tea, or as a dessert for a mid-day coffee break. Its bright flavors and moist texture make it a refreshing choice.
- Summer Gatherings: Whether it’s a picnic, BBQ, or garden party, this cake is a great dessert option for warm-weather gatherings. The fresh raspberries and lemon make it a great choice for outdoor occasions.
Tips for Perfecting the Cake:
- Use Fresh Ingredients: For the best flavor, use fresh lemons and raspberries. The zest and juice from fresh lemons are key to getting a bright, zesty flavor, and fresh raspberries hold their shape and juice better during baking.
- Avoid Overmixing the Batter: When combining the wet and dry ingredients, mix just until combined to avoid a dense texture. Overmixing can result in a tougher cake.
- Even Distribution of Raspberries: Toss the raspberries in flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake and ensures an even distribution throughout.
- Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature before starting. This allows for better incorporation of air into the batter, resulting in a lighter texture.
- Glaze Only When Cool: Allow the cake to cool completely before drizzling the lemon glaze on top. If the cake is warm, the glaze will melt and lose its structure.
Variations and Additions:
- Add White Chocolate Chips: For a richer dessert, mix in some white chocolate chips to add a creamy sweetness that complements the tartness of the lemon and raspberries.
- Swap the Raspberries: This cake is also delicious with other berries such as blueberries or blackberries. These fruits add a different flavor profile while maintaining the same summery freshness.
- Make It a Layer Cake: To elevate the presentation, you can double the recipe and make a two-layer cake. Add a lemon buttercream or cream cheese frosting between the layers for added decadence.
Conclusion: A Light and Refreshing Dessert
What sets this cake apart from other desserts is its balance of flavors. The lemon provides a bright, tangy backdrop, while the raspberries add natural sweetness and color. The lightness of the cake makes it perfect for any season, but it particularly shines in the summer when fresh berries are abundant. The simple glaze ties everything together without making the dessert too sweet, ensuring it remains light and refreshing.