Lemon Raspberry Cake

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This lemon raspberry cake is a white cake, made with added fresh or frozen raspberries, and topped with a cream cheese and lemon frosting. It’s a refreshing cake with a light lemon flavor.

By
Yolanda Gutierrez
Allrecipes Allstar Yoly Gutierrez
Yolanda Gutierrez
Yoly loves to cook and bake and is an avid member of the Allrecipes Allstars, where she has shared countless original recipes and food photos.
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Published on June 21, 2024
slice of lemon-raspberry cake on cream colored plate with the rest of the layer cake in background, with lemon and raspberry garnish
Prep Time:
20 mins
Cook Time:
25 mins
Cool Time:
1 hr
Total Time:
45 mins
Servings:
16
Yield:
1 9-inch layer cake
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Ingredients

Original recipe (1X) yields 16 servings

Cake

  • 2 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 2 cups white sugar

  • 3 large eggs, at room temperature

  • 1/2 cup oil

  • 1/2 cup sour cream

  • 1/4 cup freshly squeezed lemon juice

  • 2 tablespoons lemon zest

  • 1 teaspoon lemon extract

  • 1 cup milk

  • 1 1/2 cups raspberries

Frosting

  • 8 ounces cream cheese, softened

  • 1/2 cup butter, softened

  • 4 1/2 cups confectioners sugar

  • 2 tablespoons freshly squeezed lemon juice

  • 2 teaspoons lemon zest

  • 1 teaspoon lemon extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with nonstick cooking spray. Line with parchment paper. Spray parchment paper with nonstick cooking spray. Set aside.

  2. For cake, mix flour, baking powder, and salt in a bowl. Set aside.

  3. In a large bowl, combine sugar, eggs, oil, sour cream, lemon juice, lemon zest and lemon extract. Add to dry ingredients and mix to combine. Mix in milk.

  4. Toss raspberries with 2 tablespoon flour and carefully fold into cake batter. Evenly distribute cake batter between the 2 cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool completely.

  5. For frosting, beat cream cheese, butter, confectioner’s sugar, lemon juice, lemon zest, and lemon extract together until smooth. Top bottom layer with frosting, place 2nd layer on top. Frost top and sides with remaining frosting.

Nutrition Facts (per serving)

496 Calories
21g Fat
75g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 496
% Daily Value *
Total Fat 21g 26%
Saturated Fat 8g 41%
Cholesterol 70mg 23%
Sodium 338mg 15%
Total Carbohydrate 75g 27%
Dietary Fiber 1g 5%
Total Sugars 58g
Protein 5g 10%
Vitamin C 7mg 7%
Calcium 105mg 8%
Iron 1mg 7%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.