Lemon Raspberry Cake with Lemon Cream Frosting Recipe is Light & Dreamy
When you’re looking for a special dessert that will wow your guests and is simple to make, this luscious lemon raspberry cake with lemon cream frosting recipe is the perfect choice. Fruity yet zesty, sweet yet light and airy, this cake is a delectable after-dinner treat. The homemade vanilla cake is flavored with lemon zest (yum!) for just the right amount of citrusy deliciousness. And it has not one, but two types of frosting. The middle layer (aka the filling) is a subtle raspberry frosting, and the topping is rich buttercream with a hint of lemon. The raspberry and lemon flavors balance each other beautifully. Every bite is a delight.
Not only is this cake gorgeous - especially when it’s decorated with fresh berries and lemon curls - it’s also irresistible. We guarantee everyone will be asking for a second slice! Give this recipe a try and let us know what you think.
Yields
Prep Time
Cook Time
Ingredients
- 1 stick unsalted butter
- 1 ½ cups granulated sugar
- ½ cup oil
- 2 tsp. grated lemon zest
- 1½ tsp. vanilla extract
- 3 eggs
- 2 Tbs. fresh lemon juice
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. kosher salt
- 1 cup milk
- 10 Tbs. unsalted butter, at room temp.
- 10 Tbs. unsalted butter, at room temp.
- 10 oz. cream cheese, at room temp.
- 1 tsp. grated lemon zest
- 3 Tbs. fresh lemon juice
- 1 tsp. vanilla extract
- 7 cups confectioners' sugar
- ¼ cup raspberry jam
- 2 cups raspberries
- Lemon zest curls
- 10 Tbs. unsalted butter, at room temp.
Instructions
Cake: Heat oven to 350°F. Grease 2 (9") cake pans. Line bottoms with parchment; grease. On medium speed, beat butter, granulated sugar, oil, lemon zest and vanilla until fluffy, 2 min. Beat in eggs one at a time. Beat in lemon juice. In bowl, whisk flour, baking powder and salt. Beat flour mixture into butter mixture in 3 batches, alternating with milk and beginning and ending with flour. Divide batter between pans. Bake until pick inserted comes out clean, 20–25 min. Cool in pans 10 min. Transfer from pans to racks; cool.
Frosting and Filling: On medium, beat butter, cream cheese, lemon zest, juice and vanilla until smooth. Beat in confectioners' sugar. Transfer 1 cup frosting to bowl; stir in jam. Transfer ⅓ cup frosting to pastry bag fitted with star tip; reserve. Place 1 cake layer on plate; spread raspberry frosting on top. If desired, top with 1 cup berries. Top with remaining layer. Spread 1 cup remaining plain frosting in thin layer over cake top and side. Chill 20 min. Spread remaining frosting over cake. Pipe on reserved frosting. Add remaining berries and curls.
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This story was originally published April 25, 2025 at 5:30 AM.