Raspberry Lemon Cake

If you love lemon as much as I do, you have got to make this lemon raspberry cake that is oh so moist and oh so perfect for summer. 

I love love lemons and all things lemony. This cake has the perfect amount of lemon and raspberry to make it a fresh summery cake for all occasions…birthdays, BBQ’s, a Sunday afternoon teatime, this cake will delight at all times. This cake is filled with a homemade raspberry jam and a delicious lemon cream cheese frosting. Using fresh raspberries and lemon slices adds so much color and flavor to this summery treat. 

I absolutely love baking with fresh fruit. It almost makes you feel like you are eating healthy right?! It can’t have calories if there is fresh fruit! Don’t worry, this lemon raspberry cake is guilt-free (; Oh so worth it…..

Don’t let summer pass you by without making this fresh and colorful cake! 

Raspberry Lemon Cake
This is a fresh summery cake loaded with lemons and raspberries perfect for all summer gatherings.
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  1. 1 cup butter, softened
  2. 1 1/2 cups sugar
  3. 1/4 cup brown sugar, packed
  4. 1 tablespoon lemon zest
  5. 4 eggs, at room temperature
  6. 2 1/2 cups flour
  7. 1/2 teaspoon baking soda
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 1/2 cup plain greek yogurt
  11. 1/2 cup milk
  12. 1/2 cup fresh lemon juice
  13. 2 and 1/2 cups fresh raspberries
  1. 1 block cream cheese, room temperature
  2. 10 tablespoons butter, room temperature
  3. 4 cups confectioners' sugar
  4. 2 teaspoons fresh lemon zest
  5. 1 tablespoon fresh lemon juice
  6. 2 tablespoons plain greek yogurt
  1. handful of raspberries and lemon slices
  1. Preheat oven to 350 degrees.
  2. In a large bowl, add butter and sugar. Beat until fluffy.
  3. Add eggs one at a time, zest, and lemon juice. Continue to beat until combined and fluffy.
  4. In a separate bowl, add dry ingredients and mix well.
  5. Slowly add the dry mixture to the wet ingredients.
  6. Add the milk and greek yogurt.
  7. Gently fold in the raspberries using a rubber spatula.
  8. Add the batter evenly among two cake pans.
  9. Bake for 30 minutes or until a toothpick inserted comes out clean.
  10. Allow the cake to completely cook before frosting.
  1. In a large bowl, add the cream cheese and butter. Beat well until fluffy.
  2. Add powdered sugar and lemon juice. Beat until mixed well and no lumps remain.
  3. Add greek yogurt and mix well. Add more powdered sugar if it's not thick enough.
  1. Once cakes have cooled, take one out of the pan and place on cake stand.
  2. Add a layer of store bought or homemade raspberry jam.
  3. Top with a thick layer of the frosting.
  4. Place the second layer on top and generously frost the whole cake.
  5. Decorate with desired amount of raspberries and lemon slices.


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