Bakery-Style Lemon Raspberry Cake is made with sour cream, lemon zest, lemon juice, olive oil, and fresh raspberries. It’s perfect lemon flavor, along with a lemon curd filling and chunks of fresh raspberries are in every bite! And the flavors in my lemon raspberry cake never disappoints!
The other night, I was in the mood for a treat, a real treat! So I decided to bake a cake, but not just any cake, a cake with my two favorite flavors, lemon and raspberry!
Why wait for a holiday, or a special occasion, right? Hey, when a gal wants a treat, she needs a treat!
While searching for a new recipe, I remembered I have a recipe for a cake I make often, and one my family adores!
So I decided to adapt the ingredients from my homemade pineapple banana spice cake including its delicious cream cheese frosting.
For this recipe, the cake is easily made in ONE bowl and no fancy equipment needed, just a good whisk. And, you can even use the same bowl to make the cream cheese frosting, for easy clean-up.
You will need two 8-inch non-stick cake pans for this recipe. And the cakes bake for about 30 minutes.
Cook’s Notes and Tips:
You will need to slightly mash the raspberries with a fork before tossing them into the batter. This will ensure the raspberries will spread evenly throughout the batter.
You can use frozen raspberries in this case, but don’t thaw them. Lightly mash them and toss them into the batter while still frozen.
I used a store-bought jar of lemon curd, but you can use homemade curd if you prefer.
You will need a couple of lemons, to zest for the cake and frosting. I prefer organic lemons. Wash and rinse them before using them. Using real lemon zest and lemon juice makes this cake taste amazing!
Make sure you use a block of cream cheese, not cream cheese spread for the frosting.
For the frosting, both cream cheese and butter should be at room temperature before beating. Then chill it for a few minutes before frosting your cake.
Bake both cakes on the same rack, and in the middle of the oven. DO NOT over bake the cake. The cake will be done when it springs back when you press down in the center, or when you insert a toothpick and it comes out clean.
Go ahead and decorate your cake with as many berries on top as you like!
With its moist texture and sublime flavors, the surprise in this bakery-style lemon raspberry cake is the additional layer of lemon curd I added in the center, as part of the filling.
And it’s what everyone raves about!
To Make Lemon Cream Cheese Frosting:
First Step: Whip cream cheese, butter, lemon zest, and powdered sugar together until creamy and smooth. Then place it into the refrigerator for about 15 to 30 minutes, and allow the frosting to thicken a little. This will make it easier to spread the frosting on the cake.
Here’s a Tip: If the frosting is too warm and soft, it will make the top half of the cake slip and slide off. It’s best to chill it for a few minutes before frosting the cake.
Second Step: Add a generous amount of frosting on the first layer of the cake and spread it evenly.
Step 3: Add a couple of tablespoons of lemon curd in the center. Using the back of a spoon, spread the curd in a circular motion, but keep it within 1 inch or more from the end.
Final Step: Then place the second cake on top and finish frosting the top and sides. Decorate with some berries on top.
Serve it chilled or at room temperature!
If you love this combination of lemon and raspberry in this cake, then you’ll LOVE these recipes! Check them out!
And for a different flavor, try our Pineapple Banana Spice Cake!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1/3 cup lemon juice (from 1 large lemon)
- zest of one lemon ( about 1 Tbsp)
- 1 + 1/2 cups of fresh raspberries, slightly mashed with a fork
Lemon Curd Filling:
- 1 jar of store-bought lemon curd (about 3 to 4 Tbsp. needed)
Lemon Cream Cheese Frosting:
- 1 ( 8-ounce) package of cream cheese - room temperature
- 4 Tbsp. unsalted butter - at room temperature
- zest of one lemon (about 1 Tbsp.)
- 1 + 3/4 cups powdered sugar
- Extra berries, to decorate on top of cake
- Preheat oven to Bake at 350 degrees F (175 C). Butter and flour two 8-inch non-stick cake pans and set them aside.
- In a large mixing bowl, stir together flour, sugar, baking soda and salt.
- Create a well in the center of the flour mixture, and add the eggs, both oils, sour cream, lemon zest, and lemon juice. Whisk or stir with a large spoon until the ingredients are well combined. DO NOT BEAT.
- Fold in the raspberries.
- Spread the batter evenly between the two cake pans and even out the tops with the back of a spoon.
- BAKE cakes on the same rack, for 28 to 30 minutes, or until a toothpick is inserted in the center and comes out clean and the center springs back when touched.
- Let cakes cool for about 5 to 8 minutes, turn them over and allow them to cool completely on wire rack.
To Make Lemon Cream Cheese Frosting:
- Beat cream cheese with butter and lemon zest until smooth and creamy.
- Beat in the powdered sugar. Chill the frosting for about 15 to 30 minutes.
Frost the Cake and Filling:
- Allow the cake to completely cool before frosting.
- Add a generous amount of frosting on the first layer and spread it evenly.
- Add about 3 to 4 tablespoons of lemon curd in the center, and spread it evenly over the cream cheese layer, but keeping it within 1- inch from the edges.
- Place the second cake on top and frost the top of the cake and sides with the remaining cream cheese frosting. Decorate the top with some berries.
- Chill the cake for 30 minutes or more before slicing and serving.
- Serves 6 to 8