Lemon Raspberry Cake

This Bakery-Style Lemon Raspberry Cake is made with sour cream, lemon zest, lemon juice, olive oil, and fresh raspberries.  A lemon cream cheese frosting, lemon curd filling, and chunks of fresh raspberries in every bite make this cake perfect!  All the flavors in my lemon raspberry cake will never disappoint!

Lemon Raspberry Cake

We love lemon and raspberry flavors, so why make a cake with both?! This Lemon Raspberry Cake is studded with fresh raspberries and lemon curd filling in the center, making the flavors pop!  It is so delicious, everyone will enjoy it.  If you enjoy raspberry-flavored desserts, try our Raspberry Lemon Crumble Bars, and No-Bake Raspberry Cheesecake. For more delicious lemon recipes, don’t miss our Lemon Pound Cake, and Lemon Blueberry Crumble Bars.

 

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.

The outcome…

With its moist texture and sublime flavors, the surprise in this bakery-style lemon raspberry cake is the additional layer of lemon curd added in the center, as part of the filling. …and it’s what everyone raves about! 

How to make this cake?

The cake is easily made in ONE bowl for this recipe, and no fancy equipment is needed, just a good whisk. You will need two 8-inch non-stick cake pans for this recipe.  Plus, you can even use the same bowl to make the cream cheese frosting, for easy clean-up.  😉 Both cakes will need to be baked for about 30 minutes or until you insert a toothpick and it comes out clean. 

 

Ingredients needed for this lemon raspberry cake:

For this cake recipe, you will need the following ingredients below. Also, full ingredients are located in the printable recipe card on the bottom. Plus, all our recipes include US customary measurements for convenience, and we recommend to using this chart to convert measurements for common ingredients!

• all-purpose flour
• granulated sugar
• large eggs
• extra virgin olive oil
• sour cream
• vegetable oil
• lemon juice (from 1 large lemon)
• zest of one lemon (about 1 Tbsp)
• fresh raspberries 

For the Lemon Curd Filling:

• 1 jar of store-bought lemon curd

   

Baking notes and tips for success…

• MASH THE BERRIES: 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. 
• LEMONS: You will need a couple of lemons, for zesting, both the cake and the frosting.  I prefer organic lemons.  Wash and rinse them before using them. Using “real lemon zest” and lemon juice makes this cake taste amazing!  
• CREAM CHEESE: Make sure you use “the brick” of cream cheese, not cream cheese spread for the frosting.
• 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: Be sure to bake both cakes on the same rack and in the middle of the oven. DO NOT overbake the cake. The cake will be done when it springs back as you press down in the center. Or when a toothpick and it comes out clean.

 

How to make lemon cream cheese frosting? 

1.  First Step: Whip cream cheese, butter, lemon zest, and powdered sugar together until creamy and smooth.  Then TASTE it! If you prefer more lemon flavor? Then add in additional lemon zest, and even 1 or 2 teaspoons of lemon juice.

2.  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 QUICK TIP: If the frosting is too warm and soft, it will make the top half of the cake “slip and slide” off the bottom half.  It’s best to chill the frosting for a few minutes before frosting the cake. 

   

3.  Second Step:  Add a generous amount of frosting to the first layer of the cake and spread it evenly. 

4.  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. 

5.  Final Step:  Then place the second cake on top and finish frosting the top and sides.  Decorate with some berries on top. 

6.  Serve it chilled or at room temperature!   

 

Frequent questions & answers…

• Can we use frozen raspberries? Yes, you can use frozen raspberries but do not thaw them! Only lightly mash them, and toss them into the batter while still frozen.
• Can we use our own homemade lemon curd? Yes, you certainly can. I used the Store-bought jar of lemon curd, but you can use others.
• May we use additional fresh raspberries on top? Yes, of course. Go ahead and decorate your cake as you like!

 

Tools we used for this recipe:

• Citrus Zester  – is a terrific tool to use for zesting all your citrus fruits along with grated cheeses, fresh garlic, and even ginger. 
• Lemon Squeezer – this is a handy tool to keep in your drawer.  It literally is the easiest and quickest way to juice lemons and limes.  
• Cake Pans – I love these baking pans.  They’re easy to stack and easy to clean, and the cakes bake evenly, 

Try these next!

• Raspberry Lemon Crumble Bars
• Lemon Raspberry Panna Cotta Cheesecake
• Blackberry Lemon Crumble Bars
• Lemon Blueberry Crumble Bars
• Mixed Berry Icebox Cake (no-bake)

And for a different flavor, try our Pineapple Banana Spice Cake,  and our Fabulously Easy Carrot Cake! 

This Lemon Raspberry Cake turned out AMAZING!

With a lovely lemon flavor and fresh raspberries throughout, and topped with best-loved frosting – you’ll be hooked after your first bite. Try this recipe -it is a keeper!

ENJOY!!

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