Lemon Raspberry Cake Made Simple for Weeknight Baking Joy

Last Updated on February 13, 2026 by Souhail

There’s a tiny bakery on my corner in Brooklyn that sells out of their lemon raspberry cake by 10 a.m. every Saturday. I learned this the hard way after three consecutive weekends of disappointment, standing there in my pajama pants with a toddler on my hip, watching the last slice disappear into a pink box. That’s when I decided enough was enough.

I marched home, rolled up my sleeves, and created a lemon raspberry cake that not only rivals theirs but actually improves on it with a secret trick for keeping those juicy berries from sinking to the bottom. This cake has become my go-to for everything from Tuesday night treats to birthday celebrations. It’s the perfect balance of bright, zesty lemon and sweet-tart raspberries wrapped in a tender, buttery crumb that melts on your tongue.

The moment you slice into it, that gorgeous magenta swirl against golden yellow makes everyone at the table gasp. It’s not just dessert. It’s a mood booster, a conversation starter, and proof that sometimes the best recipes come from a place of mild desperation and a serious sweet tooth.

Why This Little Cake Steals Hearts Every Time

What makes this lemon raspberry cake absolutely irresistible? Let me count the ways:

• The raspberry trick: Tossing berries in a bit of flour before folding keeps them suspended beautifully instead of sinking into a purple puddle at the bottom.
• Double lemon power: We use both zest and juice for maximum brightness without overwhelming tartness.
• Oil and butter combo: Butter gives richness while a touch of oil guarantees moisture that lasts for days.
• Simple syrup soak: Brushing the warm cake with lemon syrup locks in moisture and amplifies flavor in every single crumb.
• Naturally vibrant: Those ruby-red raspberries create stunning marbling without any artificial colors.

Want to make it your own? Swap raspberries for blackberries or chopped strawberries. For a gluten free version, use a 1:1 gluten free flour blend. Make it dairy free with plant based butter and almond milk. And if you adore citrus, try my lemon blueberry cake next, which uses a similar technique with equally stunning results.

My Secret Weapons for Baking Bliss

Here’s what I’ve learned after baking this cake more times than I can count (and yes, I lost count around twenty). Always use room temperature eggs and dairy. Cold ingredients don’t emulsify properly, leading to a dense crumb.

Zest your lemons before juicing them. It’s infinitely easier when the fruit is whole and firm. Gently fold the raspberries in at the very end using a spatula, not a mixer, to avoid turning your batter pink. And please, please don’t overmix once you add the flour. Stir until just combined, even if you see a few streaks of flour.

Those little pockets will disappear during baking, but overmixing creates gluten that makes cake tough instead of tender.

Fun Twists to Make It Yours

Love experimenting in the kitchen? This recipe is wonderfully adaptable.

Almond Lover’s Version
Add one teaspoon of almond extract to the batter and fold in a handful of sliced almonds with the raspberries. The nutty warmth complements both lemon and raspberry beautifully, adding a lovely crunch.

Coconut Dream Variation
Replace one quarter cup of the milk with coconut milk and fold in a half cup of toasted coconut flakes. The tropical notes create a sunshine filled escape in every bite, especially lovely during winter months.

Berry Medley Celebration
Mix raspberries with blueberries or chopped strawberries for a colorful confetti effect. Just remember to toss all berries in flour first. This version reminds me of my lemon blueberry sourdough bread but in tender cake form.

Breakfast Cake Option
Reduce the sugar to one cup and skip the glaze. Serve warm slices with a dollop of Greek yogurt. It feels indulgent yet wholesome enough for a slow Sunday morning, much like my favorite cottage cheese pancakes.

How to Serve This Beauty

This cake shines with minimal fuss. Dust with powdered sugar for an elegant finish, or drizzle with a simple lemon glaze made from powdered sugar and fresh juice. Serve each slice with a spoonful of lightly sweetened whipped cream or a scoop of vanilla bean ice cream that melts into the warm crumb.

For a brunch showstopper, arrange fresh raspberries and lemon slices on a platter around the cake. The colors pop against white plates, making even weekday dessert feel like a celebration.

Keeping It Fresh and Fabulous

Store cooled cake covered at room temperature for up to two days. For longer freshness, refrigerate in an airtight container for up to five days. To reheat, warm individual slices for 10 seconds in the microwave or 5 minutes in a 300°F oven wrapped loosely in foil. This revives that just baked tenderness beautifully.

The cake also freezes wonderfully for up to three months. Wrap slices tightly in plastic wrap and foil, then thaw overnight in the refrigerator before bringing to room temperature.

Beyond the Dessert Plate

Leftover cake transforms magically. Cube day old slices and layer with whipped cream and extra berries for a quick trifle. Pulse stale pieces in a food processor for cake crumbs to use as a topping for yogurt parfaits or my strawberry cookies crumble bars. For a playful twist kids adore, cut small squares and sandwich them with raspberry jam like giant whoopie pies.

How Do You Make it

Lemon Raspberry Cake

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

385

kcal

A sunshine filled lemon raspberry cake with juicy berries suspended in tender, buttery crumb and finished with a bright lemon glaze. Pure joy in every slice.

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Ingredients

• For the cake

• 2 all purpose flour

• 1 granulated sugar

• 1 tablespoon baking powder

• 0.5 teaspoon salt

• 3 large eggs, room temperature

• 1 cup whole milk, room temperature

• 0.5 cup unsalted butter, melted and slightly cooled

• 0.25 cup vegetable oil

• 0.25 cup fresh lemon juice (about 2 lemons)

• 2 tablespoons lemon zest (about 2 lemons)

• 1 vanilla extract

• 1 fresh raspberries, gently patted dry

• 2 tablespoons flour (for tossing berries)

• For the lemon syrup

• 0.25 cup granulated sugar

• 0.25 cup fresh lemon juice

• For the glaze

• 1 cup powdered sugar

• 2 to 3 tablespoons fresh lemon juice

Directions

• Preheat your oven to 350°F.
• Grease and flour a 9 inch round cake pan or line it with parchment paper for easy removal.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
• In a separate medium bowl, whisk the eggs until smooth, then add the milk, melted butter, oil, lemon juice, lemon zest, and vanilla extract.
• Whisk until everything is fully incorporated and the mixture looks uniform.
• Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined.
• Do not overmix. The batter will be thick but pourable.
• Place the raspberries in a small bowl and toss them gently with 2 tablespoons of flour until lightly coated.
• This simple step keeps them from sinking.
• Gently fold the floured raspberries into the batter, being careful not to crush them. You want those beautiful bursts of color throughout.
• Pour the batter into your prepared pan and smooth the top with your spatula.
• Bake for 38 to 45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
• While the cake bakes, prepare the lemon syrup by combining 1/4 cup sugar and 1/4 cup lemon juice in a small saucepan.
• Heat over medium low until the sugar dissolves completely, about 2 minutes.
• Set aside to cool slightly. As soon as the cake comes out of the oven, place the pan on a wire rack and slowly brush the warm cake with the lemon syrup, allowing it to soak in completely.
• Let the cake cool in the pan for 15 minutes before transferring it to the rack to cool completely.
• Once cooled, prepare the glaze by whisking powdered sugar with 2 tablespoons of lemon juice.
• Add more juice one teaspoon at a time until you reach a thick but pourable consistency.
• Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.

Notes

• Frozen raspberries work in a pinch. Do not thaw them first, and toss with an extra tablespoon of flour to absorb excess moisture.
• For extra lemon punch, add a teaspoon of lemon extract along with the vanilla.
• Don’t skip the syrup step. It’s the secret to a moist crumb that stays fresh for days.
• If your glaze is too thin, add more powdered sugar one tablespoon at a time.

Nutrition Facts

• Total number of serves: 12
• Calories: 385kcal
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 0.75mg
• Sodium: 0.210mg
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 38g
• Protein: 5g

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FAQS

Let’s Bake Together

I genuinely hope this lemon raspberry cake brings as much joy to your kitchen as it has to mine. There’s something magical about the way tart berries and sunny lemon come together in such a humble, homey dessert. Snap a photo when you make it and tag me on Instagram. I love seeing your kitchen victories. And if you’re craving more berry filled bakes, my orange fish cookies make a playful, citrusy companion for afternoon tea with kids.

This cake proves that the simplest recipes often hold the most heart. No fancy techniques, no obscure ingredients, just honest baking that tastes like happiness. So preheat that oven, grab a lemon, and let’s make something beautiful together. Your future self, standing in the kitchen with a warm slice and a cup of tea, will thank you.