Raspberry Lemon Cake – Light, Fluffy, and Bursting with Flavor

There’s something so joyful about the combination of raspberries and lemon in a cake.

This Raspberry Lemon Cake is soft, fluffy, and layered with fresh lemon zest and tart berries.

Finished with a silky lemon buttercream, it’s the kind of dessert that feels just right for spring celebrations, birthdays, or whenever you need something a little extra special.

Why You’ll Love This Cake

Fresh, fruity flavor – Tart raspberries and lemon zest balance perfectly with sweet cake and creamy frosting.

Moist and tender texture – Thanks to Greek yogurt and whipped egg whites.

Elegant yet easy – Looks impressive, but the steps are simple and rewarding.

Customizable – Use frozen berries or switch up the frosting for your own twist.

Great for any occasion – Light enough for brunch, lovely enough for dessert.

Ingredient Highlights

Butter & sugar – The base of a rich, fluffy cake crumb.

Lemon zest & juice – Brings out a fresh citrusy brightness in both the cake and frosting.

Greek yogurt – Adds moisture and tang.

Eggs (separated) – Yolks for richness, whites for lightness.

Raspberries – Frozen works great; no need to thaw.

All-purpose flour, baking powder, baking soda, salt – For a well-structured, airy cake.

Confectioner’s sugar – Creates that silky, smooth buttercream.

Optional yellow gel food coloring – For a hint of sunny color.

Pro Tips Before You Start

Butter and eggs should be at room temperature for best mixing.

Don’t skip the lemon zest—it adds amazing aroma.

Beat egg whites just until soft peaks form.

Gently fold berries into the batter to prevent them from breaking.

Frost only when the cake is completely cool to avoid melting.

How to Make Raspberry Lemon Cake

Step 1: Prep Your Pans

Preheat oven to 350°F (175°C).

Butter and flour two 8-inch round cake pans.

Line the bottoms with parchment for easy removal.

Step 2: Cream Butter and Sugar

Beat butter, sugar, and lemon zest until light and fluffy.

Scrape the bowl as needed.

Step 3: Add Yolks and Vanilla

Mix in egg yolks one at a time, followed by the vanilla extract.

Step 4: Whip Egg Whites

In a separate bowl, beat egg whites until soft peaks form. Set aside.

Step 5: Combine Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in another bowl.

Step 6: Build the Batter

Add dry ingredients to the butter mixture in batches, alternating with Greek yogurt.

Mix until just combined.

Step 7: Fold In Lightness

Gently fold whipped egg whites into the batter.

Then fold in raspberries.

Step 8: Divide and Bake

Evenly divide the batter between pans and smooth the tops.

Bake 30 minutes or until the centers spring back and edges are golden.

Step 9: Cool Completely

Let cakes rest in pans for 10 minutes.

Turn out onto a wire rack to cool fully.

How to Make the Lemon Buttercream

Beat butter until creamy.

Add confectioner’s sugar gradually along with lemon juice (and coloring if using).

Beat until smooth and spreadable. Adjust texture with more sugar or juice as needed.

Assembly Time

Spread a generous layer of lemon buttercream on the first cake.

Add the second layer and frost the top and sides.

Decorate with fresh raspberries or lemon zest if desired.

What to Serve It With

Hot tea or iced earl grey – enhances the citrus notes.

A scoop of vanilla ice cream for indulgence.

Lemon curd for extra tang.

Fresh mint or edible flowers as garnish.

Variations & Substitutions

Swap berries – Use blueberries or blackberries for a new spin.

Make it coconut – Add shredded coconut to the batter or frosting.

Use vanilla yogurt – If Greek yogurt isn’t available.

Try cream cheese frosting – For a tangier version.

Bake as cupcakes – Adjust time to 18–22 minutes.

Storage & Leftovers

Room temperature – Keep in an airtight container up to 2 days.

Refrigerate – Lasts 4–5 days. Let it come to room temp before serving.

Freeze – Unfrosted cake layers freeze well for up to 3 months.

Transport tip – Chill slightly before traveling to help frosting set.

FAQs

Can I use fresh raspberries?
Yes! But coat them lightly in flour to prevent sinking.

Why do I need to whip the egg whites separately?
This makes the cake extra light and fluffy.

Can I use vanilla yogurt instead of Greek?
Absolutely—it adds a subtle sweetness too.

What if I don’t have lemon zest?
Substitute a tiny splash of lemon extract, but zest gives better flavor.

How do I know the cake is done?
Gently press the center—if it springs back, it’s ready.

Can I make it gluten-free?
Yes, with a good 1:1 gluten-free flour blend.

Is the frosting too tangy?
Adjust lemon juice to taste or add a little extra sugar.

Final Thoughts

This Raspberry Lemon Cake is sunshine in dessert form.

The soft lemon-scented layers and tart raspberries pair beautifully with that creamy buttercream.

It’s one of those cakes that looks as good as it tastes—and is always a hit at any gathering.

Every bite is bright, buttery, and berry-filled bliss.