Name: Lemon Raspberry Cake
Prep time: 90 min
Cook time: 35 min
Ingredients: 2 1/4 cups sugar (450g); Zest of 2 large lemons (about 1.5-2 tbsp); 3 3/4 cups all-purpose flour (450g); 3 1/4 tsp baking powder; 1 tsp kosher salt; 3/4 cup unsalted butter, softened to room temperature (170g); 1 cup + 2 tbsp sour cream, at room temperature (254g); 3/4 cup whole milk, at room temperature (170g); 6 tbsp neutral oil (canola, vegetable, coconut, grapeseed, etc. will all work) (75g); 3 large eggs, at room temperature (150g); 1 tbsp vanilla extract; 6 oz fresh raspberries; 1/3 cup lemon juice (75g); 1/3 cup sugar (67g); 2 large eggs (100g); pinch kosher salt; 2 tbsp unsalted butter (28g); 6 oz fresh raspberries; 2 tbsp sugar (25g); 1 tsp lemon juice; 1 tsp water; 1 tsp cornstarch; 2.5 sticks unsalted butter, softened to room temperature (282g); 5 cups powdered sugar (565g); 2 tsp vanilla extract; 1/2 tsp kosher salt; 3-4 tbsp heavy cream or milk; More fresh raspberries for garnish, if desired

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This lemon raspberry cake features a tender vanilla cake with a bright lemon curd and a fresh raspberry compote. It’s a perfect cake for a spring birthday, Easter, Mother’s Day, or any celebration!

A three layer vanilla cake with raspberries and lemon curd on a cake stand with a slice cut out to show the interior.

This lemon raspberry cake was inspired by a surplus of fresh lemons and a craving for all things bright and tangy for spring! The combination of lemon and raspberry in a cake along with a super plush and tender vanilla cake base is the perfect dessert for fruit lovers.

Why you’ll love this cake

Tender sour cream vanilla cake: This is my new, all-time favorite vanilla cake base. You can read all about how I developed the formula in this coconut cake post. Reverse creaming along with a combination of oil, butter, sour cream and milk yields the tender, slightly shaggy and flavorful crumb of my dreams!
Fresh raspberries galore: Raspberries get sprinkled into the cake batter as well as made into a simple and fresh compote that gets layered into the cake for the perfect complement to the tangy lemon curd.
Bright lemon curd: I prefer using whole eggs in lemon curd so you don’t have to find a use for the extra egg whites. Pure lemon curd layered on top of the frosting adds a powerful pop of lemon to the cake for a bright citrusy flair.
Vanilla buttercream: Several tasters who tried this cake said the frosting was their favorite part! In order to let the lemon and raspberry shine, I used a simple American-style vanilla buttercream for the frosting. This frosting is quite sweet, so if you prefer a tangier frosting, your favorite cream cheese frosting would work well in place of the buttercream!

Recipe Ingredients

Below are some of the key ingredients you’ll need for this cake.

Ingredients laid out on the counter: flour, sugar, coconut milk, sour cream, oil, eggs, butter, salt, vanilla and baking powder.

Sour cream: Full fat sour cream is key to the plushness and richness of the cake crumb and a hint of tang. Make sure it’s at room temperature before adding to the batter–you can whisk it with the milk and microwave for 30 seconds if it’s still cold!
Whole milk: You can swap in any kind of milk in a pinch if you don’t have whole milk, but whole milk will give you the best flavor and texture with its fat content. My preferred substitute if you don’t have whole milk is a 1:1 mixture of water to half and half or heavy cream. (Plant-based milks will work, but won’t yield as plush a texture.) Make sure the milk at room temperature before adding to the batter!
Neutral oil: I used vegetable oil, but canola, grapeseed, safflower, sunflower oil or any neutral oil will work.
Lemon zest: I used the zest of two large lemons that goes into the cake. Rub the zest directly into the sugar to help release the lemon oil for maximum flavor! The juice of two large lemons should also yield the perfect amount for the lemon curd.
Fresh raspberries: I would recommend using fresh raspberries in this cake as frozen fruit tends to bleed into cake batter and look less appealing. If you can can’t find fresh raspberries, try swapping fresh strawberries or blueberries instead!
Unsalted butter: I always use unsalted butter when baking to control the amount of salt in the final product.
Vanilla extract: A full tablespoon of vanilla extract goes into this cake for a very vanilla-forward cake.

A three layer slice of vanilla cake with raspberries and white frosting on a white plate.

Use room temperature ingredients

To get the perfect texture on the vanilla cake, it’s key to use room temperature ingredients! This includes your butter, eggs, sour cream and milk. Room temperature ingredients are key for a few reasons:

Leads to a fluffier, more airy texture: Eggs, butter, milk and sour cream at room temperature will form an emulsion when beaten. This emulsion will trap more air into the batter, leading to a fluffier texture.
Incorporates into a smooth batter: Room temperature ingredients will always combine more smoothly together while cold ingredients can lead to a lumpy, less cohesive batter. In pancakes, for example, if you’ve ever added warm melted butter to cold milk, you’ll likely notice little bits of cold butter that seize in the milk. We want to avoid this!
Gives a headstart on baking: Using room temperature ingredients leads to a room temperature batter that can immediately get going once put in a hot oven. Using cold ingredients means it will take that much longer for the chemical reactions to begin once you start baking, potentially leading to a longer bake time.

To quickly bring your ingredients to room temperature:

Cut cold butter into small chunks or slices and let sit in a warm place.
Soak cold eggs in hot water for 5-10 minutes.
Whisk sour cream and milk together and microwave them for 30 seconds to remove the chill. It’s better for them to be slightly warm rather than cold (but not too hot–you don’t want to cook the egg!).

Make the lemon raspberry cake

This cake makes a substantial 3 layer 8″ cake. If you’d like a smaller cake, you can make a single layer cake by reducing the ingredients by a third.

I highly recommend having an electric mixer on hand to make this cake. While you can attempt the reverse creaming method by hand, this will be way easier with an electric or stand mixer.

Step 1: In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt.

Step 2: With the mixer on low speed, add the butter 1 tbsp at time until all the butter is incorporated. Continue mixing for 3 full minutes–the mixture should look sandy with tiny chunks of butter. This is the reverse creaming method and you’re aiming to coat all the flour molecules in butter at this point.

Step 3: In a separate bowl, whisk together the sour cream, milk, oil, eggs and vanilla extract.

Step 4: Stream the sour cream mixture into the butter mixture and mix on medium speed for 1 minute until you have a silky batter. Add raspberries to the batter and mix on low for 30 seconds just to incorporate.

Step 5: Divide batter equally between 3 prepared 8″ cake pans (around 625g per layer). Bake at 350 F for 30-35 minutes, or until fragrant with golden edges and the middle springs back under your finger.

Step 6: Make the lemon curd by combining the sugar, lemon juice, eggs and salt in a small saucepan.

Step 7: Whisk constantly over medium to medium-low heat until thickened and bubbling, around 3-5 minutes. Remove from heat and whisk in the butter.

Step 8: Wipe out the saucepan and make the raspberry compote by combining the raspberries, sugar, lemon juice and salt and set over medium heat. In a separate small bowl, whisk together the cornstarch and water.

Step 7: Once the raspberries have begun to break down and release liquid (1-2 minutes), add the cornstarch slurry and stir to combine. Cook for 3-4 more minutes, stirring occasionally, until the mixture is thickened and bubbly. Remove from heat and let cool completely.

A silky white frosting being mixed in the bowl of a stand mixer.

Step 8: Make the frosting by beating the softened butter until creamy. Gradually add the powdered sugar and beat until incorporated. Add the milk, vanilla and salt and beat on medium speed for 3 minutes, or until pale white and very fluffy.

Step 9: Place a cooled layer of cake on a cake stand. Top with 1/4 of the frosting, a few tbsp of lemon curd and a few tbsp of raspberry compote, smoothing with an offset spatula to incorporate.

Step 10: Repeat with the rest of the cake layers and finish with a garnish of curd and compote!

A fork taking a bite out of a three layer slice of vanilla cake with raspberries and white frosting on a white plate.

Storage and make ahead

Here are my recommendations on making the components ahead of time:

Bake the layers up to 2 weeks ahead of time: If time allows, I always prefer baking the cake layers a few days ahead of serving the cake. After baking, I’ll wrap them in plastic wrap and freeze for up to 2 weeks (I like this compostable plastic wrap). Because this is a relatively tender cake, freezing the layers ahead of time helps firm up the layers and reduces the crumbs when you frost the cake.
Make the lemon curd and raspberry compote 1-2 days before: Store the lemon curd and/or compote in the fridge in an airtight container until ready to assemble the cake.
Make the frosting the day of: The day you plan to serve the cake, make the frosting right before assembling. The cake is best served the day it’s assembled!

Store any leftover cake in the fridge in an airtight container. If you’d like to store it for longer, you can wrap individual slices of cake in plastic wrap and freeze for up to a few weeks.

Lemon Raspberry Cake

Erika Kwee

This lemon raspberry cake has layers of tender sour cream vanilla cake with fresh raspberries, bright lemon curd, a raspberry compote and a sweet vanilla buttercream. This is the perfect spring cake bursting with bright flavors!

4.19 from 11 votes

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Prep Time 1 30

Cook Time 35

Course Dessert

Cuisine American

Servings 8″ 3 layer cake

Equipment

3 8" cake pans
Stand mixer or electric mixer

Ingredients

For the cake

2 1/4 cups sugar 450g
Zest of 2 large lemons (about 1.5-2 tbsp)
3 3/4 cups all-purpose flour 450g
3 1/4 tsp baking powder
1 tsp kosher salt
3/4 cup unsalted butter, softened to room temperature 170g
1 cup + 2 tbsp sour cream, at room temperature 254g
3/4 cup whole milk, at room temperature 170g
6 tbsp neutral oil (canola, vegetable, coconut, grapeseed, etc. will all work) 75g
3 large eggs, at room temperature 150g
1 tbsp vanilla extract
6 oz fresh raspberries

For the lemon curd

1/3 cup lemon juice 75g
1/3 cup sugar 67g
2 large eggs 100g
pinch kosher salt
2 tbsp unsalted butter 28g

For the raspberry compote

6 oz fresh raspberries
2 tbsp sugar 25g
1 tsp lemon juice
1 tsp water
1 tsp cornstarch

For the vanilla buttercream

2.5 sticks unsalted butter, softened to room temperature 282g
5 cups powdered sugar 565g
2 tsp vanilla extract
1/2 tsp kosher salt
3-4 tbsp heavy cream or milk
More fresh raspberries for garnish, if desired

Instructions

Make the cake

Preheat the oven to 350 F. Grease and line 3 8" cake pans with parchment.
In the bowl of a stand mixer fitted with a paddle attachment, add 2 1/4 cups sugar and Zest of 2 large lemons (about 1.5-2 tbsp). Rub the zest into the sugar with your fingers until fragrant.
To the same bowl, add 3 3/4 cups all-purpose flour, 3 1/4 tsp baking powder and 1 tsp kosher salt.
With the mixer on low speed, add 3/4 cup unsalted butter 1 tbsp at a time until all the butter is incorporated. Continue mixing for a full minute–the mixture should look sandy with tiny chunks of butter.
Meanwhile, in a large measuring cup or medium mixing bowl, whisk together 1 cup + 2 tbsp sour cream, 3/4 cup whole milk, 6 tbsp neutral oil, 3 large eggs, and 1 tbsp vanilla extract. (Make sure all your ingredients are at room temperature!)
Slowly stream the sour cream mixture into the dry ingredients. Once the mixture is fully incorporated, mix on medium speed for 1 minute until you have a smooth and silky batter. Add 6 oz fresh raspberries and mix on low for another 15 seconds to combine.
Divide batter equally between the 3 prepared pans (around 625g per layer). Bake for 30-33 minutes, or until fragrant with golden edges and the middle springs back under your finger.

For the lemon curd

In a small saucepan, whisk together 1/3 cup lemon juice , 1/3 cup sugar, 2 large eggs and pinch kosher salt. Set over medium to medium-low heat, whisking constantly for 2-4 minutes, or mixture has thickened and is bubbling.
Remove from heat and stir in 2 tbsp unsalted butter. Set aside to cool completely.

For the raspberry compote

Rinse out the saucepan and add 6 oz fresh raspberries, 2 tbsp sugar and 1 tsp lemon juice. In a separate small bowl, whisk together 1 tsp water and 1 tsp cornstarch.
Set the saucepan over medium heat and cook for 2-3 minutes, or until the raspberries start to release their juice, stirring occasionally. Add the cornstarch slurry and stir to combine. Cook for another 2-3 minutes or until the mixture is thickened and bubbling, stirring occasionally. Remove from heat and set aside to cool completely.

For the vanilla buttercream

Add 2.5 sticks unsalted butter, softened to room temperatureto the bowl of a stand mixer and beat on low until creamy, about 1 minute.
Gradually add 5 cups powdered sugar about 1/2 cup at a time on low speed until incorporated. Add 2 tsp vanilla extract and 1/2 tsp kosher salt and beat on medium speed for about 3 minutes, or until pale white and fluffy. Add heavy cream or milk 1 tbsp at a time until you reach your desired frosting consistency.
To assemble the cake, place one cake layer on a cake stand. Top with 1/4 frosting, a few tbsp of the lemon curd and a few tbsp of the raspberry compote, swirling to incorporate. Repeat with the rest of the layers before frosting the entire cake and garnishing the top with extra curd, compote and fresh raspberries if desired.

Video

Notes

To quickly bring your eggs to room temperature, soak them in hot water for 5-10 minutes.

If your sour cream and milk are still cold from the fridge, whisk them together and microwave for 30 seconds to remove the chill. Better for the liquid to be a bit warm rather than too cold (but not too hot so that they cook the eggs!).

Cake adapted from Preppy Kitchen’s vanilla cake.

Frosting adapted from Sally’s Baking Addiction.

Tried this recipe?Let us know how it was!