Easy Lemon Raspberry Cake Recipe
Prepared with fresh berries and freshly squeezed lemon juice, this refreshing dessert is packed with flavor! That's why this lemon raspberry cake is sure to be a hit at your next get-together. And since it's baked in a sheet pan, it's also super easy to make! Bake the sweet and tart lemon cake and top it with a raspberry cream cheese glaze to serve up an amazing sweet treat perfect for any occasion.
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What Do I Need to Make This Lemon Raspberry Cake Recipe?
The delicious flavor combination of sweet berries and tart lemon make this easy dessert perfect for any occasion. And when you see the simple ingredient list, you'll want to whip it up right now! All you need to make your own lemon sheet cake at home is:
- All-purpose flour
- Lemon zest
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter
- Eggs
- Sour cream
- Buttermilk
- Vanilla extract
- Lemon juice
- Fresh raspberries
- Cream cheese
- Butter
- Powdered sugar
- Milk
How Do I Make This Lemon Raspberry Cake Recipe?
This lemon cake recipe is prepared in a sheet pan and topped with a simple cream cheese glaze, so it couldn't be easier to make! To bake your own homemade lemon raspberry cake for your next party, just follow these simple instructions.
Step One: Prepare the Cake Batter
Prepare to bake your cake by preheating the oven to 350 degrees and lining a 9x13 baking pan with parchment paper. Grease the sides and bottom of the pan to keep the cake from sticking. Then, combine the flour, lemon zest, baking powder, and salt in a medium bowl. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, vanilla, sour cream, buttermilk, and lemon juice to the bowl and beat to combine, then slowly mix in the dry ingredients into the batter until well mixed.
Step Two: Bake the Cake
Pour the lemon cake batter into the prepared pan and bake the cake for 30 to 40 minutes until a toothpick inserted into the center of the cake comes out clean. Allow the dessert to cool completely before decorating with the frosting.
Step Three: Prepare the Cream Cheese Glaze
While the cake is cooling, prepare the glaze by mashing together the raspberries with the sugar to create a jam-like texture. In a separate bowl, beat the cream cheese and butter together until smooth, then add the vanilla extract and lemon juice. Slowly add the powdered sugar to the cream cheese mixture and beat until fully combined. After that, fold in the mashed raspberries.
Step Four: Decorate the Cake
After allowing the cake to cool, spread the prepared glaze over the top. Then, place the cake in the refrigerator to chill until you're ready to slice and serve it. Before serving, garnish the top of the cake with fresh raspberries and lemon slices.
How Do You Store Lemon Raspberry Cake?
When you're finished enjoying your cake, the dessert should be kept in the refrigerator to keep the cream cheese glaze fresh. Cover the pan with plastic wrap or transfer leftover slices to an airtight container and keep them chilled. The cake will stay good for up to four days when stored properly.
Lemon Raspberry Cake Recipe Ideas
Making your own homemade lemon cake is so simple! And that means this recipe is also simple to customize. Try these adjustments and substitutions to create a delicious dessert with a unique flavor every time you bake in the kitchen.
- Use raspberry jam. If you can't get fresh raspberries to make the glaze for the top of your lemon cake, don't worry! You can substitute the fresh berries and sugar with raspberry jam. You'll need around ¾ cups of raspberry jam for the glaze.
- Try frozen raspberries. Another simple substitution you can make in place of fresh berries is to use frozen fruit to make your glaze. Allow the berries to thaw completely, then mash them with the sugar before mixing the raspberries into the remaining glaze ingredients.
- Prepare it with different berries. Raspberry and lemon is a classic flavor combination! But raspberries aren't the only fruit that pairs well with tangy lemon. You can also prepare the glaze with fresh strawberries, blueberries, or blackberries.
- Use lemon extract. Give your cake and frosting even more lemon flavor with adding lemon extract. Swap out the vanilla extract for lemon extract to take the citrus flavor of your dessert to the next level.
- Mix raspberries into the cake. To add more raspberry flavor to your dessert, mix fresh raspberries into the cake batter before baking. Combine 2 cups fresh raspberries with one tablespoon of flour and stir until all the berries are coated in flour. Then, stir the coated berries into the prepared batter. The flour will help keep the berries from sinking to the bottom of the pan as the cake bakes.
What to Serve with Lemon Raspberry Cake
Lemon Raspberry Cake is a delightful dessert that combines the zesty tang of lemons with the sweet tartness of raspberries. Whether you're a foodie looking to elevate your dessert game or a home baker seeking to impress at your next gathering, pairing this cake with the right accompaniments can take it from delicious to extraordinary. Here are some perfect pairings to serve with Lemon Raspberry Cake.
1. Whipped Cream
Nothing complements a slice of Lemon Raspberry Cake better than a dollop of freshly whipped cream. Its light and airy texture balances out the richness of the cake, while its subtle sweetness enhances the fruity flavors.
How to Make: Mix heavy cream, a touch of powdered sugar, and a dash of vanilla extract. Whip until soft peaks form.
2. Vanilla Ice Cream
The creamy, smooth taste of vanilla ice cream is a classic choice that pairs wonderfully with the vibrant flavors of Lemon Raspberry Cake. The cold temperature and soft texture provide a delightful contrast to the cake's moist crumb.
Pro Tip: Opt for a premium vanilla bean ice cream for an extra layer of flavor.
3. Fresh Berries
Enhance the raspberry notes in the cake by serving it with an assortment of fresh berries. Strawberries, blueberries, and blackberries not only add a burst of color but also a juicy freshness that complements the cake beautifully.
Serving Idea: Create a berry medley and sprinkle a little sugar on top to macerate them, bringing out their natural juices.
4. Prosecco
For a celebratory touch, serve your Lemon Raspberry Cake with a glass of chilled Prosecco. The bubbly, light nature of this Italian sparkling wine enhances the cake's flavors and adds an air of festivity to any occasion.
Wine Pairing: Create a simple champagne float to elevate dessert time.
5. Lavender Honey Drizzle
Elevate your Lemon Raspberry Cake with a drizzle of lavender-infused honey. This floral, aromatic addition brings an elegant touch and enhances the dessert's overall flavor profile.
How to Make: Steep dried lavender flowers in honey over low heat. Strain out the flowers and drizzle the honey over each slice before serving.
Pairing your Lemon Raspberry Cake with the right accompaniments can transform a simple dessert into a gourmet experience. Whether you choose a classic like whipped cream or a more adventurous option like lavender honey drizzle, these pairings are sure to delight your taste buds and impress your guests.
Easy Lemon Raspberry Cake Recipe
Materials
- For the cake:
- 3 cups all-purpose flour
- 2 tablespoons lemon zest
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter room temperature
- 3 eggs
- ¾ cup sour cream
- ¼ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 3 tablespoons lemon juice about the juice of one medium lemon
- For the glaze:
- 1 ½ cup fresh raspberries
- ½ cup granulated sugar
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 ¾ cups powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350 degrees. Grease a 9x13 baking pan and line with parchment paper.
- In a large mixing bowl, combine flour, lemon zest, baking powder and salt. Set aside.
- In a medium sized mixing bowl, mix together the softened butter and granulated sugar until light and creamy. Add the eggs, vanilla, sour cream, buttermilk and lemon juice. Mix on low until just combined.
- Slowly mix your dry ingredients into your wet ingredients, until combined.
- Pour your batter into the prepared baking pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to completely cool before applying the frosting.
For the Glaze:
- Mash raspberries with the granulated sugar in a small bowl to create a jammy texture and set aside.
- In a large mixing bowl, beat the cream cheese and butter together until smooth with an electric mixer. Mix in the vanilla extract and lemon juice.
- Slowly add the powdered sugar to the cream cheese mixture until fully combined. If the mixture is too thick you can use ½ to 1 tablespoon of milk to thin out.
- Stir the mashed raspberries into the frosting.
- Once your cake is cooled, spread the frosting over the top of the cake. Chill in the refrigerator until ready to serve. When ready, slice and garnish with fresh raspberry or lemon slices, enjoy!
Notes
- Store leftover cake in the refrigerator in an airtight container for up to 3-4 days. I do not recommend storing at room temperature due to the cream cheese frosting.
