Easy Lemon Raspberry Cake Recipe
This Easy Lemon Raspberry Cake is a family favorite! Prepared with fresh berries and freshly squeezed lemon juice, this cake is packed with flavor and perfect for any occasion. Baked in a sheet pan, it's super easy to make and ideal for your next get-together. Top it with a raspberry cream cheese glaze for a sweet and tart treat that everyone will love. Ready to impress your guests? Try our recipe today!
Yield: 16 servings
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.