Perfect Lemon Raspberry Cake Recipe: Moist Spring Cake with Fresh Berry Layers

There’s a reason I always keep a jar of raspberry jam on hand. Some desserts only need one small, bright detail to come alive. This lemon raspberry cake proves it. You’re not just making another spring cake recipe. You’re building contrast—soft lemon cake, tart jam, and a cool, citrusy frosting that holds it all together.

You’ll learn how to balance acidity with sweetness, how fresh raspberries behave in a layered cake, and why temperature matters when frosting with cream cheese. If this is your first time making a layered fruit cake, this is the one I recommend. I’ve tested and retested this formula in my kitchen more times than I can count.

This lemon berry cake walks the line between celebration and everyday. It suits birthdays, showers, or just a weekend afternoon with a pot of tea.

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Bright Lemon Cake Starts with the Right Ingredients

The foundation of this cake is a lemon-scented batter. The zest from two whole lemons gives the crumb its character—floral, sharp, and aromatic. I use both juice and zest because they work differently. Juice adds brightness; zest adds depth. Pair that with whole milk and sour cream for structure and moisture. I find that this combination keeps the cake soft for days without going soggy, even under frosting.

You’ll also need four eggs. That might seem like a lot, but they provide the structure necessary to hold up to filling and stacking. Butter must be softened, not melted. The sugar needs time to fully absorb the citrus oils as you cream it. This is where the flavor begins, before any heat ever touches the batter.

If you’ve made my Best Lemon Cake Recipe, you already know that I never use lemon extract. Real zest always wins.

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Vanilla vs. Lemon Frosting: What Makes the Better Match?

I’ve tested both vanilla buttercream and lemon cream cheese frosting for this cake. My notes always take me back to lemon cream cheese. The tang in the frosting softens the sweetness of the raspberry jam and amplifies the lemon layers underneath. Vanilla frosting can feel one-note here. It dulls the citrus edge and blurs the balance.

If you’ve got extra cream cheese on hand, trust me—this frosting carries the cake. Just remember to soften it fully before beating it with the butter, or you’ll get lumps that are hard to fix later.

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Creaming the Butter and Zest Makes a Difference

I always begin this cake by creaming the butter with the sugar and lemon zest. This isn’t a step to rush. Give it a full three to four minutes. The mixture should feel light and airy, almost like frosting on its own. That’s how you know the sugar has picked up the zest’s oils.

From there, add the eggs one at a time. I crack them into a separate bowl first to avoid shell fragments. You’ll see the batter come together slowly and evenly, without splitting. Once the sour cream, lemon juice, and vanilla go in, the batter will look a little looser. That’s exactly right.

Now it’s time for the dry ingredients. You’ll alternate the flour mixture with milk—starting and ending with flour. I always keep the mixer on low speed here. Overmixing at this point can toughen the cake, especially with this much liquid.

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Baking the Layers and Letting Them Cool Fully

I use three 8-inch pans, lined with parchment at the bottom and lightly greased. Bake at 350°F. Mine are usually ready in 26 minutes, but I always test with a toothpick. You’re looking for a few moist crumbs—no wet batter.

After baking, leave the cakes in the pans for about 10 minutes. Turning them out too soon can break the structure. Once on a wire rack, let them cool completely. Rushing the cooling process ruins the frosting stage. Warm layers melt cream cheese frosting and turn the whole thing into a slide.

This step matters just as much as mixing. Patience pays off.

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Layering with Raspberry Jam and Fresh Berries

Once cool, you’ll spread frosting across the first layer. Then comes a few spoonfuls of raspberry jam, followed by fresh raspberries. If the jam has seeds and you want a smoother bite, press it through a sieve first. I don’t always do this—it depends who I’m baking for.

Repeat with the second layer. Don’t overload the jam or it will seep out the sides. A little goes a long way in flavor. Place the final layer on top and cover the cake evenly with the remaining frosting.

I finish mine with extra berries, lemon zest curls, and mint leaves. It adds color and signals what’s inside before the knife even cuts.

You might also enjoy the Raspberry Lemon Chiffon Pie if you’re drawn to this flavor pairing in a lighter, chilled format.

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Storage Tips and Serving Advice

This cake keeps best in the refrigerator. I cover it loosely with plastic wrap or a cake dome. Before serving, let it sit at room temperature for 20 to 30 minutes. That brings back the soft texture and lets the frosting become creamy again.

I’ve also frozen single slices successfully. Just wrap them well and use an airtight container. This makes it easier to save leftovers without compromising flavor.

You’ll find it holds shape beautifully on a dessert table, even on warmer spring days. That makes it one of my go-to raspberry lemon desserts for events and brunches.

For more raspberry cake recipe ideas, you could try these Lemon Raspberry Cupcakes—same bright notes, but portable and easier to portion.

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Save and Share This Spring Favorite

If this lemon raspberry cake finds a place in your kitchen, I’d love to hear how it turned out. Leave a comment below or let me know if you tried any variations—maybe a raspberry bundt cake twist?

Don’t forget to save this recipe to your cake board on Pinterest. It’s one I come back to every spring, and I hope it becomes one of yours too.

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