Are you ready to bake something that’ll brighten your day like a burst of sunshine? Then you gotta try this Raspberry Lemon Cake! It’s like biting into a summer dream, with fresh raspberries and a vibrant lemon flavor all wrapped up in a light and fluffy gluten-free cake. The best part? It’s surprisingly easy to make – we’re talking under 30 minutes of prep time!

A three-layer slice of Raspberry Lemon Cake with raspberries and cream filling, topped with frosting and fresh raspberries, sits on a white plate on a wooden surface.

Why You’ll Love Raspberry Lemon Cake

Easy Breezy Beautiful Baking: Don’t let the fancy flavors fool you – this cake comes together in a flash! No crazy techniques or hours in the kitchen required.
Gluten-Free Goodness: We all know someone who can’t have gluten, but that doesn’t mean they have to miss out on dessert! This recipe is a lifesaver, offering a delicious gluten-free option that tastes just as amazing.
Lemony Sunshine: Get ready for a pucker-up punch of citrus! The lemon zest and juice create a bright, refreshing flavor that’s perfect for any occasion.
Berry Burst: Those fresh raspberries? They add pops of sweetness and juicy goodness throughout the cake, taking it to a whole new level of deliciousness.
Make it Your Own: Play around with different frostings, fruits, and toppings to create a unique dessert.

A Raspberry Lemon Cake with white frosting and a light yellow glaze, topped with seven raspberries, sits on a white plate on a wooden surface.

Ingredients Needed To Make Raspberry Lemon Cake

For the Cake

1.1 GF flour or all-purpose flour
Sugar
Unsalted butter
Unsweetened plain yogurt
Milk
Baking powder and baking soda
Salt
Eggs
Lemon zest
Lemon juice
Fresh raspberries

For the Vanilla Frosting

Unsalted butter
Powdered sugar
Lemon juice

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

A slice of Raspberry Lemon Cake with white frosting and raspberries on top, served on a white plate with more raspberries, placed on a wooden surface.

How To Make Raspberry Lemon Cake

Turn your oven to 350°F (175°C) first. Grease your two round cake pans (8 inches each) so the cake comes out easily.
In a large bowl, use your electric mixer to beat together the softened butter, sugar, and lemon zest. Mix for about 5 minutes until it’s light and fluffy. This adds air to the batter for a light cake.
Add the eggs, milk, lemon juice, and yogurt to the creamed mixture. Use your mixer again to beat everything together until it’s well combined.

A glass bowl on a wooden surface contains flour and melted butter, partially mixed together, as the first step in preparing a Raspberry Lemon Cake, with the flour still visible around the edges.

In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

A clear glass bowl filled with white flour and a small mound of baking powder, perfect for making Raspberry Lemon Cake, sits on a wooden surface.

Gently add the dry ingredients to the wet ingredients. Use your mixer on low speed and mix only until just combined. A few lumps are okay! Overmixing can make the cake tough.

A clear glass bowl filled with creamy Raspberry Lemon Cake batter sits on a rustic wooden surface. The light-colored mixture is swirled and slightly textured, suggesting it has been freshly mixed for baking.

Use a spatula to gently fold the fresh raspberries into the batter. Be careful not to crush them.

A glass mixing bowl filled with thick, creamy Raspberry Lemon Cake batter dotted with raspberries. A metal spoon rests in the bowl, which sits atop a rustic wooden surface.

Two round cake pans filled with unbaked Raspberry Lemon Cake batter, dotted with visible raspberries, rest on a rustic wooden surface.

Divide the batter evenly between the greased cake pans. Bake them in the preheated oven for 28-33 minutes. Insert a toothpick in the center of the cakes to check for doneness. The toothpick should come out clean.

A round, golden-brown Raspberry Lemon Cake with a slightly cracked surface and hints of berries, baked in a metal pan, sits on a rustic wooden table.

In a large mixing bowl, beat the butter until smooth using an electric mixer.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until desired sweetness and consistency are reached.
Add lemon juice and continue to beat until smooth and creamy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.

Two round Raspberry Lemon Cake layers with visible raspberries inside are placed on a white cutting board on a wooden surface. The cakes are sliced horizontally, revealing their light, airy texture and berry-studded lemony crumb.

A round, plain Raspberry Lemon Cake with visible raspberry pieces rests on a white plate atop a rustic wooden surface.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Optional: Top the cake with lemon curd for added flavor.
Serve and enjoy!

A round Raspberry Lemon Cake cheesecake with a glossy, creamy topping, decorated with eight fresh raspberries around the edge, served on a white plate on a rustic wooden table.

Variations & Substitutions

For added texture, you can fold chopped nuts (such as almonds or walnuts) into the cake batter along with the raspberries.
Experiment with different berries such as blueberries or blackberries for a variation in flavor.
Sub Yogurt with Sour Cream or Buttermilk.
Swap out lemon zest or orange zest with your preferred citrus zest for a zingy twist.
Consider layering options: Go for a two-layer cake for a classic touch, or amp up the sweetness with a four-layer cake by adding more frosting between each layer.

Commonly Asked Questions

How long can I store Raspberry Lemon Cake?

This yummy cake will stay fresh at room temperature for up to 3 days, or you can keep it in the fridge for up to 5 days – no problem! Since there’s no fresh dairy in the cake itself, it stores like a champ. And if you want to enjoy it way later, the freezer is your friend! Wrap it up tight in plastic wrap, pop it in a freezer-safe container or bag, and it’ll be good for up to 3 months. Just defrost it in the fridge overnight before digging in again.

How can I make sure my cake layers are level?

There are a few tricks to achieving perfectly level cake layers. First, make sure your cake batter is evenly distributed between the pans. You can use a kitchen scale to weigh the batter for ultimate precision. Second, gently tap the pans on the counter a couple of times after pouring in the batter. This helps to release any air bubbles that might cause uneven rising. Finally, use a cake leveler to slice off any uneven tops once the cakes are completely cool.

Can I use a different type of flour if I don’t have gluten-free flour?

While this recipe uses gluten-free flour to cater to those with dietary restrictions, you can absolutely use all-purpose flour if that’s what you have on hand. Just be sure to use the same amount (3 cups) as the recipe calls for. However, keep in mind that the texture of the cake might be slightly different – it might be a tad denser than the gluten-free version.

Raspberry Lemon Cake

Danielle Cochran

This Raspberry Lemon Cake is a burst of citrusy goodness. Tangy lemon cake layers are studded with fresh raspberries, then enveloped in a cloud of sweet vanilla buttercream frosting.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 33

Cool Time 1

Course Dessert

Cuisine American

Servings People

Calories 1002 kcal

Equipment

Ingredients

For the Cake:

3 cups all-purpose flour (or 1:1 gluten-free flour)
1 1/2 cups sugar
1 cup unsalted butter room temperature
1 cup unsweetened plain yogurt
1/4 cup milk
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3 tablespoons lemon zest
1/3 cup lemon juice
2 cups fresh raspberries
Lemon curd (optional; for topping)

For the Vanilla Frosting:

2 cups unsalted butter (room temperature)
4-6 cups powdered sugar
2 teaspoons lemon juice

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Instructions

Make the Cake:

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with nonstick baking spray.
In a large mixing bowl, cream together the butter, lemon zest, and sugar using an electric mixer on high speed for about 5 minutes until light and fluffy.
Add the eggs, milk, lemon juice, and yogurt to the butter mixture. Mix until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the fresh raspberries using a spatula, being careful not to crush them.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool completely in the pans before removing and assembling.

Make the Icing:

In a large mixing bowl, beat the butter until smooth using an electric mixer.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until the desired sweetness and consistency are reached.
Add lemon juice and continue to beat until smooth and creamy.

Assemble the Cake:

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Optional: Top the cake with lemon curd for added flavor. Serve and enjoy!

Notes

Variations

For added texture, you can fold chopped nuts (such as almonds or walnuts) into the cake batter along with the raspberries.
Experiment with different berries, such as blueberries or blackberries, for a variation in flavor.

Nutrition

Serving: 1sliceCalories: 1002kcalCarbohydrates: 115gProtein: 8gFat: 59gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 206mgSodium: 387mgPotassium: 175mgFiber: 3gSugar: 83gVitamin A: 1826IUVitamin C: 12mgCalcium: 148mgIron: 2mg

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