Raspberry Lemon Cake.

A Little Story Before We Begin

There’s something special about cakes that marry citrus with berries. Lemon brings brightness and zest, while raspberries bring natural sweetness with a hint of tartness. Together, they create a dessert that feels like sunshine on a plate. Whether you’re preparing this for a summer picnic, a family birthday, or just because you want something refreshing with your afternoon tea, this Raspberry Lemon Cake is a winner every single time.

What I love most is how versatile this cake is—you can bake it in a loaf pan for a tea-style cake, in a round pan for a pretty layered look, or even as cupcakes. Plus, it looks naturally beautiful because the raspberries add little ruby-like pockets of color inside every slice.

🛒 Ingredients

For the Cake:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 tbsp lemon zest (from 2 medium lemons)
3 tbsp fresh lemon juice
½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice as a substitute)
1 cup (120g) fresh raspberries (can use frozen, but don’t thaw)
1 tbsp flour (to toss raspberries and prevent sinking)

For the Glaze:

1 cup (120g) powdered sugar
2–3 tbsp fresh lemon juice (adjust for desired consistency)

Optional Garnish:

Fresh raspberries
Lemon slices or zest curls
A sprinkle of powdered sugar

Step-by-Step Instructions

Step 1: Prepare Your Pan & Oven

Preheat oven to 350°F (175°C).
Grease and flour a loaf pan or an 8-inch round cake pan. Line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

flour, baking powder, baking soda, and salt.
This helps distribute the leavening evenly.

Step 3: Cream Butter & Sugar

In a large mixing bowl:

Beat butter and sugar with a hand mixer (or stand mixer) until light and fluffy (about 3 minutes).
This step adds air, which makes the cake soft and tender.

Step 4: Add Eggs & Flavorings

Add eggs, one at a time, beating well after each.
Mix in vanilla extract, lemon zest, and lemon juice.
At this stage, the batter might look slightly curdled—that’s okay! It will smooth out once you add the flour.

Step 5: Combine Wet & Dry Ingredients

Alternate adding dry ingredients and buttermilk to the butter mixture. Start and end with the dry mix.
Mix gently until just combined. Don’t overmix, or the cake will be dense.

Step 6: Fold in Raspberries

Toss raspberries with 1 tbsp flour (to prevent them from sinking).
Gently fold them into the batter using a spatula.

Step 7: Bake

Pour batter into the prepared pan and smooth the top.
Bake for 45–55 minutes (loaf pan) or 30–40 minutes (round pan).
The cake is done when a toothpick comes out with a few moist crumbs.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

🌟 Tips for Success

Fresh vs Frozen Raspberries – Fresh is best, but if using frozen, add them straight from the freezer to prevent bleeding.
Prevent a Dense Cake – Don’t overmix once you add the flour. Gentle folding keeps it airy.
Boost the Lemon Flavor – Rub lemon zest into the sugar before creaming with butter. It releases essential oils for extra citrus punch.
Storage – Keeps 3 days at room temp (covered), or 5 days in the fridge. Can be frozen (without glaze) for up to 2 months.

🍴 Serving Ideas

Serve slices with a dollop of whipped cream.
Add a scoop of vanilla ice cream for a summer treat.
Garnish with extra raspberries and lemon zest curls for a show-stopping presentation

A Little Story Before We Begin