Soft Lemon Raspberry Cake

Tangy citrus meets delightful berries in this eye-catching lemon raspberry cake that's like summer on a dish. Every soft layer packs fresh lemon peel and plump raspberries, all hugged by a smooth lemon cream cheese topping. This mix strikes just the right balance between sweet, tangy, and creamy, making each mouthful unforgettable.

I came up with this while stuck indoors on a wet summer weekend, overrun with fresh raspberries from my local market. After tweaking the recipe many times to nail the perfect lemon-berry mix, it's now the most asked-for summer treat at everything from wedding showers to birthday parties.

Key Components

• Cake Flour: Gives you that amazingly soft, fine texture. I'll tell you how to make your own if you can't grab any
• Fresh Lemons: You'll need both the peel and juice for real flavor. Go for weighty, aromatic ones
• Fresh Raspberries: Pick bright, firm berries with no soft spots
• Sour Cream: Stick with full-fat for the best moisture and richness
• Cream Cheese: Only use full-fat at room temp for the creamiest topping

Step-By-Step Guide

Get Everything Ready:

Let cold items warm to room temperature

Scrape and squeeze your fresh lemons

Dust raspberries with a bit of flour so they won't sink

Put parchment in your cake pans and grease them well

Mix Your Batter:

Whip butter and sugar till fluffy and pale, for around 5 minutes

Drop in eggs one by one, mixing thoroughly after each

Switch between adding dry stuff and wet stuff

Carefully mix in your floured raspberries

Cook It Right:

Split your mix evenly into your ready pans

Lightly bump pans to pop any air bubbles

Cook at 350°F until you can stick in a toothpick and it comes out clean

Let sit in pans for 10 minutes before turning out

Whip Up The Topping:

Mix cream cheese and butter until totally smooth

Throw in lemon peel, juice, and flavoring if you want

Slowly add your powdered sugar

Whip until it's airy and light

Highlight

The trick behind this cake's amazing softness came from my grandma's advice about cake flour. When I couldn't find any in stores, she showed me how to swap some regular flour with cornstarch. This simple change makes the most delicate, soft texture.

Fixing Common Problems

If your berries all drop to the bottom, they probably weren't coated with enough flour. I've found you need to be thorough but gentle when coating them. If your topping seems runny, just pop it in the fridge for 15-20 minutes before spreading it on.

Keeping It Fresh

This cake actually tastes even better the next day. Keep it covered in your fridge for up to 4 days. Take it out about 30 minutes before you want to eat it so the flavors and texture can really shine.

Highlight

After making this cake tons of times, I've realized it's more than just dessert - it's a tribute to summer's best flavors. The way the zingy lemon works with the sweet raspberries creates something really special. Whether I'm serving it at a garden get-together or family meal, everyone smiles and asks how I made it.

I particularly enjoy baking this when local raspberries are available. There's something truly wonderful about mixing just-picked berries with fresh lemon peel that captures summer in every bite. The sweet-tart combo fits any occasion, from casual backyard hangouts to fancy celebrations.

Don't forget, baking mixes precision with creativity. Go slow with each part, and you'll end up with a cake that looks as good as it tastes. The secret is using great ingredients and handling them carefully to let their natural flavors really stand out.

Recipe FAQs

→ How do I use frozen berries?

No need to thaw! Toss frozen raspberries in flour just like fresh ones and use directly in the batter.

→ Why is the center of my cake sinking?

Avoid opening the oven early. Make sure ingredients are at room temperature, and don't over stir the batter.

→ Can I bake this ahead of time?

Of course! Store the frosted cake in the fridge for up to three days. Set it out to warm up before enjoying.

→ What's the flour on raspberries for?

Flour keeps the raspberries from all sitting at the bottom of your cake while it bakes.

→ Is it okay to skip lemon extract?

Yes, that's no problem! The fresh lemon juice and zest will give plenty of flavor on their own.