This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake. The raspberry cake is exploding with fresh lemon flavor and covered in raspberries with a cream cheese frosting. You must toss the raspberries in all-purpose flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t slice into a cake full of sunken berries. You may use fresh or frozen raspberries for this cake. If you use frozen, don’t thaw them first.

For best results make sure your butter, eggs, sour cream, and milk have all come to room temperature before you begin baking. When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake. For the frosting, you’ll want to make sure your butter and cream cheese is very soft before creaming it. In a bowl, mix together sugar and butter until they are homogenous then in a separate small bowl, break in tree eggs then pour the eggs in the butter mixture. Add in the flour and continue beating the batter until you have a perfect consistency.

Add in 150 grams of frozen raspberries and mix in the batter then pour in the baking pan and bake in 180 degrees preheated for around 50 minutes. For the cream cheese frosting, in a bowl with 200 grams of icing sugar, add a tablespoon of water an mix them together until it forms a thick paste that is not too runny. Pour the frosting over the cooled cake and top with raspberries.


  • 15 oz cake flour
  • 14 oz granulated sugar
  • 12 oz whole milk
  • 1 tsp sea salt
  • 4 large eggs
  • 2 oz vegetable oil
  • 2 Tbsp fresh lemon juice
  • 1 whole lemon zest
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp lemon extract
  • 8 oz unsalted butter

Raspberry Filling;

  • 3 cups fresh or frozen raspberries
  • 12 oz sugar
  • 1 whole lemon zest
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 Tbsp corn starch


  1. Heat oven to 335º F/168º C — 350º F/177º C. Use a lower setting to prevent the cake from getting too dark on the outside before the inside is done baking.
  2. Place 1/2 cup of the milk and place it into a separate measuring cup. Add in the oil and set aside
  3. To the remaining milk, add the eggs, extract, and zest
  4. Measure out dry ingredients and place them into the stand mixer bowl.
  5. Attach the paddle to the mixer, and turn on the slowest speed.
  6. Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
  7. Add your milk/oil mixture all at once while mixing on low and mix on medium.
  8. If you do not let the batter mix fully, you will end up with very short, crumbly cakes.
  9. Slowly add in the rest of your liquid ingredients, stopping to scrape the bowl one more time halfway through.
  10. Lightly grease cake pans with vegetable shortening and dust with cake flour.
  11. Fill pans 3/4 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
  12. Add 3-4 large dollops of your raspberry filling to the cake batter and use a spoon or knife to swirl it through the batter.
  13. Once the cakes are chilled in the refrigerator and feel firm you can trim off the brown edges from the sides and fill with your buttercream and more of your raspberry filling.
  14. Crumb coat the cake with buttercream and top more raspberries and a drizzle of raspberry filling around the outside edge.