28 Delightful Lemon Raspberry Cake Recipe Variations

Kickstart your baking inspiration with the perfect pairing of zesty lemon and sweet raspberries! These 28 delightful cake variations bring together bright, sunny flavors that work beautifully for everything from casual gatherings to special celebrations. Whether you’re craving a simple treat or an impressive showstopper, you’ll find the perfect recipe to satisfy your sweet tooth. Let’s dive into these irresistible lemon raspberry creations!

Classic Lemon Raspberry Layer Cake

Very few desserts capture that perfect balance of bright and sweet quite like this classic layer cake. You get the zesty punch of fresh lemon paired with sweet, jammy raspberries in every single bite. It’s the kind of showstopper that looks fancy but is totally approachable to make at home.

Ingredients

• 2 cups all-purpose flour – I always spoon and level mine to avoid packing too much in
• 1 ½ cups granulated sugar – this gives the cake its perfect sweetness without being overwhelming
• 1 cup unsalted butter, softened – room temp is key here for that light, fluffy texture
• 4 large eggs – I take mine out about 30 minutes before baking
• ¾ cup buttermilk – the tang pairs beautifully with the lemon
• ½ cup fresh lemon juice – squeeze it yourself for the brightest flavor
• 2 tsp baking powder – helps the cake rise to perfection
• 1 tsp vanilla extract – pure vanilla makes all the difference
• ½ tsp salt – just enough to balance the sweetness
• 1 ½ cups fresh raspberries – look for plump, brightly colored ones
• 8 oz cream cheese, softened – this makes the frosting extra creamy
• 4 cups powdered sugar – sifted to avoid lumps in your frosting
• ¼ cup heavy cream – cold works best for whipping into the frosting

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Beat the softened butter and granulated sugar together in a large bowl for 3 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract until just combined.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
7. Gently fold in the fresh lemon juice until the batter is smooth.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
10. Cool the cakes in their pans on a wire rack for 15 minutes.
11. Remove the cakes from the pans and let them cool completely on the wire rack.
12. Beat the softened cream cheese and powdered sugar together until smooth.
13. Gradually add the heavy cream while beating until the frosting is spreadable.
14. Place one cake layer on a serving plate and spread with a generous layer of frosting.
15. Arrange half of the fresh raspberries evenly over the frosting.
16. Top with the second cake layer and frost the top and sides of the entire cake.
17. Decorate the top with the remaining fresh raspberries.

Nothing beats slicing into those beautiful layers to reveal the vibrant raspberry filling against the pale yellow cake. The texture is incredibly moist and tender, with the cream cheese frosting providing the perfect tangy counterpoint to the sweet berries. Try serving slightly chilled for a refreshing summer dessert, or add edible flowers for an extra special occasion touch.

Gluten-Free Lemon Raspberry Bundt Cake

Sometimes you just need a cake that feels fancy but comes together without the fuss. This gluten-free lemon raspberry bundt cake is exactly that—bright, tender, and perfect for any gathering or just because. You’ll love how the tart raspberries pop against the zesty lemon flavor.

Ingredients

• 2 cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 blend for reliable results)
• 1 ½ cups granulated sugar
• 1 cup plain Greek yogurt (full-fat gives the best moisture)
• ¾ cup unsalted butter, softened (room temp makes creaming so much easier)
• 3 large eggs, at room temperature (they incorporate better this way)
• ½ cup whole milk
• ¼ cup fresh lemon juice (about 2 lemons—freshly squeezed is worth it!)
• 1 tbsp lemon zest
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ cups fresh raspberries (tossed lightly in 1 tbsp of the gluten-free flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray, making sure to get into all the crevices.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, beat the softened butter and sugar on medium speed for 2–3 minutes until light and fluffy. Tip: Don’t rush this step—proper creaming gives the cake a lovely rise.
4. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Stir in the Greek yogurt, milk, lemon juice, and lemon zest until the mixture is smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. Tip: Overmixing can make gluten-free cakes dense, so stop as soon as it’s combined.
7. Gently fold in the flour-tossed raspberries with a spatula, being careful not to crush them.
8. Pour the batter into the prepared bundt pan and spread it evenly with a spatula.
9. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with foil halfway through baking.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.

Velvety and moist with a delicate crumb, this cake is bursting with sunny lemon and juicy raspberry pockets. Serve it dusted with powdered sugar for a simple treat, or top with lemon glaze and extra berries for a showstopper dessert at your next brunch.

Vegan Lemon Raspberry Cheesecake

Oh my goodness, if you’re craving something creamy and dreamy but want to keep it plant-based, you’ve got to try this vegan lemon raspberry cheesecake. It’s surprisingly simple to make and tastes absolutely incredible—no one will believe it’s dairy-free! The bright lemon and sweet raspberries create the perfect balance that just melts in your mouth.

Ingredients

– 2 cups raw cashews (soaked overnight—this makes them super creamy)
– 1/2 cup maple syrup (the real stuff gives the best flavor)
– 1/4 cup coconut oil, melted (unrefined adds a nice subtle coconut note)
– 1/4 cup lemon juice, freshly squeezed (trust me, fresh makes all the difference)
– 1 tsp vanilla extract (I always use pure vanilla for that warm depth)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 cup fresh raspberries (frozen work too if that’s what you have)
– 1 1/2 cups graham cracker crumbs (about 10-12 sheets crushed)
– 6 tbsp vegan butter, melted (this helps the crust hold together nicely)

Instructions

1. Soak 2 cups raw cashews in water for at least 4 hours or overnight, then drain thoroughly.
2. Preheat your oven to 350°F.
3. Combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted vegan butter in a medium bowl.
4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5. Bake the crust for 8 minutes at 350°F until lightly golden, then let it cool completely.
6. Add the drained cashews, 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1/4 cup lemon juice, 1 tsp vanilla extract, and 1/4 tsp salt to a high-speed blender.
7. Blend on high for 2-3 minutes until completely smooth and creamy.
8. Pour about two-thirds of the filling over the cooled crust and spread evenly.
9. Add 1 cup fresh raspberries to the remaining filling in the blender.
10. Blend briefly for 15-20 seconds until just incorporated but still slightly chunky.
11. Spoon the raspberry swirl mixture over the plain layer in dollops.
12. Use a knife to gently swirl the layers together for a marbled effect.
13. Tap the pan firmly on the counter 2-3 times to remove any air bubbles.
14. Freeze the cheesecake for 4-6 hours until completely firm.
15. Let it thaw at room temperature for 20 minutes before slicing.

This cheesecake sets up with the most incredible creamy texture that’s neither too dense nor too light. The tart lemon cuts through the richness beautifully while the raspberries add little bursts of fruity sweetness. Try serving it with extra fresh raspberries and a dusting of lemon zest for an extra special presentation that’ll wow your guests!

Lemon Raspberry Pound Cake with Icing

A moist, buttery pound cake bursting with bright lemon and sweet raspberries—this is the kind of dessert that disappears fast at any gathering. You’ll love how the tangy icing perfectly balances the rich cake, making each slice irresistible. It’s easier than you think to whip up this crowd-pleaser right in your own kitchen.

Ingredients

– 1 cup (2 sticks) unsalted butter, softened (I always use room temp butter for that perfect creamy texture)
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature (they blend so much smoother this way)
– 2 cups all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
– ½ cup buttermilk (trust me, it makes the cake incredibly tender)
– Zest of 2 lemons
– 2 tbsp fresh lemon juice
– 1 cup fresh raspberries (frozen work too, just don’t thaw them)
– 1 cup powdered sugar
– 2 tbsp milk
– ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan.
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed for 3 minutes until light and fluffy.
3. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Tip: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing on low just until combined.
6. Gently fold in the lemon zest, lemon juice, and fresh raspberries with a spatula until evenly distributed.
7. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
8. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
10. For the icing, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
11. Tip: Drizzle the icing over the completely cooled cake, allowing it to drip down the sides for a pretty finish.
12. Slice and serve once the icing has set. Using a serrated knife gives you cleaner slices without squishing the tender crumb. Unbelievably moist with a tight, velvety crumb, this cake delivers a burst of bright lemon in every bite. The raspberries add little pockets of jammy sweetness that pair beautifully with the tangy glaze. Try serving it warm with a scoop of vanilla ice cream for the ultimate treat.

Lemon Raspberry Drizzle Cake

Kind of amazing how something so simple can brighten your whole day, right? This lemon raspberry drizzle cake is that perfect little treat when you need a burst of sunshine. You’re going to love how the tart raspberries play off the sweet lemon glaze.

Ingredients

• 1 ½ cups all-purpose flour (I always spoon and level mine for accuracy)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (room temp makes creaming so much easier)
• 2 large eggs at room temperature (they incorporate better this way)
• ½ cup whole milk
• 1 cup fresh raspberries (frozen work too, just don’t thaw them)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup powdered sugar for the glaze

Instructions

1. Preheat your oven to 350°F and grease an 8-inch loaf pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and granulated sugar together in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon zest and 1 tablespoon of lemon juice.
6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour.
7. Gently fold in raspberries being careful not to overmix and crush them.
8. Pour batter into prepared pan and spread evenly.
9. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
10. Cool cake in pan for 15 minutes, then transfer to a wire rack.
11. Whisk powdered sugar with remaining 1 tablespoon lemon juice until smooth.
12. Drizzle glaze over slightly warm cake, letting it drip down the sides.

Seriously, that tender crumb with juicy raspberry pockets is pure magic. The lemon glaze adds just the right amount of zing without being overwhelming. Try serving warm slices with a dollop of whipped cream for an extra special treat.

Fluffy Lemon Raspberry Chiffon Cake

Hey, you know those desserts that look fancy but are secretly not that hard to make? Here’s one of my absolute favorites for spring and summer gatherings. Honestly, the combination of bright lemon and sweet raspberries in this light-as-air cake just feels like sunshine on a plate.

Ingredients

• 1 ½ cups cake flour (I always sift mine first for extra fluffiness)
• 1 cup granulated sugar, divided (I use half in the egg whites, half with the yolks)
• 6 large eggs, separated and at room temperature (they whip up so much better this way)
• ½ cup vegetable oil (a neutral oil keeps the lemon flavor front and center)
• ½ cup fresh lemon juice (about 3 juicy lemons for that perfect tang)
• 2 teaspoons lemon zest (don’t skip this—it adds amazing fragrance)
• 1 teaspoon vanilla extract (pure vanilla makes all the difference here)
• ½ teaspoon cream of tartar (this little helper stabilizes the egg whites perfectly)
• ¼ teaspoon salt
• 1 ½ cups fresh raspberries (frozen work too, but don’t thaw them)

Instructions

1. Preheat your oven to 325°F and grab a 10-inch tube pan—don’t grease it, as the cake needs to cling to the sides to rise properly.
2. In a large bowl, whisk together the cake flour, half the sugar (½ cup), and salt until well combined.
3. Make a well in the center of the dry ingredients and add the egg yolks, vegetable oil, lemon juice, lemon zest, and vanilla extract.
4. Whisk the wet and dry ingredients together just until smooth—overmixing can make the cake tough, so stop when no streaks remain.
5. In a separate clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy, about 1 minute.
6. Gradually add the remaining ½ cup of sugar while beating on high, and continue until stiff peaks form—this means the whites stand straight up when you lift the beaters.
7. Gently fold one-third of the egg white mixture into the yolk batter using a spatula to lighten it, then fold in the rest until no white streaks remain.
8. Carefully fold in the fresh raspberries, trying not to crush them too much to keep pretty bursts of color.
9. Pour the batter into the ungreased tube pan and smooth the top gently with your spatula.
10. Bake for 50–55 minutes, or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
11. Immediately invert the pan onto a cooling rack—let it hang upside down until completely cool, about 2 hours, to prevent collapsing.
12. Run a thin knife around the edges and center tube to loosen, then tap the cake out onto a serving plate.

Unbelievably light and airy, this cake practically melts in your mouth with each zesty, fruity bite. You’ll love how the tart lemon balances the sweet raspberries in every fluffy slice. Try serving it with a dusting of powdered sugar and extra berries on the side for a simple yet stunning dessert.

No-Bake Lemon Raspberry Icebox Cake

Let’s be real—when summer hits, turning on the oven feels like a crime. Luckily, this no-bake lemon raspberry icebox cake is here to save the day with its bright, zesty flavors and creamy layers that come together with zero heat.

Ingredients

• 1 (14 oz) can sweetened condensed milk—this is the secret to that dreamy, creamy texture
• 1 cup heavy whipping cream, straight from the fridge for the best whip
• 1/4 cup fresh lemon juice, squeezed from about 2 juicy lemons (I always roll them on the counter first to get more juice!)
• 1 tsp lemon zest, finely grated—don’t skip this, it adds such a bright pop
• 1 (11 oz) box vanilla wafer cookies, my favorite brand for that classic crunch
• 1 1/2 cups fresh raspberries, gently rinsed and patted dry so they don’t make things soggy

Instructions

1. In a large mixing bowl, pour 1 cup cold heavy whipping cream and use an electric mixer on medium-high speed to whip it until stiff peaks form, about 3–4 minutes—this means the cream stands up when you lift the beaters.
2. Add 1 (14 oz) can sweetened condensed milk, 1/4 cup fresh lemon juice, and 1 tsp lemon zest to the whipped cream, and gently fold everything together with a spatula until just combined to keep the mixture light and airy.
3. Spread a thin, even layer of the lemon cream mixture on the bottom of a 9×9-inch baking dish to prevent the cookies from sliding.
4. Arrange a single layer of vanilla wafer cookies over the cream, breaking a few cookies if needed to fill gaps—this ensures every bite has cookie goodness.
5. Spoon half of the remaining lemon cream over the cookies and use a spatula to spread it evenly, covering all the cookies completely.
6. Scatter 3/4 cup fresh raspberries evenly over the cream layer, gently pressing them in so they stay put.
7. Repeat with another layer of vanilla wafer cookies, followed by the rest of the lemon cream and the remaining 3/4 cup raspberries.
8. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight—this gives the cookies time to soften into a cake-like texture.

Every bite of this cake is a dream—the vanilla wafers turn soft and cakey, while the raspberries add little bursts of tartness against the creamy lemon filling. Try serving it with extra fresh raspberries on top or a dollop of whipped cream for an extra-special treat.

Lemon Raspberry Cupcakes with Cream Cheese Frosting

Unbelievably good lemon raspberry cupcakes are about to become your new favorite treat. You get that perfect balance of bright citrus and sweet berries in every bite, topped with the creamiest frosting imaginable. Honestly, these might just disappear faster than you can make them.

Ingredients

• 1 ½ cups all-purpose flour (I always spoon and level mine for accuracy)
• 1 tsp baking powder (fresh baking powder makes all the difference)
• ¼ tsp salt
• ½ cup unsalted butter, softened (room temp is key for proper creaming)
• 1 cup granulated sugar
• 2 large eggs (I pull mine out about 30 minutes before baking)
• 1 tsp vanilla extract
• ½ cup whole milk
• Zest of 2 lemons (don’t skip this – it packs so much flavor)
• 2 tbsp fresh lemon juice
• 1 cup fresh raspberries (frozen work too, just don’t thaw them)
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Fresh raspberries for garnish

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a medium bowl.
3. Beat ½ cup softened butter and 1 cup sugar together in a large bowl for 2-3 minutes until light and fluffy.
4. Add 2 eggs one at a time, beating well after each addition.
5. Mix in 1 tsp vanilla extract, the zest of 2 lemons, and 2 tbsp lemon juice.
6. Alternate adding the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour.
7. Gently fold in 1 cup fresh raspberries, being careful not to overmix.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake for 18-22 minutes until a toothpick inserted comes out clean.
10. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. For the frosting, beat 8 oz softened cream cheese and ¼ cup softened butter together until smooth.
12. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
13. Frost the cooled cupcakes using a piping bag or offset spatula.
14. Top each cupcake with fresh raspberries for garnish.

Light and tender with bursts of raspberry throughout, these cupcakes have that perfect moist crumb you love. The cream cheese frosting adds just the right tangy contrast to the sweet-tart cake. Try serving them slightly chilled – the frosting firms up beautifully and makes them even more irresistible.

Lemon Raspberry Mousse Cake

Remember that feeling when you want something fancy but don’t have all day? This lemon raspberry mousse cake is your answer—it looks impressive but comes together surprisingly easily. You’ll love how the bright citrus and sweet berries play together in every bite.

Ingredients

– 1½ cups graham cracker crumbs (I always crush mine fresh for better texture)
– 6 tbsp melted unsalted butter (the salted kind works too if that’s what you have)
– 8 oz cream cheese, softened (leave it out for 30 minutes—room temp blends smoother)
– 1 cup powdered sugar
– 2 cups heavy whipping cream (chill your bowl and beaters for best results)
– 1 tsp vanilla extract
– ½ cup lemon juice (freshly squeezed makes all the difference)
– 1 cup fresh raspberries (frozen work too, just thaw and drain first)
– ¼ cup granulated sugar for the raspberry layer

Instructions

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs with melted butter in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 8 minutes until lightly golden, then cool completely.
5. Beat softened cream cheese with powdered sugar in a large bowl until smooth.
6. Pour in heavy whipping cream and vanilla extract.
7. Whip the mixture on medium-high speed until stiff peaks form.
8. Gently fold in lemon juice with a spatula until fully incorporated.
9. Spread half of the lemon mousse over the cooled crust.
10. Mash fresh raspberries with granulated sugar in a small bowl.
11. Spoon the raspberry mixture over the first mousse layer.
12. Top with remaining lemon mousse, spreading evenly.
13. Refrigerate the cake for at least 4 hours, or overnight for best setting.
14. Run a knife around the edge before releasing the springform pan.

What makes this dessert special is how the creamy mousse contrasts with the tart raspberry layer and crunchy crust. Try serving it with extra fresh berries on top or a drizzle of white chocolate for something extra fancy—it’s perfect for summer parties or when you just need a bright treat.

Lemon Raspberry Cake with Almond Streusel

Zesty lemon and sweet raspberries come together in this stunning cake that’s perfect for any occasion. You’ll love the crunchy almond streusel topping that adds the perfect texture contrast. It’s easier to make than it looks, I promise!

Ingredients

– 2 cups all-purpose flour (I always spoon and level mine for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temp makes creaming so much easier)
– 3 large eggs at room temperature (they incorporate better this way)
– 1 cup fresh raspberries (frozen work too, just don’t thaw them first)
– 1/2 cup sliced almonds for that perfect crunch
– 1/4 cup fresh lemon juice (bottled just doesn’t have the same bright flavor)
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– Zest from 2 lemons (the yellow part only – avoid the bitter white pith)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
3. Cream 1/2 cup softened butter with 1 cup sugar in a large bowl until light and fluffy, about 3 minutes.
4. Beat in 3 eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in 1 tsp vanilla extract, lemon zest, and 1/4 cup lemon juice until combined.
6. Gradually add the flour mixture to the wet ingredients, mixing just until no dry spots remain.
7. Gently fold in 1 cup raspberries being careful not to overmix and crush them.
8. Pour the batter into your prepared pan and spread evenly.
9. Sprinkle 1/2 cup sliced almonds evenly over the top of the batter.
10. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Velvety crumb meets bright citrus notes in every bite of this gorgeous cake. The almond streusel adds this wonderful nutty crunch that plays so well with the tart raspberries. Try serving warm slices with a dollop of whipped cream or vanilla ice cream for an extra special treat!

Lemon Raspberry Swirl Coffee Cake

Lemon raspberry swirl coffee cake is that perfect weekend treat that feels fancy but comes together without stress. You get this beautiful marbled effect with bright lemon and sweet raspberries swirled through a tender cake—it’s seriously impressive for how simple it is.

Ingredients

– 2 cups all-purpose flour (I always spoon and level it to avoid dense cake)
– 1 cup granulated sugar (I use cane sugar for a slight caramel note)
– 1/2 cup unsalted butter, softened (room temp makes creaming so much easier)
– 1 cup sour cream (full-fat gives the best moist crumb)
– 2 large eggs (I pull mine out an hour ahead—room temp blends smoother)
– 1/4 cup fresh lemon juice (about 2 lemons, and zest them first!)
– 1 tbsp lemon zest (use a microplane for fluffy zest without bitter pith)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup fresh or frozen raspberries (no need to thaw if frozen—they hold shape better)
– 1/4 cup brown sugar (for the swirl—it adds a caramel hint against the tart fruit)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan—I like to line the bottom with parchment for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until no streaks remain.
3. In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
4. Tip: Scrape the bowl halfway through creaming to ensure everything is evenly mixed.
5. Add the eggs one at a time, beating for 30 seconds after each until fully incorporated.
6. Mix in the sour cream, lemon juice, and lemon zest on low speed just until combined.
7. Gradually add the dry ingredients to the wet, mixing on low until a smooth batter forms—don’t overmix.
8. In a small bowl, gently toss the raspberries with the brown sugar to coat lightly.
9. Tip: If using frozen raspberries, fold them in straight from the freezer to prevent dye bleeding.
10. Pour half the batter into the prepared pan and spread it evenly with a spatula.
11. Sprinkle half the raspberry-sugar mixture over the batter in dollops.
12. Top with the remaining batter, then scatter the rest of the raspberries over the surface.
13. Use a knife to swirl through the layers in a figure-8 pattern 4–5 times for a marbled effect.
14. Tip: Don’t over-swirl or the colors will muddle—just enough to blend edges.
15. Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean and the top is golden.
16. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Using a serrated knife to slice keeps the tender crumb intact. The cake stays moist for days thanks to the sour cream, and the raspberry swirls add little bursts of jammy sweetness against the zesty lemon backdrop.

Mini Lemon Raspberry Bundt Cakes

Just when you need a little sunshine in your day, these mini lemon raspberry bundt cakes come to the rescue. They’re the perfect single-serving treat that feels fancy but is surprisingly simple to make. You’ll love how the bright lemon and sweet raspberries play together in every bite.

Ingredients

• 1 ½ cups all-purpose flour (I always spoon and level mine for accuracy)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (room temp makes creaming so much easier)
• 2 large eggs at room temperature (they incorporate better this way)
• ½ cup buttermilk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 cup fresh raspberries (frozen work too, just don’t thaw them)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Baking spray for the pans (the kind with flour works best)

Instructions

1. Preheat your oven to 350°F and generously spray 6 mini bundt pans with baking spray.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat the softened butter and sugar together in a large bowl for 2-3 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the lemon zest and lemon juice until combined.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour, mixing just until combined after each addition.
7. Gently fold in the raspberries being careful not to overmix and break them up too much.
8. Divide the batter evenly among the prepared mini bundt pans, filling each about ⅔ full.
9. Bake for 18-22 minutes until a toothpick inserted comes out clean and the cakes spring back when lightly touched.
10. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Perfectly tender with a delicate crumb that practically melts in your mouth. The tart lemon glaze you might drizzle over top cuts through the sweet raspberry bursts beautifully. Try serving them warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Conclusion

Outstanding! These 28 lemon raspberry cake variations offer endless inspiration for every baker. Whether you’re craving classic elegance or bold new flavors, there’s a perfect recipe waiting for you. We’d love to hear which ones become your favorites—leave a comment below! Don’t forget to share this sweet roundup with fellow baking enthusiasts on Pinterest. Happy baking!