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lemon raspberry cake

Lemon Cake Recipe with Raspberries

Topped with raspberries, this fresh lemon cake is sweet with just the right amount of citrus flavor. Frosted with whipped lemon cream cheese frosting.
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 605 kcal


  • 1 cup coconut oil or regular butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 lemon zested
  • 1 1/2 cups self-rising flour
  • 1 1/8 cups all-purpose flour
  • 1 cup milk

for the frosting-

  • 6 oz cream cheese room temperature
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 lemon zested
  • 1 teaspoon vanilla extract
  • fresh raspberries for garnish


  • Preheat oven to 350 degrees. Line two 8 or 9-inch round cake pans with parchment paper (you may need to cut it down to size). Then grease the pans and set aside.
  • In a stand mixer or with a hand mixer, whip the coconut oil and sugar together until light and fluffy. Add in eggs, vanilla, and lemon zest. Scrape the sides then whip again.
  • In a separate bowl, mix flours together. Then alternate stirring in flour mixture and milk to the main mixing bowl. Scrape the sides of the bowl and mix until ingredients are well incorporated.
  • Divide the batter into both cake pans and smooth the tops. Bake 30-40 minutes or until a toothpick comes out clean when inserted. Cool in the pans (15 minutes) then flip the lemon cakes out onto cooling racks. Make the frosting while the cakes completely cool.

Frosting Instructions

  • In a stand mixer or with a hand mixer, whip cream cheese. Stream in heavy whipping cream and incorporate evenly. Scrape the sides and mix again to ensure a thick and smooth consistency.
  • Add in powdered sugar, lemon zest, and vanilla extract. Stir to incorporate ingredients then whip 2-3 minutes until fluffy. The texture should be a little heavier than whipped cream.
  • Spread frosting over the first layer of cooled cake, top with the next cake, then spread more frosting on top. Top with fresh raspberries and/or any other garnishes you’d like. Store in the fridge until ready to serve.


Calories: 605kcalCarbohydrates: 74gProtein: 7gFat: 33gSaturated Fat: 24gCholesterol: 99mgSodium: 84mgPotassium: 148mgFiber: 2gSugar: 52gVitamin A: 594IUVitamin C: 12mgCalcium: 69mgIron: 1mg
Keyword lemon cake, lemon cake recipe, lemon raspberry cake
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