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Lemon and Raspberry Cake

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Want a light, refreshing treat? Bored of making tasteless cakes that promise everything and deliver nothing? You need this lemon and raspberry cake in your life! Using a simple all in one method, this vibrant, zesty cake is guaranteed to get people talking! Read on for the easy, reliable recipe…

Front view of a slice of lemon and raspberry cake on a plate.

Why lemon and raspberry cake?

I’ve had the pleasure of enjoying this gorgeous raspberry and lemon cake many times over the last few years. My good friend Sarah has made it for numerous gatherings. And I beeline for it every single time!

It’s been her go to cake for years. And for good reason. It’s incredibly easy to make (using a simple all in one method like my Biscoff cake) and the flavour is stunning!

Punchy, zesty lemon paired with sharp, tangy raspberries is great on it’s own. But team those up with whipped cream and it gets a promotion!

Every flavour works so beautifully together. I implore you to give this lemon and raspberry cake recipe a go. I promise, you won’t regret it.

Close up of a lemon raspberry cake.

Do the lemons really matter?

I’ve always used whatever lemons my local supermarket happen to have. Never really taken the care to think about it too much. I thought – a lemon is a lemon right? How wrong I was!

I happened to be near a Marks and Spencers when I remembered I needed ingredients for this lemon and raspberry cake. Usually, I deem it too expensive (more of a treat shop), but I honestly couldn’t be bothered to go to elsewhere.

They only had a pack of 4 unwaxed lemons from one of their ‘Select Farms’ in stock. Select Farms are supposed to be the best of the best apparently.

Naturally, I tested a slice out in a gin and tonic for good measure. Oh my word. I didn’t realise lemons could taste so good! It really surprised me!

Safe to say, that unrivalled flavour transferred through to the lemon and raspberry cake. It was utterly gorgeous!

So when I say “use the best ingredients you can afford, you’ll taste the difference!”, I really do mean it. Clearly. I have to remind myself sometimes too!

Raspberries and sweetened cream in a bowl.

Can I use frozen raspberries in a sponge cake?

In this particular lemon raspberry cake I wouldn’t recommend using frozen raspberries. Mainly because the raspberries are added straight into the whipped double cream filling and not baked into the cake. Fresh is definitely best in this case!

Top down view of a lemon raspberry cake on a stand.

Why bring ingredients to room temperature?

Ingredients blend together so much better when they’re all at the same temperature. The crumb texture is much lighter and more even too.

I’ve tried to make cakes using cold butter before, and it’s virtually impossible to mix properly. Even if you manage it, it will require FAR more effort than necessary. And it will result in a very uneven crumb.

Cold butter works perfectly in shortcrust pastry, but not cake.

All you need to do is remember to pull refrigerated ingredients out onto the worktop at least an hour before baking. Doing this will mean less work and better cakes. It’s a win win!

A lemon and raspberry cake being dusted with icing sugar.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s all that you need to know…

For the cake

  • Butter – Good quality unsalted butter is key in cakes. Cheaper brands work ok, but I’ve had the best results with Lurpak. Using unsalted also gives you control over the salt content, which directly affects flavour. If you must use salted butter, don’t add the extra salt in the listed ingredients.
  • Sugar – Golden caster sugar is my preferred for best flavour. Regular caster sugar works great too (superfine in the US). Don’t substitute for brown sugars.
  • Eggs – Organic free range or, even better, from someone who keeps hens in their garden, are best. Of course, most eggs will work fine. But it’s our responsibility to think about where our food comes from and make good decisions wherever possible.
  • Lemon – See ‘do the lemons really matter’ above. Buy the best you can afford, it really makes a difference! Unwaxed are preferred.
  • Flour – Plain (all purpose) flour is needed here. Don’t substitute for self raising.
  • Baking Powder – Not to be confused with bicarbonate of soda. Make sure you use baking powder!

For the filling

  • Cream – Double cream is a must here as we’ll be whipping it. The closest substitute in the US is heavy cream. In Australia, use as close to 48% fat content cream as possible. The important thing is that it’s whippable.
  • Icing Sugar – Also know as confectioners sugar. This blends easily into the cream. Don’t substitute for granular sugars as you’ll over whip the cream before the sugar dissolves properly.
  • Raspberries – This is a huge flavour so get the best you can find! Go to a nearby fruit picking farm if you fancy a day out. You’ll be rewarded with fantastic flavours.
  • Lemon Curd – Again, get the best you can afford. Cheap own brand lemon curds will work fine. But I found a Sicilian lemon curd in M&S and it was simply divine! Alternatively, you can make your own homemade lemon curd!
Lemon curd being spread onto cake.

Lemon and raspberry cake recipe tips

Here are tips you’ll find helpful when making this beautiful lemon and raspberry cake.

  • Use cake strips (affiliate link) for flatter cakes with softer edges. I recently discovered these and have been amazed by the results!
  • Make sure all cake ingredients are at room temperature before you begin. They will blend together so much easier and result in a better crumb.
  • Don’t over mix your cake batter! If you do, it could result in a dense cake. And we want light and fluffy!
  • Keep your double cream cold before whipping. This is especially important on a hot Summer day, as it can split very easily.
  • Pour the lemon sugar syrup over the cake as soon as it comes out the oven. This will ensure the moisture and flavour goes through the whole layer as opposed to crisping up on top. (Like a lemon drizzle cake.)
  • Whip the cream by hand or with a hand mixer if you can. It’s so easily over whipped, I find it too risky to do it by machine.
  • Whipped cream gone grainy? Try pouring in a little more cream and gently folding it through.
A raspberry lemon cake slice on a white plate.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

  • You can make the cake layers the day before needed. Allow them to cool completely, then store in an airtight metal container at room temperature until needed.
  • Need to make the cakes further ahead? You can freeze them! Cool completely, then wrap well and store in the freezer for up to 3 months. Defrost thoroughly before decorating.
  • I recommend making the filling and assembling just before serving, for the best flavour and texture.
Someone placing a raspberry on top of a raspberry and lemon cake.

If you like this recipe…

…you might also like:

Lemon and Raspberry Cake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 10.

For the cake

  • 225g (1 Cup) Unsalted Butter, room temp
  • 255g (1 + 1/8 Cup) Golden Caster Sugar, divided
  • 4 Eggs, room temp
  • Zest of 1 x Lemon
  • Juice of 1 x Lemon, divided
  • Pinch of Salt
  • 225g (1 + 2/3 Cup) Self Raising Flour
  • 1/2 tsp Baking Powder

For the filling

  • 200ml (4/5 Cup) Double Cream, cold
  • 40g (1/2 Cup) Icing Sugar, plus extra for dusting
  • 100g (3.5 oz) Fresh Raspberries
  • 4 tbsp Lemon Curd

Essential equipment

  • 2 x 20cm (8″) Round Loose Bottom Cake Tins
  • Electric Stand Mixer or Electric Hand Whisk with a Large Mixing Bowl
  • Cooling Rack
  • Small Bowl

Cake instructions

Preheat your oven to 190ºC/Fan 180ºC/374ºF and grease and line the base of the two cake tins. If using cake strips (affiliate link), soak them in a bowl of cold water now.

Place all the cake ingredients into the bowl of an electric stand mixer. (225g | 1 cup unsalted butter, 225g | 1 cup golden caster sugar, 4 eggs, zest of 1 x lemon, juice of 1/2 a lemon, pinch of salt, 225g | 1 + 2/3 cup self raising flour, 1/2 tsp baking powder.)

Save the remaining 30g (1/8 cup) of caster sugar and juice of 1/2 a lemon for later. We need this to make a syrup.

Lemon cake ingredients in a stand mixer bowl.

Mix briefly on a slow/medium speed. If your ingredients are at room temperature, as suggested, this batter will come together very quickly. (In less than 1 minute.)

Cake batter in an electric stand mixer.

Then divide the batter between the two prepared tins and smooth out. If using, squeeze the excess water from your cake strips and wrap them round the tins.

Cake batter in two lined baking tins.

Bake your cakes for 18-20 minutes. Until a skewer inserted into the middle comes out clean and the sides are beginning to come away from the tin.

If there is still cake batter on the skewer, pop the cakes back in for another 2-3 minutes, then repeat the skewer test.

Two lemon cakes in tins on a cooling rack.

Meanwhile, mix together the 30g (1/8 cup) of caster sugar and juice of 1/2 a lemon in a small bowl. Continue to mix until most of the sugar has dissolved and it forms a thick-ish syrup.

Lemon sugar syrup in a small bowl.

As soon as the cake is out of the oven, poke a skewer all over one of the cake layers.

Lemon cake being poked with a skewer.

Then pour the lemon sugar syrup over the top. You may need to use a spoon to spread it out slightly. This will ensure an even coverage.

Lemon sugar syrup poured over a cake.

Once cool enough to handle, remove the cakes from the tins and peel off the baking paper. Allow to cool completely on a wire rack before moving onto the next step.

Cakes cooling on a wire rack.

Filling instructions

To make the filling, whip the cream (200ml | 4/5 cup) and icing sugar (40g | 1/2 cup) together until soft peaks form. I recommend doing this by hand or in a bowl with an electric hand whisk. Not by machine.

Remember to go slow and steady with this. Cream is very easily over whipped, especially on a hot day.

Whipped sweetened cream in a bowl.

Then carefully fold in the raspberries (100g | 3.5 oz).

Raspberries being folded into sweetened cream.

Assembly instructions

To assemble your lemon and raspberry cake, place the unsoaked cake layer on a cake stand or serving plate.

Then smooth over the lemon curd (4 tbsp). Don’t go all the way to the edges though, as this will squash out as the other layers are added.

Lemon curd spread over cake.

Carefully spread the sweetened raspberry cream over the top. Again, don’t go right to the edge. It will squash outwards when the remaining cake layer is placed on top.

Sweetened raspberry cream spread on cake.

Finally, place the syrup soaked cake layer on the top and press down slightly. This will push the filling to the edge and makes sure every bite has an even layer of filling.

All that’s left to do is dust your lemon and raspberry cake with a layer of icing sugar (optional).

A raspberry and lemon cake dusted with icing sugar.

How to store lemon and raspberry cake

Store your raspberry and lemon cake in the fridge. But do make sure it’s covered well. Refrigeration draws moisture from foods, and no one likes a dry cake!

This cake is best eaten on the day. But will last for up to 3 days.

A raspberry lemon cake on a cake stand.

Loved this lemon and raspberry cake recipe? Pin it!

Close up of a lemon raspberry cake. A text overlay says "lemon and raspberry cake".
A raspberry lemon cake on a cake stand. A text overlay says "lemon and raspberry cake".
A raspberry lemon cake on a cake stand.

Lemon and Raspberry Cake | Printable Recipe

Yield: 10
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Using a simple all in one method, this vibrant, zesty lemon and raspberry cake is guaranteed to get people talking!

Ingredients

For the cake

  • 225g (1 Cup) Unsalted Butter, room temp
  • 255g (1 + 1/8 Cup) Golden Caster Sugar, divided
  • 4 Eggs, room temp
  • Zest of 1 x Lemon
  • Juice of 1 x Lemon, divided
  • Pinch of Salt
  • 225g (1 + 2/3 Cup) Self Raising Flour
  • 1/2 tsp Baking Powder

For the filling

  • 200ml (4/5 Cup) Double Cream, cold
  • 40g (1/2 Cup) Icing Sugar, plus extra for dusting
  • 100g (3.5 oz) Fresh Raspberries
  • 4 tbsp Lemon Curd

Essential Equipment

  • 2 x 20cm (8″) Round Loose Bottom Cake Tins
  • Electric Stand Mixer or Electric Hand Whisk with a Large Mixing Bowl
  • Cooling Rack
  • Small Bowl

Instructions

For the cake

  1. Preheat your oven to 190ºC/Fan 180ºC/374ºF and grease and line the base of the two cake tins. Place all cake ingredients into the bowl of a stand mixer. Take out 30g (1/8 cup) of caster sugar and the juice of 1/2 a lemon and save those for later.
  2. Beat the ingredients together, until a smooth batter forms. If your ingredients are at room temperature, this should only take about 1 minute.
  3. Divide the batter between the 2 prepared tins and smooth out. Bake for 18-20 mins until a skewer inserted into the middle comes out clean. The edges of the cake will also be coming away from the tin.
  4. While the cake is in the oven, mix together the 30g (1/8 cup) of caster sugar and juice of 1/2 a lemon to make a thick-ish syrup.
  5. As soon as the cakes are out of the oven, prick one of them all over with a skewer. Then pour over the lemon sugar syrup and allow to soak in. Cool completely on a rack before moving on.


For the filling

  1. Either by hand or in a large bowl with an electric hand mixer, whip the cream and icing sugar together until soft peaks form. Remember that cream is easily over whipped, so take your time.
  2. Gently fold in the raspberries.


To assemble

  1. Lay the unsoaked cake layer on a stand or serving plate. Smooth over the lemon curd, but leave a 1cm border around the edge.
  2. Carefully smooth over the sweetened raspberry cream. Again, leave a 1cm border around the edge.
  3. Place the syrup soaked cake layer on top, and press down gently, to push the filling out towards the edge. Dust with a little icing sugar if you wish.

Notes

Store your lemon and raspberry cake in the fridge and consume within 3 days. Keep covered to avoid it drying out. Although this is best eaten on the day.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 156mgSodium: 372mgCarbohydrates: 56gFiber: 2gSugar: 37gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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