I whipped up a Lemon Raspberry Chiffon Cake and I swear the fluffy crumb and tangy lemon cream cheese frosting make it the sort of dessert that ruins every other cake for me.

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I am obsessed with this Lemon Raspberry Chiffon Cake because it tastes like sunshine and attitude. I love the bright snap of lemon on my tongue and the punch of jammy raspberries in every crumb.

I can’t stop thinking about that tangy frosting and those flecks of 2 tablespoons lemon zest that haunt the edges. It’s light but not wimpy, sweet but not sickly.

I crave it after dinner, on lazy afternoons, when friends show up unannounced. And yes, I’ll admit I scan Raspberry Cake Recipes like a maniac, waiting to eat this exact thing again right now, honestly, seriously.

Ingredients

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Flour gives structure, soft crumb.
Sugar sweetens and browns, it’s magic.
Baking powder makes it rise.
Salt brightens and balances sweetness.
Butter adds richness and tenderness.
Eggs bind and add lift.
Milk keeps it moist.
Zest adds bright lemon pop.
Juice adds tart, fresh bite.
Vanilla rounds flavors, it’s cozy.
Raspberries give juicy, tangy pockets.
Cream cheese makes tangy frosting.
Butter makes frosting silky.
Powdered sugar sweetens and thickens.
More lemon juice brightens frosting.
Tiny zest bits add freshness.
Pinch of salt sharpens taste.
Plus lemon slices look pretty.
Extra raspberries add fresh color.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (115 g) unsalted butter, softened

3 large eggs, room temp

1 cup (240 ml) whole milk, room temp

2 tablespoons lemon zest (from about 2 lemons), loosely packed

1/4 cup (60 ml) fresh lemon juice

1 teaspoon vanilla extract

1 1/2 cups fresh raspberries, plus extra for garnish

8 ounces (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

3 cups (360 g) powdered sugar, sifted

2 to 3 tablespoons fresh lemon juice (to taste)

1 teaspoon lemon zest for the frosting

Pinch of salt

Optional: thin lemon slices and extra raspberries for topping

How to Make this

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1. Preheat oven to 350F (175C). Grease and flour two 9 inch round cake pans, line bottoms with parchment if you have it.

2. In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt so it’s evenly mixed.

3. In another bowl cream 1/2 cup (115 g) softened unsalted butter until smooth, then beat in 3 large room temperature eggs one at a time. Add 1 teaspoon vanilla extract, 2 tablespoons lemon zest and 1/4 cup (60 ml) fresh lemon juice and mix until combined.

4. Alternate adding the dry flour mixture and 1 cup (240 ml) whole milk to the butter-egg mixture, beginning and ending with the dry ingredients. Mix just until combined. Don’t overmix or the cake will get dense.

5. Gently fold in 1 1/2 cups fresh raspberries, folding carefully so they don’t completely break up and turn the batter pink.

6. Divide batter evenly between the prepared pans, smooth tops and bake about 25 to 30 minutes or until a toothpick in the center comes out clean or with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a rack and cool completely.

7. While cakes cool, make the lemon cream cheese frosting: beat 8 ounces (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until smooth. Add 3 cups (360 g) sifted powdered sugar gradually until silky. Stir in 2 to 3 tablespoons fresh lemon juice to taste, 1 teaspoon lemon zest and a pinch of salt. If frosting seems too soft chill briefly, if too stiff add a little more lemon juice or milk.

8. If layers domed, level them with a serrated knife. Place one layer on your serving plate, spread about a third of the frosting, add a light scattering of extra raspberries, then top with the second layer and frost the top and sides with the remaining frosting.

9. Decorate with extra raspberries and optional thin lemon slices. Chill for 30 minutes to set the frosting if you want cleaner slices when serving.

10. Let cake come to room temperature before serving for best flavor and texture. Store leftovers covered in fridge up to 3 days.

Equipment Needed

1. Oven (preheats to 350F / 175C)
2. Two 9-inch round cake pans (plus parchment rounds if you have them)
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or sturdy hand mixer and a whisk
5. Rubber spatula and a wooden spoon for folding
6. Measuring cups, spoons and a kitchen scale for accuracy
7. Cooling rack and a serrated knife for leveling the layers
8. Toothpick or skewer to test doneness and a small zester or microplane for lemon zest

FAQ

Q: Can I use frozen raspberries instead of fresh?

A: Yes, but thaw and drain them well first so they don't make the batter too wet, fold them in gently to avoid turning the cake pink all through, and toss them in a teaspoon of flour so they don't sink to the bottom.

Q: How do I prevent the cake from cracking on top?

A: Don't overmix the batter, bake at the temperature in the recipe, and let the cake cool in the pan for 10 minutes before turning it out, cooling completely on a rack; cracks usually happen when the oven is too hot or the batter is overworked.

Q: Can I make the frosting ahead of time?

A: Totally, you can make the lemon cream cheese frosting a day ahead, keep it refrigerated in an airtight container and bring it to room temp then beat it lightly before spreading so it smooths out easy.

Q: My frosting is too runny, how do I fix it?

A: Add more sifted powdered sugar, one tablespoon at a time, and chill it briefly until it firms up; if it's too thick add a teaspoon of lemon juice or milk, mix and check again.

Q: Can I turn this into cupcakes or a sheet cake?

A: Yes, for cupcakes fill liners 2/3 full and bake 18 to 22 minutes, for a sheet cake use a 9×13 pan and reduce baking time, check with a toothpick, times will vary so watch them closely.

Q: Any tips for getting bright lemon flavor without it tasting bitter?

A: Use finely grated lemon zest not the white pith, add fresh lemon juice to the batter and adjust lemon in the frosting to taste, and don't overdo the zest cause that can get bitter if you include the pith.

Lemon Raspberry Cake Recipe Substitutions and Variations

All purpose flour (2 1/2 cups / 312 g) → Cake flour: use 2 1/3 cups cake flour, or make your own by replacing 2 1/3 cups AP flour minus 5 tablespoons, then stir in 5 tablespoons cornstarch and sift well. Cake flour makes the crumb lighter, but don’t overmix or it will get gummy.
Unsalted butter (1/2 cup + 1/2 cup in frosting) → Use equal amounts of salted butter, but omit the added pinch of salt in the batter and cut back a little in the frosting if you want less salt. Salted butter gives a slightly brighter flavor, just taste as you go.
Eggs (3 large) → 3/4 cup egg substitute or 3/4 cup well whipped silken tofu for vegan option, plus 1 teaspoon baking powder to help lift. Texture will be a bit denser and less airy, so handle batter gently and bake until a toothpick comes out clean.
Cream cheese (8 ounces / 225 g) in frosting → Use 8 ounces mascarpone or whipped cream cheese: mascarpone gives a silkier, milder tang, so you might want slightly more lemon juice for brightness. If using whipped cream cheese, chill it well so the frosting stays stable.

Pro Tips

1. Keep everything room temp. Let the eggs, milk and softened butter sit out for at least 30 minutes. Cold ingredients make the batter seize and can give you a dense cake.

2. Toss the raspberries in a tablespoon of flour before folding them into the batter. That helps them stay suspended so they dont all sink to the bottom or burst and turn the batter pink.

3. Don’t overmix when you add the flour and milk. Mix just until you cant see dry streaks. Overworking the gluten will make the cake tough, and you’ll lose that light crumb.

4. If your frosting feels too soft, chill it for 15 to 20 minutes instead of adding more powdered sugar. Extra sugar will make it too sweet. Chilling firms it up so you can get smooth, clean sides when you frost.

Lemon Raspberry Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I whipped up a Lemon Raspberry Chiffon Cake and I swear the fluffy crumb and tangy lemon cream cheese frosting make it the sort of dessert that ruins every other cake for me.

Servings

servings

Calories

552

kcal

Equipment: 1. Oven (preheats to 350F / 175C)
2. Two 9-inch round cake pans (plus parchment rounds if you have them)
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or sturdy hand mixer and a whisk
5. Rubber spatula and a wooden spoon for folding
6. Measuring cups, spoons and a kitchen scale for accuracy
7. Cooling rack and a serrated knife for leveling the layers
8. Toothpick or skewer to test doneness and a small zester or microplane for lemon zest

Ingredients

2 1/2 cups (312 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3 large eggs, room temp
1 cup (240 ml) whole milk, room temp
2 tablespoons lemon zest (from about 2 lemons), loosely packed
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries, plus extra for garnish
8 ounces (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
2 to 3 tablespoons fresh lemon juice (to taste)
1 teaspoon lemon zest for the frosting
Pinch of salt
Optional: thin lemon slices and extra raspberries for topping

Directions

Preheat oven to 350F (175C). Grease and flour two 9 inch round cake pans, line bottoms with parchment if you have it.
In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt so it’s evenly mixed.
In another bowl cream 1/2 cup (115 g) softened unsalted butter until smooth, then beat in 3 large room temperature eggs one at a time. Add 1 teaspoon vanilla extract, 2 tablespoons lemon zest and 1/4 cup (60 ml) fresh lemon juice and mix until combined.
Alternate adding the dry flour mixture and 1 cup (240 ml) whole milk to the butter-egg mixture, beginning and ending with the dry ingredients. Mix just until combined. Don’t overmix or the cake will get dense.
Gently fold in 1 1/2 cups fresh raspberries, folding carefully so they don’t completely break up and turn the batter pink.
Divide batter evenly between the prepared pans, smooth tops and bake about 25 to 30 minutes or until a toothpick in the center comes out clean or with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a rack and cool completely.
While cakes cool, make the lemon cream cheese frosting: beat 8 ounces (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until smooth. Add 3 cups (360 g) sifted powdered sugar gradually until silky. Stir in 2 to 3 tablespoons fresh lemon juice to taste, 1 teaspoon lemon zest and a pinch of salt. If frosting seems too soft chill briefly, if too stiff add a little more lemon juice or milk.
If layers domed, level them with a serrated knife. Place one layer on your serving plate, spread about a third of the frosting, add a light scattering of extra raspberries, then top with the second layer and frost the top and sides with the remaining frosting.
Decorate with extra raspberries and optional thin lemon slices. Chill for 30 minutes to set the frosting if you want cleaner slices when serving.
Let cake come to room temperature before serving for best flavor and texture. Store leftovers covered in fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.