/Raspberry & Lemon Cake

Raspberry & Lemon Cake

This weekend’s baking extravaganza wasn’t just limited to the Caramel Apple Bundt Cake that I posted yesterday… I also made a slightly more humble and much fresher treat for everyone in the form of this Raspberry & Lemon Cake.

As you can see from the pictures below this cake is packed with raspberries in pretty much every mouthful. As you can imagine (and as with most of my recipes) this doesn’t take much effort and isn’t difficult – you just need to scatter some frozen berries across the bottom of your cake tins before you add in the batter. They defrost and soften through whilst the cake cooks, giving a juicy fruity burst in almost every mouthful.

Just make sure that you spoon the batter into the tins carefully and tap them to spread it to the edges, rather than stirring or spreading with a spatula. You want to find the berries throughout the cake and not all squashed into one corner! That being said, there is one upside to making this a sandwich cake with two thin halves – there’s also no risk of all of the berries sinking as the batter cooks and ending up lurking at the very bottom!

One more thing – I will admit that there is a lot of lemon in this recipe, though that reflects the rather meagre fruit available in the UK in February. If you have big, juicy lemons then adjust the quantities accordingly – unless you really like your cakes to be sharp!

Lemon & Raspberry Cake

The sour cream and frozen raspberries added to the cake batter make this a very light and moist cake, which is perfectly complemented with a zesty lemon and cream cheese frosting

Course Baking
Cuisine Sweet Treats
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 518
Author scottsilverthorn


for the Cake

  • 225 g Butter or Margarine softened
  • 225 g Golden Caster Sugar
  • 4 Large Free Range Eggs
  • 2 Lemons juiced and zested
  • 1 tsp Vanilla Extract
  • 150 ml Sour Cream
  • 225 g Plain Flour
  • tsp Baking Powder
  • 150 g Frozen Raspberries

for the Frosting

  • 150 g Full Fat Cream Cheese
  • 100 g Unsalted Butter softened
  • 350 g Icing Sugar
  • 1 Lemon juiced and zested
  • 2 tbsp Milk optional


for the Cake

  1. Pre-heat the oven to 180°C.

  2. Prepare two sandwich tins with non-stick baking spray - or grease them with oil and flour in the usual way. 

  3. Cream together the butter and caster sugar using an electric mixer (or elbow grease, if you're feeling strong) until the mixture is pale in colour and slightly aerated. 

  4. Break in the eggs and beat further until well mixed, followed by the lemon zest, lemon juice and vanilla extract. When everything is well mixed stir in the soured cream.

  5. Sift the flour and baking powder into the wet ingredients and stir until well combined, but don't beat the mixture as you don't want to overwork the flour.

  6. Divide the frozen raspberries between the two cake pans then spoon the cake batter over the top of them. Gently tap the pans on your worksurface to distribute the cake mix to the edges without forcing all of the berries to one edge.

  7. Put the tins into the oven, on the middle shelf to cook. Depending on your oven it could take anywhere between 25 and 30 minutes for the cake to be cooked through, as they're quite moist.  Start checking after 25 minutes to ensure that they don't burn by inserting a skewer into the centre of the cakes - if it comes out clean they're ready.

  8. When cooked remove from the oven and place on wire cooling racks. When the cakes have cooled for a further 10 minutes (and pulled away from the egde of the pan) you can turn them out to finish cooling.

for the Frosting

  1. In a large bowl beat the butter and cream cheese together until smooth and well combined. 

  2. Sift in the icing sugar in batches, mixing well between each addition to ensure that you don't get any lumps. Keep going until everything is combined - it will be a fairly stiff mixture at this stage.

  3. When it's all mixed add the lemon zest and lemon juice and stir well. This should loosen the mixture a little - add in the milk if you think it needs it.

  4. Put one of the halves of the cooled cake onto a serving place. Add a generous amount of the frosting on top and spread to the edges with a spatula or palette knife. Put the second half of the cake on top and decorate with the remaining frosting.

Recipe Notes