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Easy Raspberry Lemon Cake Recipe: Bright, Tender, and Bursting with Fresh Berries

Easy Raspberry Lemon Cake Recipe

A moist one-pan lemon cake filled with fresh raspberries and finished with a pourable lemon glaze. This simple dessert delivers fresh citrus flavor and tender berry-studded slices without the work of a layered cake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/2 cups (188 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, at room temperature
  • 2 lemons Finely grated zest
  • 1/4 cup (60 ml) Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Whole milk or buttermilk
  • 1 cup (125 g) Fresh raspberries
  • 1 tablespoon All-purpose flour for tossing with raspberries
Simple Lemon Glaze
  • 1 cup (120 g) Powdered sugar
  • 1-2 tablespoons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8-inch square pan, then line the bottom with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and lemon zest for 2-3 minutes, until pale, light, and fluffy.
  4. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the milk or buttermilk. Mix only until combined, then stir in the lemon juice at the end.
  6. Toss the raspberries gently with 1 tablespoon flour. Fold them into the batter carefully, reserving a few for the top if desired.
  7. Spread the batter in the prepared pan and bake for 30-38 minutes. The center should spring back lightly, and a toothpick should come out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
  9. Whisk the powdered sugar with enough lemon juice to make a pourable glaze, adding the optional lemon zest if desired. Drizzle it over the completely cooled cake and top with reserved raspberries.

Notes

Use fresh lemon zest and juice for the best flavor. If using frozen raspberries, fold them in while still frozen and handle them gently; thawed berries can release extra liquid and create purple streaks or damp pockets.