Raspberry Lemon Cake - Carlsbad Cravings

This Lemon Raspberry Cake recipe is a show-stopping dessert with its bright, tangy lemon flavor, mega moistness (thanks to the reverse creaming method), layers of raspberry filling, and lemon cream cheese frosting. It has readers raving: “Wow. This cake was perfection,” “The perfect texture,” and my husband claimed it was the best cake he had ever tried!

Learn how to make this recipe 100% ahead of time or in stages with step-by-step photos, a full video tutorial, and plenty of helpful tips.

Raspberry Cake Recipe Video

up close of Lemon Raspberry Cake showing how tender it is

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Everything you’ll love about this Raspberry Cake Recipe

This Raspberry Lemon Cake is truly ethereal—tested and perfected for the ultimate balance of bright citrus and juicy berries—and worth every second of making. Here’s why:

NOT TOO TART, NOT TOO SWEET. It’s the adept balance of fresh, tangy sweetness that makes you want to lick the plate.
HOMEMADE RASPBERRY FILLING. Bright, sweet raspberry flavor – and lots of it.
SHORTCUT RASPBERRY FILLING. Use store-bought if needed.
SOFT, AIRY, CLOUD-LIKE CRUMB. Thanks to the reverse creaming method.
STURDY. Velvety, tender, and moist with structure to support the filling.
LEMON CREAM CHEESE FROSTING. Between each cake layer – no dry, orphaned cake here!

Lemon Raspberry Cake Ingredients

The ingredient list for this Lemon Raspberry Cake recipe may seem lengthy, but most of the ingredients are pantry staples and are used multiple times in the cake, filling, and/or frosting. Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):

For the Lemon cake

Lemon: Use one fresh lemon because we also need the zest!
Lemon zest: This adds concentrated lemon flavor. Make sure not to get the white pith because it is extra bitter.
Raspberries: Use ripe, but not soft-ripe. I also pick up extra raspberries to garnish the top of the cake.
Cake flour: This flour is almost 30 times finer than all-purpose flour! It has a lower protein content (8-9%) than all-purpose flour (10-13%), so it is finer, lighter, and softer, resulting in meltingly tender cake layers with a fine, close crumb. You should be able to find cake flour in the baking aisle with the other flours. I’ve included an easy substitution below.
Butter: Unsalted is typically best for baked goods, so you can add the precise amount of salt. If you only have salted butter, reduce the salt in the recipe.
Milk: Any kind of milk will work, but 2% or whole make the moistest cake.
Sugar: Use granulated sugar to let the lemon really shine.
Eggs: In baking, eggs should be at room temperature. If you forgot to put them on the counter, submerge them in a bowl of warm tap water for about 20 minutes before mixing them into the batter.
Baking powder: This leavening agent helps tenderize the cake and make it rise in the oven. Make sure it is fresh so it works!
Vanilla extract: All desserts need a little oomph of vanilla. The better the quality, the better it tastes, so go for the best quality you can.

showing how to decorate Raspberry Lemon Cake by adding raspberries to the border and center of the top of the cake

HOW TO MAKE YOUR OWN CAKE FLOUR

For this recipe, substitute 1 ¾ cups all-purpose flour and ¼ cup cornstarch for the cake flour. Sift the flour and cornstarch together in a large bowl, then repeat the sifting 2-3 more times to aerate the mixture, bringing it closer to the consistency of real cake flour.

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FOR THE Raspberry Filling

Making raspberry filling is straightforward with this recipe, or you can use store-bought jam.

Raspberries: Use fresh, very ripe raspberries or thawed frozen raspberries. When purchasing frozen raspberries, make sure they do NOT have any sugar added.
Sugar: Granulated sugar, please, to sweeten the raspberries into jam.
Lemon juice: Fresh is best, but you may use bottled. Lemon juice enhances the fresh berry flavor and balances the sugar.
Cornstarch: Thickens the jam; without it, you need twice as much sugar and a longer reduction time!

serving Lemon Raspberry Cake by slicing while it's chilled

FOR THE LEMON CREAM CHEESE FROSTING

Cream cheese: Use full-fat brick-style cream cheese for the best results. Please do NOT use ⅓ less fat because it is much softer and will create a sliding cake.
Butter: Use unsalted or salted butter, and reduce or omit the salt.
Powdered sugar: I recommend sifting it before making the frosting if it’s been sitting for a bit.
Lemon juice and zest: Used instead of milk to cut through the sweetness of the powdered sugar and make it lemony!
Vanilla: Use quality extract for the best flavor.

up close of a bite of of Raspberry Lemon Cake showing the raspberry filling and tender cake

How to Make This Raspberry Cake Recipe

The key to making this recipe is to give yourself time, as it benefits from chilling at multiple stages.

Let’s take a closer look at how to make this recipe or watch the How to Make Video in the recipe card (full recipe measurements in the printable recipe card at the bottom of the post):

STEP 1: MAKE THE CAKE BATTER

Combine the wet ingredients: Whisk the eggs, milk, lemon juice, lemon zest, and vanilla extract together in a 3-cup (or more) liquid measuring cup.
Reverse creaming method: Mix the cake flour, sugar, baking powder, and salt on low speed until combined, then add the butter, one piece at a time. Increase the speed to medium and continue beating until the mixture resembles a coarse meal.
Add the wet ingredients: Add approximately half of the egg mixture to the flour mixture, and beat until light and fluffy. Reduce speed and beat in the remaining egg mixture.
Add raspberries. Gently fold in raspberries tossed with 1 tablespoon of flour.

a collage showing how to make lemon raspberry cake recipe by 1) whisking wet ingredients together in a liquid measuring cup, 2) whisking dry ingredients together, 3) creaming butter and sugar, 4) beating in liquid measuring ingredients, 5) beating until fluffy

showing how to make Lemon Raspberry Cake my folding raspberries into the cake batter

STEP 2: BAKE THE CAKES

Bake: Divide the batter evenly between prepared cake pans (I use a kitchen scale), and bake until a few moist crumbs cling to a toothpick.
Cool. Allow the cakes to cool in pans for 10 minutes, then remove cakes to a wire rack and let cool completely.

showing how to make lemon raspberry cake recipe by baking cake until tender

sTEP 3: cut the cakes in half

Cut the cakes in half: Slice the cakes horizontally through the equator with a long serrated knife or cake leveler to create 4 even layers.

showing how to make Lemon Raspberry Cake recipe by slicing the cakes in half through the equator

sTEP 4: MAKE THE Raspberry filling

Puree raspberries: Add raspberries to a food processor and puree. Place a fine-mesh sieve over a medium saucepan and add the raspberry puree to strain out the seeds.
Simmer to thicken. Whisk cornstarch, sugar, and lemon juice into the puree until cornstarch is mostly dissolved. Bring to a simmer until thickened. Chill in the refrigerator to set.

a collage showing how to make Raspberry Lemon Cake recipe by adding raspberries to a food processor, pureeing until smooth, then simmering in a sauce pan with sugar and cornstarch

sTEP 5: MAKE THE FROSTING

Beat the ingredients together: Using a handheld mixer, beat the cream cheese and butter together until very creamy. Beat in lemon juice, vanilla extract, and salt until smooth.
Add the powdered sugar: Gradually beat in the powdered sugar, then continue to beat until smooth and fluffy.

a collage showing how to make Lemon Raspberry Cake by making frosting with butter, cream cheese and powdered sugar

STEP 6: ASSEMBLE THE CAKE

Layer 1 – Raspberry Filling: Place one layer, cut side up, on a serving plate or cake pedestal. Transfer some frosting to a piping bag. Pipe a ring of frosting just inside the top edge of the first cake, then evenly fill with one-third of the Raspberry Filling.
Layer 2 – Frosting: Top with about 1 cup of frosting and spread to the edges.
Repeat Two Times: Top the frosting with the second cake layer, repeat the piping ring, raspberry filling, and frosting. Top with the third cake and repeat. Top with the final cake.
Chill: Time permitting, place the cake in the refrigerator for 2 hours (cover if refrigerating longer) or in the freezer for 30 minutes to chill and harden the frosting a bit. This interim step means there’s no chance of the top layer sliding around on slick, warm frosting as you apply your crumb coat.

a collage showing how to make Lemon Raspberry Cake by layering with raspberry filling and lemon frosting and repeating 3 times

TIPS FOR Cutting Cakes in Half

If you don’t own a cake leveler, you can still create even cake layers! Here’s how:

1. Chill the cakes: Freeze for 20–40 minutes for easier slicing.
2. Stabilize: Place on a cutting board and use a serrated knife.
3. Get eye level: Line up your knife so you can see both sides evenly.
4. Score first: Lightly mark around the cake to create a guide.
5. Slice gradually: Cut along the line, rotating the cake, instead of cutting straight through to keep layers even..

Step 7: FROST CAKE

Crumb coat: To make a crumb coat, separate about ¾ cup of frosting and frost the cake, starting with the top and working down until the cake is evenly, thinly frosted. Chill the cake before frosting.
Frost cake: Frost the outside of the cake as you desire with the remaining frosting.

showing how to make lemon raspberry cake by adding a crumb coat to the cake

showing how to make lemon raspberry cake by applying lemon frosting

STEP 8: CHILL and Slice

Chill: Freeze the cake for 30 minutes to firm up before slicing, or if not serving immediately, refrigerate until ready to slice.
Slice: Slice, then serve the cake at room temperature.

MAke Ahead Raspberry Lemon Cake

Make the cake entirely ahead of time, or in stages. Here’s how:

•Raspberry filling: Make up to 1 week ahead (refrigerate) or freeze up to 3 months.
•Frosting: Prep up to 24 hours ahead; refrigerate, then bring to room temp and re-whip if needed.
•Cake layers: Bake, cool, and wrap tightly; refrigerate 1 day or freeze up to 3 months.
•Crumb coat: Let set, then wrap and refrigerate or freeze until ready to finish.
•Frosted cake: Assemble and refrigerate up to 24 hours; bring to room temp before serving.

Raspberry Cake Recipe Tips

Follow these tips and tricks for a runaway, light, and lemony, ultra-tender success!

Use room-temperature ingredients: Helps everything blend smoothly for a lighter, fluffier cake.
Soften butter properly: Let it soften at room temp—don’t microwave. Slice first for faster softening.
Measure flour correctly: Use a kitchen scale, or spoon and level—don’t scoop or pack, or cakes can turn dense.
Don’t overmix: Once fully combined, stop mixing to avoid a tough, dry cake.
Divide evenly: Use a kitchen scale for even layers and consistent baking.
Keep the oven closed: Don’t open the door too early, or cakes may sink or bake unevenly.
Cool before slicing: Chill cakes briefly to make clean, easy cuts.
Adjust filling consistency: Raspberry filling should be thick but spreadable—warm slightly if too firm.

TIPS FOR PICKING LEMONS

Lemons are the star of the show, so let’s pick good ones! Look for lemons that are bright yellow without soft spots, have a clean, sharp citrussy fragrance, are heavy for their size, yield slightly when gently squeezed, and are smaller, which means they have thinner skins and are best for juicing.

Tips for decorating your Raspberry and Lemon Cake

Chill your cake again and again! Chilling firms up all of the components of the cake so they don’t slide around while decorating or slicing:

•Chill the raspberry filling for at least 2 hours before using
•Chill the cakes before slicing to help firm them up
•Chill the cakes after frosting the layers, but before adding the crumb coat
•Chill the cake after frosting so it’s a breeze to slice
•Purchase extra raspberries to decorate the top of the cake in swirls or any design

Tips for Frosting Your Raspberry and Lemon Cake

•Don’t microwave the cream cheese or butter: Soften at room temperature, to room temperature. If you soften them in the microwave, your frosting will be runny and create a wobbly mess.
•Thicken the frosting as needed: If it’s too thin or runny, pop it into the refrigerator for 15 minutes rather than adding additional powdered sugar.

top view of Lemon raspberry cake showing how to decorate with raspberries

Variations

Different toppings: Line the top of the cake with blueberries, raspberries, or strawberries. You can also decorate with white chocolate shavings.
Lemon Blueberry Cake: Mix 1 ½ cups blueberries with one tablespoon flour to help the blueberries from sinking. Fold them into the cake batter at the very end of mixing. I try to use smaller blueberries because they seem to help the batter cook more evenly. See this recipe for exactly how I make it.
Lemon Poppy Seed Cake: Add ¼ cup poppy seeds with the dry ingredients.
Lemon Almond Cake: Gently fold ½ cup slivered almonds into the batter before baking. Add an optional 1 teaspoon of almond extract.

Our favorite way to serve this Raspberry Lemon Cake Recipe

This Lemon Raspberry Cake is best served at room temperature instead of chilled, but easiest to slice when chilled (otherwise the filling squeezes out). So, slice the cake fresh from the refrigerator, then let it come to room temperature for 30 minutes or so before serving.

Storing your leftover Raspberry Lemon Cake

The assembled and frosted cake should be covered with a cake cover or foil and refrigerated. It may be stored for up to 5 days, but is at peak freshness the first two days. Slice the cake, then bring it to room temperature before serving.

HOW TO Freeze Lemon Raspberry Cake

•Cake layers: Wrap tightly in plastic wrap and freeze up to 3 months.
•Crumb-coated cake: Wrap in plastic wrap and foil; freeze up to 2 months.
•Frosted cake: Flash freeze until firm, then wrap in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.

Lemon Raspberry Cake Recipe FAQs

Why should you use room-temperature ingredients for lemon raspberry cake?

You’ve heard it here many times, and no doubt in other recipes, so why use room temperature ingredients when baking a cake? Is it that important? The answer is YES! It is essential that you use room temperature eggs, milk, lemon juice, and butter for this recipe, or your cake will not rise properly or be as tender. Here’s why:

1. Room temperature ingredients bind together more easily than if you had some cold and some warmer ingredients – you can literally feel the difference when mixing by hand. In other words, the batter is easier to NOT overmix and overwork the gluten, which creates more even lift and rise in the cake when baking.

2. Cold ingredients require longer to bind together, so they are easy to overmix, which overdevelops the gluten, making a denser cake.
Cold eggs and milk can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in a baked cake that is grainy or flat in texture, dry, or dense.

3. Cold ingredients also produce a thicker, colder batter, which takes longer to bake, which changes the entire structure and texture of the cake.

Can you use frozen raspberries in a cake?

Yes, you can use frozen raspberries in a lemon cake. Frozen raspberries can be a convenient option when fresh raspberries are not in season or readily available. Here’s a general guideline on how to incorporate frozen raspberries into a cake:

1. Thaw the Raspberries: Allow the frozen raspberries to thaw completely. You can do this by placing them in a colander or sieve and allowing them to sit at room temperature for about 30 minutes. Once thawed, gently blot them with a paper towel to remove any excess moisture.
2. Adjust for Moisture: Frozen raspberries tend to release more moisture when baked, so it’s a good idea to slightly adjust the moisture content of your cake batter. You can achieve this by reducing the amount of liquid (such as milk) in the cake recipe by about 1 tablespoon.
3. Adjust Baking Time: Since frozen raspberries can add extra moisture to the batter, it may slightly affect the baking time. Keep an eye on the cake as it bakes and use a toothpick or cake tester to check for doneness. If needed, bake the cake for a few minutes longer than the original recipe suggests.

How do you increase the flavor of lemon in a cake?

To increase the lemon flavor of a cake, without altering the texture, add additional lemon zest or lemon extract. Don’t add additional lemon juice as excess moisture will affect the texture. For this Raspberry Lemon Cake, I caution against increasing the lemon flavoring because it will overpower the raspberries.

Looking for more Lemon RAspberry cake recipes?

Lemon Blueberry Cake
Lemon Cake
Lemon Pound Cake
Lemon Cheesecake
Lemon Cheesecake Bars
Lemon Pound Cake
Chocolate Raspberry Cake
White Chocolate Raspberry Cake
Raspberry Crumble Bars

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Total Time: 4 35

Prep Time: 4

Cook Time: 35

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Ingredients

CAKE

9 oz. (approx. 1 ½ cups) raspberries + 1 tablespoon flour
4 large eggs, room temperature
1/3 cup milk (anything but nonfat), room temperature
2 tablespoons lemon juice, room temperature
1 tablespoon lemon zest
2 teaspoons vanilla extract
2 cups cake flour (see DIY in Notes)
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
16 tablespoons unsalted butter cut into 16 pieces, room temperature

RASPBERRY JAM FILLING

16 ounces ripe fresh raspberries or frozen thawed raspberries
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
2 1/2 tablespoons lemon juice

LEMON CREAM CHEESE FROSTING

16 oz. full-fat brick style cream cheese, room temperature (DON'T microwave)
1 cup (2 sticks) unsalted butter, room temperature (DON'T microwave)
2 tablespoons lemon juice
1-2 tablespoons fresh lemon zest (depending on how tangy you like it)
1 teaspoon vanilla extract
1/8 teaspoon salt, plus more to taste
6 cups powdered sugar

Instructions

RASPBERRY JAM FILLING (SEE NOTES FOR STORE-BOUGHT)

Make the raspberry filling first if trying to assemble the cake more quickly so it has time to chill. Otherwise, make it while the cake is baking to multitask.
Puree raspberries: Add 16 ounces of raspberries to a food processor and puree. Place a fine-mesh sieve over a medium saucepan and add the raspberry puree to strain out the seeds. Press the puree down with the back of a spoon or spatula until only seeds remain in the sieve. Take care to wipe the back of your sieve to get all of the puree.
Thicken: Whisk the cornstarch, sugar, and lemon juice into the puree until the cornstarch is mostly dissolved. Bring to a simmer until thickened. Refrigerate until completely chilled (it will thicken more as it chills).

CAKE

Prep: Preheat oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper (or I love these silicone mats). Spray the pans with nonstick cooking spray WITH flour or butter and flour the pans.
Coat raspberries: Add 9 oz. raspberries to a medium bowl and toss with 1 tablespoon flour. Set aside.
Mix wet ingredients: Whisk the eggs, milk, lemon juice, lemon zest, and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.
Mix dry ingredients: Using a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, baking powder, and salt on the lowest speed until combined, about 20 seconds.
Add butter: With the mixer still running on low speed, add 1 piece of butter at a time and beat until all the butter is incorporated. Increase the speed to medium and continue beating until the mixture resembles a coarse meal, with butter bits no larger than small peas.
Add wet ingredients: With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce the speed to medium-low, then add the remaining egg mixture and beat until incorporated, about 30 seconds (batter may look slightly curdled). DO NOT OVERMIX.
Add raspberries: Stir in the 9 ounces of coated raspberries just until evenly combined.
Bake: Divide the batter evenly between the prepared cake pans (I use a kitchen scale), smooth with a spatula,and drop a few times on the counter to remove air bubbles. Bake at 350 degrees F for 27-32 minutes or until a toothpick inserted in the center of the cakes comes out with just a few crumbs.
Cool: Cool cakes in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
Freeze (optional): Time permitting, after cooling, freeze the cakes for 30-60 minutes to make them easier to slice in half. (Make ahead: Alternatively, tightly wrap the cooled cakes in plastic wrap at this point and refrigerate until ready to slice and frost.)

FROSTING

Combine ingredients: Using a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together at medium speed until very creamy. Beat in lemon juice, lemon zest, vanilla extract, and salt until smooth.
Add powdered sugar: Gradually beat in the powdered sugar, then beat at medium-high speed until smooth and fluffy.
If the frosting is too runny, refrigerate it until it sets more. Alternatively, add powdered sugar until it reaches the desired consistency, then season with a pinch of salt to taste; otherwise, it will be too sweet. If the frosting is too thick, thin with milk, 1 tablespoon at a time.

ASSEMBLE

Prepare stand: Place four strips of parchment paper around the edges of a plate or cake stand to create a square with an open space in the middle (to keep cake stand clean).
Slice cakes: Cut cakes in half horizontally using a long-serrated knife or cake leveler to create 4 even layers. Place 1 cake layer, cut side up, on the prepared serving plate/cake stand.
First Cake: Transfer some frosting to a piping bag (or Ziploc bag). Pipe a ring of frosting just inside the top edge of the cake. Add ⅓ of the chilled Raspberry Jam and spread it to the edges of the piped frosting. (Note: If raspberry jam is too thick, microwave it for just a few seconds.) Add about ¾ cup frosting and spread it to the edges of the cake.
Second Cake: Top with the second leveled cake, top side down. Repeat procedure with piping/raspberry filling/frosting.
Third and Fourth Cake: Top with the third cake, and repeat the procedure with piping/raspberry filling/frosting. Add the final cake, most even side up (usually you add the top side down, but the raspberries can make it uneven).
Freeze (optional): Time permitting, place the cake in the freezer for 15-30 minutes to chill and harden the frosting slightly. This step prevents the top layer from sliding around on slick, warm frosting while you apply your crumb coat. (Make Ahead: Alternatively, cover the cake with plastic wrap and refrigerate until you're ready to continue.)

FROST CAKE

Crumb coat: Set aside about ¾ cup of frosting for the “crumb coat.” Frost the cake starting with the top and working down until the cake is evenly, thinly frosted. Freeze the cake for 15-30 minutes or until the crumb layer has set.t.
Frost cake: Frost the outside of the cake as you desire with the remaining frosting. Remove parchment paper, then pipe a ring of frosting around the bottom of the cake. Garnish with raspberries if desired.

CHILL THEN SLICE

Chill: Freeze the cake for 20-30 minutes to firm up before slicing, or if not serving immediately, refrigerate for at least 45 minutes before slicing.
Serve at room temperature: After slicing, let it come to room temperature before serving.

STORE

The frosted cake should be covered with an inverted bowl or cake cover and refrigerated. Slice while chilled, but bring cake to room temperature before serving.

Video

Notes

Ingredient Notes

Cake flour substitute: Sift 1 ¾ cup all-purpose flour and ¼ cup cornstarch together in a large bowl. Repeat sifting 2-3 times more to aerate the mixture so it’s closer to the consistency of real cake flour.
Store-bought raspberry jam: You’ll need about 1 ⅓ cups seedless raspberry jam. If your store-bought jam is too difficult to spread, microwave it for 10 seconds
Raspberry filling consistency: The raspberry filling should be chick and barely spreadable so that it stays in place and doesn’t run over the edges, otherwise, you’ll have cake layers sliding all over the place! If the jam thickens too much, microwave it for 10 seconds.

Prep Ahead

Raspberry Filling: can be made and refrigerated up to 1 week in advance or frozen for up to three months.
Frosting: can be made up to 24 hours, covered and refrigerated. Let it come close to room temperature before re-whipping if needed.
Cakes: make, cool, and wrap tightly in plastic wrap and refrigerate one day in advance or freeze for up to 3 months.
Crumb Coated Cake: let the crumb coat set completely, then tightly wrap the cake in plastic wrap and refrigerate or freeze until ready to finish frosting.
Frosted Cake: Assemble the entire cake, cover with a cake cover or tent with foil then refrigerate for 24 hours before slicing, then allowing to sit at room temperature before serving.

HOW TO STORE AND FREEZE

To store: The assembled and frosted cake should be covered with a cake cover or foil and refrigerated. It may be stored for up to 5 days, but is at peak freshness the first two days. Slice the cake, then bring to room temperature before serving.
To freeze individual cake layers: Tightly wrap the individual cake layers in plastic wrap and freeze for up to three months.
To freeze crumb coated cake: Tightly wrap the set cake in a couple layers of plastic wrap followed by a couple layers of foil, freeze for up to two months.
To freeze frosted cake: Flash freeze the cake until solid, then tightly wrap in a couple layers of plastic wrap followed by a couple layers of foil, freeze for up to two months. Remove the plastic wrap, transfer to a cake container and allow to thaw overnight in the refrigerator before slicing. After slicing, let come to room temperature before serving.

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14 Comments

HaimWisley says

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looks so cool !!

- Jen says
  
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  Thank you, I’m excited for you to try it!
  
  - Margaret Harris says
    
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    The lemon raspberry cake turned out beautifully. It took almost an hour to bake.
    I suspect that may be the density of the flour, (ap and corn starch).
    It made a wonderful birthday cake.
    Thank you.
    
    - Jen says
      
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      I’m so happy it turned out so well for the special day!
      
Morgan says

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This cake is delicious and so rich! I made it for a birthday party and everyone loved it. Thank you for all your delicious and thoughtful recipes. One of my favorite things is when I see a new recipe posted on your blog!

- Jen says
  
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  Thank you so much, Morgan, comments like yours make my day! I am so happy this cake was a winner and that you are enjoying my recipes! I hope you have a wonderful week and find more recipes to enjoy!
  
Brenda says

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I love all of your recipes. I am baking the Lemon and Raspberry Cake now. I can’t wait to finish making it. The recipe is missing the step to add in the raspberries to the cake. I think it needs that step between step 6 and 7.

- Jen says
  
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  Just fixed! I appreciate you pointing that out!
  
Cynthia Angel says

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Hello!
I am a Lil confused.. Under ‘Tools Needed’ It calls for Two 9″ Pans.. However.. Under Cake Instructions.. It calls for Two 8″ Cake Pans.

Please Clarify.

Thank You!

- Jen says
  
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  Sorry Cynthia, I have an assistant adding the “tools needed.” The recipe is correct with the 8-inch round pans. I’ll correct the tools section. Thanks for pointing that out!
  
Cathy McCallum says

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Made it. Was delicious!

- Jen says
  
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  Yay! Thanks for giving this recipe a try!
  
Alyssa says

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Wow. This cake was perfection. The brightness of the raspberries paired so beautifully with the lemon. The cake was the perfect texture. I made this cake for my mother in laws birthday and my husband claimed it was the best cake he ever tried! It was a labor of love but worth every minute. Next time, I’d skip the de-seeding step. Outside of that I will follow to a tee again.

- Jen says
  
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  Thank you for the high praise Alyssa! I’m so glad that it turned out so delicious for your mother in law’s birthday! Thanks for sharing the love!