Raspberry Lemon Cake (Printable Recipe)

Zesty lemon and juicy raspberries in every bite, layered with vanilla frosting—perfect for sweet celebrations.

# Ingredients You'll Need:

01 - 2 cups gluten-free flour, sifted

02 - 1 cup unsalted butter, softened

03 - 1 tablespoon lemon zest

04 - 1 cup granulated sugar

05 - 3 large eggs

06 - 1/4 cup lemon juice

07 - 1/2 cup plain yogurt

08 - 1/4 cup milk

09 - 1 teaspoon baking powder

10 - 1/2 teaspoon baking soda

11 - 1/4 teaspoon salt

12 - 1 1/2 cups fresh raspberries

13 - 1 cup unsalted butter, room temperature

14 - 3 cups powdered sugar

15 - 1 tablespoon lemon juice

01 - Preheat oven to 350°F and coat cake pans thoroughly with nonstick spray to ensure easy release.

02 - Beat butter, lemon zest, and sugar together for 5 minutes until light and fluffy to incorporate air for texture.

03 - Mix in eggs, lemon juice, milk, and yogurt. Blend until incorporated. A curdled appearance is normal at this stage.

04 - Sift together flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients until just combined.

05 - Gently fold in raspberries using a silicone spatula, taking care not to crush the fruit.

06 - Divide batter evenly between pans. Bake 28–33 minutes until cakes spring back and toothpick comes out clean.

07 - Beat butter until smooth, gradually add powdered sugar, then blend in lemon juice for a bright finish.

08 - Cool cakes completely. Spread frosting evenly between layers and over the top and sides before serving.

01 - Frozen raspberries may be used directly from the freezer to prevent bleeding and excess moisture.

02 - Adding a layer of lemon curd between the cakes provides an extra citrus dimension.

03 - Creaming butter and sugar for a full 5 minutes creates a lighter cake texture.