Raspberry Lemon Cake

Total Time

Prep: 1-1/4 hours + chilling Bake: 20 min. + cooling


16 servings

Updated: Jun. 15, 2023
Want a change from chocolate cake? Try this elegant lemon raspberry cake packed with refreshing citrus flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. —Shirley Warren, Thiensville, Wisconsin


  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • CAKE:
  • 1 package (3 ounces) lemon gelatin
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar, divided
  • 4 large eggs, room temperature
  • 4 teaspoons grated lemon zest
  • 1/2 cup lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 3/4 cup thawed lemonade concentrate
  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3-3/4 to 4 cups confectioners' sugar
  • 1-1/2 teaspoons grated lemon zest
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 3/4 cup seedless raspberry jam
  • Fresh raspberries, optional


  1. For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Press plastic wrap onto the surface of the curd and chill for 1-1/2 hours or until thickened.
  2. For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
  3. In a large bowl, cream butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in gelatin mixture, lemon zest, lemon juice and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
  4. Pour batter into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.
  5. In a microwave-safe bowl, combine lemonade concentrate and remaining 1/4 cup sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cake layers with a fork; pour lemonade mixture over tops. Cool 10 minutes before removing from pans to wire racks to cool completely.
  6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon zest, lemon juice and vanilla; beat until blended.
  7. To assemble, place 1 cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
  8. Spread frosting over side of cake and pipe a shell border along the top. If desired, garnish with raspberries and additional confectioners' sugar. Chill 1 hour.
Lemon Raspberry Cake Tips

Can you bake raspberries into lemon raspberry cake?

Layer cake recipes can be pretty forgiving. While this lemon raspberry cake doesn't include raspberries in the layers, you could sprinkle some fresh or frozen (unthawed) raspberries over the top of the batter in the pans before baking. They will sink slightly while the cake bakes. Use 1/3 cup or less of fruit per layer to avoid adding too much moisture to the cake.

How can you make lemon raspberry cake your own?

Make this lemon raspberry cake your own by using store bought lemon curd instead of homemade. Or, garnish with strawberry jam and fresh strawberries instead of raspberries. Another classic pairing with lemon desserts is poppy seeds. Stir 2 tablespoons into the cake batter for extra interest. You could also try this cake with orange curd, gelatin, zest and juice instead of lemon. If you're feeling experimental, top this cake with different homemade frosting recipes. Leave out the lemon zest and lemon extract to tone down the overall lemon flavor without compromising the texture of the cake.

How should you store lemon raspberry cake?

Store leftover raspberry cake, covered, in the refrigerator for 3-5 days.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 piece: 599 calories, 24g fat (11g saturated fat), 103mg cholesterol, 315mg sodium, 92g carbohydrate (74g sugars, 1g fiber), 6g protein.