Lemon Raspberry Cake slices on a white plate

Lemon Raspberry Cake

This bright and sunny Lemon Raspberry Cake is like sunshine on a plate! The tangy raspberry swirl complements the bright lemon swirl in this delicious and easy (no mixer!) recipe for Lemon Raspberry Cake. Enjoy a slice of sunshine for dessert, breakfast, or with a cup of tea!

Lemon Raspberry Cake slices on a white plate
Lemon Raspberry Cake

This bright and sunny Lemon Raspberry Cake is like sunshine on a plate! The tangy raspberry swirl complements the bright lemon swirl in this delicious and easy (no mixer!) recipe for Lemon Raspberry Cake. Enjoy a slice of sunshine for dessert, breakfast, or with a cup of tea!

Lemon Raspberry Cake slices on a white plate

The sun has returned. The hills are a vibrant emerald, the chirping birds have come out of hiding, and there is warmth! After one of the wettest March’s ever – 21 days of rain, in fact – we are basking in beautiful weather.

Spring has finally arrived.

I found myself smiling as I zested lemons for a Lemon Raspberry Cake. I would have been happy with the sun from the lemons, but having it outside my window made it even better.

Sweet and cake-y was my husband’s request, and one of his favorite store-bought treats is a Raspberry Pudding Cake. I thought I would try my hand at making my own version and used a wonderful Ina Garten recipe for Lemon Yogurt Cake as a spring board to create this Lemon Raspberry Cake. I adore her recipe, as it is pure lemon-soaked heaven in a cake, but I wanted to have the elements of a jammy raspberry swirl, instead.

The blender made quick work of producing the tangy raspberry swirl I was looking for, and it was the resulting sauce that really became the star. Serve up a thick slice of warm sunshine in a generous puddle of raspberry sauce, and those cold and wet days will soon become a distant memory.

Looking for more lemon and raspberry dessert recipes?  Be sure to check these out:

Raspberry Meringue Roll
Meyer Lemon and Raspberry Pavlova
Coconut Raspberry Scones
Lemon Curd

Lemon Raspberry Cake

This bright and sunny Lemon Raspberry Cake is like sunshine on a plate! The tangy raspberry swirl complements the bright lemon swirl in this delicious and easy (no mixer!) recipe for Lemon Raspberry Cake. Enjoy a slice of sunshine for dessert, breakfast, or with a cup of tea!
Lemon Raspberry Cake slices on a white plate
Print This Pin This
5 from 1 vote
Course Breakfast, Dessert
Cuisine American, Vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 9 slices
Calories 377kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest from 1 large lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • juice of 1 large lemon
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons framboise liqueur* raspberry liqueur
  • 2 tablespoons sugar
  • 1/3 cup sugar for sauce

Instructions

  • Preheat the oven 350° F. Butter and line a loaf pan with parchment paper.
  • Sift together the flour, baking powder, and salt in a mixing bowl. In a separate bowl, whisk and combine the buttermilk, sugar, eggs, lemon zest, and vanilla extract. Mix the buttermilk mixture with the dry ingredients until just combined. Fold in the vegetable oil until evenly incorporated. Pour into prepared loaf pan. Allow batter to rest.
  • In a blender, blend the lemon juice, raspberries, framboise liqueur, and sugar. Blend until smooth. Take one ounce of the raspberry mixture, straining if desired, and drizzle lightly on top of the cake batter. Use a toothpick to swirl into the batter.
  • Place the loaf pan into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Strain the remaining raspberry mixture into a sauce pan. Add 1/3 cup sugar, and cook over medium-low heat until the sugar dissolves. Cool and set aside.
  • When the cake is done, let it cool on a wire rack. Serve the slices with the ruby raspberry sauce. Enjoy!

Notes

*Optional. If you do not have any raspberry liqueur, substitute with water.
Adapted from Ina Garten’s Lemon Yogurt Cake.

Nutrition

Calories: 377kcal | Carbohydrates: 58g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 115mg | Potassium: 192mg | Fiber: 1g | Sugar: 40g | Vitamin A: 90IU | Vitamin C: 4.4mg | Calcium: 84mg | Iron: 1.4mg
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Comments

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  1. emily

    I love your idea for this cake! I was just about to make it with blueberries…it seems like everyone has gotten a hold of this recipe! Yum!

    Reply
  2. Chef Dennis

    as soon as I saw all that zest, I knew I would love that cake!! When you mentioned a serving it in a pool of raspberry sauce, it was almost too much to imagine…..sigh..I bet your husband loved that cake, I can see you making it on a regular basis!
    thanks for sharing it with us!

    Reply
  3. Monet

    Just beautiful. The raspberry swirl on top is perfect. Thank you for sharing, my friend. After such a long and hard week, it is good to visit the blogs that I love. I hope you have a safe and happy weekend.

    Reply
  4. Rochelle

    I would just adore a piece of this “lemon-soaked heaven” cake! It sounds and looks to die for :)

    Reply
  5. norma

    I have some frozen berries and I think I would like to try this. I am always afraid of baking….Have a great weekend!

    Reply
  6. BigFatBaker

    This is perfect for spring. I have been on a lemon kick lately so I’ll probably be giving this a try in the near future. Thanks for the recipe!

    Reply
  7. Nami @ Just One Cookbook

    I’m enjoying this weather too! Your raspberry lemon cake looks so delicious! As I write this, my mouth is starving for lemon taste! Arh. Looks so good, and I can’t eat it (unless I make it myself)….. But I enjoyed looking at it. Thanks Liren!

    Reply
  8. Jan

    That looks like a great loaf cake recipe! I’ve been stuck to my grandmother’s recipe for a long time. Maybe it’s time to deviate a little ;)

    Reply
    • Liren

      It sounds like your grandmother’s recipe is a keeper :) Don’t mess with a good thing! But of course, the next time you feel like something different, I hope you do give this a try :)

      Reply
  9. Becky

    Great looking Lemon Raspberry Cake. I love lemon with anything, especially with raspberry. Your pics are wonderful. I’m still zesting lemons, but there is snow in the forecast for tomorrow:(

    Reply
  10. Angela@RecipesFromMyMom

    Your sauce is such a pretty ruby color. I’m thinking the cake would be awesome toasted too. I’ve been trying to coax the sun out by zesting some lemons too. No dice yet but at least my kitchen smells good.

    Reply
  11. RavieNomNoms

    WOW, that is some seriously amazing looking cake. Gorgeous pictures!

    Reply
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