If you are looking for a truly delightful and refreshing dessert, the Raspberry Lemon Bliss Cake Recipe is an absolute must-try. This cake perfectly balances the bright zestiness of lemon with the sweet, tart burst of fresh raspberries, all enveloped in a moist, tender crumb and topped with luscious cream cheese frosting. Each bite offers a harmonious dance of flavors and textures that is both comforting and celebratory, making it the perfect centerpiece for any occasion or simply a sweet indulgence to brighten up your day.

Raspberry Lemon Bliss Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Raspberry Lemon Bliss Cake Recipe lies in its simple, wholesome ingredients. Each component plays a crucial role in creating the cake’s delicate texture, vibrant flavor, and beautiful color.

All-purpose flour (2 ½ cups): Provides the perfect structure for a tender yet sturdy cake crumb.
Baking powder (2 ½ teaspoons): Helps the cake rise beautifully and become light and fluffy.
Baking soda (½ teaspoon): Works alongside baking powder to ensure a soft texture and proper leavening.
Salt (½ teaspoon): Enhances all the flavors without overpowering the cake.
Unsalted butter (1 cup, softened): Adds richness and a melt-in-your-mouth quality.
Granulated sugar (1 ¾ cups): Sweetens the cake perfectly without overwhelming the natural tartness of the fruit.
Large eggs (4): Bind the ingredients together for a smooth batter and add moisture.
Lemon zest (1 tablespoon): Infuses aromatic brightness that wakes up your taste buds.
Fresh lemon juice (¼ cup): Offers the cake its signature tang that makes it truly special.
Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
Buttermilk (1 cup): Keeps the cake super moist and tender while balancing acidity.
Fresh raspberries (1 ½ cups, tossed with 1 tablespoon flour): Delivers juicy bursts of tartness and helps prevent sinking.
Cream cheese (8 ounces, softened): For the silky, tangy frosting that complements the cake perfectly.
Unsalted butter (½ cup, softened): Combined with cream cheese to create a creamy frosting base.
Powdered sugar (3 cups): Sweetens and thickens the frosting to the ideal consistency.
Lemon juice (2 teaspoons): Gives the frosting a refreshing zing that echoes the cake’s citrus notes.
Vanilla extract (1 teaspoon): Blends the frosting flavors together with a gentle sweetness.
Optional garnishes – fresh raspberries, lemon slices, lemon zest: Add visual appeal and extra bursts of flavor.

How to Make Raspberry Lemon Bliss Cake Recipe

Step 1: Preparing the Batter

Start by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans by greasing and flouring them, then lining the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt — this dry mix is the foundation that ensures your cake rises perfectly and bakes evenly.

Step 2: Creaming the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy; this step incorporates air into the batter, giving the cake its delicate texture. This takes around 3 to 4 minutes and sets the stage for an irresistible crumb.

Step 3: Incorporating Eggs and Flavorings

Add the eggs one at a time, beating well after each addition to keep the batter smooth and homogenous. Next, stir in the lemon zest, fresh lemon juice, and vanilla extract, which will brighten and deepen the flavor profile with every bite.

Step 4: Combining Dry Ingredients and Buttermilk

Alternate adding the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined — overmixing can create a dense cake, while gentle folding ensures the perfect tender crumb.

Step 5: Folding in the Raspberries

Gently fold in the fresh raspberries that’ve been tossed in flour to prevent sinking during baking. Their juicy bursts will provide delightful pockets of flavor throughout the cake.

Step 6: Baking the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely, ensuring they are ready for frosting.

Step 7: Making the Frosting

Beat together the softened cream cheese and butter until smooth, creating a luscious base. Gradually add powdered sugar, lemon juice, and vanilla extract, then beat until fluffy and spreadable. This frosting perfectly balances tangy and sweet flavors that pair beautifully with the cake.

Step 8: Assembling the Cake

Once the cakes are completely cool, spread a generous layer of frosting on top of one round. Place the second cake layer on top and frost the top and sides evenly. For an extra special touch, garnish with fresh raspberries, lemon slices, and a sprinkle of lemon zest.

How to Serve Raspberry Lemon Bliss Cake Recipe

Garnishes

A few fresh raspberries, vibrant lemon slices, and a hint of lemon zest create an inviting and elegant finish. These garnishes not only boost the visual allure but also complement the cake’s natural flavors, making each slice a feast for the eyes as well as the palate.

Side Dishes

Pair this cake with a light dollop of whipped cream or a scoop of vanilla ice cream for a luscious contrast. A refreshing mint tea or a chilled glass of sparkling lemonade also works wonders, enhancing the fruity and citrusy notes of the cake.

Creative Ways to Present

For a festive gathering, serve the Raspberry Lemon Bliss Cake Recipe on a pretty cake stand surrounded by fresh flowers or seasonal berries. You can even cut individual cake slices into bite-sized squares for a delightful dessert buffet or afternoon tea party setting.

Make Ahead and Storage

Storing Leftovers

Any leftover cake should be tightly wrapped or stored in an airtight container in the refrigerator. This will keep the cake moist and the cream cheese frosting fresh for up to four days, allowing you to enjoy your homemade treat a little longer.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil for up to two months. When ready to enjoy, thaw the layers in the refrigerator overnight before frosting and assembling for a fresh-baked taste anytime you want.

Reheating

This cake is best served chilled or at room temperature, so there’s no need to reheat. If slightly cold from the refrigerator, allow it to sit at room temperature for about 20 minutes before serving to bring out the full flavor and soft texture.

FAQs

Can I use frozen raspberries in this Raspberry Lemon Bliss Cake Recipe?

Absolutely! You can substitute frozen raspberries without thawing them first, but keep in mind that this may add a bit of extra moisture to the batter. Tossing them in flour before folding still helps prevent sinking.

Is it okay to use regular milk instead of buttermilk?

You can use regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk. This maintains the acidity needed for the cake’s tender crumb and enhances the lemon flavor.

Can I make this cake gluten-free?

To make this recipe gluten-free, swap the all-purpose flour for a gluten-free baking blend. Just be sure the blend contains xanthan gum or a similar binder to support the cake’s structure.

How long does the Raspberry Lemon Bliss Cake Recipe stay fresh?

Stored properly in the refrigerator, this cake will stay fresh for about four days. Beyond that, the raspberries and frosting may start to lose their texture and flavor.

Can I double the recipe for a larger cake?

Yes, this recipe can be doubled easily. Just make sure to have pans large enough or bake in multiple batches. Adjust the baking time accordingly and keep checking with a toothpick for doneness.

Final Thoughts

This Raspberry Lemon Bliss Cake Recipe is a wonderful celebration of fresh, vibrant flavors wrapped in a moist, tender crumb with a delightfully creamy frosting. Whether for a special occasion or an everyday treat, it’s a recipe you’ll find yourself returning to again and again. Don’t hesitate to give it a try — once you do, it just might become your new favorite dessert to share with all the people you love.

Raspberry Lemon Bliss Cake Recipe

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3.8 from 237 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Raspberry Lemon Bliss Cake is a delightful layered dessert bursting with fresh raspberries and zesty lemon flavor, all topped with a creamy lemon cream cheese frosting. Perfect for summer gatherings or any special occasion, the moist cake layers and tangy frosting create a blissful treat that’s both elegant and refreshing.

Ingredients

Scale

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups fresh raspberries (tossed with 1 tablespoon flour)

For the Frosting:

8 ounces cream cheese (softened)
½ cup unsalted butter (softened)
3 cups powdered sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract

For Garnish (optional):

Fresh raspberries
Lemon slices
Lemon zest

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Instructions

Prepare Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step adds air for a tender cake.
Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to maintain emulsion. Then stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse bright flavors.
Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and buttermilk into the batter, starting and ending with the flour mixture. Mix gently and only until combined to avoid overworking the batter.
Fold in Raspberries: Carefully fold in the raspberries that have been tossed with flour to prevent sinking, ensuring they are evenly distributed without breaking them up.
Divide Batter and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then stir in lemon juice and vanilla extract, beating until the frosting is light and fluffy.
Assemble Cake: Place one cake layer on a serving plate and spread a generous portion of frosting over the top. Place the second layer on top and frost the top and sides evenly.
Garnish and Chill: Decorate with fresh raspberries, lemon slices, and lemon zest as desired. Refrigerate the cake until ready to serve to enhance flavor and texture.

Notes

Tossing raspberries with flour prevents them from sinking during baking.
You can substitute frozen raspberries (unthawed), but expect some added moisture in the batter.
This cake is best served chilled or at room temperature for optimal flavor and texture.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
Use room temperature ingredients to help achieve a smooth batter and frosting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American