Cakes and Cupcakes

Fresh Raspberry Lemon Cake

It’s been a while since I’ve posted a new recipe on here, but this one is pretty special. Some of you may know, but I’ve been home from college for about 2 months now and I have one more month to go. Believe it or not, it’s actually been a pretty slow baking time for me. I’ve made a few things here and there but not as much as I hoped. However, I do have a fun list of items I’m gonna try to add on here before the end of summer. For now, enjoy this delicious fresh raspberry lemon cake. It’s light and fluffy, with the just the perfect amount of sweetness. The best summer flavors all in one!

This cake is super easy to whip together and makes the perfect showstopper for any summer BBQ or just a mid-week craving. Each layer is baked with fresh raspberries and a creamy lemon frosting in between each layer.

Happy Monday friends! So far this summer has been pretty relaxing, some work here and there, not many cookie orders, and a few baked goods here and there. This cake is definitely one of my favorites! Although this cakes uses raspberry and lemon, you could definitely switch out the berries for a different kind if that’s up your alley. Each bite is tender with a burst of fresh berries and a super creamy frosting that is so easy and versatile so you could use it on any other cakes if you wanted!

inspiration for this fresh cake

For this cake, I wanted to make something simple and easy, but something fun and fresh for summer. The fresh berries and lemon accent make this cake super yummy. The two layers are super simple so you don’t have to worry about a collapsing cake or waiting forever for the layers to bake.

what you need

  • Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Lemons
  • Eggs
  • Butter
  • Sugar
  • Vanilla extract
  • Plain yogurt or sour cream
  • Fresh raspberries
  • Powdered sugar

Like I’ve mentioned, this cake is super simple and comes together fairly easy. Even if you’re a beginner baker, this cake is just for you! No fancy frosting techniques or anything. Often, I find the naked cake look is easier and looks just as cool. It’s got a rustic, summery look, especially when you doll it up with some flowers or simple sprinkles like I did.

what is a naked cake?

If you might be wondering what a naked cake is, it’s super simple. Instead of frosting it fully so no cake is showing, this naked look just covers it slightly and still shows a little cake for a more rustic look.

It’s basically doing a crumb coat and just finishing there. If you’re new to baking or just don’t want to deal with all that frosting, this is the decorating technique just for you!

the delicious details

Now onto the details…

The first step in making this fresh raspberry lemon cake is preparing your easy batter and baking the layers. Cream your butter, sugar and other wet ingredients. To that we’re going to fold in some egg whites that have been beated. This makes the cakes more soft and tender.

Next, you’re going to alternately mix in the dry ingredients and egg whites to the wet mixture. Mix until everything is just combined, but don’t over-mix the batter, otherwise the cakes could be dense and dry.

Pour the batter into 8″ greased cake pans and bake until golden and cooked through.

Once baked, let the cakes fully cool and whip together the frosting. The frosting is super simple and comes together with just a few ingredients. Use an offset spatula or knife to spread the icing in between the cake layers, around the sides, and the top. I added a few swirls, flowers, and sprinkles to the top for a fun decoration, but the creativity is totally up to you!

some helpful tips

Just in case you find yourself stuck with a couple of problems, I’ve curated a few of my best tips so this cake comes out amazing for you!

  • Don’t over mix the batter. This could cause the cake to be denser and dry once baked.
  • Make sure to bake the cakes fully! Nothing is worse than popping it out and the cake is still raw inside.
  • If you think you’ve greased your pan, grease it again. You don’t want those cakes sticking!
  • Let the cakes fully cool before icing, otherwise you’ll have a sloppy mess.

Want some more delicious summer cakes? Check these out:

Did you make this delicious cake? I’d love to hear about it! Tag me in a photo on Instagram @tuesday.treats or let me know in the comments below.

Fresh Raspberry Lemon Cake

Recipe by Gillian VolzCourse: Cakes and CupcakesCuisine: DessertDifficulty: Easy


Prep time


Cooking time


Total time





This fresh raspberry lemon cake is super easy and so delicious. The two simple layers are soft with a bright burst of fresh berries and the creamiest buttercream.


  • Fresh Cake
  • 1/2 cup butter, room temp (1 stick)

  • 1 cup sugar

  • 1 tbsp vanilla extract

  • 3 eggs, separated

  • 2 tbsp lemon zest (About 1 lemon)

  • 1 1/4 cups sour cream or plain yogurt

  • 1 1/2 cups raspberries

  • 2 cups flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • Creamy Lemon Buttercream
  • 1 cup butter, softened (2 sticks)

  • 5 tbsp lemon juice

  • 3-5 cups powdered sugar (Depending on how sweet you want it to be)


  • Cake
  • Start by pre-heating your oven to 350 F. Grease two 8″ circle baking pans heavily and set aside.
  • In a large bowl, cream together your butter, sugar, and lemon zest until light and fluffy. Next, add in your eggs yolks, vanilla, and sour cream/yogurt. Mix until combined, then set aside.
  • In another medium bowl, beat your egg whites on medium until soft peaks form. Set aside.
  • In another medium bowl, whisk together your dry ingredients including your flour, baking powder, baking soda, and salt. Set aside.
  • Add your dry ingredients to the wet and mix until just combined.
  • Next, gently fold in your egg whites into the cake mixture until a few streaks remain. Lastly, add in your fresh raspberry and fold until just evenly combined.
  • Evenly pour the batter into each pan and tap the sides to make it even. Bake for 30-35 minutes until golden and a toothpick comes out clean.
  • Once baked, let the cakes fully cool before icing.
  • Creamy Lemon Buttercream
  • This buttercream is super simple and the perfect freshness for any cake. Cream your butter, sugar, and juice in a medium bowl until creamy and smooth. Add more or less powdered sugar depending on how sweet you want it.
  • Add a hefty layer or buttercream on top of your cake and add the second cake layer on top. Spread the remaining buttercream around the sides and top evenly. I found it easiest to use an offset spatula or knife. Lastly, garnish with some sprinkles or flowers for a special touch.


  • Store the cake in an airtight container in the fridge for up to 4 days.

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