
This Raspberry Lemon Cake with Cream Cheese Frosting is a show-stopping dessert that’s as refreshing as it is indulgent. The tartness of fresh lemon pairs beautifully with sweet raspberries, creating a balanced, vibrant flavor profile. The cake is moist and fluffy, thanks to sour cream and a touch of lemon juice, while the raspberry cream cheese frosting adds a creamy, fruity richness. Topped with crunchy Loacker Quadratini and fresh berries, this cake is perfect for celebrations, special occasions, or any time you need a treat that’s both light and decadent.
Why Everyone Will Love This Recipe
This cake hits all the right notes: a moist, tangy cake, rich and fluffy frosting, and a delightful crunch from the Loacker Quadratini. The fresh raspberries infuse the frosting with both color and flavor, while the lemon gives the cake a zesty brightness. The frosting’s creamy texture complements the lightness of the cake, and the added crunch of the wafer cookies creates a wonderful contrast. It’s a refreshing take on a classic layered cake, sure to be a crowd favorite.
What Is Raspberry Lemon Cake with Cream Cheese Frosting?
This Raspberry Lemon Cake is a layered cake made with a sour cream-based batter for moistness, brightened with fresh lemon zest and juice. The cake is filled with a creamy raspberry-infused cream cheese frosting, which is made using fresh raspberries pureed into a smooth sauce. The cake is topped with additional frosting, fresh raspberries, and crunchy Loacker Quadratini for added texture and flavor. This dessert is both refreshing and indulgent, combining fruity sweetness with tangy lemon and creamy richness.
Cooking Tips
- Use room temperature ingredients: For the best texture, make sure your butter, eggs, and cream cheese are at room temperature before mixing.
- Don’t overmix the batter: When adding the dry ingredients to the wet mixture, mix until just combined to avoid overworking the batter, which can lead to a dense cake.
- Adjust frosting consistency: If your frosting is too thin, add more powdered sugar. If it’s too thick, add a little more raspberry puree or a tablespoon of milk to reach your desired consistency.
- Let the cake cool completely: Be patient and let the cake cool for at least 30 minutes before assembling, or it could melt the frosting.
Frequently Asked Questions
Can I use frozen raspberries for the frosting?
Yes, you can use frozen raspberries for the frosting. Just make sure to thaw and strain them well before using them to make the puree.
Can I make this cake ahead of time?
Absolutely! You can bake the cake and make the frosting ahead of time. Assemble the cake the day you plan to serve it, or store the layers separately, wrapped tightly in plastic wrap, at room temperature for up to 2 days. Keep the frosting refrigerated until ready to use.
How can I make this cake gluten-free?
To make this cake gluten-free, swap the all-purpose flour with a gluten-free flour blend. You may need to adjust the baking time slightly, so check for doneness by inserting a toothpick into the center of the cake.
Can I use a different type of cookie instead of Loacker Quadratini?
Yes! If you can’t find Loacker Quadratini, you can substitute them with any crispy wafer cookies, biscotti, or even granola for added crunch.
How do I store the leftovers?
Store the leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature for about 30 minutes before serving for the best texture.
How to Store
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you have any extra frosting, store it separately in an airtight container in the fridge for up to 2 days.
How to Freeze
If you want to freeze the cake, freeze the cake layers separately after they’ve cooled completely. Wrap each layer tightly in plastic wrap and foil, then store in a freezer-safe container. The cake layers can be frozen for up to 3 months. Thaw them overnight in the refrigerator before assembling the cake.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 1 cup sour cream
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from one large lemon)
- 2 tablespoons lemon juice (from one large lemon)
- 2 ¾ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon kosher salt
For the Raspberry Cream Cheese Frosting:
- 1 cup fresh raspberries
- 1 cup unsalted butter, at room temperature
- 4 ounces (1/2 block) cream cheese, at room temperature
- 5 cups powdered sugar
- ¼ teaspoon salt
For the Filling:
- 1 ½ cups raspberry frosting (from above)
- 2/3 cup roughly chopped Loacker Quadratini (such as Raspberry Yogurt, Lemon, or Vanilla)
For the Topping:
- Remaining raspberry frosting
- Extra fresh raspberries
- Assorted Loacker Quadratini (such as Raspberry Yogurt, Lemon, or Vanilla)
Step-by-Step Instructions
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
- Mix the cake batter: In a large bowl, beat the butter and granulated sugar until fluffy. Add the sour cream and beat until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Bake the cake: Spread the batter evenly into the prepared pan and smooth the top. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 30 minutes before lifting it out using the parchment paper overhang.
- Prepare the raspberry frosting: Puree the raspberries in a blender until smooth, then strain through a fine-mesh strainer. In a mixing bowl, beat the butter and cream cheese until fluffy. Gradually beat in the powdered sugar and salt, then add the raspberry puree one tablespoon at a time, mixing until smooth.
- Assemble the cake: Slice the cooled cake horizontally to create two even layers. Spread 1½ cups of raspberry frosting on the bottom layer and sprinkle with chopped Loacker Quadratini. Top with the second layer of cake and spread the remaining frosting over the top.
- Decorate and serve: Garnish with fresh raspberries and additional Loacker Quadratini. Let the cake sit for 15 minutes before serving.