Lemon and Raspberry Cake

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This cake features three layers of moist lemon sponge with juicy raspberries, creamy lemon buttercream, and gooey raspberry jam. It’s egg-free and dairy-free, plus it’s super easy to make!

First, we rub lemon zest into a mix of brown and white sugar to release the delicious oils, creating sweet, fragrant lemon sugar. This is then mixed into buttermilk and yogurt for an incredibly tender crumb. Fresh raspberries are folded into the batter for a burst of juicy sweetness in every bite. Each layer is filled with sweet raspberry jam and covered in a beautiful lemon buttercream. It’s the perfect cake for spring, Easter, or Mother’s Day celebrations!

Lemon and Raspberry Cake

Course Dessert



  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened almond milk or any plant-based milk
  • cup vegetable oil
  • ¼ cup lemon juice about 2 lemons
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries if using frozen, do not thaw

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice


Prepare the Cake Batter:

  • Preheat your oven to 350°F. Grease and flour an 8-inch round cake pan or line it with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, mix the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Gently fold in the raspberries.

Bake the Cake:

  • Pour the batter into the prepared cake pan and spread it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.

Glaze the Cake:

  • Once the cake is completely cool, drizzle the lemon glaze over the top.
  • Allow the glaze to set for a few minutes before slicing and serving.

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