Bright, zesty, and unapologetically beautiful, Raspberry Lemon Bliss Cake is the ultimate celebration of spring and summer flavors in one unforgettable bite. Imagine a soft, lemony crumb studded with bursts of fresh raspberries, draped in a tangy-sweet lemon glaze, and finished with a shower of vibrant zest. This cake never fails to steal the spotlight at gatherings, and I truly believe it’s as joyful to create as it is to share. Whether you’re marking a special occasion or simply want to bring a little sunshine to your table, trust me: this is the recipe you’ll come back to again and again.
Ingredients You’ll Need
There’s something magical about how a handful of simple, staple ingredients transform into Raspberry Lemon Bliss Cake. Each ingredient plays a key role, from the buttery foundation to the bright pop of lemon and the sweet burst of fresh berries. Here’s what you’ll need — and a little tip on what makes each one essential:
- All-purpose flour: The base for a fluffy, tender crumb that holds together beautifully.
- Baking powder: Lifts the cake and keeps it light; don’t skip measuring carefully!
- Baking soda: Reacts with the lemon juice for even more rise and a softer texture.
- Salt: Enhances all the sweet and tart flavors so nothing tastes flat.
- Unsalted butter (softened): Brings incredible richness and that classic homemade taste.
- Granulated sugar: Adds structure, sweetness, and helps with browning.
- Large eggs: Give the cake stability, structure, and a little richness.
- Sour cream: The secret to moisture and a slight tang that pairs beautifully with lemon.
- Fresh lemon juice: The key to fresh, punchy citrus flavor — squeeze it yourself for best results!
- Lemon zest: Packs even more zing; zest the lemon before juicing to make it easier.
- Vanilla extract: Rounds out the flavors and makes the raspberry and lemon sing.
- Whole milk: Adds tenderness and helps blend everything smoothly.
- Fresh raspberries: Use the brightest, plumpest berries you can find, and save a few for a gorgeous garnish.
- Powdered sugar: Essential for a velvety, melt-in-your-mouth glaze.
- Lemon juice (for glaze): Adds a tart sparkle and creates that irresistible drizzle.
- Milk (for glaze): Adjusts the thickness of the glaze to make it perfectly pourable.
How to Make Raspberry Lemon Bliss Cake
Step 1: Prepare Your Pan and Oven
First things first: preheat your oven to 350°F. Grab a 10-cup bundt pan or two 8-inch round pans, and don’t be shy with the butter and flour — a well-greased pan makes all the difference when releasing this beauty after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only mixes the leaveners evenly but also ensures you won’t get any unwanted lumps later on. A quick whisk is all you need — easy peasy!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture turns pale, light, and fluffy. This process creates tiny air pockets that give Raspberry Lemon Bliss Cake its tender crumb. Don’t rush it — three good minutes with an electric mixer does wonders here.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, letting each fully blend in before adding the next. Then, stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. The kitchen will start smelling utterly amazing!
Step 5: Combine Wet and Dry Ingredients
Gently add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry mixture. Stir just until combined — over-mixing leads to a tougher cake, so this is where you use a gentle hand.
Step 6: Fold in the Raspberries
Now for the fun part: toss your raspberries lightly in flour (it helps prevent sinking) and carefully fold them into the batter using a spatula. Try not to crush the berries as you fold — you want beautiful raspberry streaks, not a purple batter!
Step 7: Bake
Pour the batter into your prepped pan, smoothing the top evenly. Slide it into the oven and bake for 40–45 minutes. The cake is done when a toothpick comes out clean and it’s lightly golden on top. Let it rest in the pan for 10 minutes before turning out onto a cooling rack.
Step 8: Glaze and Garnish
Once completely cool, whisk together powdered sugar, lemon juice, and a touch of milk until you reach a sugary, glossy drizzle. Pour or spoon the glaze generously over your cake, and finish with extra fresh raspberries and some lemon zest for that irresistible, bakery-style look.
How to Serve Raspberry Lemon Bliss Cake
Garnishes
This cake lives its best life when dressed up: scatter a handful of fresh raspberries and a twist of lemon zest over the glaze just before serving. If you’re feeling extra, a few edible flowers make it truly show-stopping for spring and summer tables.
Side Dishes
Raspberry Lemon Bliss Cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an afternoon tea or brunch, a small fruit salad or a crisp glass of sparkling lemonade balances the rich, citrusy flavors perfectly.
Creative Ways to Present
For a charming, bakery-style display, slice the cake and layer the pieces slightly overlapping on a vintage platter. You could also cut into individual mini cakes using a round cutter or bake as cupcakes for personalized treats — just adjust the baking time accordingly!
Make Ahead and Storage
Storing Leftovers
Raspberry Lemon Bliss Cake keeps beautifully at room temperature (tightly covered) for up to two days. If you’re storing longer or it’s a warm day, pop it in the fridge, where it will stay moist and bright-flavored for up to five days.
Freezing
You can absolutely freeze this cake for up to two months. For best results, wrap cooled, unglazed cake portions in plastic and foil, then thaw and glaze just before serving for that fresh-from-the-oven appeal.
Reheating
If you prefer your cake slightly warm, gently reheat individual slices in the microwave for about 10 seconds. This wakes up the buttery crumb but won’t melt the glaze if you keep the heating brief.
FAQs
Can I use frozen raspberries?
Yes, you can! Toss frozen raspberries in a bit of flour (just like fresh) and fold them into the batter straight from the freezer. There may be a bit of extra moisture, but the cake still turns out lovely.
Do I have to use a bundt pan?
No bundt pan? No problem! Two 8-inch round cake pans work just as well, making this Raspberry Lemon Bliss Cake accessible no matter your bakeware collection.
Can I make this cake gluten-free?
Absolutely. Substitute a good-quality 1:1 gluten-free baking flour for the all-purpose — the results are still moist and delicious. Double check all other ingredients for gluten if you’re serving someone with allergies.
Can I make Raspberry Lemon Bliss Cake ahead of time?
Yes — in fact, the flavor deepens after a day. Simply bake, cool, wrap tightly, and glaze right before serving for the freshest finish.
How do I prevent my raspberries from sinking?
The key is tossing the berries in a little flour before folding them into the batter. This thin layer helps them suspend throughout the cake for that signature look in every slice.
Final Thoughts
If you’re ready to wow your guests and treat yourself to pure sunshine on a plate, this Raspberry Lemon Bliss Cake is simply irresistible. I can’t wait for you to experience just how special a homemade cake can be — don’t forget to share a slice with someone you love!
Print
Raspberry Lemon Bliss Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon and sweet raspberries with this Raspberry Lemon Bliss Cake. A light and moist cake with a burst of fresh flavors that is perfect for any spring or summer gathering.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh raspberries (plus more for garnish)
For the glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice
- 1 tbsp milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan or two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare batter: Cream butter and sugar until fluffy. Add eggs, sour cream, lemon juice, zest, and vanilla. Mix well. Alternately add dry ingredients and milk. Fold in raspberries.
- Bake: Pour batter into pan and bake for 40–45 minutes. Cool in pan for 10 minutes, then transfer to a wire rack.
- Make glaze: Whisk powdered sugar with lemon juice and milk until smooth. Drizzle over cake. Garnish with raspberries and lemon zest.
Notes
- Toss raspberries lightly in flour before folding into the batter to prevent sinking.
- This cake is best made a day in advance for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
