Name: Raspberry Lemon Cake with Light Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup grass-fed butter (room temperature); 3/4 cup granulated sugar (can substitute coconut sugar or monk fruit sweetener); 2 eggs; 1 tsp vanilla extract; 1 tsp lemon extract; 1/2 cup almond milk (or any other milk alternative); 2 tbsp lemon juice; 1 1/2 cups all purpose flour (can substitute 1:1 gluten free flour blend); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup frozen raspberries; 1/2 container Country Crock plant-cream (approximately 1/2 cup); 1/4 cup powdered sugar; 1 tsp vanilla extract; Fresh raspberries and mint leaves for topping

If you're craving a treat that's fresh, bright, and just the right amount of sweet, you're going to love this Raspberry Lemon Cake with Light Frosting Recipe. It’s a fluffy, moist wonder bursting with zesty lemon and juicy raspberries — perfect for when you want something light yet indulgent.

A single layered round cake with a light brown, slightly rough textured base topped with a thick, uneven layer of white whipped cream. On top of the cream, bright red raspberries and small pieces of red fruit are scattered, with a few fresh green mint leaves placed as decoration. The cake sits on a white cake stand on a white marbled surface, with a simple white tiled wall in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Lemon Cake with Light Frosting Recipe
Top Tip
How to Serve Raspberry Lemon Cake with Light Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Lemon Cake with Light Frosting Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how the tartness of lemon blends with those little pops of raspberry—plus, the frosting is so light, it feels like a dessert that your body actually thanks you for eating. It’s a crowd-pleaser every time I bring it out.

Perfectly Moist and Fluffy: The cake strikes the ideal balance between tender crumb and enough structure to hold all those berries.
Plant-Based Light Frosting: You get the creamy texture without feeling weighed down or overly sweetened.
Simple Ingredients: No weird additives, making it easy to find everything at your local store.
Versatile and Adaptable: Gluten-free and sugar-substitution options so everyone can enjoy it.

Ingredients & Why They Work

Gathering your ingredients for this raspberry lemon cake is straightforward, and I recommend grabbing quality fresh or frozen raspberries and making sure your butter is properly softened for the best batter texture. Here’s a quick rundown of what each ingredient brings to the table.

Flat lay of a small block of grass-fed butter, a small white bowl of granulated sugar, two whole brown eggs with clean shells, a small white bowl of lemon juice, a small white bowl of almond milk, a small white bowl of vanilla extract, a small white bowl of lemon extract, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a small pile of fresh raspberries, a small white bowl of plant-based cream, a small white bowl of powdered sugar, all arranged symmetrically on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Grass-fed butter: Adds rich flavor and moisture, plus helps create that fluffy crumb.
Granulated sugar: Sweetens while keeping the cake light; you can swap for coconut sugar or monk fruit for a twist.
Eggs: Bind everything together and help with moisture.
Vanilla extract: Lends warmth and depth to the lemon and raspberry flavors.
Lemon extract: Intensifies the lemony brightness beyond just juice.
Almond milk: A creamy plant-based milk alternative that keeps the texture tender.
Lemon juice: Provides fresh acidity and kick.
All-purpose flour: The backbone of the cake — easily swapped for gluten-free flour if needed.
Baking powder and baking soda: The double-leavening agents that lift the cake perfectly.
Salt: Enhances all the other flavors without making it salty.
Frozen raspberries: Offering sweet-tart bursts and helping maintain the cake’s texture without bleeding too much color.
Country Crock plant-cream: A light, dairy-free option for frosting that whips up beautifully.
Powdered sugar: Sweetens the frosting to just the right lightness.
Fresh raspberries and mint leaves: The finishing touches for a pretty and fresh presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Raspberry Lemon Cake with Light Frosting Recipe is wonderfully adaptable, so feel free to make it your own! Whether you're tweaking it for dietary needs or adding a seasonal twist, it’s all about creating a dessert that feels personal and delicious.

Gluten-Free Delight: I love swapping the all-purpose flour for a 1:1 gluten-free flour blend whenever friends who avoid gluten join me. The texture stays moist and fluffy, and it’s just as delicious.
Sweetener Swap: For a lower glycemic touch, I sometimes replace granulated sugar with monk fruit sweetener or coconut sugar; it adds a subtle depth of flavor without sacrificing sweetness.
Fruit Variations: In warmer months, I’ve tried adding fresh blueberries with the raspberries for an extra burst of summer color and flavor. It’s a lovely variation that still keeps things light and fresh.
Dairy Fervor or Plant-Based: While this recipe uses plant-based frosting for a light finish, you can always swap in heavy cream frosting if you prefer a richer, classic taste—though it moves away from being vegan-friendly.

Step-by-Step: How I Make Raspberry Lemon Cake with Light Frosting Recipe

A clear glass mixing bowl sits on a white marbled surface, containing a single big layer of light beige dough with a rough, soft texture. On top of the dough is a heap of bright red raspberries, some whole and some small pieces, with a slight dusting of white flour sprinkled over them. The bowl is clean except for some flour dusted near the dough, and a few raspberry juice drops are visible inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Set your oven to 350 degrees Fahrenheit to warm up while you prepare your ingredients. Lightly grease a 9x9 inch baking dish with non-stick spray to ensure your cake doesn’t stick. This simple prep ensures a smooth baking process and an easy cleanup later.

Step 2: Cream Butter and Sugar Until Fluffy

In your electric mixer, combine the room temperature grass-fed butter with the granulated sugar. Beat on high speed for about 60 seconds until the mixture becomes light and fluffy — this is what creates the perfect, tender crumb in your cake. You’ll see the mixture lighten in color and look almost airy.

Step 3: Add in the Wet Ingredients

Next, gently whisk in the eggs, almond milk, fresh lemon juice, vanilla extract, and lemon extract. Mix until everything is fully combined and smooth. The batter should have a light, slightly creamy consistency with bright, citrusy hints from the lemon flavors.

Step 4: Stir in Dry Ingredients

Carefully add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Stir just until everything is combined—overmixing can make the cake dense. The batter will thicken slightly and hold together nicely without becoming heavy.

Step 5: Fold in the Raspberries

Gently fold the frozen raspberries into the batter, being careful not to crush them. Using frozen berries helps keep their shape and prevents too much bleeding, giving you delicious pockets of tangy fruit inside the cake.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared baking dish. Pop it in the oven and bake for 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. The top will be lightly golden and spring back softly to the touch.

Step 7: Cool Completely Before Frosting

Remove the cake from the oven and allow it to cool completely on a wire rack. This step is key because frosting a warm cake will cause the light, plant-based frosting to melt and lose its airy texture.

Step 8: Whip Up the Light Frosting

In your electric mixer, whisk together the Country Crock plant-cream, powdered sugar, and vanilla extract on high speed for 2–3 minutes. The frosting should become fluffy and airy, perfect for spreading over your cooled cake.

Step 9: Frost and Garnish

Spread the frosting evenly on top of the cooled cake. Then, decorate with fresh raspberries and mint leaves for a pop of color and fresh aroma. Slice, serve, and enjoy this delightful raspberry lemon treat!

Top Tip

These tips will help you create the perfect Raspberry Lemon Cake with Light Frosting Recipe every single time—making your baking experience a breeze and the result absolutely delightful.

Room Temperature Butter: Using butter that's softened to room temperature is key. It whips up better with the sugar, creating that light and fluffy cake texture we all love.
Frozen Raspberries: I've found that folding in frozen raspberries rather than fresh helps keep the batter from turning pink and watery, preserving that pretty burst of whole berries throughout the cake.
Don't Overmix the Batter: Once you add the dry ingredients, mix gently and just until combined. Overworking the batter can make the cake dense instead of fluffy.
Cool Completely Before Frosting: Patience here pays off! If you frost while the cake is still warm, the light frosting melts and just doesn’t have that airy, creamy finish.

How to Serve Raspberry Lemon Cake with Light Frosting Recipe

A slice of a two-layer cake sits on a white plate with a black and gold fork beside it. The bottom layer of the cake is a light beige color with visible pieces of red fruit throughout. The top layer is a thick spread of white cream, decorated with fresh red raspberries and small green mint leaves. In the background, the rest of the cake is on a white cake stand, showing the same layers and decorated similarly with raspberries on top. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance your cake’s fresh flavors by topping it with more fresh raspberries and a few mint leaves for a pop of color and a refreshing contrast. If you're feeling festive, a light dusting of powdered sugar adds a beautiful snowy touch just before serving.

Side Dishes

Pair your Raspberry Lemon Cake with a scoop of vanilla bean ice cream or a dollop of whipped coconut cream for an extra creamy delight. A handful of mixed berries or a citrusy fruit salad can also lighten things up and complement the cake’s zesty lemon and sweet raspberry notes beautifully.

Make Ahead and Storage

Storing Leftovers

Store your leftover Raspberry Lemon Cake with Light Frosting in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. Keeping it chilled also helps maintain the light frosting’s texture and flavor.

Freezing

If you want to freeze the cake, it's best to do so before frosting. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator, then frost as usual just before serving.

Reheating

To enjoy the cake warm, slice individual pieces and gently warm in the microwave for 10-15 seconds. Avoid reheating the entire cake after frosting, as this can melt the plant-based frosting and affect the texture.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Yes, you can substitute fresh raspberries, but keep in mind they may release more juice, which can affect the cake’s texture and color. Using frozen raspberries helps maintain the structure and prevents bleeding.

Is this cake suitable for those with gluten intolerance?

Absolutely! Simply swap the all-purpose flour with a 1:1 gluten-free flour blend to keep the cake moist and delicious without gluten.

Can I make the frosting dairy-based?

Yes, you can use heavy cream instead of the plant-based Country Crock plant-cream for a traditional dairy frosting, but keep in mind it changes the dietary classification of the cake.

How long does the cake take to bake?

Bake the cake at 350 degrees Fahrenheit for 35 minutes, or until a toothpick inserted in the center comes out clean. Make sure not to overbake to maintain a moist texture.

Final Thoughts

This Raspberry Lemon Cake with Light Frosting Recipe is one of those treats that feel like sunshine on a plate—bright, fresh, and just a little bit indulgent. It’s perfect for sharing with friends at a cozy gathering or enjoying as a sweet afternoon pick-me-up. Remember, baking is as much about joy as it is about precision, so have fun with it, and don't hesitate to tweak the recipe to make it your own. Happy baking!