As the days grow longer and the weather warms up, that can only mean spring is in the air! And with the new season comes the craving for fresh, vibrant flavors. This Lemon Raspberry Cake is the perfect way to welcome the season—light, bright, and bursting with flavor.
Contains affiliate links
This cake is perfect for any spring occasion- Easter brunch, a baby or bridal shower, a Mother’s Day dessert, or just because! The sunny zest of lemon and the sweet-tart pop of raspberries will put you in the mood for the longer, warmer days ahead.
This cake is so easy to prepare and can be made the day before. There’s three separate components that come together to make this cake.
First, an easy boxed white cake mix- which I tend to use a lot as a quick shortcut in cake recipes. Next, a lemon simple syrup to brush over the baked cake, which really infuses the lemon flavor. The leftover syrup is delicious in strawberry lemonade or stir it into a summery cocktail. The third component is the lemon cream cheese whipped cream. I love this whipped cream because it’s not too sweet and compliments the raspberry filling beautifully.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
Equipment:
- Stand Mixer or Electric Hand Mixer
- Small Saucepan– for the lemon simple syrup
- 9×13 Baking Pan– for the cake
Cake Ingredients:
- 1 box yellow or white cake mix + ingredients from the box to prepare, this is usually 4 egg whites, vegetable oil and water
- 21 ounce can Red Raspberry Lucky Leaf Fruit Filling, or substitute 1-2 cups red raspberry jam
Lemon Simple Syrup:
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup fresh lemon juice (from about 2 lemons)
Lemon Whipped Cream:
- 8 ounces cream cheese, cold
- 3/4 cup powdered sugar, sifted
- 1 1/2 cup heavy whipping cream, cold
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- Optional garnish: fresh raspberries and lemon slices
How To Make It
Bake the Cake
- Prepare the boxed cake mix according to the package instructions and bake as directed.
- Let the cake cool completely, then remove it from the pan by placing a cutting board over the pan and flipping it over. The cake should slide right out.
Make the Lemon Simple Syrup
- While the cake is baking, prepare the lemon simple syrup. In a small saucepan, combine granulated sugar, water, and ¼ cup lemon juice over medium-high heat.
- Whisk until the sugar dissolves, then simmer until the mixture reduces by half and thickens into a syrup.
- Remove from heat and let cool completely.
Prepare the Whipped Cream
- Let the cream cheese soften slightly on the counter for about 5 minutes (it should still be cold).
- In a mixing bowl, whip the cream cheese on medium speed until fluffy.
- Add powdered sugar and beat until combined.
- Slowly pour in heavy cream while mixing on medium speed for 3-4 minutes.
- Add lemon zest and the remaining ¼ cup lemon juice, continue mixing until stiff peaks form (about 5 minutes). Be careful not to overmix.
- Refrigerate the whipped cream until ready to use.
Assemble the Cake
- Place the cake on a serving platter or keep it on the cutting board.
- Slice the cake horizontally into two even layers. (Tip: Freezing the cake for 5 minutes before cutting makes it easier.)
- Set the top half aside and brush both layers with lemon simple syrup using a pastry brush.
- Spread 1/3 to 1/2 of the Red Raspberry Fruit Filling evenly over the bottom cake layer (about ¼” thick).
- Spread a thin layer (¼”–½”) of whipped cream on top of the raspberry filling.
- Place the second cake layer on top.
- Spread another 1/3-1/2 of the raspberry filling over the second layer.
- Top with a thick layer of whipped cream.
Final Touches
- Refrigerate until ready to serve to allow the cake to set.
- Cut into 12-16 bars.
- Garnish with fresh raspberries, lemon zest, or lemon slices. Enjoy!
It seems like a lot of steps, but I promise this cake is super easy!
Tips
- For easy transport: Assemble the cake back in the baking dish. After slicing it in half, return the bottom half to the dish and layer as directed.
- Storage: Refrigerate leftovers for up to 3 days.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
More Delicious Desserts
- Easter Blossom Cookies
- Chocolate Oreo Brownie Trifle
- Cherries in the Snow
- Blueberry Lemon Poke Cake
- Texas Sheet Cake
- Lemon Brownie Bars
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Lemon Raspberry Cake
Equipment
- Stand Mixer or Electric Hand Mixer
- Small Saucepan
Ingredients
- 1 box white cake mix + ingredients from the box to prepare or use yellow cake mix
- 21 ounce can Red Raspberry Lucky Leaf Fruit Filling
For the lemon simple syrup:
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup fresh lemon juice divided (from about 4 lemons)
For the whipped cream:
- 8 ounces cream cheese
- 3/4 cup powdered sugar
- 1 1/2 cup heavy whipping cream cold
- Zest of 1 lemon
- Optional garnish: fresh raspberries and lemon slices
Instructions
- Prepare the boxed cake mix according to the package instructions and bake as directed.
- Let the cake cool completely, then remove it from the pan by placing a cutting board over the pan and flipping it over. The cake should slide right out.
- Make the Lemon Simple Syrup: In a small saucepan, combine granulated sugar, water, and ¼ cup lemon juice over medium-high heat.
- Whisk until the sugar dissolves, then simmer until the mixture reduces by half and thickens into a syrup.
- Remove from heat and let cool.
- Prepare the Whipped Cream: Let the cream cheese soften slightly on the counter for about 5 minutes (it should still be cold).
- In a mixing bowl, whip the cream cheese on medium speed until fluffy.
- Add powdered sugar and beat until combined.
- Slowly pour in heavy cream while mixing on medium speed for 3-4 minutes.
- Add lemon zest and the remaining ¼ cup lemon juice, then continue mixing until stiff peaks form (about 5 minutes). Be careful not to overmix.
- Refrigerate the whipped cream until ready to use.
- Assemble the Bars: Place the cake on a serving platter or keep it on the cutting board.
- Slice the cake horizontally into two even layers. (Tip: Freezing the cake for 5 minutes before cutting makes it easier.)
- Set the top half aside and brush both layers with lemon simple syrup using a pastry brush.
- Filling the Cake: Spread half of the Red Raspberry Fruit Filling evenly over the bottom cake layer (about ¼” thick).
- Spread a thin layer (¼”–½”) of whipped cream on top of the raspberry filling.
- Place the second cake layer on top.
- Spread the remaining raspberry filling over the second layer.
- Top with a thick layer of whipped cream.
- Refrigerate until ready to serve to allow the cake to set.
- Cut into 12-16 bars.
- Garnish with fresh raspberries, lemon zest, or lemon slices. Enjoy!
Notes
Storage & Transport Tips
- For easy transport: Assemble the cake back in the baking dish. After slicing it in half, return the bottom half to the dish and layer as directed.
- Storage: Refrigerate leftovers for up to 3 days.
