The Easiest Lemon Raspberry Cake

Sometimes, life just calls for cake—especially when you’re in need of a little pick-me-up. If you’re feeling down, there’s nothing better than a slice of homemade goodness to brighten your day. And this Lemon Raspberry Cake? It’s not just a cake, it’s a hug in dessert form. Trust me, you’ll love it!

“Life is short… Eat the cake!”

Ingredients:

For the Cake:

• 2 eggs
• 1 cup sugar
• 1 cup sour cream
• 1/2 cup olive oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp lemon rind
• 1 tbsp lemon juice
• 2 cups flour
• 2 tsp baking powder
• 1/2 tbsp cornstarch
• 1/2 tbsp lemon juice
• 2 cups raspberries (plus extra for decorating)

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YouTube Video here Lemon Raspberry Cake

This lemon raspberry cake is a sweet balance of tangy lemon and juicy raspberries, paired with a fluffy whipped cream that’s just the right amount of tart. Every bite is like a burst of sunshine, perfect for any occasion.

For the Lemon Whipped Cream:

• 1 & 1/2 cups heavy cream
• 1/2 cup icing sugar (sifted)
• 1 tbsp lemon juice
• 2 tsp lemon rind

Instructions:

1. Preheat your oven to 375°F (190°C). Grease and flour a cake pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Add the sour cream, olive oil, vanilla extract, lemon rind, and lemon juice, and continue to mix until well combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix!
4. Prepare the Raspberries: In a small bowl, toss the raspberries with cornstarch and lemon juice. Gently fold them into the batter, ensuring they’re evenly distributed.
5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Make the Lemon Whipped Cream: While the cake is cooling, prepare the lemon whipped cream. In a chilled mixing bowl, whip the heavy cream with the sifted icing sugar until soft peaks form. Add the lemon juice and lemon rind, and continue to whip until stiff peaks form.
7. Decorate the Cake: Once the cake has cooled, frost it with the lemon whipped cream. Top with extra fresh raspberries for that perfect finishing touch.
8. Serve & Enjoy: Slice, serve, and indulge! Whether you’re celebrating or just treating yourself, this cake is sure to make any moment feel special.

Life is short! Eat the Cake.

And, if you’re curious about my apron, it’s from Maison d’Heroine Faience. It’s as stylish as it is practical—just the way I like it!

If you try out this project, I’d love to hear how it turns out! Feel free to reach out and share your results or any tips you’ve discovered along the way. Happy DIY-ing!