If you love bright, zesty desserts as much as I do, you’re in for a treat with Raspberry Lemon Bliss Cake! This delightful loaf marries tart lemon and juicy raspberries in the most irresistible way, creating a cake that’s as beautiful to look at as it is delicious to eat. It’s tender, moist, and perfect for breakfast, brunch, or as a show-stopping dessert with your afternoon tea. Every bite bursts with citrus and berry flavor, making this a must-try recipe for every home baker who craves a little sunshine on their plate.
Ingredients You’ll Need
With just a handful of pantry and fresh ingredients, this cake comes together easily but tastes absolutely extraordinary. Every ingredient is there for a reason, whether it’s to provide structure, add tang, or bring color and flavor to your Raspberry Lemon Bliss Cake.
- All-purpose flour: The base of our cake, providing the all-important tender crumb.
- Baking powder: Gives the loaf its gentle lift and lightness.
- Baking soda: Works with the baking powder for the perfect rise and softness.
- Salt: Just a little to balance and brighten all the flavors.
- Unsalted butter (softened): Creates a rich, moist foundation and that melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps create a lovely golden crust.
- Eggs: Bind the ingredients and provide essential structure and richness.
- Sour cream: The secret weapon for moistness and a subtle tang that enhances the lemon.
- Fresh lemon juice: Packs a citrus punch that brightens every bite.
- Lemon zest: Intensifies the lemon aroma and flavor—be generous!
- Vanilla extract: Brings everything together with a touch of warmth.
- Fresh or frozen raspberries: Juicy, sweet-tart gems that dot the cake with vivid flavor and color. (Don’t thaw if using frozen!)
- Flour (for tossing raspberries): Keeps berries suspended in the batter so they don’t all sink.
- Optional powdered sugar or lemon glaze: For that dreamy, bakery-style finish—choose your favorite or do both!
How to Make Raspberry Lemon Bliss Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan or, for super easy removal, line it with parchment paper. This step ensures your Raspberry Lemon Bliss Cake releases cleanly and looks picture-perfect coming out of the oven.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking not only combines but also aerates the mixture, giving your cake a tender crumb and helping it rise evenly in the oven.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for texture, as it incorporates air that helps the loaf bake up soft and dreamy.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, mixing well after each. Then stir in the sour cream, lemon juice, zest, and vanilla extract. Each ingredient shines here: the creamy, tangy base and those vibrant lemon notes are what make this cake so special.
Step 5: Combine Wet and Dry
Gradually add the dry flour mixture to the wet batter. Stir until just combined—don’t overmix! This preserves the cake’s delicate crumb. You’ll start to smell that incredible lemon fragrance already.
Step 6: Add Raspberries
In a small bowl, toss your raspberries (fresh or frozen, but no need to thaw if using frozen) with a tablespoon of flour. Gently fold them into the batter, being careful not to crush them. This trick ensures those bursts of raspberry flavor are dotted all through your Raspberry Lemon Bliss Cake, not just at the bottom.
Step 7: Bake
Pour your batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Enjoy the aroma as the kitchen fills with sweet lemony goodness.
Step 8: Cool and Finish
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar or drizzle with a quick lemon glaze for that extra touch of Raspberry Lemon Bliss Cake magic. Slice, serve, and get ready for compliments!
How to Serve Raspberry Lemon Bliss Cake
Garnishes
A generous dusting of powdered sugar always looks elegant, while a lemon glaze brings out that tangy lemon vibe even more. If you want to impress, add a few extra fresh raspberries and thinly sliced lemon rounds for a gorgeous finish. It’s the little touches that make Raspberry Lemon Bliss Cake really shine on the table.
Side Dishes
This cake pairs beautifully with lightly sweetened whipped cream, a dollop of Greek yogurt, or even a scoop of vanilla ice cream. For a brunch spread, serve alongside fresh berries, herbal iced tea, or a bubbly mimosa—it’s truly versatile and plays well with all your favorite spring and summer treats.
Creative Ways to Present
Try slicing Raspberry Lemon Bliss Cake into thick fingers for a dessert platter, or cube it for a parfait layered with whipped cream and berries. You can even stack slices with lemon curd between for a playful layer cake effect. However you choose to serve, its cheerful colors and bright flavor will always steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the Raspberry Lemon Bliss Cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. It stays wonderfully moist and the lemon flavor mellows beautifully overnight.
Freezing
You can freeze slices or the whole loaf! Wrap cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving—it’s just as delicious as the day you baked it.
Reheating
For that just-baked warmth, pop individual slices in the microwave for 10–15 seconds or gently reheat in a low oven. This makes the cake extra soft and revives the aroma, making it taste like you just pulled it out of the oven.
FAQs
Can I use frozen raspberries for Raspberry Lemon Bliss Cake?
Absolutely! Just use them straight from the freezer—no need to thaw first. Tossing them with flour helps keep them evenly distributed throughout the cake, preventing any soggy patches.
What if I don’t have sour cream?
No problem! You can substitute Greek yogurt for sour cream if needed. It’ll still provide that lovely moistness and gentle tang that makes the Raspberry Lemon Bliss Cake so irresistible.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs, but no wet batter. The top will also be golden and might spring back when lightly pressed.
How do I make a simple lemon glaze?
For a quick glaze, simply mix 1/2 cup powdered sugar with 1 to 2 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled cake for an extra punch of bright lemony flavor.
Can Raspberry Lemon Bliss Cake be made gluten-free?
Yes! You can swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your baking powder and soda are gluten-free as well, and you’re all set.
Final Thoughts
If you’re yearning for something sunny, fresh, and just a little bit special, you can’t go wrong with Raspberry Lemon Bliss Cake. This recipe is endlessly versatile, loaded with flavor, and sure to make any gathering or afternoon bright. Just one slice and you’ll see why it’s a favorite—so grab your ingredients and treat yourself and your loved ones to some pure Raspberry Lemon Bliss Cake joy!
Print
Raspberry Lemon Bliss Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of raspberries and lemons with this Raspberry Lemon Bliss Cake. This moist and tender cake is bursting with bright citrus notes and juicy raspberries, making it the perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing raspberries)
- Optional powdered sugar or lemon glaze for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Combine Wet and Dry: Gradually stir dry ingredients into the wet mixture until just combined.
- Add Raspberries: Toss raspberries with flour in a small bowl, then gently fold into the batter.
- Bake: Pour batter into the loaf pan, smooth the top, and bake for 45 to 55 minutes. Cool before serving with powdered sugar or lemon glaze, if desired.
Notes
- For a quick lemon glaze, mix 1/2 cup powdered sugar with 1 to 2 tablespoons of fresh lemon juice.
- You can substitute Greek yogurt for sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 19g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
