Mary Berry Lemon And Raspberry Cake

There’s something old-fashioned and lovely about lemon and raspberry together, isn’t there? Reminds me of summers in my aunt’s kitchen — she’d always have a cake cooling on the rack with fruit poking out, a bit sunken, never perfect, but absolutely divine. This one’s like that — soft sponge, sharp lemon, juicy raspberries scattered in like freckles on a cheek.

It’s the kind of bake you make when you want to do something, you know? Maybe you’ve got a slow afternoon, maybe it’s your best mate’s birthday, or maybe — like me last Tuesday — you just need a reason to put the kettle on and be kind to yourself.

This cake is generous. In flavour, in size, in heart. Don’t rush it. Let it cool, slather it lovingly in cream cheese frosting, eat a slice slowly with a spoon. It’s not a snack. It’s a moment.

Why You’ll Love It

• That zingy lemon hit mixed with juicy berries… it sings, truly
• The sponge stays moist for days thanks to sour cream and butter
• You can use frozen raspberries — straight from the freezer
• The cream cheese frosting is punchy and lush — not too sweet
• Looks fancy enough for birthdays, but it’s not precious or fiddly
• Tastes even better the day after. And even better with a second slice

Ingredients

For the cake:

• 1 cup unsalted butter (room temp)
• 1½ cups granulated sugar
• ¼ cup packed light brown sugar
• 1 tablespoon lemon zest
• ½ teaspoon lemon extract (if you have it)
• 1 teaspoon vanilla extract
• 4 large eggs, room temp
• 2½ cups cake flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup full-fat milk
• ½ cup sour cream
• ½ cup fresh lemon juice
• 2½ cups raspberries (fresh or frozen — don’t thaw)
• 2 tbsp plain flour (to toss the berries in)

For the frosting:

• 8 oz cream cheese (soft-ish)
• 10 tbsp unsalted butter (soft-ish)
• 4 cups icing sugar (plus extra if needed)
• 2 tsp lemon zest
• 1 tbsp lemon juice
• ¼ tsp lemon extract (optional)
• ¼ tsp salt
• 2 tbsp sour cream

Optional garnish:

• Raspberry jam or preserves
• A lemon, thinly sliced
• A few fresh raspberries

How to Make It

Prep your tins and get cosy:

Set your oven to 350°F / 180°C. Line two 9-inch cake pans with parchment rounds. Grease everything — bottom, sides, paper — don’t skip. Trust me, I’ve had cakes cling like their lives depended on it.

Cream it good and fluffy:

Beat your butter and both sugars with lemon zest and extracts until it looks pale and feels a bit like mousse. Add the eggs one by one, giving each a chance to mix in. Scrape the bowl. Always scrape the bowl.

Bring in the dry team:

In another bowl, mix your flour, baking powder, bicarb, and salt. Slowly add this to your wet mix. It’ll look a bit dry — don’t panic.

Add the lovely lemony things:

Now stir in the milk, sour cream, and lemon juice. It’ll loosen the batter. Don’t overmix — this isn’t the time to go wild.

Tumble in the berries:

Toss your raspberries in flour, then gently fold them through the batter. Be soft with it — you want whole berries, not purple mush.

Bake with patience:

Divide the batter into your pans and bake for 35–40 minutes. Tops should be lightly golden and spring back when pressed. Let them cool in the tins for 10 minutes, then carefully tip onto racks.

Frost like you mean it:

Beat the cream cheese and butter until smooth. Add icing sugar slowly (it will puff up in your face if you’re impatient), then mix in the zest, juice, and sour cream. It should be thick but spreadable.

Assemble and make it pretty:

Frost the bottom layer, spread on a bit of raspberry jam if you fancy, then stack the second layer. Frost the whole thing however you like — rustic swirls or smooth and neat. Chill for 20 minutes to set, then garnish with raspberries and lemon slices if you’re showing off.

Common Mistakes and How to Dodge Them

Why did my raspberries all sink?
Happens. Toss them in flour and don’t overmix the batter after adding — they’ll stay where you want them (mostly).

My cake’s dense — what gives?
Could be overmixing or cold butter. Make sure everything’s at room temp before you start, and once the flour’s in, mix gently.

The frosting’s sliding off.
Your cakes were too warm, love. Chill them fully before you try to frost. Or pop the frosting in the fridge to thicken a bit.

It tastes too lemony!
What a complaint! (Just kidding.) Cut back on the zest or juice next time. Personally, I like it to slap a bit.

Storage and Reheating

• Fridge: Keeps beautifully for 3–4 days in a sealed container.
• Freezer: Slice it, wrap tightly, freeze up to 3 months. Thaw overnight.
• Microwave: 10–15 seconds for a little warm-up — careful, frosting melts fast.
• Oven: Cover in foil and warm at 300°F for 10 minutes if you want that fresh-bake feel.

Frequently Asked Questions

Can I make it ahead of time?
Absolutely — bake the cakes the night before and frost the next day. Actually tastes better after a little rest.

Can I use Greek yogurt instead of sour cream?
Yep, full-fat if you can. Works a charm.

Can I skip the frosting?
You could, but I wouldn’t. The tangy cream cheese balances the lemon and berry so well.

What if I don’t have cake flour?
Use all-purpose flour, just remove 1 tbsp per cup and replace it with cornflour.

Nutrition Facts (Per Serving)

• Calories: 350
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 45g
• Sugar: 30g
• Protein: 4g
• Sodium: 200mg

Try More Mary Berry Recipes:

• Lemon Chiffon Cake Uk Recipe
• Mary Berry Apple Upside Down Cake
• Mary Berry Baked Apples