Lemon Raspberry Gooey Butter Cake

Lemon cake for me has to taste like lemon, and this cake delivers just that! Laced with raspberry preserves and a lemon zest glaze. A great butter cake!

To recipe
Lemon Raspberry Gooey Butter Cake
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


Lemon Raspberry Gooey Butter Cake

55 minutes
Total TIME:
70 minutes
15 minutes


  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup sugar
  • 1 1/2 sticks unsalted butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 large egg plus 1 yolk
  • Zest of two lemons
  • 1/2 teaspoon lemon extract
  • 2 tablespoons lemon juice
  • 6 tablespoons real raspberry preserves
  • 1 lemon (sliced thinly into circles for garnishing)

For The Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon water
  • 2 tablespoon lemon juice
  • zest of 1 lemon

Ingredient Swaps


  1. Preheat the oven to 325 degrees F. Grease a 9 inch spring form pan with butter and lightly flour it.
  2. In a bowl, combine the flour, baking powder and baking soda. Set aside.
  3. Using a stand mixer, beat the butter and sugar until thick and fluffy.
  4. Add the eggs one at a time and beat.
  5. Add the vanilla, zest, extract and lemon juice and mix thoroughly.
  6. Gradually add the flour mixture, scraping the bowl down after each addition.
  7. Place half of the batter into the pan and spread out evenly. Drop dollops of the preserves onto the batter and swirl randomly with the tip of a knife.
  8. Spread the rest of the batter on top and drop any leftover preserves on top also.
  9. Lay some of the thinly sliced lemons in a circle on top of the batter.
  10. Bake in the oven for about 55-60 minutes and the cake springs back when pushed gently with a finger.
  11. While the cake is cooling, mix all of the ingredients for the glaze together. Poke some holes in the cake with a sharp pointed knife.
  12. Use a pastry brush, cover the cake with the glaze making sure to soak the whole surface of the cake.
  13. Slice when cool.
Recipe insights & TIPS

Some things in the world are just meant to be together, like lemons and raspberries. Oh how I love thee tart and sweet combination.

Lemon Raspberry Butter Cake

But I still want you to have this cake. It's moist and lemony with veins of raspberry preserves running through it and drenched in a thin lemon glaze. Summers coming and a lemon cake is everyone's thing.

I used regular lemons but if you can get some Meyer lemons, more power to you. You can eat this warm or cold, with ice cream or whipped cream, or just as it is with some fresh brewed coffee like I did. Say yumm for Lemon Raspberry Gooey Butter Cake!

Lemon Raspberry Butter Cake
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

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