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Lemon Raspberry Swirl Cake

If you're looking for something simple and summery to bake, try this easy lemon raspberry cake! It has fresh raspberries and yummy jam swirled throughout and hints of lemon bursting through every bite. This sweet and lemony sour cream pound cake is the perfect treat as the weather warms up!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Lemon Raspberry Swirl Cake
  • ½ cup unsalted butter, room temperature (1 stick)
  • ½ cup + 1 tbsp granulated sugar
  • 1 tbsp lemon zest
  • ½ cup full-fat sour cream (room temperature)
  • 2 tsp vanilla extract
  • ¼ tsp lemon extract (optional - my favorite is linked below!)
  • 3 large eggs (room temperature)
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp kosher salt
  • 1½ cups frozen or fresh raspberries (or berries of your choice)
  • 2 tbsp raspberry jam (or jam of your choice)
Lemon Glaze
  • ⅔ cup powdered sugar
  • 3 tbsp lemon juice

Method
 

For the Lemon Raspberry Swirl Cake
  1. Preheat oven to 375°F. Line a 9x5 inch loaf pan with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, ½ cup of sugar and lemon zest on medium-high until light and fluffy. Add the sour cream, vanilla and optional lemon extract and beat on medium speed until smooth.
  3. Beat in the eggs one at a time on medium speed. Scrape down the bowl as needed. Add the flour, baking powder and salt and mix on low speed until just combined. Do not overmix. Using a spatula, fold in 1¼ cup of the raspberries.
  4. Spoon half of the batter into the prepared pan. Using a knife, gently swirl in 1 tablespoon of jam, leaving a few streaks of jam throughout the batter. Add the remaining batter and swirl the remaining 1 tablespoon of jam. Sprinkle the remaining ¼ cup of raspberries and 1 tablespoon of sugar on top.
  5. Bake for 55-60 minutes, or until the center is set. Let cool before glazing.
For the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If needed, thin glaze with 1 tablespoon of water at a time. Drizzle over cooled cake, slice and enjoy!

Notes

  • You can substitute full-fat Greek yogurt for the sour cream if desired
  • Lemon extract is optional, but will give this cake a delicious lemony flavor!
 
Helpful Tools
KitchenAid Stand Mixer | Mixing Bowls | Rodelle Vanilla Extract | Rodelle Lemon Extract