Lemon Cake with Raspberry Cream Cheese Frosting

My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment. 

Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.


What is it about pudding cakes? They are a trifecta of ease- versatile, moist and pretty- a winning combination. You can easily bring them to parties and they are refreshing and delicious. With Memorial Day fast approaching, I wanted to share this lemon cake that my grandmother used to make. 

I had forgotten about this Lemon Cake Recipe until I decided to host a Cake and Bubbly class recently and included it promptly. It was a smashing success. 

Served alongside of a sparkling white wine in the afternoon, or as a breakfast cake in the morning, I am sure this Lemon Cake will become as much of a staple as the Pistachio Cake and Isabelle’s Chocolate Cake too.

I promise to add some salads and other meals to my weekly blog posts the next few weeks, but I just couldn’t help share this recipe as we begin planning our summer outings with the this warm weather that teases us in the mid month of May.


*Because I make some product recommendations in my blogs, I may get a small commission as an affiliate and or an Amazon affiliate. Anything I recommend I personally use. I want to make it easier to shop for items you may not have, need to replace-- or if you are a lover of all things kitchen like me, just want to add to your collection.

Easy to Make Lemon Cake

Just in time for Memorial Day and all of those summer gatherings, this Lemon Cake recipe will not disappoint.


lemon cake with raspbaerry cream cheese frosting

Prep Time: Less than 10 minutes (not including baking time)



  • 1 Box of Lemon Cake Mix
  • 3/4 c. Vegetable oil
  • 4 eggs
  • 1/2 cup seltzer
  • 1/4 c. lemon juice
  • 1- 3 oz package Lemon Jello (not pudding)


*If you will be serving this as a layered lemon cake, double this recipe

Blend Together the Following:

  • 1- 8 oz package of softened cream cheese
  • 1 T confectionary sugar
  • 2 T.  lemon juice
  • 1/2 Pint or more of fresh red raspberries*

    * Raspberries are optional if you just want a basic lemon cream cheese frosting omit the berries. You could also substitute strawberries or just garnish with the fruit instead.


  • Choose the pan you want to use, Loaf, cake or bundt
  • a Mixer
  • Cute bowls that make you happy
  • Rubber spatula for scraping out the mix and then the cream cheese
  • Measuring cups (of course)



  • Mix first 5 ingredients together on medium speed to blend
  • Add lemon jello last and mix until thoroughly blended
  • Pour mixture into Bundt pan and bake at 350 for under 45 minutes
  • After baking, cool for 30 minutes or more and frost with Lemon Cream Cheese Frosting.
  • Refrigerate. These cakes taste best cold.


*If you will be serving this as a layered lemon cake, double this recipe

Blend Together the Following:

  • 1- 8 oz package of softened cream cheese
  • 1 T confectionary sugar
  • 2 T.  lemon juice
  • 1/2 Pint or more of fresh red raspberries


There is nothing like a glass Pyrex measuring cup for liquids. I use mine so much that the red markings finally gave way so I replaced them. These are on Amazon, but if you live around Bristol, head into Andy's (Union Hardware) on Wood Street and buy them from Andy. Of course he has cases of them!

This spreader is a main ingredient in my kitchen. I use it to loosen the outsides of the cake around the edge when it first comes out of the oven and it is also a perfect size for frosting.

I just couldn't help myself in finding this turquoise loaf pan. So happy. Though I use my Grandmother's Corning Ware old school loaf pan with great joy, this pan comes in at a close second.

I love these one piece spatulas as they don't come apart and they are easy to clean. Fun colors too! 


  • My mother-in-law always put a few toothpicks on the tops of her cakes so when she wrapped them with Saran wrap, the frosting wouldn't get all over the place.

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