Lemon Raspberry Butter Cake

Lemon Raspberry Butter Cake

I am not typically a sweets person, so you know that this lemon raspberry butter cake recipe is extra special because I could not stop thinking about it!

I may or may have not been found sneaking a bite or two in the kitchen over the past few days it’s seriously that good.

There’s just something magical about the combination of lemon and raspberries together, especially with this rich and buttery cake.

If you know me, you know typically I’m not a “make it from scratch” cook… and more of a “take help from store bought ingredients” type of cook.

No exception here because I am using the lemon cake mix and also the premade lemon curd that I got from Amazon!

Ingredients for the cake

How to make lemon raspberry butter cake

First set two sticks of butter out so they get to room temperature.

Then put the butter in a large bowl along with the lemon cake mix and an egg.

Beat with an electric mixer for a minute or two.

Mixing the cake batter with an electric mixer

Next, pour 3/4 of the cake batter into a very well greased 8 x 10 baking dish.

Putting the cake batter into a greased 8 by 10 baking dish

Then pour or drizzle 8 ounces of the lemon curd over the batter.

You may need to remove the lid of the lemon curd and microwave for a few seconds, it is easier to drizzle when warm.

Adding the lemon curd over the cake batter

1/3 cup of sweetened condensed milk will get drizzled over the lemon curd next.

Drizzling sweetened condensed milk over top

For the Raspberry part of this dessert I am using a pint of fresh raspberries.

Toss them in a bowl with a tablespoon of sugar and a tablespoon of lemon juice.

And let them sit for a few moments before adding them to the cake.

Tossing the raspberries and sugar and lemon juice

Drop the raspberries over the cake and then put dollops of the remaining cake batter between the raspberries.

Finished cake ready for the oven before cooking

This will bake in a 350 degree oven for 38 to 42 minutes.

Keep checking toward the end of cook time, and if you have a different size dish than the 8 x 10 cook time may be different.

Lemon Raspberry butter cake before cooking

A little powdered sugar over top makes it look even prettier!

Lemon Raspberry Butter Cake

This lemon Raspberry butter cake is so moist it’s almost impossible to get that perfect piece!

Lemon Raspberry Butter Cake

Serve while still slightly warm.

And enjoy the crumbly, ooey gooey-ness of this slightly sweet, slightly tart, 1000% delicious cake.

Lemon Raspberry Butter Cake

If you like lemon raspberry butter cake, you might also like these recipes…

Churro Cake with Caramel

Churro Cake with Caramel

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark

Key Lime Cheesecake Dip

Key Lime Cheesecake Dip


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Lemon Raspberry Butter Cake

Lemon Raspberry Butter Cake it is such a simple and delicious cake, light and bright flavors in a decadent butter cake is the perfect combo!

Course Dessert
Cuisine American
Keyword Butter Cake, Cake, Dessert, Easy Dessert, Lemon, Raspberry, Recipe, Summer Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 377 kcal
Author Cheri Renee


  • 2 sticks butter at room temperature
  • 1 15 oz box lemon cake mix
  • 1 egg
  • 8 oz jar lemon curd (dessert section of store or link to buy from Amazon in post above)
  • 1/3 cup sweetened condensed milk
  • 1 pint raspberries
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • powdered sugar


  1. Put the butter, lemon cake mix , and one egg into a large bowl. Beat with an electric mixer for one to two minutes.

  2. Pour 3/4 of the cake mixture into a well greased 8 x 10 baking dish.

  3. Drizzle the lemon curd over the lemon cake batter (warming the lemon curd in the microwave for a few seconds will help make it more drizzle-able).

  4. Drizzle the sweetened condensed milk over the lemon curd.

  5. Toss the raspberries with the sugar and lemon juice in a bowl and let sit for a few minutes.

  6. Place the raspberries over top. Dollop the remaining 1/4 cup of lemon cake batter over top in between the raspberries.

  7. Bake in a 350 degree oven for 38 to 42 minutes.

    Note: If your cake pan is not a 8×10, cook times may vary.

  8. Let cool before serving and sprinkle powdered sugar over top.

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