There’s something about lemon desserts that just feels refreshing. Light, zesty and never too heavy, exactly the kind of bake you reach for when you want something sweet, but not overwhelming.

These Lemon Raspberry Cake Squares are my take on a classic combination. You get a soft, buttery base infused with fresh lemon zest, balanced with bursts of tart raspberries that melt slightly into the batter as it bakes.

The result? A cake that’s moist, tender, and just the right balance of sweet and tangy, very much in line with what I love to bake and share!

Why You’ll Love This Recipe

  • Not overly sweet, the tartness of the lemon and flavour of the raspberreis cut through beautifully
  • Soft, almost blondie-like texture but still fluffy
  • Minimal ingredients, requiring simple pantry staples (apart from the berries for the most of us!)
  • Visually stunning, natural raspberry swirls in every slice

A Bakeomaniac Note

If you’ve been following my recipes, you will know that I tend to lean towards bakes that are balanced in flavour and approachable for home bakers to attempt. This recipe is intentionally kept simple, with a few small details that make a difference:

  • Using lemon zest + juice in two components (cake, icing) for a deeper, citrus flavour
  • Folding raspberries gently for that natural marbled effect without bursting them (colour will become grey-ish if you do due to a mix of yellow and pink)
  • Looks visually impressive, but doesn’t feel initmidating

Tips for the Best Lemon Raspberry Cake Squares

  • Don’t skip the zest. This is where most of the bright lemon flavour comes from, not just the juice!
  • Use frozen raspberries if needed. They tend to hold their shape better and won’t bleed as much into the batter when handled quickly. Nonetheless, I always try to use fresh whenever possible!
  • Coat raspberries with flour, to ensure a good distribution and prevent the raspberries from sinking to the bottom of the squares
  • Let it cool completely before slicing. This gives you cleaner, sharper squares (and even better texture)!
  • Optional but recommended, a lemon glaze with recipe shared below too to elevate this further through a polished and elegant finish

This is one of the bakes that feels effortless but thoughtful. Something you can make for yourself, your family or even bring to a gathering. It’s familar, but just elevated enough to stand out and, they’re perfect for anyone who prefers their deeserts that aren’t overly sweet.

Without further ado, the recipe!

Lemon Raspberry Squares Recipe
by Javier Tan April-16-2026

Light, zesty and never too heavy, these Lemon Raspberry Cake Squares is moist, tender yet fluffy, and exactly the right balance!

Ingredients – Raspberry Lemon Cake Squares

  • 3/4 Cup or 180g of Butter, Melted and Cooled
  • 3/4 Cup or 150g of Sugar
  • 2 Eggs, weighing approx 60g each
  • 1 Tsp or 5ml of Vanilla Essence
  • Zest, from 1 Lemon
  • 2 Tbsp or 30ml of Lemon Juice
  • 1 and 3/4 Cup + 2 Tbsp or 225g of All-Purpose / Plain Flour, sift if clumpy
  • 3/4 Tsp or 3g of Baking Powder
  • Approx 1 Cup + 1/3 Cup or 160g of Raspberries (Frozen is ok too)

Ingredients – Lemon Glaze (Optional)

  • 1 and 1/3 Cup or 160g of Icing Sugar
  • 2 to 3 Tbsps of Lemon juice (30ml – 45ml)

Instructions

  1. Firstly, whisk melted butter and sugar until well-mixed.
  2. Then, whisk in the 2 eggs, followed by vanilla essence, lemon juice and lemon zest.
  3. Next, combine the plain flour and baking powder with the raspberries before folding them altogether into the batter until well incorporated. Do not overmix.
  4. Transfer to an 8 inch square mould line with parchment paper, and bake at 170C (preheated), 32 – 34 minutes until nicely golden brown.
  5. Whisk the butter and black sesame paste together, before folding it in the batter. It will be liquidy at first but will eventually come together.
  6. Once it’s out and cooled, start preparing the lemon glaze by mixing icing sugar with lemon juice. Do not prepare the glaze too early as it will harden slightly once set.
  7. Serve and enjoy, top off with leftover raspberries!

Details

  • Prep time: 45 mins
  • Cook time: 30 mins
  • Total time: 1 hour 15 mins
  • Yield: Traybake of Lemon Raspberry Cake Squares

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 2) or in a fridge (up to 5 days). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan