Published: March 8, 2026

This Single Layer Raspberry Lemon Poppy Seed Cake is soft, buttery and perfect for spring. It has a layer of homemade raspberry compote in the middle and even more mixed into the frosting. Lemon, poppy seeds and raspberries equals the most perfect combo!

This cake is a delicious and moist Lemon Poppy Seed Cake with a layer of homemade Raspberry Compote. I also mixed some of the compote into the frosting, which gives it that beautiful light pink color. It makes the cake look really fresh and perfect for spring or summer. For decoration, I added a few flowers on top to make it feel a little more special. Of course you can absolutely keep it simple and skip the decorations if you prefer.

The cake itself is actually very easy to make. The batter comes together quickly and the cake bakes in about 50 minutes. The raspberry compote is also very simple and takes only a few minutes to prepare.

I baked this cake in a 22 cm round cake pan. You could use a slightly larger pan, but the cake will turn out thinner, so I don’t really recommend it. Make sure to read below for more tips and tricks before you start baking!

WHY YOU’LL LOVE THIS RECIPE

💗 Soft and buttery texture - This cake is soft and moist, with a rich buttery flavor in every bite.

💗Fresh lemon flavor - The lemon zest in the batter pairs perfectly with the raspberries.

💗Homemade raspberry compote - The cake has a layer of raspberry compote in the middle and some mixed into the frosting for extra flavor and color.

💗Naturally beautiful pink frosting - The raspberry compote gives the frosting a soft pink color without any food coloring.

💗Perfect for spring and summer - The lemon and raspberry combination makes this cake feel fresh, light and seasonal.

💗Easy to decorate or keep simple - You can decorate it with flowers like I did or leave it plain for a more simple, everyday cake.

💗Great for special occasions - Even though it’s easy to make, it looks festive enough for gatherings or spring celebrations.

💗Simple ingredients - The recipe uses basic ingredients that you probably already have in your kitchen.

💗Beginner-friendly - The steps are straightforward, making it a great recipe even if you’re not very experienced with baking.

Tools you will need for this recipe

Spatula
Electric hand mixer
Saucepan - used to cook the raspberry compote. A small or medium saucepan works perfectly
Mixing bowls
Kitchen scale - for measuring the ingredients accurately and getting consistent results
22 cm (9 inch) round cake pan - this is the pan I used for this cake and it gives the perfect thickness

Essential Baking & Prep Tools

Silicone Spatula Set Buy Now →	Pink Digital Food Scale Buy Now →	Mixing Bowl Set Buy Now →
Cuisinart Saucepan Buy Now →	SMEG Pink Hand Mixer Buy Now →	Round Cheesecake Pan Buy Now →

Important baking tips and notes

→ Use the right size baking tin: I used a 22 cm (9 inch) round cake pan. Using a larger pan will make the cake much thinner, which can affect the texture and baking time.

→ Let the cake cool before frosting: Make sure the cake is completely cooled before adding the frosting. If the cake is still warm, the frosting will melt and become runny.

→ Let the compote cool completely: The raspberry compote must be fully cooled before mixing it into the frosting. If it’s still warm, it can thin out the frosting too much.

→ Cover the cake halfway through baking: If the top of the cake starts browning too quickly, loosely cover it with foil halfway through.

→ Check doneness with a toothpick: Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.

→ Do not overmix the batter: Once the flour is added, mix just until everything is combined. Overmixing can make the cake dense instead of soft.

→ Grease the pan with butter and dust with flour: This helps the cake release easily and prevents it from sticking to the pan.

→ Let the cake cool in the pan briefly: Allow the cake to rest in the pan for about 5-10 minutes before transferring it to a rack to cool completely.

→ Decorate just before serving: If you’re using fresh flowers or delicate decorations, it’s best to add them right before serving so they stay fresh and pretty.

Frequently asked questions

1. How should I store this cake?
If the cake is frosted, store it covered in the refrigerator for up to 3-4 days. If it’s unfrosted, you can keep it in an airtight container at room temperature for 2-3 days.

2. Why is my cake hard after cooling?
This cake is butter based, so if it’s stored in the fridge it can firm up quite a bit. Just let it sit at room temperature for about 30 minutes before serving and it will soften again.

3. Can I freeze this cake?
You can freeze the cake without the frosting. Wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. Let it thaw completely before frosting.

4. Why is my frosting grainy?
This usually happens if the frosting has been overwhipped. Try mixing just until smooth and creamy.

5. Why is my frosting runny?
This can happen if the frosting wasn’t whipped enough or if the raspberry compote was still warm when added. Make sure the compote is fully cooled before mixing it in.

6. Can I use a different size cake pan?
You can use a slightly larger pan, but the cake will turn out thinner and may bake faster. For best results, I recommend using a 22 cm (9 inch) pan.

7. Can I make the cake ahead of time?
Yes, you can bake the cake one day in advance and store it covered at room temperature. Frost it the next day before serving.

Ingredients you will need for this recipe

For the Cake

Unsalted butter: Make sure it’s softened for easy mixing. Substitution: You can use salted butter or a neutral oil (like sunflower oil) can replace part of the butter for a lighter cake.
Granulated sugar: Sweetens the cake and helps with the structure and browning.
Vanilla sugar: I guess vanilla sugar is only available in Europe, so if you’re in the US, you can use regular granulated sugar instead and add a bit extra vanilla bean paste or ground vanilla powder to the batter.
Lemon zest: Lemon extract can be used instead, but zest adds natural oils and aroma.
Sunflower oil: Helps keep the cake moist and tender. Substitution: You can use any neutral oil, such as vegetable or canola oil.
Eggs: Make sure you’re using large eggs in this cake.
Vanilla bean paste: Adds rich vanilla flavor and tiny vanilla specks. Substitution: Vanilla extract works too; vanilla powder is another option.
Heavy cream: Adds moisture, richness and helps the cake stay tender. Substitution: Full fat milk or a combination of milk + yogurt can work, but the cake may be slightly less rich.
Milk: Provides liquid to hydrate the flour and helps create a soft crumb.
All purpose flour: Forms the structure of the cake.
Poppy seeds: Add subtle crunch and it complements the lemon flavor.
Baking powder: Leavening agent that helps the cake rise and stay fluffy.

For the Raspberry Compote

Frozen raspberries
Granulated sugar: Sweetens the compote and balances the tartness of the raspberries. Substitution: Honey can work, but adjust sweetness to taste.
Lemon juice: Adds brightness and balances the sweetness of the compote.
Vanilla bean paste or powder: Vanilla extract works too.

For the Frosting

Cream cheese: The base of the frosting.
Granulated sugar: Sweetens the frosting.
Whipping cream: Whipped into the frosting to make it light and airy.
Raspberry compote: Adds color and flavor to the frosting

Step by step instructions with photos

1. Prepare the raspberry compote.

2. In a small saucepan, combine the frozen raspberries with the sugar, vanilla bean powder and lemon juice.

3. Cook it covered over medium-high heat for about 5 minutes. Then remove the lid and cook for another 15 minutes until most of the liquid has evaporated. The compote should be slightly juicy, but not watery.

4. Once ready, transfer it to a bowl and refrigerate until ready to use.

5. Now let’s prepare the cake.

6. Preheat the oven to 180°C. Grease a 22 cm round cake pan with butter and dust it lightly with flour. Set aside.

7. In a large bowl, cream together the softened butter, sugar, vanilla sugar, lemon zest and oil until fluffy.

8. Then mix in the eggs and vanilla extract until fully incorporated.

9. Next add the flour, baking powder, milk and heavy cream. Mix until just combined.

10. Lastly, fold in the poppy seeds until evenly distributed.

11. Pour the batter into the prepared cake pan and bake in the preheated oven for about 45 minutes. I recommend covering the cake with foil halfway through to prevent over-browning.

12. Once ready, remove the cake from the oven. Let it cool in the pan for about 5 minutes, then transfer it to a wire rack and let it cool completely before frosting.

13. For the frosting, mix the cream cheese, sugar, raspberry compote and whipping cream until thick and pipeable.

14. Once the cake has completely cooled, it’s time to assemble.

15. Top the cake with the frosting and add some of the leftover raspberry compote on top if you like.

16. Enjoy!

Yield: 8-10 slices

Author: Angie