Lemon Raspberry Layer Cake

Lemon Raspberry Layer Cake is a bright and refreshing dessert that perfectly balances the tartness of lemon with the sweet burst of fresh raspberries. With soft, moist cake layers and a creamy lemon buttercream frosting, this cake is ideal for spring and summer occasions—or any time you crave a light and fruity treat.

Why You’ll Love This Recipe

• A perfect harmony of sweet and tart flavors
• Moist, tender cake layers that are easy to make
• Vibrant, beautiful presentation with real raspberries
• Creamy lemon buttercream frosting that ties it all together
• Ideal for birthdays, bridal showers, holidays, or afternoon tea

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Cake:
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Vegetable oil
  • Eggs
  • Buttermilk
  • Fresh lemon juice
  • Lemon zest
  • Vanilla extract
  • Fresh raspberries
  • All-purpose flour (to toss raspberries)
• For the Lemon Buttercream:
  • Unsalted butter, softened
  • Confectioners’ sugar
  • Fresh lemon juice
  • Lemon zest
  • Heavy cream
  • Salt

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8- or 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together sugar, oil, eggs, buttermilk, lemon juice, lemon zest, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Gently toss the raspberries in a tablespoon of flour, then fold them into the batter.
6. Divide the batter evenly among the prepared pans and bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. To make the frosting, beat the butter until smooth. Add confectioners’ sugar gradually, mixing well. Add lemon juice, zest, heavy cream, and a pinch of salt. Beat until light and fluffy.
9. Assemble the cake by spreading buttercream between each layer. Frost the top and sides evenly.
10. Garnish with fresh raspberries and a sprinkle of lemon zest if desired.

Servings and Timing

• Servings: Approximately 12 slices
• Preparation Time: 30 minutes
• Baking Time: 22 minutes
• Cooling and Assembly: 40 minutes
• Total Time: About 1 hour and 30 minutes

Variations

• Raspberry Jam Filling: Spread raspberry jam between the layers for extra flavor.
• Cream Cheese Frosting: Swap the lemon buttercream for lemon cream cheese frosting for a tangier finish.
• Berry Mix: Add a mix of berries like blueberries or blackberries.
• Lemon Syrup Soak: Brush cake layers with lemon syrup for added moisture and zest.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage and Reheating

• Storage: Store the assembled cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30–45 minutes before serving.
• Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator before frosting.
• Reheating: Not recommended. Serve the cake at room temperature for the best texture and flavor.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries can be used. Do not thaw before adding to the batter to avoid excess moisture.

How do I stop raspberries from sinking?

Toss raspberries with a little flour before folding them into the batter. This helps keep them suspended during baking.

Can I make this cake in advance?

Yes, the cake layers can be made a day ahead and stored in the refrigerator or frozen until ready to frost.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest only the yellow part of the lemon peel, avoiding the bitter white pith.

Can I turn this into a sheet cake?

Yes, you can bake the batter in a 9×13-inch pan. Adjust the baking time to about 35–40 minutes.

Is buttermilk necessary?

Buttermilk helps create a moist texture and tender crumb. If unavailable, use milk mixed with a tablespoon of lemon juice or vinegar.

Can I color the frosting?

Yes, a few drops of gel food coloring can be added to the frosting for a decorative touch.

What kind of butter should I use?

Use unsalted butter for better control over the saltiness of the frosting.

How long does the cake last?

The cake will keep for up to 5 days in the refrigerator. For best flavor, serve at room temperature.

Conclusion

Lemon Raspberry Layer Cake is a refreshing, elegant dessert perfect for spring and summer gatherings. With its moist lemon cake layers, bursts of raspberry, and smooth lemon buttercream, this cake is as delicious as it is beautiful. Whether you’re hosting a party or just want to treat yourself, this cake is sure to impress.

Print