Lemon Raspberry Cake Recipe

There’s something effortlessly joyful about a slice of Lemon Raspberry Cake — equal parts zesty brightness and berry-kissed sweetness, all wrapped up in a showstopper layer cake. Imagine tangy lemon sponge, velvety buttercream, and a jewel-toned raspberry filling bursting with real fruit. Every forkful is a perfect balance of light, fluffy cake and juicy, tangy berries, making this dessert an absolute favorite for birthdays, holidays, or anytime you want to add a pop of sunshine to your table.

Ingredients You’ll Need

Whipping up this Lemon Raspberry Cake is delightfully approachable, thanks to its simple, wholesome ingredients. Each one plays a starring role — from the fragrant lemon in the cake and frosting, to the ruby-red raspberries waiting to dazzle in the filling.

• All-purpose flour: The trusty base for a soft, tender crumb that holds the cake’s moistness beautifully.
• Baking powder & baking soda: These leaveners give the cake the perfect rise and airy texture.
• Salt: Just a touch to make all the sweet and tart flavors sing.
• Unsalted butter (for cake & buttercream): Provides rich flavor and ensures both cake and frosting are luscious and smooth.
• Granulated sugar: Sweetens the cake layers and raspberry filling without overpowering the natural fruitiness.
• Large eggs: The backbone of structure and richness in the cake.
• Lemon zest & juice: Packs the cake and frosting with fresh, sunny flavor in every bite.
• Vanilla extract: Balances the brightness of lemon with warm, mellow notes.
• Buttermilk: Adds a gentle tang and helps make the cake impossibly moist.
• Fresh raspberries: Burst with natural sweetness and color in the homemade filling.
• Cornstarch: Thickens the raspberry filling so it sits beautifully between the layers.
• Powdered sugar: The secret to a silky, fluffy buttercream without any grittiness.
• Heavy cream: Gives the buttercream its pillowy-soft texture; just add a little at a time until perfect!
• Fresh raspberries, lemon slices or zest curls (for garnish): For that irresistible bakery-style finish and extra zing.

How to Make Lemon Raspberry Cake

Step 1: Prepare and Bake the Lemon Cake Layers

Begin by preheating your oven to 350°F (175°C) and lining three 8-inch round cake pans with parchment paper. This little bit of prep work ensures you’ll have perfectly even layers that slide right out! Whisk your dry ingredients together to keep things light and lump-free. In a separate bowl, cream the butter and sugar until it’s pale and fluffy, then add the eggs one at a time, followed by lemon zest, juice, and vanilla for that unmistakable zing. Alternate mixing in the dry ingredients with buttermilk — this technique keeps the batter tender and prevents overmixing. Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake layers cool completely before moving on.

Step 2: Cook the Luscious Raspberry Filling

While your cake layers cool, make the raspberry filling. In a small saucepan, combine fresh raspberries and sugar, simmering gently until the fruit releases its juice and everything is gorgeously saucy. Mix the cornstarch with water to create a slurry, then stir it into the raspberry mixture. Just a couple minutes of bubbling and you’ll find it thickens up beautifully! Let it cool fully so you won’t risk melting the buttercream later on.

Step 3: Whip Up Lemon Buttercream

This frosting is all about creamy, dreamy texture with pops of real lemon flavor. Beat your softened butter until it’s smooth, then gradually add powdered sugar. In goes the lemon juice and zest for a double-dose of citrus. For extra silkiness, add heavy cream a tablespoon at a time until the buttercream is light, fluffy, and spreadable. Don’t be shy tasting — the kitchen should smell like a lemon grove right about now!

Step 4: Assemble the Lemon Raspberry Cake

Once your cake layers and filling have completely cooled, you’re ready for the fun part. Place one cake layer on your cake stand and gently spread half of the raspberry filling on top. Add a second cake layer, spread the rest of the filling, and finish with the third layer. Next, slather the entire cake with lemon buttercream, smoothing the sides and top. Decorate with fresh raspberries and slices or curls of lemon for maximum wow-factor. Let the finished cake chill for 30 minutes — this helps everything set and makes slicing a breeze.

How to Serve Lemon Raspberry Cake

Garnishes

For a beautiful and irresistible finish, top your Lemon Raspberry Cake with fresh raspberries and curls of lemon zest or thin slices of lemon. These simple garnishes not only add a pop of vibrant color but also give guests a little hint of what delicious flavor awaits inside!

Side Dishes

While this cake is the star, a few thoughtful sides can make dessert truly memorable. Consider pairing it with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a refreshing fruit salad on the side — light flavors that let the lemon and raspberry shine.

Creative Ways to Present

Set your Lemon Raspberry Cake on a pedestal cake stand for dramatic effect, or slice it into generous wedges and serve on pretty floral china for an afternoon tea. For parties, you could layer it in jars for adorable individual trifle-style servings, or use edible flowers for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Raspberry Cake tasting as fresh as possible, cover any leftovers tightly with plastic wrap or store in an airtight container in the fridge. The cake will stay moist for 3–4 days without sacrificing texture or flavor, making it perfect for enjoying a slice throughout the week.

Freezing

If you want to make the cake in advance, freeze the individual baked layers (unfilled and unfrosted) by wrapping them tightly in plastic wrap and then in foil. They’ll keep well for up to 2 months. You can also freeze fully frosted slices, though they’re best enjoyed within a few weeks for optimal texture. Let everything thaw overnight in the refrigerator before assembling or serving.

Reheating

Lemon Raspberry Cake is best served at room temperature. Simply let slices sit out for about 30 minutes before eating, so the frosting softens and flavors bloom. There’s no need to microwave — just a little patience delivers spectacular results!

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just as well for the filling. Thaw them and drain off any excess liquid before use to keep the filling nice and thick.

Can I make this Lemon Raspberry Cake gluten-free?

Yes, you can! Swap in a cup-for-cup gluten-free flour blend designed for baking cakes. Just make sure all other ingredients (like baking powder) are labeled gluten-free as well.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest only the yellow part of the peel, avoiding the bitter white pith underneath. Make sure you zest before juicing, as it’s much easier that way!

Can I use a different pan size?

You can! The recipe works well in two 9-inch rounds, though the baking time may increase a bit. You could also make cupcakes — just reduce the baking time to about 18–20 minutes and keep an eye on them starting at 15 minutes.

How do I keep the cake layers from sticking to the pan?

After greasing your pans, line the bottoms with parchment paper circles. Once baked, run a thin knife around the edge and invert the cakes onto a cooling rack — your layers will pop out perfectly every time.

Final Thoughts

Lemon Raspberry Cake is truly a celebration on a plate, bursting with sunny citrus and fresh berry flavor in every bite. Don’t be surprised if it disappears quickly — everyone will want seconds! I hope this recipe inspires you to treat yourself and those you love to something extra special. Happy baking!

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