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Lemon Raspberry Cake Recipe

Lemon Raspberry Cake Recipe
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★★★★★

4.8 from 18 reviews

Indulge in the perfect blend of zesty lemon and vibrant raspberry flavors with this delightful Lemon Raspberry Cake. A light and fluffy lemon cake layered with fresh raspberry filling and topped with a luscious lemon buttercream, this cake is a true showstopper for any occasion.

Ingredients

Scale

Lemon Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Raspberry Filling:

  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Lemon Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2–3 tablespoons heavy cream

Instructions

  1. Bake the Lemon Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, juice, and vanilla. Alternate adding dry ingredients and buttermilk until just combined. Divide batter evenly into pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
  2. Prepare Raspberry Filling: In a saucepan, combine raspberries and sugar. Cook over medium heat until raspberries release juices. Mix cornstarch with water, stir into raspberries, and cook until thickened (about 2–3 minutes). Cool completely.
  3. Make the Lemon Buttercream: Beat butter until creamy. Gradually add powdered sugar, then mix in lemon juice and zest. Add cream 1 tablespoon at a time until frosting is light and spreadable.
  4. Assemble the Cake: Place one cake layer on a stand. Spread with raspberry filling. Top with second cake layer and repeat. Add third cake layer. Frost top and sides with lemon buttercream. Garnish with fresh raspberries and lemon slices. Chill for 30 minutes before slicing.

Nutrition

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Find it online: https://maicook.com/lemon-raspberry-cake-recipe/