Name: Lemon Raspberry Layer Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 Cups (265g) all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 Cup (120ml) whole milk, room temperature; 1/3 Cup (80ml) lemon juice (from 3-4 medium lemons); 1 Tbsp lemon zest (from 1 medium lemon); 1 1/2 Cups (300g) granulated sugar; 1/3 Cup (75g) unsalted butter, room temperature; 1/4 Cup (60ml) vegetable oil; 3 large eggs, room temperature; 2 tsp pure vanilla extract; 1 1/4 Cups (137g) frozen or fresh raspberries*; 1 tsp all-purpose flour (for coating the raspberries); 1 1/2 Tbsp (12g) cornstarch; 1 1/2 Tbsp (22ml) water; 2 Cups (228g) fresh or frozen raspberries; 1/3 Cup (67g) granulated sugar; 1 Tbsp lemon juice; 1 Cup (24g) freeze-dried raspberries**; 1 1/2 Cups (339g) unsalted butter, room temperature; 1 1/2 Tbsp (22ml) fresh squeezed lemon juice; 3 Tbsp (45ml) whole milk, room temperature; 5 Cups (600g) powdered sugar; Pinch of salt, or to taste; 1 twisted lemon slice; 1/4 Cup (30g) fresh raspberries

Jump to Recipe

There is something utterly magical about the bright, zesty tang of lemon paired with the sweet, vibrant burst of raspberries, and that’s exactly what makes the Lemon Raspberry Layer Cake a shining star in the world of desserts. This cake is a beautiful harmony of flavors and textures: moist lemon-infused cake layers studded with juicy raspberries, complemented perfectly by a silky lemon raspberry buttercream frosting and a luscious raspberry filling. Whether you’re celebrating a special occasion or simply craving a slice of sunshine, this dessert is guaranteed to bring joy to your table and smiles all around.

Lemon Raspberry Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

Creating this stunning Lemon Raspberry Layer Cake starts with simple, wholesome ingredients that each contribute essential qualities to the final creation. From the tangy lemon juice and zest that brighten the batter to the fresh and frozen raspberries that add bursts of color and flavor, every element plays a vital role.

All-purpose flour (2 Cups / 265g): The foundation that gives the cake its tender structure.
Baking powder (1 1/2 tsp): Helps the cake rise beautifully and become light.
Baking soda (1/4 tsp): Works alongside the baking powder for perfect leavening.
Salt (1/2 tsp): Enhances all the flavors in the cake.
Whole milk (1/2 Cup / 120ml, room temperature): Adds richness and moisture.
Lemon juice (1/3 Cup / 80ml): Freshly squeezed for that natural citrus zing.
Lemon zest (1 Tbsp): Intensifies the lemon flavor without extra liquid.
Granulated sugar (1 1/2 Cups / 300g): Sweetens and helps create a tender crumb.
Unsalted butter (1/3 Cup / 75g, room temperature): Adds richness and aids in a fluffy texture.
Vegetable oil (1/4 Cup / 60ml): Keeps the cake moist and soft.
Large eggs (3, room temperature): Bind the ingredients and provide structure.
Pure vanilla extract (2 tsp): Rounds out the flavors beautifully.
Frozen or fresh raspberries (1 1/4 Cups / 137g): Folded into the batter for bursts of fruit throughout.
Extra flour (1 tsp): For coating the raspberries to prevent sinking.
Cornstarch (1 1/2 Tbsp / 12g): Thickens the raspberry filling perfectly.
Water (1 1/2 Tbsp / 22ml): Mixed with cornstarch to create the filling’s base.
Additional raspberries (2 Cups / 228g): For the luscious homemade filling.
Granulated sugar for filling (1/3 Cup / 67g): Sweetens the raspberry filling just right.
Lemon juice for filling (1 Tbsp): Adds brightness to the filling.
Freeze-dried raspberries (1 Cup / 24g): Ground into powder to give the buttercream a natural, vibrant raspberry flavor and color.
Unsalted butter for frosting (1 1/2 Cups / 339g, room temperature): Creates a luscious, creamy buttercream.
Fresh squeezed lemon juice for frosting (1 1/2 Tbsp / 22ml): Infuses the frosting with refreshing citrus notes.
Whole milk for frosting (3 Tbsp / 45ml, room temperature): Ensures the buttercream is silky and spreadable.
Powdered sugar (5 Cups / 600g): Sweetens the frosting and provides structure.
Pinch of salt: Balances sweetness perfectly in the frosting.
Twisted lemon slice and fresh raspberries: For elegant and fresh garnishing.

How to Make Lemon Raspberry Layer Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350ºF (177ºC) and prepping your cake pans with cooking spray and parchment paper circles—this will make removing the cakes a breeze. Whisk together the dry ingredients—flour, baking powder, baking soda, and salt—in a large bowl. In a separate measuring cup, combine the milk and fresh lemon juice; set aside for later.

Using a stand mixer fitted with the paddle attachment, cream the sugar and lemon zest until it releases that irresistible citrus aroma. Then add the butter and blend until airy and fluffy. Slowly mix in the vegetable oil, taking care to maintain that light texture. Add the eggs one by one, followed by vanilla extract, mixing well after each addition. Now, alternately add the flour mixture and lemon milk mixture, just until combined to keep the batter tender.

One little trick: Toss your frozen raspberries in a teaspoon of flour before folding them into the batter. This prevents them from sinking and helps distribute those juicy bursts evenly throughout your cake layers.

Step 2: Bake the Cake Layers

Divide the batter evenly into your prepared pans and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Once baked, let the cakes rest in their pans for 5 minutes before transferring them to a wire rack to cool completely. Cooling completely is imperative for clean stacking later.

Step 3: Make the Raspberry Filling

To create the perfectly thick and flavorful raspberry filling, whisk together cornstarch and water in a small bowl until smooth. Pour this into a saucepan along with the raspberries, granulated sugar, and lemon juice. Bring everything to a boil over medium heat while mashing the berries gently as they soften. Maintain a boil for 5 minutes to ensure it thickens just right.

Let the filling cool at room temperature, then refrigerate for at least 4 hours. This chilling step is key to achieving that rich raspberry flavor and perfect filling consistency.

Step 4: Whip up the Lemon Raspberry Buttercream

For the frosting, start by powdering the freeze-dried raspberries in a food processor and sift to remove seeds if you wish (a few seeds add charm, so no stress!). Whip the softened butter until light and creamy, then blend in the lemon juice, milk, and raspberry powder. Gradually add powdered sugar in batches, mixing at low speed to keep the frosting luxuriously smooth. Don’t forget a pinch of salt to sharpen the flavors and balance out the sweetness.

Step 5: Assemble Your Lemon Raspberry Layer Cake

Once your cake layers are completely cooled, level them carefully to ensure an even stack. Secure the first layer onto a cake board with a small dab of buttercream. Pipe a border of lemon raspberry buttercream around the edge to create a dam, then fill the center generously with cooled raspberry filling. Spread a thin layer of buttercream over the filling before topping with the next layer. Repeat until all layers are stacked, finishing with the last cake layer placed upside down for a smooth top.

Apply a crumb coat of buttercream to seal everything in, then chill the cake for at least 30 minutes. For a show-stopping finish, frost the cake smoothly with the remaining buttercream, leaving the top edges intentionally raw for a modern, rustic look.

How to Serve Lemon Raspberry Layer Cake

Garnishes

The Lemon Raspberry Layer Cake looks as delightful as it tastes when garnished thoughtfully. Fresh raspberries scattered across the top provide vibrant pops of color and fresh tartness. Add a twisted lemon slice or two for an elegant touch that doubles as a visual hint to the zesty flavors inside. These garnishes not only enhance the cake’s visual appeal but also balance sweetness with a hint of acidity.

Side Dishes

This cake is often perfect standing on its own, but if you’re looking to elevate the whole dessert experience, consider serving it with a dollop of lightly sweetened whipped cream or a scoop of creamy vanilla bean ice cream. Both add wonderful contrasts in texture and temperature. For a brunch spread, fresh fruit salad or citrusy sorbet can complement the Lemon Raspberry Layer Cake beautifully without overwhelming the palate.

Creative Ways to Present

If you’re throwing a party or want to impress guests, slice the Lemon Raspberry Layer Cake into perfect wedges and serve on delicate dessert plates with a drizzle of raspberry coulis or a dusting of powdered sugar. For a whimsical twist, serve mini versions of the cake in petite glass jars or as individual trifles layered with extra fresh raspberries and cream. Either way, your presentation will shout celebration!

Make Ahead and Storage

Storing Leftovers

Once assembled, your Lemon Raspberry Layer Cake should be stored in the refrigerator to keep the buttercream firm and the raspberry filling fresh. Make sure to cover it loosely with plastic wrap or a cake dome to prevent the cake from drying out or absorbing other fridge odors. Properly stored, it will stay deliciously fresh for up to 4 days.

Freezing

Planning ahead? This cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn and preserve the raspberry flavor. When you’re ready to enjoy it, thaw overnight in the refrigerator. The texture of the moist lemon cake and creamy buttercream will remain just as heavenly.

Reheating

Since this is a chilled cake with buttercream and fruit filling, reheating is not recommended. However, if you prefer softer buttercream, you can let the cake sit at room temperature for about 30 minutes before serving. This brings out the flavors perfectly without compromising the cake’s beautiful consistency.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries are wonderful, especially for the filling and garnishes. When adding raspberries to the batter, frozen works well because it’s easier to coat them in flour and distribute evenly, but fresh raspberries can work if you handle them gently.

What if I don’t have freeze-dried raspberries for the buttercream?

If you can’t find freeze-dried raspberries, you can finely puree fresh raspberries and strain out the seeds, but be aware this will add moisture to the frosting and might alter its texture slightly. Freeze-dried raspberry powder is ideal for an intense flavor without added liquid.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Make sure it contains xanthan gum or a similar binder for best results. The texture might differ slightly but will still be delicious.

How many layers does this recipe make?

This recipe is perfect for either three 6-inch cake layers or two 8-inch layers, depending on your preference and pan sizes. The assembly instructions assume three layers, which offers a lovely height and balance of cake, filling, and frosting.

Can I prepare the raspberry filling and buttercream in advance?

Definitely! Both components can be made several days before assembly. The raspberry filling benefits from chilling to thicken and develop flavor, and the buttercream can be stored in an airtight container in the fridge. Just bring the buttercream to room temperature and re-whip before frosting for a flawless finish.

Final Thoughts

There is something truly special about the Lemon Raspberry Layer Cake that makes every bite feel like a celebration. From the tender, citrus-kissed cake layers to the vibrant fruit filling and luscious buttercream, this cake captures the essence of fresh flavors and comforting textures. I can’t wait for you to try this recipe and discover how it brightens up your dessert table and your day. Once you taste it, I’m sure it will become one of your go-to favorites, too!

Lemon Raspberry Layer Cake Recipe

★★★★★

5.1 from 28 reviews

Author: Olivia
Total Time: 5 hours 30 minutes (including chilling time for filling and crumb coating)
Yield: 8–10 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Raspberry Layer Cake is a delightful treat featuring moist lemon-infused cake layers studded with raspberries, layered with a luscious raspberry filling and topped with a smooth lemon raspberry buttercream. Perfectly balanced with tangy citrus and sweet berries, this cake is ideal for celebrations or any special occasion.

Instructions

Preheat and prepare pans: Preheat your oven to 350ºF (177ºC). Spray the sides of three 6-inch or two 8-inch cake pans with cooking spray, then line the bottoms with parchment paper circles for easy removal.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate liquid measuring cup, whisk the milk and lemon juice together; set aside.
Cream sugar and zest: Using a stand mixer fitted with the paddle attachment, combine granulated sugar and lemon zest and mix until fragrant, about 1 minute. Add the butter and cream together until light and fluffy, about 2 minutes.
Add oil and beat: Pour in the vegetable oil and continue beating until well combined and creamy, about 3 minutes. Scrape down the bowl as needed.
Incorporate eggs and vanilla: On low speed, add eggs one at a time, mixing each until combined. Stir in the vanilla extract and beat on medium for 1 minute.
Combine dry and wet ingredients: Turn off the mixer and add the flour mixture all at once. Mix on low until just combined. Slowly pour in the lemon milk mixture and mix gently for about 30 seconds. Avoid overmixing.
Fold in raspberries: Break frozen raspberries into smaller pieces and coat them in 1 tsp flour to prevent sinking. Fold raspberries gently into the batter using a spatula.
Bake the cake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool for 5 minutes in the pans, then transfer to wire racks to cool completely.
Prepare the raspberry filling: In a small bowl, whisk cornstarch and water until smooth. Combine with raspberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring and mashing raspberries until it comes to a boil. Boil and stir for 5 minutes more, then remove from heat. Let cool at room temperature for 20 minutes, then refrigerate for at least 4 hours or up to 1 week for best results.
Make the raspberry powder: Using a food processor, grind freeze-dried raspberries into a fine powder. Sift out seeds as much as possible and set aside.
Prepare buttercream: Whip butter in a stand mixer on medium-high speed until creamy and pale, about 5 minutes. Add lemon juice, milk, and raspberry powder, mixing to combine.
Add powdered sugar and salt: Reduce speed to low and slowly add powdered sugar in batches, scraping down sides after each addition. Add a pinch of salt and continue mixing until smooth.
Level and assemble cake: Level cooled cake layers as needed. Place a dab of buttercream on a cake board and add first layer. Pipe a ring of buttercream around edges, fill center with raspberry filling nearly to the top of the ring, then cover with buttercream. Repeat with remaining layers. Place final cake layer top side down. Crumb coat with buttercream and refrigerate for at least 30 minutes to firm.
Final frosting and decorate: Frost the cake smoothly with remaining buttercream, leaving the top edges slightly raw for a rustic look. Garnish with a twisted lemon slice and fresh raspberries for an elegant finish.

Notes

Using room temperature ingredients ensures a smooth batter and uniform baking.
Coating frozen raspberries with flour prevents them from sinking in the batter.
Freeze-dried raspberry powder adds natural flavor and beautiful color without extra moisture.
Refrigerating the filling thickens and enhances the flavor.
The cake can be assembled a day ahead and kept refrigerated for best flavor development.
For a dairy-free version, substitute milk and butter with suitable alternatives.
Ensure cake layers are completely cool before frosting to avoid melting the buttercream.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Cake
Method: Baking
Cuisine: American