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.

Ingredients

Scale

Cake 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)

Raspberry Filling Ingredients

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

Buttercream Ingredients

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

Decoration

1 twisted lemon slice
1/4 Cup (30g) fresh raspberries

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

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 450 kcal
Sugar: 45 g
Sodium: 150 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 95 mg

Keywords: lemon raspberry layer cake, lemon cake, raspberry filling, lemon buttercream, layered cake, homemade cake, dessert