Name: Lemon Raspberry Cake Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 300 g granulated sugar; 2 tbsp lemon zest (about zest of 2 lemons); 180 g butter (room temperature); 4 large eggs (room temperature); 340 g all-purpose flour; 2 tbsp cornstarch; 3/4 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 240 g sour cream 14-18% (room temperature); 60 g vegetable oil (e.g., canola oil or avocado oil); 2 tbsp lemon juice; 1/4 tsp lemon extract (optional); 2 tsp vanilla extract; 400 g butter (room temperature); 660 g powdered sugar; 1 1/2 tbsp freeze-dried raspberry powder; 2 tsp vanilla extract; 2-3 tbsp whole milk (room temperature); 4-6 tbsp raspberry jam; Fresh raspberries (optional); Fresh lemon slices (optional)

Jump to Recipe

If you’ve been dreaming of a cake that bursts with bright citrus sunshine and the sweet-tart zing of berries, look no further than this Lemon Raspberry Cake. It’s a delightful celebration of lemon zest and juicy raspberries swirled into a tender, moist cake layered with a luscious raspberry buttercream frosting. This cake brings together the perfect balance of tangy freshness and smooth sweetness, making it an absolute showstopper for any occasion. Trust me, once you try this Lemon Raspberry Cake, it’ll quickly become your new favorite—and the centerpiece of your dessert table!

Lemon Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Lemon Raspberry Cake lies in its straightforward, well-chosen ingredients. Each one plays a vital role: from the sharp lemon zest brightening the batter, to the creamy sour cream adding moisture and tender crumb, and the vibrant raspberry powder infusing the frosting with both flavor and color. Gather these essentials and you’re halfway to cake heaven.

Granulated sugar (300 g): Sweetens the cake and helps create a tender crumb.
Lemon zest (2 tbsp): Packs vibrant citrus aroma directly into the batter for that fresh lemon punch.
Butter, room temperature (180 g plus 400 g for frosting): Adds richness and moisture to both the cake and the buttercream.
Large eggs, room temperature (4): Provide structure and stability for a fluffy texture.
All-purpose flour (340 g): The backbone of the cake giving it substance and crumb.
Cornstarch (2 tbsp): Keeps the cake soft and tender by lightening the flour’s effect.
Baking powder (¾ tsp): Helps the cake rise gently.
Baking soda (¾ tsp): Ensures perfect lift and crumb texture.
Salt (¾ tsp): Enhances the overall flavors, balancing sweet and tart.
Sour cream 14-18%, room temperature (240 g): Introduces moisture and a slight tanginess, keeping the cake irresistibly moist.
Vegetable oil (60 g): Results in a tender and moist crumb.
Lemon juice (2 tbsp): Boosts the citrus notes and harmonizes flavors.
Lemon extract, optional (¼ tsp): For an extra lemony aroma.
Vanilla extract (2 tsp): Rounds out the flavor profile with a warm, sweet undertone.
Powdered sugar (660 g): Sweetens and provides the perfect silky texture for the frosting.
Freeze dried raspberry powder (1½ tbsp): Intensifies the raspberry flavor and adds a beautiful pink hue to the buttercream.
Whole milk, room temperature (2-3 tbsp): Helps achieve the ideal frosting consistency.
Raspberry jam (4-6 tbsp): Adds bursts of fruity sweetness between cake layers.
Fresh raspberries, optional: For vibrant decoration and an extra berry pop.
Fresh lemon slices, optional: Adds a pretty citrus garnish to complete the look.

How to Make Lemon Raspberry Cake

Step 1: Prepare the Lemon Cake Layers

Start by preheating your oven to 170ºC (340ºF) and lining three 20 cm pans with parchment paper. Sifting together all your dry ingredients – flour, cornstarch, baking powder, baking soda, and salt – ensures even mixing and a lighter crumb in your cake. Next, combine the granulated sugar and lemon zest in a large bowl and rub them together until the mixture resembles wet sand. This simple step releases essential oils that deliver fresh lemon flavor straight into your cake batter.

Step 2: Cream Butter and Incorporate Eggs

Add room temperature butter to the sugar mixture and beat on high for about 3 minutes until fluffy and light. Then add eggs two at a time, mixing in fully after each addition. This slow incorporation creates a smooth, airy base that will hold up beautifully once baked.

Step 3: Combine Dry Ingredients and Wet Mix-Ins

To your butter-egg mixture, add half the dry ingredients on low speed, just until combined to avoid overmixing. Then stir in the sour cream, vegetable oil, lemon juice, optional lemon extract, and vanilla extract. Follow with the remaining dry ingredients, mixing gently to create a smooth, consistent batter packed with tangy brightness.

Step 4: Bake to Perfection

Divide your batter evenly among the prepared pans to ensure even cooking. Bake for 20 to 22 minutes, keeping a close eye on them—the layers will remain pale, so don’t rely on color to determine doneness. Instead, use a cake tester which should come out clean when the cake is ready. Allow the layers to cool completely on a rack before beginning assembly.

Step 5: Prepare the Raspberry Buttercream

Sift powdered sugar together with freeze dried raspberry powder for smoothness and even color distribution. Beat softened butter on medium-high speed until creamy and pale, scraping the bowl as needed. Gradually add the raspberry-powdered sugar mixture, vanilla extract, and whole milk until your frosting is luscious and spreadable. This vibrant, fruity buttercream is the perfect counterpoint to the zesty lemon layers.

Step 6: Assemble the Lemon Raspberry Cake

Place the first cake layer on your serving plate. Spread a generous layer of raspberry buttercream and create a small well in the center to hold raspberry jam—this little touch ensures the jam stays put and adds juicy bursts between bites. Repeat for each layer, then apply a thin crumb coat and chill the cake to set it. Finish with a final thick layer of frosting and decorate with fresh raspberries and lemon slices for a stunning presentation that tastes as divine as it looks.

How to Serve Lemon Raspberry Cake

Garnishes

Fresh raspberries and thin lemon slices are classic garnishes that add natural beauty as well as fresh flavor contrasts. You can also sprinkle a few freeze dried raspberry crumbs on top if you want a bit of extra texture and color that plays nicely with the smooth buttercream.

Side Dishes

This Lemon Raspberry Cake pairs wonderfully with lightly brewed green tea or a glass of sparkling rosé, as these drinks help cleanse the palate from the cake’s rich and fruity sweetness. For something cozy, a bowl of fresh mixed berries or a scoop of vanilla bean ice cream are delightful companions that elevate the whole dessert experience.

Creative Ways to Present

For a whimsical twist, serve this Lemon Raspberry Cake as individual mini cakes or pretty cupcakes topped with mini lemon wedges and a single raspberry. You could also turn it into a layered trifle by crumbling the cake and layering it with raspberry jam and whipped cream for a no-fuss dessert with all the flavor. Whichever way you choose, it’s guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Lemon Raspberry Cake tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. It will keep fresh for up to 4 days while maintaining that moist texture and rich flavor.

Freezing

If you want to save your delicious Lemon Raspberry Cake for later, freezing works beautifully. Wrap it in several layers of plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge to preserve moisture and texture.

Reheating

Since this cake is best served at room temperature, simply let frozen or refrigerated slices sit out for 30 minutes before serving. Avoid microwaving as the buttercream can soften too much. If you prefer a warmer bite, you can briefly warm individual slices in a low-temperature oven wrapped loosely in foil.

FAQs

Can I use fresh raspberries instead of raspberry powder in the frosting?

Fresh raspberries add a lovely flavor but also more moisture, which can affect frosting consistency. The freeze dried raspberry powder is ideal as it provides strong flavor without altering texture. If you prefer fresh, try incorporating a raspberry puree in moderation and adjust powdered sugar to balance.

What is the best way to zest lemons?

A microplane grater is perfect for zesting lemons finely and evenly, which helps release the oils without biting into the bitter white pith. Use gentle strokes and avoid the white underneath to keep the flavor bright and fresh.

Can I make this cake dairy-free?

Yes! Substitute sour cream with a dairy-free yogurt or coconut cream, and use dairy-free butter alternatives for both the cake and buttercream. Keep in mind these swaps might slightly change the cake’s texture and flavor.

Why does my cake turn out flat sometimes?

Flat cakes can be caused by expired leavening agents, overmixing the batter, or oven temperature issues. Make sure your baking powder and soda are fresh, mix just until combined, and bake at the recommended temperature for best rise.

Is it okay to skip the raspberry jam in the layers?

Absolutely! The jam adds an extra fruity burst, but if you prefer, you can omit it or swap it for lemon curd or a simple berry compote. This flexibility makes the Lemon Raspberry Cake adaptable to your tastes.

Final Thoughts

This Lemon Raspberry Cake is more than just a dessert—it’s a bright, joyful celebration of flavor and texture that’s sure to bring a smile to anyone lucky enough to take a bite. Whether you’re baking for a special occasion or simply craving something sweet and refreshing, this recipe delivers every time. So gather your ingredients, roll up your sleeves, and give this irresistible Lemon Raspberry Cake a try—you won’t regret it!

Lemon Raspberry Cake Recipe

★★★★★

5.3 from 15 reviews

Author: Zoe
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Raspberry Cake is a delightful combination of light, zesty lemon cake layers and a smooth, tangy raspberry buttercream. Perfectly moist and bursting with fresh citrus and berry flavors, this cake is beautifully decorated with fresh raspberries and lemon slices, making it an elegant dessert for any occasion.

Instructions

Preheat and prepare pans: Preheat your conventional oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) round baking pans by lining them with parchment paper.
Sift dry ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Combine sugar and lemon zest: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together thoroughly until the mixture looks like wet sand to release the lemon’s essential oils.
Cream butter and sugar mixture: Add room temperature butter to the sugar and lemon zest mixture. Beat on high speed for about 3 minutes until light and fluffy.
Add eggs: Add the eggs two at a time, beating after each addition until fully incorporated.
Add dry ingredients (part 1): On low speed, add half of the sifted dry ingredients to the batter, mixing until just combined.
Add wet ingredients: Mix in sour cream, vegetable oil, lemon juice, lemon extract (if using), and vanilla extract until just combined.
Add dry ingredients (part 2): Add the remaining dry ingredients and stir until combined, using a rubber spatula to gently fold and ensure all ingredients are incorporated.
Divide and bake: Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 20-22 minutes or until a cake tester inserted into the center comes out clean. Note that the cake layers remain pale and won’t brown much.
Cool cakes: Let the cakes cool in their pans for 10 minutes, then carefully remove them from the pans and place on a cooling rack to cool completely.
Prepare raspberry powder and sugar: Sift together powdered sugar and freeze-dried raspberry powder. Set aside.
Cream butter for buttercream: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the 400 g butter on medium-high speed for 4 minutes. Scrape down the bowl and beat for an additional 2 minutes until creamy and fluffy.
Add sugar mixture and liquids: Add the sifted powdered sugar and raspberry powder, vanilla extract, and milk in two additions, whipping after each until fully incorporated.
Final buttercream mix: Scrape down the bowl and beat the buttercream on low speed for 2 minutes to ensure smoothness.
Assemble cake layers: Place one cake layer on your serving dish or cake board. Spread two large scoops of raspberry buttercream evenly with an offset spatula. Create a slight indentation in the center of the buttercream to hold raspberry jam without spilling.
Add raspberry jam: Spoon 2-3 tablespoons of raspberry jam into the indentation and smooth it out evenly, leaving a border around the edge. Repeat the process with the second layer.
Top and crumb coat: Place the final cake layer on top and cover the entire cake with a thin crumb coat of buttercream to seal in crumbs.
Chill the cake: Refrigerate the cake for 20 minutes to firm up the crumb coat, making it easier to finish frosting.
Finish frosting: Apply the remaining buttercream evenly over the cake with a spatula or smoother.
Decorate: Garnish the top of the cake with fresh raspberries and/or thin lemon slices as desired.

Notes

To release maximum flavor from lemon zest, rub it thoroughly with sugar before mixing.
The cake layers bake pale and will not brown much, so rely on a toothpick or cake tester for doneness.
Room temperature ingredients help create a smooth batter and buttercream.
Freeze-dried raspberry powder adds natural flavor and color to the buttercream without extra moisture.
If lemon extract is unavailable, you can omit it or substitute with extra lemon zest for a stronger lemon flavor.
Refrigerating the cake after the crumb coat makes applying the final layer of frosting easier and neater.
Fresh raspberries and lemon slices are optional but add beautiful presentation and freshness.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American, European