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.

Ingredients

Scale

Lemon Cake Layers

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

Raspberry Buttercream

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

Decoration

Fresh raspberries (optional)
Fresh lemon slices (optional)

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

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 480 kcal
Sugar: 38 g
Sodium: 210 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 110 mg

Keywords: lemon cake, raspberry buttercream, lemon raspberry cake, layered cake, fruit cake, dessert, party cake