Lemon Raspberry Layer Cake Recipe
There is something undeniably magical about a dessert that balances zesty brightness with juicy sweetness, and that is exactly what you get with this Lemon Raspberry Layer Cake. This cake is a luscious celebration of fresh lemon and raspberry flavors that come together in moist, tender cake layers, wrapped in a dreamy lemon raspberry buttercream frosting. Whether you are making it for a special occasion or simply craving an irresistible treat, the Lemon Raspberry Layer Cake promises a bouquet of citrusy fragrance, vibrant color, and luscious textures that will instantly brighten your day.

Ingredients You’ll Need
These ingredients may seem simple, but they are crucial in creating the perfect harmony of flavor and texture in your Lemon Raspberry Layer Cake. Each element contributes something special—from the tang of fresh lemon juice and zest to the natural sweetness and slight tartness of raspberries, and of course, the rich, creamy butter that ties everything together beautifully.
- All-purpose flour (2 cups / 265g): The foundation of your cake’s tender crumb.
- Baking powder (1 1/2 tsp): Helps the cake rise to light perfection.
- Baking soda (1/4 tsp): Adds a gentle lift and balances acidity.
- Salt (1/2 tsp): Enhances all the flavors wonderfully.
- Whole milk (1/2 cup / 120ml): Adds moisture and richness to the batter.
- Lemon juice (1/3 cup / 80ml): Infuses the cake with fresh, bright citrus flavor.
- Lemon zest (1 tbsp): Intensifies lemon aroma and taste.
- Granulated sugar (1 1/2 cups / 300g): Sweetens the cake while creaming with butter.
- Unsalted butter (1/3 cup / 75g, plus 1 1/2 cups / 339g for buttercream): Key for the tender crumb and silky frosting.
- Vegetable oil (1/4 cup / 60ml): Keeps the cake moist and tender.
- Eggs (3 large): Bind the ingredients and add structure.
- Pure vanilla extract (2 tsp): Adds depth and warmth to the flavor.
- Frozen or fresh raspberries (1 1/4 cups / 137g for cake batter, 2 cups / 228g for filling): Provides bursts of fruity sweetness and gorgeous color.
- All-purpose flour (1 tsp for coating raspberries): Prevents raspberries from sinking in the batter.
- Cornstarch (1 1/2 tbsp / 12g): Thickens the luscious raspberry filling.
- Water (1 1/2 tbsp / 22ml): Blends with cornstarch to create a smooth filling.
- Granulated sugar (1/3 cup / 67g for filling): Sweetens the raspberry filling.
- Lemon juice (1 tbsp for filling, 1 1/2 tbsp for buttercream): Brightens both filling and frosting.
- Freeze-dried raspberries (1 cup / 24g): Ground into powder for intensely flavored buttercream.
- Powdered sugar (5 cups / 600g): The base of the smooth, velvety lemon raspberry buttercream.
- Salt (pinch): Balances sweetness in the frosting perfectly.
- Twisted lemon slice and fresh raspberries: For stunning cake garnish and added freshness.
How to Make Lemon Raspberry Layer Cake
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350ºF (177ºC) and greasing your cake pans, lining them with parchment paper rounds to ensure a smooth release. Whisk together your dry ingredients—flour, baking powder, baking soda, and salt. In a separate measuring cup, combine the whole milk with freshly squeezed lemon juice; this mixture will add a delightful tang and help tenderize the crumb. In your mixer, cream the sugar and lemon zest together until fragrant, then incorporate butter and oil until fluffy and smooth. One by one, add eggs, followed by vanilla extract, maintaining a moderate speed to keep the batter light. Alternate adding the dry mix and lemon milk mixture until just blended. Gently fold in the floured raspberries so they stay suspended, giving bursts of flavor throughout the cake.
Step 2: Bake to Perfection
Divide the batter evenly among your prepared pans and bake for 30 to 35 minutes. You’ll know the cakes are ready when a toothpick poked in the center comes out clean or with just a few moist crumbs clinging. Let the cakes cool in the pans briefly before turning them onto a wire rack to cool completely. This step is crucial; assembling when the layers are cool helps keep your frosting smooth and your filling intact.
Step 3: Make the Raspberry Filling
This luscious filling is the heart of the Lemon Raspberry Layer Cake. Combine cornstarch and water to create a slurry, then stir it into raspberries, sugar, and lemon juice in a saucepan. Heat over medium, mashing softly, until the mixture boils and thickens. After simmering for about five minutes, transfer to a container and cool at room temperature. Then refrigerate for at least four hours—if you can wait that long—as chilling deepens the flavor and sets the perfect spreadable consistency.
Step 4: Whip the Lemon Raspberry Buttercream
Using a food processor, pulse freeze-dried raspberries into a fine powder, which will infuse your frosting with intense raspberry flavor without extra moisture. Beat softened butter until creamy and pale, then add lemon juice, milk, and raspberry powder. Gradually add sifted powdered sugar and a pinch of salt, combining everything on low speed until irresistibly smooth and fluffy. This buttercream is tangy, creamy, and bursting with berry goodness—ideal for layering and decorating your cake.
Step 5: Assemble the Lemon Raspberry Layer Cake
Once your cake layers are completely cool, level them for an even stack. Place the first layer on a cake board, apply a thin layer of buttercream to secure it, and pipe a dam of buttercream around the edge to hold the raspberry filling in place. Spoon in a generous amount of filling, then cover with more frosting. Repeat with remaining layers, finishing with the final layer upside down to create a smooth look on top. Crumb coat the entire cake with buttercream and chill for at least 30 minutes to set the layers. Finally, apply a smooth coat of buttercream, leaving the top edge raw for rustic charm. Garnish with a twisted lemon slice and fresh raspberries for that perfect finishing touch.
How to Serve Lemon Raspberry Layer Cake

Garnishes
Serving this cake with a few creatively placed fresh raspberries and a bright twist of lemon peel elevates the visual appeal and doubles down on those refreshing flavors. A sprinkle of powdered sugar or an edible flower can add a whimsical element, making each slice feel like a little celebration.
Side Dishes
Pair this Lemon Raspberry Layer Cake with light, complementary sides such as a crisp green salad with a citrus vinaigrette or a simple bowl of whipped cream topped with raspberries to provide a balance between richness and freshness. A cup of chamomile or green tea would also beautifully round out the experience without overwhelming your palate.
Creative Ways to Present
Slice the cake into neat layers to reveal the beautiful ripple of pink raspberry filling framed by pale yellow cake and pale pink frosting. For a casual gathering, serve as generous squares stacked on individual plates garnished with mint leaves. Alternatively, use clear glass cake stands to showcase the vibrant layers for a wow-factor centerpiece at your dessert table.
Make Ahead and Storage
Storing Leftovers
Cover leftover slices tightly with plastic wrap or store the whole cake in an airtight container in the refrigerator. This keeps the cake moist and the buttercream fresh for up to four days. Bring slices to room temperature before serving to get the full flavor and a melt-in-your-mouth texture.
Freezing
You can freeze the cake layers ahead of time wrapped tightly in plastic wrap and then foil for up to three months. Freeze the raspberry filling separately in an airtight container. Defrost layers and filling overnight in the refrigerator, then assemble and frost the cake as usual for a fresh-baked taste anytime.
Reheating
This cake is best enjoyed chilled or at room temperature. Avoid microwaving as the buttercream could melt. If desired, serve slices slightly warmed by leaving them out at room temperature for 30 minutes to soften the buttercream and bring out the flavors.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work beautifully both in the cake batter and the filling. Just be mindful that fresh berries have more moisture, so be gentle when folding them into the batter to avoid discoloration or excess liquid.
What size cake pans should I use?
The recipe works with either three 6-inch or two 8-inch round cake pans. Using smaller pans will yield more layers and a taller cake, perfect for a special occasion stack.
Can I make this cake vegan or dairy-free?
This version uses butter, milk, and eggs for richness and texture, but you could experiment using dairy-free butter alternatives and plant-based milk plus egg substitutes. Keep in mind the texture and flavor may shift slightly.
How do I prevent raspberries from sinking to the bottom?
Coating the raspberries in a bit of flour before folding them into the batter helps suspend them evenly, ensuring you get beautiful berry pockets throughout the cake.
Is there a substitute for freeze-dried raspberries in the buttercream?
If you don’t have freeze-dried raspberries, you can try using raspberry jam or puree, but be cautious of adding extra moisture—adding too much can affect the frosting’s consistency. Alternatively, you can skip it and still get great flavor from the fresh raspberries in the filling.
Final Thoughts
Making this Lemon Raspberry Layer Cake is like inviting sunshine and sweetness into your kitchen all at once. The bright tang of lemon perfectly complements the luscious raspberries, and the whole creation is an absolute pleasure to slice into and share. Whether you’re celebrating a milestone or simply treating yourself on a quiet afternoon, I can’t recommend this cake enough. Give the Lemon Raspberry Layer Cake a try—once you do, it might just become one of your all-time favorites!
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Lemon Raspberry Layer Cake Recipe
- Total Time: 6 hours 5 minutes (includes chilling time for filling and crumb coat)
- Yield: Serves 12 slices 1x
- Diet: Vegetarian
Description
This vibrant Lemon Raspberry Layer Cake combines the perfect balance of tangy lemon and sweet raspberry flavors. Moist lemon-infused layers are studded with fresh raspberries and filled with a luscious raspberry filling, all enveloped in a silky lemon raspberry buttercream. Ideal for spring or summer celebrations, this cake is a refreshing twist on a classic layer cake.
Ingredients
Cake
- 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 (5 oz, 137g) frozen or fresh raspberries*
- 1 tsp all-purpose flour (for coating the raspberries)
Raspberry Filling
- 1 1/2 Tbsp (12g) cornstarch
- 1 1/2 Tbsp (22ml) water
- 2 Cups (8oz, 228g) fresh or frozen raspberries
- 1/3 Cup (67g) granulated sugar
- 1 Tbsp lemon juice
Lemon Raspberry Buttercream
- 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
Garnish
- 1 twisted lemon slice
- 1/4 Cup (30g) fresh raspberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF (177ºC). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and lining the bottoms with parchment paper circles.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. In a separate liquid measuring cup, combine the milk and lemon juice, whisking to mix thoroughly.
- Cream Lemon Sugar and Butter: Using a stand mixer with a paddle attachment, mix the granulated sugar and lemon zest until fragrant, about 1 minute. Add the unsalted butter and cream on medium speed until the mixture is light and fluffy, roughly 2 minutes. Add the vegetable oil and beat until combined and creamy, about 3 minutes, scraping the bowl as needed.
- Add Eggs and Vanilla: Reduce mixer speed to low. Add eggs one at a time, mixing after each addition until combined. Pour in the vanilla extract and mix on medium speed for 1 minute.
- Combine Wet and Dry Ingredients: Turn off the mixer and add the dry flour mixture all at once. Mix at low speed just until incorporated, then slowly pour in the lemon milk mixture. Mix gently for about 30 seconds until just combined.
- Fold in Raspberries: In a small bowl, break up the frozen raspberries into smaller pieces and toss with 1 teaspoon of flour. Gently fold them into the cake batter with a rubber spatula to prevent sinking during baking.
- Bake the Cake: Evenly divide the batter among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Raspberry Filling: Whisk cornstarch and water in a small bowl until smooth. In a medium saucepan, combine the cornstarch mixture, raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring and mashing raspberries until the mixture boils. Maintain a boil for 5 minutes, continuing to stir occasionally. Remove from heat and transfer to a heatproof container. Let cool at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours.
- Make Raspberry Powder: Process freeze-dried raspberries in a food processor to a fine powder. Sift to remove most seeds (a few seeds are acceptable). Set aside.
- Make Lemon Raspberry Buttercream: Using a stand mixer with a paddle attachment, whip the unsalted butter on medium-high speed until creamy and pale, about 5 minutes. Add lemon juice, milk, and raspberry powder, mixing until incorporated. On low speed, gradually add powdered sugar in batches, scraping the bowl after each addition. Add a pinch of salt and continue mixing on low speed until smooth and fluffy, 1-2 minutes.
- Assemble the Cake: Level cooled cake layers to desired height. Place a dollop of buttercream on a cake board or plate and set the first cake layer on top. Pipe a ring of lemon raspberry buttercream around the edge of the layer as a dam. Fill the center with chilled raspberry filling until nearly reaching the top of the dam, then cover with more buttercream. Repeat with remaining layers, placing the final cake layer upside down on top.
- Crumb Coat and Chill: Apply a thin crumb coat of lemon raspberry buttercream over the entire cake. Refrigerate for at least 30 minutes to firm up the crumb coat.
- Final Frosting and Decoration: Smoothly frost the cake with the remaining lemon raspberry buttercream, leaving the top edge of the cake bare for a rustic finish. Garnish with a twisted lemon slice and fresh raspberries.
Notes
- Use room temperature ingredients for better mixing and texture.
- Frozen raspberries may bleed color into the batter, which is normal.
- Be patient with the raspberry filling—it thickens significantly after refrigeration.
- Freeze-dried raspberries add natural flavor and vibrant color to the buttercream without extra moisture.
- You can substitute vegetable oil with light olive oil for added flavor.
- For a larger cake, double the recipe and bake in larger pans accordingly.
- The cake is best enjoyed within 3 days when stored refrigerated and properly covered.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: lemon cake, raspberry cake, lemon raspberry cake, layer cake, summer cake, buttercream frosting, berry cake, lemon dessert