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

Scale

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