This Lemon Raspberry Cake brings together bright lemon layers dotted with juicy raspberries, tangy raspberry filling, and the smoothest lemon raspberry buttercream you've ever tasted. I first made this cake for my daughter Lily's seventh birthday, and the way her eyes lit up when she saw those pink swirls still makes me smile. It's easier than it looks, with simple ingredients you probably already have, and the flavor? Absolutely stunning.
If you love fruity desserts, you'll also want to try this [Easy pumpkin dump cake recipe with spice cake](DESSERT RECIPES) or my [Best chocolate cherry cake recipe](DESSERT RECIPES) for more showstopping treats.
Why You'll Love This Lemon Raspberry Layer Cake
The combination of tart lemon and sweet raspberries feels like spring on a plate. The Lemon Raspberry Cake stays incredibly moist thanks to the oil and buttermilk combo, while fresh raspberries burst in every bite. The raspberry filling adds this gorgeous jammy layer between each tier, and the buttercream? Light, fruity, not too sweet.
This is the kind of Lemon Raspberry Cake that looks fancy enough for a celebration but comes together without any fussy techniques. You don't need to be a professional baker to pull this off. My best friend David, who claims he can barely boil water, made this for his mom's birthday and sent me a photo that looked bakery-perfect.
It's also a great make-ahead dessert. You can bake the layers a day or two early, prep the filling in advance, and assemble everything the day of your event. Less stress, more time to enjoy the compliments.
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Lemon Raspberry Cake Ingredients
Here's everything you'll need to create this beautiful citrus and berry dessert.
See Recipe Card Below This Post For Ingredient Quantities
For the Lemon Raspberry Cake:
All-purpose flour: Forms the structure of the cake and keeps it tender. I use standard all-purpose, not cake flour.
Baking powder and baking soda: These two work together to give the cake a light, fluffy rise.
Salt: Balances the sweetness and brings out all the other flavors.
Whole milk: Adds moisture and richness. Room temperature milk blends more smoothly into the batter.
Lemon juice: Freshly squeezed juice from 3 to 4 medium lemons gives the cake its bright, tangy flavor. Bottled juice won't taste the same.
Lemon zest: The zest holds all those aromatic oils that make this cake smell amazing as it bakes.
Granulated sugar: Sweetens the cake and helps create a light, airy texture when creamed with the butter.
Unsalted butter: Provides richness and flavor. Make sure it's softened to room temperature so it creams properly.
Vegetable oil: Keeps the cake incredibly moist and tender, even after a day or two.
Eggs: Bind everything together and add structure. Room temperature eggs blend in more easily.
Vanilla extract: A touch of vanilla rounds out the lemon flavor without overpowering it.
Fresh or frozen raspberries: Studded throughout the batter, these little bursts of berry flavor make every bite special. If using frozen, don't thaw them first.
Flour for coating raspberries: Just a teaspoon tossed with the berries prevents them from sinking during baking.
For the Raspberry Filling:
Cornstarch: Thickens the filling so it holds its shape between the cake layers.
Water: Helps dissolve the cornstarch before cooking.
Fresh or frozen raspberries: Cooked down into a thick, jammy filling that tastes like pure summer.
Granulated sugar: Sweetens the tart berries and helps the mixture thicken.
Lemon juice: Adds a touch of brightness to balance the sweetness.
For the Lemon Raspberry Buttercream:
Freeze-dried raspberries: Ground into a fine powder, these give the buttercream its beautiful pink color and intense raspberry flavor without making it runny.
Unsalted butter: The base of the buttercream. Softened butter whips up light and fluffy.
Fresh lemon juice: Adds a subtle citrus note that ties everything together.
Whole milk: Helps smooth out the buttercream and makes it easier to spread.
Powdered sugar: Sweetens and thickens the frosting. Add it gradually to avoid a sugar cloud in your kitchen.
Salt: Just a pinch balances the sweetness and enhances the fruit flavors.
For the Garnish:
Twisted lemon slice: Adds a pretty finishing touch on top of the cake.
Fresh raspberries: A handful of berries scattered around the top makes the cake look as good as it tastes.
How to Make Lemon Raspberry Cake
This recipe breaks down into four simple steps: bake the Lemon Raspberry Cake, make the filling, whip up the buttercream, and assemble everything into a gorgeous layered dessert.
Make the Lemon Raspberry Cake:
Preheat and prep: Preheat your oven to 350°F and get three 6-inch or two 8-inch cake pans ready by spraying the sides and lining the bottoms with parchment circles. This keeps the cakes from sticking.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until everything is evenly distributed. Set this aside for now.
Combine milk and lemon juice: In a liquid measuring cup, whisk the milk and lemon juice together, then let it sit. The mixture will curdle slightly, which is exactly what you want.
Cream sugar and lemon zest: In your stand mixer, combine the sugar and lemon zest and mix on medium speed for about a minute. The zest will start releasing its oils and smell incredible. Add the softened butter and beat everything together for about 2 minutes until it's light and fluffy.
Add oil: Pour in the vegetable oil and beat for another 3 minutes, scraping down the sides of the bowl as needed. The mixture should look smooth and creamy.
Mix in eggs and vanilla: With the mixer on low, add the eggs one at a time, letting each one blend in completely before adding the next. Then add the vanilla and mix on medium speed for a minute.
Combine wet and dry: Turn off the mixer and add all the flour mixture at once. Mix on low speed until just combined, then slowly pour in the lemon milk mixture. Mix until everything comes together, about 30 seconds. Don't overmix or the cake will be tough.
Fold in raspberries: Toss the raspberries with a teaspoon of flour in a small bowl, then gently fold them into the batter with a rubber spatula. Work carefully so you don't crush the berries.
Bake: Divide the batter evenly between your prepared pans and bake for 31 to 34 minutes. A toothpick inserted in the center should come out clean. Let the cakes cool in their pans for 5 minutes, then turn them out onto a wire rack to cool completely.
Make the Raspberry Filling:
Mix cornstarch and water: In a small bowl, whisk the cornstarch and water together until smooth with no lumps.
Cook the filling: Pour the cornstarch mixture into a medium saucepan along with the raspberries, sugar, and lemon juice. Set the heat to medium and stir occasionally. The raspberries will start to break down and release their juices as the mixture heats up.
Boil and thicken: Once the mixture reaches a boil, keep stirring and let it bubble for 5 minutes. It will thicken considerably. Remove from heat, transfer to a heatproof container, and let it cool at room temperature for 20 minutes. Then cover and refrigerate for at least 4 hours. This step is crucial for getting the right consistency.
Make the Lemon Raspberry Buttercream:
Prepare raspberry powder: Add the freeze-dried raspberries to your food processor and pulse until they turn into a fine powder. Pour the powder through a sieve to remove any seeds.
Whip the butter: In your stand mixer, beat the softened butter on medium-high speed for about 5 minutes. It should look pale and fluffy. Add the lemon juice, milk, and raspberry powder and mix until everything is fully combined.
Add powdered sugar: Turn the mixer to low and gradually add the powdered sugar, a few cups at a time. Scrape down the bowl after each addition. Add a pinch of salt and continue mixing for another minute or two until the buttercream is smooth and spreadable.
Assembly:
Level and layer: Once your cake layers are completely cool, use a serrated knife to level the tops if needed. Place the first layer on a cardboard cake circle or serving plate.
Pipe and fill: Fit a piping bag with a round tip and pipe a circle of buttercream around the outer edge of the first cake layer. This creates a barrier to hold the filling in place. Spoon some of the chilled raspberry filling into the center, then add a thin layer of buttercream on top.
Stack the layers: Place the second cake layer on top and repeat the filling and frosting process. If you're making a three-layer cake, add the final layer upside down so the flat bottom becomes the top of your cake.
Crumb coat: Spread a thin layer of buttercream all over the cake to seal in any crumbs. Refrigerate for at least 30 minutes to let this layer firm up.
Final frosting: Apply a smooth, generous layer of buttercream all over the chilled cake. I like to leave the top edge a bit raw and rustic. Garnish with a twisted lemon slice and a handful of fresh raspberries on top.
Substitutions and Variations
Use lemon extract: If you don't have fresh lemons, you can use 1 to 2 teaspoons of lemon extract in place of the juice and zest, though fresh is always better.
Swap the oil: Melted coconut oil or additional melted butter can replace the vegetable oil if that's what you have on hand.
Try buttermilk: Instead of mixing milk and lemon juice, use ½ cup of buttermilk for a slightly tangier cake.
Make it a two-layer cake: If you only have two 8-inch pans, the recipe works beautifully that way too. Just adjust your baking time by a few minutes since the layers will be slightly thicker.
Add other berries: Fold in a mix of blueberries and raspberries for a mixed berry version.
Cream cheese frosting: Swap half the butter in the buttercream for cream cheese if you prefer a tangier frosting.
Equipment FOR Lemon Raspberry Cake
Three 6-inch or two 8-inch round Lemon Raspberry Cake pans: Either size works great. The 6-inch pans make a taller, more dramatic Lemon Raspberry Cake.
Stand mixer or hand mixer: Creaming the butter and sugar properly is much easier with a mixer.
Mixing bowls: You'll need a few different sizes for the dry ingredients, wet ingredients, and buttercream.
Whisk and rubber spatula: For mixing and folding ingredients gently.
Medium saucepan: To cook the raspberry filling on the stovetop.
Food processor: Essential for grinding the freeze-dried raspberries into powder.
Wire cooling rack: Allows air to circulate around the cakes as they cool.
Cardboard Lemon Raspberry Cake circle: Helps with assembly and makes the Lemon Raspberry Cake easier to move around.
Piping bag with round tip: Optional but helpful for creating clean borders with the buttercream.
Offset spatula: Makes frosting the Lemon Raspberry Cake much easier and helps you get smooth, professional-looking sides.
Storage and Make-Ahead Tips
Room temperature: The unfrosted Lemon Raspberry Cake layers can sit at room temperature, wrapped tightly, for up to 2 days.
Freeze the layers: Wrap each cooled layer in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before assembling.
Refrigerate the filling: The raspberry filling keeps in an airtight container in the fridge for up to a week. Make it ahead to save time on Lemon Raspberry Cakeday.
Store buttercream: Keep the buttercream in the fridge for up to a week. Let it come to room temperature and re-whip it in your mixer before using.
Assembled Lemon Raspberry Cake: Once the Lemon Raspberry Cake is frosted and decorated, store it in the refrigerator for up to 5 days. Cover it loosely with plastic wrap or keep it in a cake carrier. Let it sit at room temperature for an hour or two before serving so the buttercream softens and the flavors come through.
Freeze slices: Wrap individual slices in plastic wrap and freeze for up to a month. Thaw in the fridge overnight for an easy dessert.
Expert Tips
Room temperature ingredients matter: Cold butter won't cream properly, and cold eggs can cause the batter to curdle. Set everything out 30 minutes before you start baking.
Don't skip the parchment paper: Even with greased pans, parchment circles on the bottom ensure the cakes release perfectly every time.
Chill that filling: I can't stress this enough. If the raspberry filling isn't fully chilled and thick, it will run right out of your Lemon Raspberry Cake layers.
Level your layers: Even if your Lemon Raspberry Cake bake up fairly flat, a quick trim with a serrated knife ensures they stack evenly and won't lean.
Test for doneness: Ovens vary, so start checking your cakes at the 30-minute mark. A toothpick should come out clean or with just a few moist crumbs.
Use gel food coloring: If you want a more vibrant pink buttercream, add a tiny bit of pink or red gel food coloring along with the raspberry powder.
Work with cold Lemon Raspberry Cake: Applying a crumb coat is much easier when the Lemon Raspberry Cake layers are completely cool, or even slightly chilled.
Pipe a buttercream dam: That circle of frosting around the edge of each layer is essential for keeping the filling where it belongs.
Be patient: Let each layer chill properly before adding the final coat of frosting. Rushing this step can lead to a messy-looking Lemon Raspberry Cake.
FAQ
Does raspberry buttercream need to be refrigerated?
Yes, any buttercream made with real butter should be refrigerated if you're not serving it within a few hours. The butter can soften and spoil at room temperature, especially in warm weather. You can leave the cake out for 2 to 3 hours during a party, but store it in the fridge otherwise.
Does lemon buttercream need to be refrigerated?
Absolutely. Lemon buttercream contains fresh lemon juice and butter, both of which need to stay cold to maintain food safety and the right texture. Like any buttercream, it can sit out briefly for serving but should be refrigerated for storage.
Does a cake with raspberry filling need to be refrigerated?
Yes, especially if the filling is made with fresh or frozen fruit like this one. The raspberry filling contains fresh berries and can spoil if left at room temperature too long. Refrigerating the whole Lemon Raspberry Cake keeps everything fresh and safe to eat for several days. Just remember to let it warm up a bit before slicing so the buttercream softens.
Is raspberry buttercream good?
It's delicious! The freeze-dried raspberry powder gives you intense berry flavor without making the frosting runny or overly sweet. It's fruity, slightly tart, and pairs beautifully with lemon or vanilla cakes. Plus, that natural pink color is gorgeous.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lemon Raspberry Cake:
Lemon Raspberry Layer Cake
Ingredients
Method
- Preheat the oven to 350ºF/177ºC and prepare the cake pans by greasing the sides and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a liquid measuring cup, whisk together the milk and lemon juice, then set aside.
- In the bowl of a stand mixer, beat the sugar and lemon zest until fragrant, about 1 minute. Add the butter and cream together until light and fluffy, around 2 minutes. Add the vegetable oil and continue mixing until light and creamy, about 3 minutes.
- Add the eggs one at a time, mixing on low after each addition. Add vanilla extract and beat on medium speed for 1 minute.
- Add the dry ingredients to the mixer, mixing on low until just combined. Slowly pour in the lemon milk mixture, mixing until just combined, about 30 seconds.
- Coat raspberries in flour, then fold them into the cake batter gently.
- Distribute the batter evenly into the pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack to cool completely.
- For the raspberry filling, whisk together cornstarch and water in a small bowl. Add to a saucepan with raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until it boils and the raspberries break down. Continue cooking for 5 minutes.
- Remove from heat and transfer to a heatproof container. Let sit at room temperature for 20 minutes, then refrigerate for at least 4 hours.
- For the buttercream, grind the freeze-dried raspberries into a fine powder. Sift to remove seeds.
- Whip the butter in a stand mixer on medium-high speed until light and fluffy, about 5 minutes. Add the lemon juice, milk, and raspberry powder, mixing until combined.
- Gradually add powdered sugar in portions, mixing on low and scraping the bowl after each addition. Finish with a pinch of salt.
- Once the cake layers have cooled, level them to your desired height. Assemble the cake by spreading buttercream on a cardboard cake circle and adding the first layer. Pipe a border of buttercream and fill with raspberry filling. Top with more buttercream.
- Repeat layering with the second cake layer and frost the entire cake with a crumb coat. Refrigerate for 30 minutes to set.
- Finish frosting the cake with a smooth buttercream coat, leaving the top edge raw. Garnish with lemon slice and fresh raspberries.
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