Lemon Raspberry Cake Recipe

If you are searching for a cake that bursts with bright, fresh flavors while staying irresistibly soft and moist, then you absolutely have to try this Lemon Raspberry Cake. Picture layers of tender lemon-infused cake enveloping a luscious raspberry jam filling and crowned with a silky raspberry buttercream that’s not only bursting with natural color but also packed with intense fruit flavor. This cake isn’t just a treat for your taste buds; it’s a joyful celebration of citrus and berry goodness that will enchant everyone lucky enough to share a slice with you.

Ingredients You’ll Need

This Lemon Raspberry Cake relies on simple yet essential ingredients that come together to create a perfect balance of flavor, texture, and stunning color. Each component plays a starring role—from the zesty lemon that brightens the cake layers, to the freeze-dried raspberry powder that gives the buttercream its vibrant pink hue and unforgettable taste.

• Granulated sugar: Sweetens the cake and, when combined with lemon zest, releases an aromatic citrus punch.
• Lemon zest: Adds fresh, lively lemon flavor throughout the cake layers.
• Butter (room temperature): Ensures rich moisture and tenderness in both cake and frosting.
• Large eggs (room temperature): Provide structure and richness to the cake layers.
• All-purpose flour: The foundation for light, fluffy cake texture.
• Cornstarch: Helps to keep the cake layers unbelievably soft and tender.
• Baking powder, baking soda, salt: Essential leavening agents that help the cake rise evenly and taste balanced.
• Sour cream (14-18%, room temperature): Adds moisture and a subtle tang that complements the lemon beautifully.
• Vegetable oil: Boosts the cake’s moist crumb and keeps it fresh longer.
• Lemon juice and optional lemon extract: Intensify the citrus notes without overpowering.
• Vanilla extract: Provides warmth and depth of flavor for a perfectly rounded taste.
• Butter for buttercream: Creates a smooth, creamy base for luscious frosting.
• Powdered sugar: Sweetens and stabilizes the buttercream while making it melt-in-your-mouth smooth.
• Freeze-dried raspberry powder: Delivers maximum raspberry flavor and a gorgeous natural pink blush.
• Whole milk (room temperature): Adjusts frosting consistency, making it silky and spreadable.
• Raspberry jam: The luscious fruit filling that ties the layers together with a sweet-tart finish.
• Fresh raspberries and lemon slices: Optional but highly recommended for stunning decoration and a fresh burst of flavor.

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 (8 inch) cake pans with parchment paper. Next, sift together the flour, cornstarch, baking powder, baking soda, and salt to ensure a light and even texture. In a large bowl, combine sugar and lemon zest, rubbing them together until it resembles wet sand—this step is key to unlocking a deep lemon aroma. Mix in the butter until creamy and fluffy. Then, add eggs two at a time, mixing well in between. Alternate adding your dry ingredients with the sour cream, oil, lemon juice, extracts, and vanilla, mixing gently to keep the batter tender. Divide evenly among the pans and bake for 20 to 22 minutes, keeping in mind the cake’s delicate pale color. Once baked, let them cool completely before moving on.

Step 2: Make the Raspberry Buttercream

Sift the powdered sugar and freeze-dried raspberry powder together for that perfectly smooth consistency and vibrant flavor. Beat softened butter until creamy, then gradually add the sugar mixture, vanilla, and milk until everything is fully incorporated. Keep mixing until your frosting is light and fluffy, with a beautiful pink color that tastes just as amazing as it looks.

Step 3: Assemble Your Lemon Raspberry Cake

Begin building your cake by placing the first layer on your serving plate. Spread a thick, even layer of raspberry buttercream, creating a slight well in the center to hold a spoonful of raspberry jam—this little trick keeps the jam from sliding out. Repeat with the next layers, finishing with a thin crumb coat to seal in the crumbs. Chill the cake to firm up, then apply the remaining frosting smoothly around the cake. Don’t forget to add fresh raspberries and lemon slices on top to make it look as spectacular as it tastes.

How to Serve Lemon Raspberry Cake

Garnishes

Fresh raspberries and thin lemon slices are the classic finishing touches for this cake. They bring a natural beauty and even more flavor to each bite. You can also dust the top lightly with powdered sugar for an elegant, snowy effect.

Side Dishes

This cake pairs wonderfully with a cup of hot tea, especially delicate green or floral teas that complement the citrus and berry flavors without overpowering them. Alternatively, a scoop of lemon or raspberry sorbet on the side can elevate your dessert experience to a whole new level.

Creative Ways to Present

If you want to impress guests, serve slices of Lemon Raspberry Cake on colorful plates with a drizzle of fresh raspberry coulis. For a party, mini individual versions in mason jars with layered cake, buttercream, and jam can be irresistible and fun to eat!

Make Ahead and Storage

Storing Leftovers

Once decorated, keep your Lemon Raspberry Cake covered tightly with plastic wrap or in a cake container at room temperature if you plan to eat it within two days. For longer storage, refrigeration is best to preserve freshness and prevent the buttercream from softening too much.

Freezing

You can freeze the cake layers or a fully assembled cake. Wrap cake layers individually in plastic wrap and foil before freezing to maintain moisture. Thaw in the fridge overnight before frosting or serving. If freezing a frosted cake, flash freeze it uncovered first, then wrap tightly to avoid condensation damage.

Reheating

Since this is a delicate cake, reheating is not recommended. Instead, bring slices to room temperature before serving for the best texture and flavor.

FAQs

Can I use fresh raspberries instead of freeze-dried raspberry powder in the buttercream?

Using fresh raspberries will add moisture to the buttercream and may result in a less stable frosting. Freeze-dried raspberry powder is ideal for preserving flavor without affecting texture.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend, but be mindful that the texture might differ slightly. Ensure your baking powder and other ingredients are gluten-free too.

How far in advance can I make this Lemon Raspberry Cake?

You can bake the cake layers and make the buttercream a day or two in advance. Assemble the cake on the day you plan to serve for optimal freshness and texture.

Can I substitute the vegetable oil with another fat?

Vegetable oil helps keep the cake moist and tender. You can substitute it with melted coconut oil or light olive oil, but avoid strongly flavored oils to maintain the delicate lemon flavor.

Why doesn’t my cake brown much on top?

This lemon cake is intentionally pale because of the high moisture content and no heavy sugars that caramelize. Use a toothpick test to check doneness rather than relying on color.

Final Thoughts

This Lemon Raspberry Cake is one of those magical recipes that feels like sunshine on a plate—bright, fragrant, and utterly comforting. Whether you’re celebrating a special occasion or simply craving something sweet and fresh, this cake will warm your heart and delight your taste buds. I can’t wait for you to try it and make it a favorite in your kitchen too!