Name: Lemon Raspberry Cake Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 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; 400 g butter; 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; Fresh raspberries (optional); Fresh lemon slices (optional)

Jump to Recipe· 3.9 from 14 reviews

If you're searching for a show-stopping dessert that bursts with fresh, vibrant flavors, this Lemon Raspberry Cake Recipe is exactly what you need. This cake combines zesty lemon layers with sweet-tart raspberry buttercream to create a perfectly balanced treat that dazzles the eye and delights the palate. Whether you're baking for a special occasion or just to brighten your day, each bite of this lemon raspberry cake brings a moist, tender crumb paired with a luscious, fruity frosting that feels like a sweet hug.

Ingredients You'll Need

The image shows a three-layer cake with light yellow sponge layers separated by thin bright red jam and light pink frosting. The outside of the cake is fully covered with smooth pink frosting. The top of the cake is decorated with fresh red raspberries and thin lemon slices arranged around the edge. The cake sits on a round white plate with a few raspberries and lemon slices scattered on the white marbled surface around it. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first delicious step to making this Lemon Raspberry Cake Recipe shine. Each component plays an essential role: from the bright lemon zest that wakes up each layer, to the creamy butter and tangy sour cream that give the cake its tender crumb, and of course, the burst of raspberry flavor that makes the buttercream unforgettable.

Granulated sugar: Sweetens the cake and helps create a light texture when creamed with butter.
Lemon zest: Adds an aromatic citrus punch that infuses every bite with fresh lemon flavor.
Butter (room temperature): Provides richness and moisture, key to a tender cake.
Large eggs (room temperature): Bind the ingredients together while contributing to the cake’s structure.
All-purpose flour: The base of your cake’s structure, sifted with leavening agents for even rise.
Cornstarch: Lightens the crumb, making the cake incredibly soft and delicate.
Baking powder and baking soda: Work in tandem to help the cake rise beautifully.
Salt: Balances sweetness and enhances overall flavor.
Sour cream: Adds moisture and subtle tang, contributing to a tender crumb.
Vegetable oil: Keeps the cake moist and soft.
Lemon juice: Boosts citrus brightness and works with the baking soda for lift.
Lemon extract (optional): Intensifies the lemon flavor without adding bitterness.
Vanilla extract: Rounds out flavor for a more complex taste profile.
Powdered sugar: Sweetens and smooths the buttercream frosting.
Freeze-dried raspberry powder: Delivers natural raspberry flavor and vibrant color to the buttercream.
Whole milk (room temperature): Adjusts the buttercream’s consistency to perfect silky smoothness.
Raspberry jam: Concentrated fruit sweetness inside the layers for extra juiciness.
Fresh raspberries (optional): For garnish, adding a burst of freshness and prettiness on top.
Fresh lemon slices (optional): Adds a decorative citrus touch that ties the whole cake together visually and taste-wise.

How to Make Lemon Raspberry Cake Recipe

Step 1: Prepare the Oven and Pans

Start by preheating your oven to 170ºC (340ºF) and prepping three 20 cm round pans with parchment paper. This ensures your cake layers bake evenly and release easily from the pans later.

Step 2: Mix Dry Ingredients

Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt into a bowl. Sifting not only blends these ingredients well but also aerates the flour, helping create a lighter cake texture.

Step 3: Cream Sugar and Lemon Zest

Combine granulated sugar and lemon zest in a large bowl. Rub them together with your fingers until the mixture feels like wet sand; this step releases the oils in the zest and infuses the sugar with lemon fragrance. Then, add softened butter and beat on high speed for about 3 minutes until fluffy and pale.

Step 4: Incorporate Eggs

Add the eggs two at a time into the creamed mixture, mixing well after each addition. This approach helps emulsify the batter and keeps it smooth and well combined.

Step 5: Combine Wet and Dry Ingredients

Reduce mixer speed to low and add half of the dry flour mixture, mixing just until combined. Follow with the sour cream, vegetable oil, lemon juice, lemon extract if using, and vanilla extract. Then add the remaining dry ingredients, mixing gently until fully incorporated without overmixing, which helps maintain a tender crumb.

Step 6: Bake the Cake Layers

Divide the batter evenly among the prepared pans, smoothing the tops for an even rise. Bake for 20 to 22 minutes, or until a cake tester inserted into the center comes out clean. Keep in mind the layers will stay pale and won’t brown much, so rely on the tester to check doneness.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans on a wire rack for about 10 minutes, then gently remove them from the pans and let them cool completely. This step is crucial before assembling to prevent the frosting from melting.

Step 8: Make the Raspberry Buttercream

Sift powdered sugar with freeze-dried raspberry powder for an even, fruity frosted finish. Beat softened butter on medium-high speed for 4 minutes until fluffy, scraping the bowl as needed. Add the powdered sugar mixture, vanilla extract, and milk in two parts, beating well after each addition until the buttercream is smooth and spreadable. Finish with a low-speed mix for 2 minutes to fold in air for a light texture.

Step 9: Assemble the Cake

Place one cake layer on your serving plate or cake board. Spread a generous layer of buttercream, creating a slight well in the center. Fill this space with 2-3 tablespoons of raspberry jam. Repeat with the next layer. After stacking the top layer, apply a thin crumb coat all around to seal in crumbs, chilling for 20 minutes to set.

Step 10: Frost and Decorate

Finish frosting the cake with the remaining buttercream, smoothing it evenly around the sides and top. Garnish with fresh raspberries and lemon slices as desired, adding a stunning natural touch that whets the appetite before the first slice even hits the plate.

How to Serve Lemon Raspberry Cake Recipe

A white bowl filled with smooth, creamy light yellow batter that has a slightly thick texture, with soft swirls on the surface showing gentle mixing curves, placed on a white marbled texture surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and thin lemon slices add not only visual appeal but also a fresh bite that complements the cake’s flavors perfectly. A light dusting of powdered sugar over the top can add an elegant, snowy finish.

Side Dishes

This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, bringing creamy richness that harmonizes with the cake’s citrus and berry notes. A strong cup of black tea or a glass of sparkling rosé makes an ideal beverage accompaniment.

Creative Ways to Present

For a fun twist, serve the cake in petite individual portions topped with a single berry and a tiny lemon twist on miniature plates. You can also drizzle a simple lemon glaze over the top for extra shine and zing. Layered cake slices displayed on a rustic wooden board create a beautiful, inviting dessert spread.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap and store it in an airtight container in the refrigerator. Properly stored, it will stay fresh for up to 4 days, allowing you to savor the cheerful flavors even after the initial celebration.

Freezing

Lemon raspberry cake freezes beautifully. Wrap individual layers or the assembled cake well in plastic wrap and then foil before freezing. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving to keep texture and flavor intact.

Reheating

This cake is best enjoyed chilled or at room temperature, so avoid reheating. If you prefer it less cold, simply let slices sit at room temperature for 30 minutes before serving to allow the flavors and texture to mellow perfectly.

FAQs

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

While fresh raspberries are wonderful for garnish and layering, using freeze-dried raspberry powder in the buttercream ensures a smooth texture without adding extra moisture that could affect the frosting’s consistency.

Is there a substitute for sour cream in this recipe?

You can substitute sour cream with full-fat Greek yogurt or crème fraîche. Both provide similar moisture and slight tang, which balances the sweetness and keeps the cake tender.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure your blend contains xanthan gum or another binder to maintain the cake’s structure and texture.

How do I prevent the cake layers from drying out?

Be careful not to overbake; watch the cake closely after 20 minutes. Also, ensure you cool the layers properly and store wrapped in plastic wrap to preserve moisture until assembly.

Can I prepare this cake a day in advance?

Absolutely. You can bake the layers and prepare the buttercream a day ahead, keeping them separately refrigerated. Assemble and frost the cake on the day you plan to serve for the freshest taste and appearance.

Final Thoughts

This Lemon Raspberry Cake Recipe is a true celebration of flavors and textures that will brighten any gathering or quiet moment at home. It’s a delicious way to bring a burst of sunshine to your table, so don’t hesitate to give it a try and share the joy with those you love.