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Lemon Raspberry Cake Recipe

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3.9 from 14 reviews

This Lemon Raspberry Cake is a light, zesty dessert featuring moist lemon-flavored cake layers, layered and frosted with a vibrant raspberry buttercream. The cake incorporates fresh lemon zest and juice for brightness, balanced by a creamy sour cream and oil batter for tenderness. A delicate freeze-dried raspberry buttercream pairs perfectly with raspberry jam filling and optional fresh fruit garnish, making this cake ideal for celebrations or afternoon tea.

  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings

Ingredients

For the Lemon Cake Layers

  • 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

For the Raspberry Buttercream

  • 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

For Decoration

  • Fresh raspberries (optional)
  • Fresh lemon slices (optional)

Instructions

  1. Preheat and prepare pans: Preheat your conventional oven to 170ºC (340ºF). Line three 20 cm round baking pans with parchment paper.
  2. Mix dry ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Combine sugar and lemon zest: In a large mixing bowl, rub the granulated sugar with lemon zest until it resembles wet sand, releasing all of the lemon oils for maximum flavor.
  4. Cream butter and sugar mixture: Add room temperature butter to the sugar and lemon zest. Beat on high speed for 3 minutes until light and fluffy.
  5. Add eggs: Incorporate the eggs two at a time, mixing well after each addition.
  6. Add dry ingredients and wet ingredients: Add half of the sifted dry ingredients on low speed until just combined. Then add sour cream, vegetable oil, lemon juice, lemon extract (if using), and vanilla extract, mixing gently until combined. Add the remaining dry ingredients and mix until evenly incorporated.
  7. Fold batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are fully combined but not overmixed.
  8. Divide and bake: Evenly divide the batter between the prepared pans. Bake for 20-22 minutes or until a cake tester comes out clean. Note that the cakes may remain pale and not browned when done.
  9. Cool the cake layers: Remove cakes from oven and set on a cooling rack. After 10 minutes, carefully remove from pans and allow to cool completely.
  10. Prepare raspberry buttercream: Sift together the powdered sugar and freeze-dried raspberry powder. In a stand mixer with paddle attachment or by hand, beat butter on medium/high speed for 4 minutes, scrape sides, then beat an additional 2 minutes.
  11. Add sugar mixture and milk: Gradually add the powdered sugar and raspberry powder mixture along with vanilla extract and milk in two parts, whipping fully after each addition. Scrape sides and mix for 2 more minutes at low speed until smooth and fluffy.
  12. Assemble the cake: Place one cake layer on a serving dish or cake board. Spread two large scoops of buttercream evenly using an offset spatula. Create a shallow well in the buttercream center to hold raspberry jam, leaving a border around edges.
  13. Add raspberry jam: Spoon 2-3 tablespoons of raspberry jam into the indentation and smooth out. Repeat layering and filling with remaining cake layers, then apply a thin crumb coat of buttercream all over the cake.
  14. Chill: Refrigerate the crumb-coated cake for 20 minutes to set the buttercream and make final frosting easier.
  15. Apply final frosting and decorate: Spread the remaining buttercream evenly over the cake. Garnish with fresh raspberries and lemon slices as desired.

Notes

  • The cake layers remain pale when baked; do not rely on browning as an indicator of doneness.
  • Using room temperature ingredients ensures smooth batter and better incorporation.
  • Freeze-dried raspberry powder adds natural flavor and color without extra moisture to the buttercream.
  • Chilling the crumb coat helps achieve a smooth final frosting layer.
  • Fresh raspberries and lemon slices are optional but add a beautiful, fresh garnish.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/lemon-raspberry-cake-recipe/