The Ultimate Lemon Raspberry Cake: Zesty Layers, Velvety Raspberry Filling & Buttercream Perfection

Prepare to fall in love with this exquisite Lemon Raspberry Cake! This show-stopping dessert features incredibly moist, zesty lemon cake layers, generously studded with bright, fresh raspberries. Each bite offers a delightful burst of citrus and berry. But the magic doesn’t stop there. Nestled between these vibrant layers is a smooth, luscious homemade Raspberry Sauce, providing an intense, sweet-tart contrast. Finally, the entire cake is draped in a vibrant, velvety raspberry buttercream, tying all the incredible flavors together in a harmonious symphony.

This recipe truly celebrates two of my absolute favorite fresh flavors: lemon and raspberry! The combination is simply irresistible, offering a perfect balance of brightness and sweetness that’s ideal for any occasion, from casual gatherings to elegant celebrations. If you share my passion for these lively and refreshing flavors, you’re in for a treat! Make sure to explore my other beloved recipes such as the Lemon Poppy Seed Bundt Cake, Lemon Bar Cake, a refreshing Raspberry Sorbet, and the delightful Raspberry Shortcake Sheet Cake. Each one promises a burst of sunshine and berry goodness!

Why This Lemon Raspberry Cake Recipe is a Must-Try

This isn’t just another cake recipe; it’s a carefully crafted experience designed to deliver maximum flavor and visual appeal. Here’s why this Lemon Raspberry Cake stands out:

• Lemon Cake Layers Bursting with Fresh Raspberries: Every single layer of this exquisite lemon cake is generously studded with fresh raspberries. Unlike many recipes that use preserves or purees within the cake itself, we rely solely on fresh berries for an authentic, bright flavor and delightful texture. The raspberries are meticulously broken into pieces, not only to distribute their flavor evenly but also to prevent their vibrant color from bleeding into the delicate lemon cake batter, ensuring a beautiful appearance without compromising the distinct yellow hue. This thoughtful technique guarantees you’ll encounter a pop of fresh raspberry in every single forkful, creating an exciting textural and flavor contrast.
• Infused with Bright, Fresh Lemon Flavor: The secret to truly exceptional lemon cake lies in using real, fresh lemons. Our moist cake layers are made with both freshly squeezed lemon juice and finely grated lemon zest. The zest is particularly important as it contains the essential oils of the lemon, providing an intense, aromatic citrus punch that elevates the flavor far beyond what bottled juice or extracts can achieve. This commitment to fresh ingredients ensures the most authentic and vibrant lemon taste in every bite of your raspberry lemon cake.
• Foolproof Method to Prevent Raspberries from Sinking: One common challenge when baking with fresh berries is preventing them from sinking to the bottom of the cake batter. We’ve tackled this with a simple yet effective trick: gently tossing the raspberry pieces in a small amount of all-purpose flour before folding them into the batter. This light coating helps the raspberries suspend evenly throughout the cake layers during baking, ensuring that each slice boasts a perfect distribution of fruit. Remember to fold them in carefully to maintain their integrity and color.
• Layers of Luxurious Raspberry Flavor: This cake isn’t just a lemon cake with a hint of raspberry; it’s a celebration of both flavors in perfect harmony. The delightful filling is our signature Homemade Raspberry Sauce, cooked to a perfect consistency, rich and intensely fruity. Complementing this is a luscious raspberry buttercream, also made with real raspberries. This multi-layered approach to raspberry ensures a deep, authentic berry experience that beautifully complements the bright lemon, making every slice a truly unforgettable dessert.

Essential Ingredient Insights for Your Lemon Raspberry Cake

Achieving the perfect Lemon Raspberry Cake starts with understanding your ingredients. Here’s a deeper dive into what makes each component crucial for this recipe’s success, ensuring the best flavor and texture for your homemade treat.

• Cake Flour: This is a key ingredient for achieving a tender, delicate crumb in your lemon cake layers. Cake flour is a special type of flour that is more finely milled and has a lower protein content compared to all-purpose flour. The lower protein results in less gluten formation, which in turn leads to a softer, lighter cake texture that simply melts in your mouth.
• Vegetable Oil: While butter provides flavor, vegetable oil is crucial for maintaining moisture in the cake. Using a neutral-flavored oil like vegetable, canola, or grapeseed oil contributes significantly to a consistently moist and tender crumb that stays fresh longer, ensuring your raspberry lemon cake is never dry.
• Buttermilk: Buttermilk plays a dual role in this recipe. Its acidity reacts with the baking powder, producing carbon dioxide gas which helps the cake rise beautifully and contributes to a light, airy texture. Furthermore, the acid in buttermilk tenderizes the gluten in the flour, making the cake incredibly soft and moist.
• Sour Cream: Adding sour cream to the batter introduces additional fat and moisture, resulting in cake layers that are exceptionally rich, tender, and moist. Like buttermilk, its slight acidity can also help activate leavening agents and add a subtle tang that complements the lemon flavor perfectly. Ensure it’s at room temperature for smooth incorporation.
• Fresh Lemon Juice: While convenience might tempt you to reach for bottled lemon juice, using freshly squeezed lemon juice is paramount for the best flavor. Fresh juice provides a bright, crisp tartness that is unmatched. Since you’ll need fresh lemons for the zest anyway, it’s always best to use their juice too for a cohesive and vibrant lemon profile in your lemon cake.
• Fresh Lemon Zest: The true essence of lemon flavor lies in its zest. Lemon zest, which is the colored outer layer of the lemon peel, contains fragrant essential oils that impart a powerful, aromatic lemon flavor that is far more intense and nuanced than juice alone. Always use fresh lemons for zest to ensure the most vibrant and authentic lemon taste in your raspberry lemon cake layers.
• All-Purpose Flour (for coating raspberries): You’ll only need a tiny amount of this, but it’s vital! Tossing the fresh raspberries in just a tablespoon of all-purpose flour before folding them into the batter prevents them from sinking to the bottom of the cake layers during baking. This simple trick ensures an even distribution of berries throughout your cake.
• Raspberries: This recipe embraces the versatility of raspberries! You can use either fresh or frozen raspberries for every element of this delicious lemon and raspberry cake—the cake layers, the filling, and the buttercream. For the cake batter, it’s crucial to gently break the raspberries into pieces rather than chopping them with a knife. This technique minimizes the release of excessive juices and reduces the risk of the raspberries staining the delicate lemon cake batter pink, preserving the beautiful golden hue of your cake.
• Cornstarch: This humble ingredient is a powerhouse for creating the perfect consistency in your homemade raspberry filling. Cornstarch acts as a thickening agent, ensuring your luscious raspberry sauce has a smooth, spoonable texture that holds beautifully between the cake layers without being too runny.

Step-by-Step Guide to Crafting Your Lemon Raspberry Cake

Follow these detailed instructions to create each component of your stunning Lemon Raspberry Cake, ensuring a delicious and beautifully assembled dessert.

Baking the Perfect Lemon Raspberry Cake Layers

1. Prepare Your Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for proper leavening. Set this bowl aside for later.
2. Cream the Wet Ingredients (Part 1): In the bowl of a stand mixer fitted with the paddle attachment, begin by beating the softened unsalted butter and granulated sugar until they are light and fluffy, about 2-3 minutes. This step incorporates air, which contributes to the cake’s tender texture. Next, add the vegetable oil and continue beating until the mixture becomes notably lighter in color and fluffy in texture. Incorporate the large eggs one at a time, mixing thoroughly after each addition to ensure everything is well combined and prevent the mixture from curdling. Scrape down the sides of the bowl as needed.
3. Combine Remaining Wet Ingredients: In a separate, clean bowl, combine the buttermilk, fresh lemon juice, lemon zest, sour cream, and vanilla extract. Whisk these ingredients gently until they are thoroughly mixed. Having all wet ingredients at room temperature will ensure a smooth, emulsified batter.
4. Alternate Adding Wet and Dry Mixtures: With your stand mixer set to low speed, gradually add about half of the dry ingredient mixture to the butter/sugar/egg mixture. Mix just until barely combined. Then, pour in the entire buttermilk mixture, followed by the remaining half of the dry ingredients. Mix on low speed only until the dry ingredients are just incorporated and no streaks of flour remain. It’s crucial to avoid overmixing at this stage, as it can develop too much gluten and result in a tough, dense cake.
5. Incorporate Raspberries and Prepare Pans: In a separate small bowl, gently toss the broken raspberry pieces with 1 tablespoon of all-purpose flour. This step is vital to prevent the raspberries from sinking during baking. Carefully fold the flour-coated raspberries into the lemon cake batter using a spatula. Divide the batter evenly between two 8-inch cake pans that have been generously sprayed with nonstick cooking spray and lined on the bottom with a circle of parchment paper. The parchment helps prevent sticking and makes removal easier.
6. Bake and Cool the Lemon Raspberry Cake Layers: Preheat your oven to 325°F (160°C). Bake the cake layers for 28-32 minutes, or until a wooden toothpick inserted into the center of the cake comes out with a few moist crumbs attached, but no wet batter. The cake should also feel slightly springy to the touch. Once baked, remove the pans from the oven and let the cake layers cool in their pans for approximately 10-15 minutes. This allows them to firm up slightly before being inverted. Then, carefully turn them out onto a wire rack to cool completely to room temperature. This complete cooling is essential before frosting to prevent melting.

Creating the Luscious Raspberry Filling

1. Cook and Dissolve Sugar: In a small saucepan, combine the raspberries, granulated sugar, and 1/4 cup of water. Place the saucepan over medium heat, stirring constantly to help the sugar dissolve and prevent sticking. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and stir in the vanilla extract. The berries will soften and release their juices, creating a beautiful base for the sauce.
2. Thicken with Cornstarch Slurry: In a separate very small bowl, whisk together the cornstarch and 1 tablespoon of water until a smooth slurry forms. This prevents lumps when added to the hot sauce. Pour the cornstarch slurry into the raspberry sauce filling in the saucepan. Stir continuously and return the mixture to medium-low heat. Continue to cook, stirring frequently, for about 4-5 minutes, or until the sauce visibly thickens to a consistency that coats the back of a spoon.
3. Finish and Cool: Remove the saucepan from the heat and stir in the butter until it is completely melted and incorporated, adding a touch of richness and shine. If you prefer a completely smooth, seedless filling, carefully pour the raspberry sauce through a fine-mesh sieve into a clean bowl, pressing the solids to extract all the delicious liquid. This step is optional but creates a more refined texture. Let the raspberry filling cool completely to room temperature before using. You can also cover it and store it in the refrigerator for up to a week.

Whipping Up the Vibrant Raspberry Buttercream

1. Prepare the Raspberry Mixture: In a small saucepan, cook the fresh or frozen raspberries over medium heat. Mash them gently with a spoon or fork as they cook, stirring frequently for about 8-10 minutes, or until the mixture has thickened slightly and much of the liquid has evaporated. This process concentrates the raspberry flavor and ensures your buttercream won’t become too thin. For a perfectly smooth buttercream, pour the cooked raspberry mixture through a fine-mesh sieve to remove all seeds. Allow the strained raspberry puree to cool completely in the refrigerator before proceeding. This step is crucial for the buttercream’s consistency.
2. Beat Buttercream Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter until it is exceptionally light, fluffy, and smooth, scraping down the bowl as needed. This can take 3-5 minutes. Add the pinch of salt and the completely cooled raspberry mixture, mixing until just combined. Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until incorporated before adding more. Once all the powdered sugar is in, add the vanilla extract and 1 tablespoon of heavy cream. Increase the mixer speed to high and beat for 3 minutes until the buttercream is incredibly light, airy, and smooth. Add additional heavy cream, 1 teaspoon at a time, if the buttercream is too stiff, until it reaches your desired frosting consistency.

Assembling and Decorating Your Lemon Raspberry Masterpiece

1. Begin Cake Assembly: To secure your cake, place a small dollop of raspberry buttercream in the center of your chosen cake board or serving platter. This acts as an anchor. Carefully place one of your completely cooled lemon raspberry cake layers on top. Spread a thin, even layer of buttercream over the top surface of this cake layer. Next, using a piping bag fitted with a round tip (or a Ziploc bag with a corner snipped off), pipe a sturdy rim or “dam” of buttercream around the very edge of the cake layer. This dam is essential for holding in the delicious raspberry filling.

2. Add Filling and Second Layer (Crumb Coat): If your buttercream dam feels too soft, place the cake (on its board) into the freezer for 5-10 minutes, or until the buttercream firms up. This prevents the filling from oozing out. Once firm, spread 2/3 to 3/4 cup of your homemade raspberry filling evenly within the buttercream dam. Carefully place the second cake layer on top, aligning it perfectly. Now, apply a very thin, even layer of raspberry buttercream over the entire cake – top and sides. This is called a “crumb coat” and its purpose is to trap any loose crumbs, ensuring your final frosting layer is smooth and pristine. Freeze the cake for another 5-10 minutes (or refrigerate for 15-20 minutes) until this crumb coat is firm.

3. Final Frosting and Decoration: Once the crumb coat is firm, apply the remaining raspberry buttercream to the entire lemon cake, using an offset spatula or bench scraper to achieve a smooth finish. Don’t be afraid to get creative! Decorate as desired with fresh raspberries, lemon slices, or a sprinkle of lemon zest. Slice, serve, and enjoy your beautiful, homemade Lemon Raspberry Cake!

Expert Tips for Your Perfect Lemon Raspberry Cake

Achieving bakery-quality results with your Lemon Raspberry Cake is easier than you think with these professional tips:

• Preventing Raspberry Bleed in Cake Layers: When preparing the raspberries for the cake layers, I highly recommend using your hands to gently break them into smaller pieces rather than cutting them with a knife. Cutting can release more juice and pigments, increasing the risk of red streaks or a pink tint spreading into your beautiful yellow lemon cake batter. Breaking them by hand minimizes juice release, helping to keep your cake layers vibrant and distinct in color. Remember the flour coating trick mentioned in the ingredients and instructions to ensure they stay suspended.
• Securing Your Raspberry Filling: Pay close attention to the consistency of your raspberry buttercream when piping the dam on your first cake layer. If the buttercream feels excessively soft or warm, your filling might seep out. To prevent this, place the cake (on its board or stand) into the freezer for 5-10 minutes after piping the dam. This brief chill will firm up the buttercream, creating a robust barrier that effectively holds the luscious raspberry filling in place while you continue with the assembly and decorating process.
• Fresh vs. Frozen Raspberries: While this recipe champions fresh berries for their vibrant flavor and beautiful appearance, don’t hesitate to use frozen raspberries! They work perfectly for all components of this lemon-raspberry cake. For the cake layers, if using frozen, ensure they are still frozen when you toss them in flour and fold them into the batter. This helps prevent them from thawing too quickly and releasing excess moisture. For the raspberry sauce and buttercream, frozen raspberries can be used directly without thawing.
• Room Temperature Ingredients: Ensure your butter, eggs, buttermilk, and sour cream are at room temperature. This is critical for achieving a smooth, emulsified batter and a light, fluffy buttercream. Cold ingredients don’t blend well, leading to a lumpy batter or curdled buttercream. Plan ahead and take them out of the fridge at least 30-60 minutes before you start baking.
• Don’t Overmix the Batter: Overmixing flour-based batters develops too much gluten, resulting in a tough, dense cake. Mix only until the dry ingredients are just combined and no streaks of flour remain. A few small lumps are perfectly fine and often indicate a tender cake.

Make Ahead, Storing, and Freezing Your Lemon Raspberry Cake

Planning ahead makes baking less stressful. Here’s how you can prepare and store your Lemon Raspberry Cake components:

• Cake Layers: If you want to bake the lemon raspberry cake layers in advance, allow them to cool completely after baking. Once cool, wrap each layer individually and very tightly in plastic wrap, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to two weeks. When you’re ready to assemble, simply thaw them at room temperature for a few hours.
• Raspberry Buttercream: The fresh raspberry buttercream is also great for making ahead. Store it in an airtight container in the fridge for up to 4 days. When it’s time to use it, remove the buttercream from the fridge about three hours before you plan to assemble the cake. Let it come to room temperature to soften. Once softened, beat it in your stand mixer on medium-high speed until it becomes smooth, light, and fluffy again, ready for frosting.
• Raspberry Filling: The homemade raspberry sauce filling can be made ahead and stored in an airtight container in the refrigerator for up to 7 days. Ensure it is completely cooled before storing.
• Assembled and Frosted Cake: A fully assembled and frosted lemon raspberry cake can be stored at room temperature for up to 2 days (if the room is cool) or in the refrigerator for up to 5 days. If refrigerating, consider covering it loosely once the frosting has set to prevent it from drying out or absorbing fridge odors. Bring slices to room temperature before serving for the best texture and flavor.

For even more comprehensive information on proper storage techniques for cakes, including detailed instructions on how to freeze cake layers, buttercream, and even fully decorated cakes, be sure to check out my in-depth How to Store and Freeze Cakes guide! It’s an invaluable resource for any baker.

Lemon Raspberry Cake Recipe FAQs

More Delicious Raspberry and Lemon Desserts to Love

If you’re as enamored with the bright, refreshing flavors of lemon and raspberry as we are, you’ll be thrilled to discover more delightful recipes that feature these dynamic ingredients:

• Lemon Jello Cake
• Lemon Poppy Seed Cake with Cake Mix
• Raspberry Ice Cream
• Easy Freezer Raspberry Jam
• Refreshing Raspberry Mojito Mocktail