Best Lemon Raspberry Layer Cake Recipe

If you’re looking for a bright, bakery-style dessert that feels both elegant and refreshing, this Lemon Raspberry Layer Cake is the perfect choice. With soft lemon cake layers, juicy raspberries baked into every slice, a thick raspberry filling, and silky lemon raspberry buttercream, this cake delivers bold citrus flavor and balanced sweetness. Whether you’re baking for spring celebrations, summer birthdays, or a special gathering, this Lemon Raspberry Layer Cake is a stunning centerpiece that tastes just as beautiful as it looks.

Why This Lemon Raspberry Layer Cake Stands Out

This Lemon Raspberry Layer Cake combines everything you want in a layered dessert: moist texture, vibrant fruit flavor, and a smooth, creamy frosting. The lemon zest and fresh lemon juice infuse the cake with natural citrus aroma, while the raspberries add tart bursts that cut through the sweetness.

Unlike many fruit cakes that turn soggy, this lemon cake uses a balanced ratio of butter and oil for richness and moisture. The batter is sturdy enough to hold raspberry pieces in place, ensuring they remain suspended instead of sinking. The result is a tender crumb with beautiful berry speckles throughout.

The homemade raspberry filling adds a jam-like layer between each tier, while the lemon raspberry buttercream, flavored with freeze-dried raspberries, provides concentrated berry flavor without thinning the frosting. It’s the ultimate combination of lemon cake, raspberry compote, and creamy buttercream frosting.

Ingredients for Lemon Raspberry Layer Cake

Below is a breakdown of the ingredients that create the perfect Lemon Raspberry Layer Cake, along with their roles in flavor and texture.

Lemon Raspberry Cake Layers

• All-purpose flour: Provides structure strong enough to support the raspberries.
• Baking powder: Helps the cake rise evenly.
• Baking soda: Reacts with lemon juice for extra lift.
• Salt: Enhances sweetness and balances flavors.
• Whole milk: Adds richness and moisture.
• Fresh lemon juice: Creates a tangy buttermilk effect when combined with milk.
• Lemon zest: Delivers intense citrus aroma and bright flavor.
• Granulated sugar: Sweetens and tenderizes the crumb.
• Unsalted butter: Adds richness and classic cake flavor.
• Vegetable oil: Keeps the lemon cake moist for days.
• Large eggs: Provide structure and stability.
• Vanilla extract: Adds warmth and depth.
• Frozen or fresh raspberries: Bring juicy tartness and vibrant color.
• Flour for coating raspberries: Prevents berries from sinking during baking.

Raspberry Filling

• Raspberries: Create a fruity, tart filling layer.
• Granulated sugar: Balances natural tartness.
• Lemon juice: Enhances brightness.
• Cornstarch: Thickens the filling into a spreadable consistency.
• Water: Activates the cornstarch for proper thickening.

Lemon Raspberry Buttercream

• Freeze-dried raspberries: Add intense raspberry flavor without extra moisture.
• Unsalted butter: Forms the creamy base of the frosting.
• Powdered sugar: Sweetens and stabilizes the buttercream.
• Lemon juice: Adds fresh citrus zing.
• Whole milk: Adjusts texture and smoothness.
• Salt: Balances sweetness.

Ingredient Swaps for Lemon Raspberry Cake

If you need adjustments, this Lemon Raspberry Layer Cake can be adapted easily.

• Substitute whole milk with full-fat buttermilk for added tang.
• Use fresh raspberries instead of frozen, but gently tear them to reduce juice bleeding.
• Replace freeze-dried raspberries with reduced raspberry purée for a softer buttercream texture.
• For gluten-free baking, use a high-quality 1:1 gluten-free flour blend.

These small changes allow you to customize your lemon raspberry dessert while preserving its flavor balance.

Step-by-Step Instructions for Lemon Raspberry Layer Cake

1. Preheat your oven to 350°F (177°C). Grease and line three 6-inch or two 8-inch cake pans with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. In a separate measuring cup, combine milk and lemon juice to create a homemade buttermilk substitute.
3. In a stand mixer, blend sugar and lemon zest until fragrant. This releases essential citrus oils for maximum lemon flavor.
4. Add butter and cream until light and fluffy. Pour in vegetable oil and continue beating until smooth and airy.
5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
6. Add the dry ingredients and mix gently. Slowly pour in the lemon milk mixture and combine until smooth. Avoid overmixing to maintain a tender crumb.
7. Break raspberries into smaller pieces and toss them lightly with flour. Fold them carefully into the batter.
8. Divide the batter evenly among prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool cakes in pans for five minutes, then transfer to a wire rack to cool completely.
10. To make the raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch slurry in a saucepan. Cook over medium heat, stirring and mashing berries. Once boiling, cook for five minutes until thickened. Cool and refrigerate until set.
11. For the lemon raspberry buttercream, grind freeze-dried raspberries into powder and sift out seeds. Beat butter until creamy and pale. Add lemon juice, milk, and raspberry powder. Gradually mix in powdered sugar and salt until smooth.
12. Level cooled cake layers. Place the first layer on a cake board and pipe a buttercream dam around the edge. Fill the center with raspberry filling and top with buttercream. Repeat stacking.
13. Apply a crumb coat to seal in crumbs. Chill for at least 30 minutes before adding the final smooth layer of lemon raspberry buttercream.
14. Garnish your Lemon Raspberry Layer Cake with fresh raspberries and a twisted lemon slice for a professional finish.

Expert Tips for the Perfect Lemon Raspberry Layer Cake

Use frozen raspberries when possible, as they’re easier to break apart and less likely to bleed into the batter.

Always coat berries lightly with flour to keep them evenly distributed in the cake layers.

Chill the raspberry filling thoroughly before assembling. A thick filling prevents sliding layers.

Let the finished Lemon Raspberry Layer Cake sit at room temperature for about an hour before serving. This enhances both flavor and texture.

For extra lemon intensity, brush the cake layers lightly with lemon syrup before assembling.

Pairing Ideas and Flavor Variations

This Lemon Raspberry Layer Cake pairs beautifully with vanilla bean ice cream or freshly whipped cream. Serve it with iced tea, sparkling lemonade, or even champagne for special occasions.

You can transform this recipe into lemon raspberry cupcakes by reducing the baking time and filling the centers with raspberry compote.

For a lighter frosting option, try Swiss meringue buttercream flavored with lemon zest and raspberry purée. If you prefer a slightly less sweet cake, reduce the powdered sugar in the buttercream and add an extra squeeze of lemon juice.

The cake layers can be made ahead and frozen for up to two months. The raspberry filling and buttercream can be prepared several days in advance and stored in the refrigerator. Once assembled, the Lemon Raspberry Layer Cake keeps well in the refrigerator for up to five days.

Why Lemon and Raspberry Are the Perfect Match

The flavor pairing in this Lemon Raspberry Layer Cake works because lemon’s acidity enhances the natural sweetness of raspberries. The citrus notes brighten the berry flavor, while the raspberries soften the sharpness of lemon.

Visually, the contrast between golden lemon sponge, ruby raspberry filling, and soft pink buttercream makes this layered cake truly eye-catching. It’s ideal for spring brunches, bridal showers, summer picnics, and birthday celebrations.

Every slice offers moist lemon cake, fruity filling, and creamy frosting in perfect balance. This Lemon Raspberry Layer Cake is not only a dessert but an experience—fresh, vibrant, and indulgent.

If you love citrus desserts, berry cakes, and homemade buttercream frosting, this Lemon Raspberry Layer Cake will quickly become your go-to celebration cake.

Conclusion: A Show-Stopping Lemon Raspberry Layer Cake

This Lemon Raspberry Layer Cake is the perfect blend of bright citrus, sweet-tart berries, and creamy buttercream frosting. From the moist lemon cake layers studded with raspberries to the thick raspberry filling and luscious lemon raspberry buttercream, every component works in harmony.

What makes this Lemon Raspberry Layer Cake truly special is its balance. The lemon zest and fresh lemon juice provide natural brightness, while the raspberries add depth and a vibrant pop of flavor. The smooth buttercream ties everything together with a creamy finish that feels indulgent without being overly heavy.

Whether you’re celebrating a birthday, hosting a spring brunch, or planning a summer gathering, this lemon raspberry dessert delivers bakery-quality results at home. With its beautiful layers and refreshing flavor, this Lemon Raspberry Layer Cake is guaranteed to impress both visually and in every delicious bite.

Frequently Asked Questions About Lemon Raspberry Layer Cake

Can I use fresh raspberries instead of frozen in Lemon Raspberry Layer Cake?

Yes, you can use fresh raspberries in your Lemon Raspberry Layer Cake. However, gently tear them into smaller pieces rather than chopping them. Toss them lightly in flour before folding into the batter to prevent sinking and reduce excess juice bleeding into the lemon cake.

How do I prevent the raspberry filling from leaking out?

To keep your Lemon Raspberry Layer Cake stable, always pipe a buttercream dam around the edge of each cake layer before adding the raspberry filling. Make sure the filling is fully chilled and thick before assembling. This ensures clean, defined layers when slicing.

Can I make Lemon Raspberry Layer Cake in advance?

Absolutely. The lemon cake layers can be baked and wrapped tightly at room temperature for up to two days or frozen for up to two months. The raspberry filling and lemon raspberry buttercream can be prepared ahead and refrigerated for up to one week. Assemble the Lemon Raspberry Layer Cake the day before serving for best results.

How should I store Lemon Raspberry Layer Cake?

Store the assembled Lemon Raspberry Layer Cake in the refrigerator for up to five days. Because of the buttercream and fruit filling, refrigeration helps maintain freshness. Before serving, allow the cake to sit at room temperature for about one hour to soften the buttercream and enhance flavor.

More Relevant Recipes

• Lemon Herb Popcorn
• Creamy Spring Veggie Yogurt Dip
• Easy Lemon Herb Roasted Chicken Breast Recipe

Print