This Lemon Raspberry Cake is bright, soft, and bursting with fresh flavor. The lemon cake layers are tender and fragrant, while the raspberry filling adds that sweet-tart pop that makes every bite feel special.
I have made this cake for spring birthdays, Easter brunch, and even summer picnics. It always feels elegant, yet it is surprisingly simple to pull together. If you love citrus desserts with a fruity twist, this one is pure sunshine on a plate. Let's get baking.
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Why You'll Love This Recipe
- Soft, moist lemon cake with real zest and juice
- Fresh raspberry filling with natural sweetness
- Perfect balance of sweet and tart
- Beautiful for spring and summer gatherings
- Make-ahead friendly
- Bakery-style flavor made at home
Ingredients
For the Lemon Cake
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ½ cup (120 ml) vegetable oil
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
For the Raspberry Filling
- 2 cups (250 g) fresh or frozen raspberries
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Lemon Buttercream
- 1 cup (226 g) unsalted butter, softened
- 3 ½ cups (420 g) powdered sugar
- 2 to 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Ingredient Notes & Substitutions
- Fresh lemon juice: Always use freshly squeezed for the brightest flavor.
- Buttermilk substitute: Add 1 tablespoon lemon juice to 1 cup milk and let sit 5 minutes.
- Frozen raspberries: Use straight from frozen when cooking the filling.
- Unsalted butter: Gives you better control over the salt level in the cake.
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla. The aroma at this stage is incredible.
- Alternate adding dry ingredients and buttermilk, mixing gently just until combined. The batter should look smooth and pale.
- Divide evenly between pans and smooth the tops.
- Bake for 25 to 30 minutes, until the centers spring back lightly when touched. Cool completely before assembling.
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Mix cornstarch and water in a small bowl, then stir into the raspberry mixture.
- Cook until thickened and glossy, about 5 to 7 minutes. Cool completely before using.
- For the buttercream, beat butter until smooth. Gradually add powdered sugar, cream, lemon juice, and zest. Beat until light and fluffy.
- Level cake layers if needed. Spread buttercream over the first layer and pipe a border around the edge.
- Spoon raspberry filling into the center and spread evenly.
- Add the second layer and frost the top and sides. Garnish with fresh raspberries and lemon slices if desired.
Pro Tips for Success
- Zest lemons before juicing for easier handling.
- Do not overmix once flour is added to keep the crumb tender.
- Chill the raspberry filling fully before layering.
- Apply a thin crumb coat and chill before final frosting for a clean finish.
- Let the cake sit at room temperature for 20 minutes before serving for the best texture.
Storage and Reheating
Store Lemon Raspberry Cake covered in the refrigerator for up to 4 days.
Bring slices to room temperature before serving. No reheating needed.
Make Ahead & Freezing
Cake layers can be baked up to 2 days ahead and refrigerated tightly wrapped.
They also freeze well for up to 1 month. Thaw overnight before assembling.
Tips and Variations
- Add white chocolate chips to the batter for extra sweetness.
- Use raspberry jam instead of homemade filling for convenience.
- Make as cupcakes and bake for 18 to 20 minutes.
- Add a light lemon glaze over the top for a simpler finish.
- Decorate with edible flowers for a spring celebration look.
FAQs
Fresh lemon juice gives the brightest flavor, but bottled can work in a pinch.
Overmixing or adding too much flour can make it heavy. Mix gently and measure carefully.
Yes. Bake for 30 to 35 minutes and adjust frosting as needed.
📖 Recipe
Lemon Raspberry Cake
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: baked
- Cuisine: American
Description
Lemon Raspberry Cake is a bright and refreshing layered dessert featuring moist lemon cake, tangy lemon curd, sweet raspberry jam, and a luscious lemon cream cheese frosting. Perfect for spring gatherings and special occasions!
Ingredients
- Lemon Curd:
- 3 large eggs
- ¾ cup sugar
- ½ cup lemon juice
- ¼ cup butter, cubed
- 1 tablespoon grated lemon zest
- Cake:
- 1 package (3 ounces) lemon gelatin
- ½ cup boiling water
- ½ cup butter, softened
- ½ cup canola oil
- 1-¾ cups sugar, divided
- 4 large eggs, room temperature
- 4 teaspoons grated lemon zest
- ½ cup lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2-½ cups all-purpose flour
- 2-½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup evaporated milk
- ¾ cup thawed lemonade concentrate
- Frosting:
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 3-¾ to 4 cups confectioners' sugar
- 1-½ teaspoons grated lemon zest
- 4-½ teaspoons lemon juice
- ¾ teaspoon vanilla extract
- ¾ cup seedless raspberry jam
- Fresh raspberries (optional)
Instructions
- For lemon curd, beat eggs and sugar in a saucepan. Stir in lemon juice, butter, and zest.
- Cook over medium-low heat, stirring constantly, until thickened and reaches 160°F.
- Cool 10 minutes, press plastic wrap onto surface, and chill 1-½ hours.
- Preheat oven to 350°F. Dissolve gelatin in boiling water and cool.
- Cream butter, oil, and 1-½ cups sugar until blended.
- Add eggs one at a time, beating well after each.
- Beat in gelatin mixture, zest, lemon juice, and extracts.
- Combine flour, baking powder, and salt; add alternately with milk.
- Pour into three greased 9-inch pans and bake 20-25 minutes.
- Microwave lemonade concentrate with remaining sugar until dissolved.
- Poke holes in warm cakes and pour lemonade mixture over layers.
- Cool completely.
- For frosting, beat cream cheese and butter until fluffy.
- Add confectioners' sugar, zest, juice, and vanilla; beat until smooth.
- Layer cake with raspberry jam between layers.
- Spread lemon curd on top layer.
- Frost sides and decorate with raspberries if desired.
- Chill 1 hour before serving.
Notes
Chill cake before slicing for clean layers. Store refrigerated due to lemon curd and cream cheese frosting.
Serving Suggestions
Serve Lemon Raspberry Cake with fresh berries and a cup of tea for a lovely afternoon treat. It makes a beautiful centerpiece for birthdays, baby showers, or Easter brunch.
If you enjoy fruity desserts, you might also love my Raspberry Pistachio Cake for another colorful layered option. And for something creamy and rich, my Coconut Custard Cake is always a comforting favorite.
Nutrition & Notes
Yield: 10 to 12 slices
Prep Time: 30 minutes
Bake Time: 30 minutes
Skill Level: Intermediate
I tested this cake twice to get the lemon flavor just right. The combination of zest and juice gives brightness without overpowering the raspberry filling. The texture stays soft and tender every time.
Reader Reviews
"This cake was light, fresh, and perfect for spring. The lemon and raspberry together were just right."
If you bake this Lemon Raspberry Cake, I would love to hear how you decorated yours. Did you keep it simple and smooth or go bold with extra berries on top?
Related Recipes
For more spring desserts, try my Easter Sugar Cookie Cups for a colorful treat.
And if you love creamy layered desserts, my Easter Egg Cheesecake Recipe makes a stunning holiday centerpiece.
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