Zesty Lemon Raspberry Cake with Creamy Buttercream: The Perfect Celebration Dessert
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Indulge in the vibrant flavors of this utterly delightful Lemon Raspberry Cake, a true showstopper that combines zesty citrus with sweet, fresh raspberries. This recipe features incredibly soft and moist lemon cake layers, generously slathered with a luscious raspberry buttercream, and filled with a burst of tangy raspberry jam. The secret to its intense raspberry flavor and stunning natural pink hue lies in the freeze-dried raspberry powder used in the buttercream, making every bite an unforgettable experience. Perfect for any special occasion, this cake is sure to impress with its beautiful presentation and exquisite taste.
This fresh and incredibly soft Lemon Raspberry Cake is an ideal choice for springtime gatherings and warm summer celebrations. Its perfectly balanced flavor profile, where the bright, zesty citrus notes from the lemon cake beautifully complement the rich, fruity raspberry, makes it a universally loved dessert. Whether you’re planning a baby shower, a birthday party, or any other joyous occasion, this raspberry lemon cake recipe promises to be the centerpiece that everyone will rave about. Its elegant layers and vibrant colors are not just a treat for the palate, but also a feast for the eyes, elevating any dessert table.
Looking for more exquisite layer cake recipes to brighten up your spring and summer? You might also enjoy our Raspberry Pistachio Cake, a unique combination of nutty and fruity flavors, our refreshing Strawberry Lemon Cake, or a classic Berry Layer Cake, bursting with seasonal berries.
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WHY THIS RECIPE IS A MUST-TRY
- Perfectly Soft Lemon Cake Layers: Our lemon cake layers are engineered for ultimate tenderness and moisture, making them melt in your mouth. Infused with ample fresh lemon zest and juice, they deliver a bright, zesty flavor that truly sings with every bite, creating a delightful foundation for this elegant dessert.
- Intense Raspberry Buttercream: This isn’t just any raspberry buttercream. We use freeze-dried raspberry powder, which concentrates the fruit’s natural essence, providing an incredibly rich and authentic raspberry flavor without adding excess moisture. This special ingredient also gives the frosting a stunning, vibrant pink color that is entirely natural and appealing.
- Harmonious Fresh Flavors: The combination of zesty lemon and sweet, slightly tart fresh raspberry creates a symphony of flavors that is both refreshing and comforting. Each component perfectly balances the other, resulting in a cake that is neither too sweet nor too sour, just perfectly balanced and utterly delicious.
- A True Showstopper Layer Cake: With its impressive height, beautiful layering, and eye-catching natural pink frosting, this cake is designed to be the highlight of any event. It’s perfect for celebrations like birthdays, anniversaries, or special gatherings, guaranteed to draw admiring glances and satisfied smiles.
ESSENTIAL INGREDIENT NOTES FOR SUCCESS
Understanding the role of each ingredient is key to achieving the perfect Lemon Raspberry Cake. Here’s a detailed look at some of the crucial components. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card located at the bottom of this page.
- Fresh Lemon: Both freshly squeezed lemon juice and finely grated lemon zest are indispensable. The zest carries the intense lemon oil, providing a bright, aromatic punch, while the juice adds a tangy acidity that balances the sweetness and enhances the overall fresh flavor of the cake. Always opt for fresh lemons for the best results.
- Unsalted Butter (Room Temperature): Using room temperature butter is critical for creating a smooth, emulsified cake batter and light, fluffy buttercream. Take your butter out of the fridge 1-2 hours before you plan to start baking, or even longer if your kitchen is cool. This allows it to soften evenly, enabling it to cream properly with sugar, trapping air for a lighter texture.
- Large Eggs (Room Temperature): Similar to butter, room temperature eggs integrate more seamlessly into the batter. Cold eggs can cause the butter to seize up and result in a curdled mixture, affecting the final texture of your cake. Let them sit out for 1-2 hours alongside your butter to ensure they are at the ideal temperature.
- All-Purpose Flour (Low Protein): The type of flour significantly impacts cake texture. I specifically recommend using an all-purpose flour with a protein content of 10-11%. A lower protein content means less gluten development during mixing, which in turn leads to a softer, more tender, and crumbly cake rather than a dense or chewy one.
- Sour Cream (Full-Fat, Room Temperature): Sour cream is a star ingredient for achieving an exceptionally soft, moist, and tender cake. Its acidity also reacts with baking soda to give the cake a beautiful lift. Make sure it’s at room temperature to blend smoothly with the other ingredients, ensuring a uniform batter and a perfectly textured crumb.
- Freeze-Dried Raspberry Powder: This ingredient is the secret to an intensely flavored and naturally colored raspberry buttercream. Unlike fresh or frozen raspberries, freeze-dried powder adds concentrated fruit flavor without introducing extra moisture that could destabilize the buttercream. It also imparts a gorgeous, natural pink hue without artificial dyes. You can find this in specialty baking stores or online.
MASTERING THE LEMON RASPBERRY CAKE: STEP-BY-STEP GUIDE
Crafting this exquisite Lemon Raspberry Cake is a rewarding experience. This recipe benefits greatly from the use of a stand mixer fitted with a paddle attachment, or a robust hand mixer to achieve optimal texture. You will also need three 20 cm (8-inch) round baking pans, each meticulously lined with parchment paper on the bottom to ensure easy release.
For the precise quantities and a comprehensive breakdown of the recipe, please scroll down to the full recipe card below.
Before you begin your baking journey: Preheat your oven to 170ºC (340ºF) using a conventional oven setting. Thoroughly prepare your three 20 cm (8-inch) round cake pans by greasing them lightly and lining the bottoms with circular baking paper. This ensures your cake layers release easily and bake beautifully.
STEP 1: Prepare Dry Ingredients. In a medium bowl, thoroughly sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a light and even cake texture. Set this dry mixture aside for later use.
STEP 2: Create Lemon-Infused Sugar and Cream Butter. In a large mixing bowl (preferably of a stand mixer), combine the granulated sugar and lemon zest. Using your fingertips, vigorously rub the lemon zest into the sugar for about 1-2 minutes until the sugar becomes fragrant and takes on the texture of wet sand. This crucial step releases the essential oils from the zest, infusing the sugar with intense lemon flavor. Next, add the softened butter to the lemon sugar mixture. Cream them together on high speed for about 3 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for a tender cake.
STEP 3: Incorporate Eggs and First Half of Dry Ingredients. Add the large eggs to the creamed butter and sugar mixture, two at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed. Once all eggs are incorporated, gently add half of the sifted dry ingredients to the bowl. Mix on low speed, just until the flour streaks disappear. Be careful not to overmix at this stage.
STEP 4: Add Wet Ingredients and Remaining Dry Ingredients. To the batter, add the room temperature sour cream, vegetable oil, fresh lemon juice, lemon extract (if using for an extra lemon boost), and vanilla extract. Whisk or mix on low speed until these wet ingredients are just combined. Then, add the remaining half of the dry ingredients and mix carefully until just combined. Overmixing at this stage can develop too much gluten, resulting in a tough cake. A final gentle fold with a rubber spatula ensures everything at the bottom of the bowl is incorporated.
STEP 5: Bake and Cool Cake Layers. Divide the cake batter evenly among the three prepared baking pans. Use a spatula to gently spread the batter into an even layer in each pan. Bake for 20-23 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean. Note that these lemon cake layers are very light in color and may not show significant browning when done. Once baked, remove the pans from the oven and let the cakes cool on a wire rack for about 10 minutes. After this initial cooling, gently invert the cakes onto the rack to remove them from their tins, and allow them to cool completely before frosting.
RASPBERRY BUTTERCREAM & CAKE ASSEMBLY INSTRUCTIONS
Once your cake layers are completely cooled, it’s time to prepare the vibrant raspberry buttercream and assemble your stunning cake.
STEP 1: Sift Dry Buttercream Ingredients. In a separate bowl, sift together the powdered sugar and freeze-dried raspberry powder. Sifting is crucial here to ensure a lump-free, smooth buttercream and to evenly distribute the raspberry powder. Set this mixture aside. In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter on medium-high speed for 4 minutes until it’s noticeably lighter in color and incredibly fluffy. Scrape down the sides of the bowl, then continue mixing for another 2 minutes to ensure maximum aeration.
STEP 2: Combine Buttercream Ingredients. Gradually add the sifted powdered sugar/freeze-dried raspberry powder mixture to the butter in two parts, mixing on low speed until each addition is fully incorporated. Follow with the vanilla extract and whole milk, adding them in gradually. Continue whipping until the buttercream is smooth, creamy, and beautifully pink. After all ingredients are combined, scrape down the sides of the bowl one last time and mix on low speed for 2 minutes to remove any large air bubbles, resulting in a silky-smooth finish.
STEP 3: Layer the Cake with Buttercream and Jam. Place your first cooled cake layer onto your chosen serving dish, cake board, or turntable. Dollop two generous scoops of raspberry buttercream onto the center and use an offset spatula to spread it evenly to the edges. Next, create a slight indentation or “well” in the center of the buttercream, leaving a border of buttercream around the outer edge. This crucial step prevents the raspberry jam from spilling out when the next layer is added. Fill the well with 2-3 tablespoons of raspberry jam, spreading it evenly within the border. Carefully place the second cake layer on top and repeat the buttercream and jam layering process. Add the final cake layer and apply a thin, even layer of buttercream over the entire cake, including the sides. This is known as a “crumb coat” and its purpose is to trap any loose crumbs, creating a smooth surface for your final frosting layer.
STEP 4: Chill and Finish Decorating. Transfer the crumb-coated cake to the fridge and chill for at least 20 minutes. This allows the crumb coat to firm up, making it much easier to apply the remaining buttercream smoothly without pulling up crumbs. Once chilled, retrieve the cake and apply the remaining raspberry buttercream, creating a beautiful, even finish. For a truly impressive presentation, decorate your finished cake with fresh raspberries, delicate lemon slices, or a sprinkle of extra freeze-dried raspberry powder. Your masterpiece is now ready to be served and enjoyed!
EXPERT BAKING TIPS FOR A FLAWLESS CAKE
- Always Use a Kitchen Scale for Precision: For the most consistently perfect results in baking, measuring ingredients by weight using a digital kitchen scale is paramount. My recipes are always developed using grams as the default unit because it offers unparalleled accuracy compared to volume measurements (cups), which can vary significantly depending on how ingredients are packed. Precision ensures your cake turns out exactly as intended every time.
- Avoid Overmixing Your Cake Batter: Once you’ve added the flour to your wet ingredients, mix only until the dry ingredients are just incorporated. Overmixing develops the gluten in the flour too much, leading to a tough, dense, and chewy cake rather than a light, tender, and moist one. To ensure everything is fully combined without overworking the batter, I always use a rubber spatula for a final, gentle fold by hand at the end of the mixing process. This ensures no pockets of unmixed ingredients are left at the bottom of the bowl.
- Choose the Right Baking Pans for Best Results: The type of baking pan you use can significantly affect your cake’s texture and color. For superior results, I highly recommend using aluminum baking pans. These are typically light in color and reflect heat, allowing the cake to bake more gently and evenly. This gentle baking process helps achieve a softer, more tender crumb. In contrast, dark-colored pans absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake interior. Always grease your pans thoroughly and line the bottom with parchment paper for easy release.
- Room Temperature Ingredients are Non-Negotiable: As highlighted in the ingredient notes, ensuring your butter, eggs, and sour cream are at proper room temperature is crucial. This allows them to emulsify correctly, creating a smooth batter that traps air efficiently, resulting in a cake with a fine, even crumb and superior texture. Cold ingredients can lead to a lumpy batter and a denser cake.
- Don’t Overbake Your Cake Layers: Overbaking is one of the quickest ways to dry out a cake. Start checking for doneness at the minimum bake time specified in the recipe. A cake is done when a wooden skewer or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. Remember, the lemon cake layers in this recipe will remain light in color, so rely on the cake tester rather than visual browning.
FREQUENTLY ASKED QUESTIONS (FAQ)
Freeze-dried raspberries are becoming increasingly popular and can typically be found in the baking aisle or specialty food section of larger supermarkets. If you can’t find them locally, they are readily available for purchase online from various retailers. Some health food stores also carry them. Be sure to check the ingredients to ensure you are getting pure freeze-dried raspberries without added sugars or preservatives.
Absolutely! This cake is excellent for making in advance. You can prepare each component (cake layers and buttercream) the day before you plan to assemble and serve. For the cake layers, once completely cooled, wrap them tightly in plastic wrap and store them at room temperature or even in the freezer for longer storage. For the raspberry buttercream, store it in an airtight container at room temperature if assembling the next day, or in the fridge if making further in advance (allow it to come to room temperature and re-whip before use). On the day of assembly, simply thaw the cake layers if frozen for about an hour, then proceed with frosting.
The most reliable way to check for doneness is by using a cake tester or a simple wooden toothpick. Once the recipe’s minimum baking time has passed, gently insert the tester into the very center of one of your cake layers. If it comes out clean, without any wet batter clinging to it, your cake is done. If there’s still wet batter, continue baking for a few more minutes and test again. Remember that these lemon cake layers will remain light in color.
Yes, you absolutely can! If you desire a more pronounced and intense lemon flavor, feel free to add an additional ¼ to ½ teaspoon of pure lemon extract to the cake batter. This will amplify the citrus notes without altering the cake’s texture. Always taste and adjust to your preference, but be mindful not to add too much as extracts can be quite potent.
Yes, if sour cream is not available or you prefer an alternative, you can substitute it with full-fat Greek yogurt in a 1:1 ratio. Ensure the Greek yogurt is also at room temperature before adding it to the batter for the best results. Full-fat Greek yogurt provides a similar tanginess, moisture, and tenderizing effect that sour cream offers, making it an excellent replacement.
HOW TO STORE YOUR LEMON RASPBERRY CAKE
To maintain the freshness and exquisite flavor of your Lemon Raspberry Cake, it’s best to store it properly. Place the cake in an airtight container or cover it loosely with plastic wrap to prevent it from drying out. Store it in the refrigerator. When you’re ready to enjoy a slice, take the cake out of the fridge approximately 30-60 minutes before serving. This allows the buttercream and cake layers to come closer to room temperature, enhancing their soft texture and flavor. The cake is best enjoyed within 3-4 days of baking.
Other Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you loved baking and tasting this delightful recipe, please make sure to leave a STAR REVIEW below! Your feedback is incredibly valuable. Don’t forget to tag me on Instagram @juliemarieeats to share your creations. For more inspiring baking ideas and recipes, be sure to follow me on Pinterest.
Lemon Raspberry Cake
Pin Recipe
Equipment
- 3x 20 cm (8 in) baking pan
- Stand Mixer
- Hand Mixer
Ingredients
LEMON CAKE LAYERS
- 300 g granulated sugar
- 2 tablespoon lemon zest about zest of 2 large lemons, finely grated
- 180 g unsalted butter softened to room temperature
- 4 large eggs at room temperature
- 340 g all-purpose flour with 10-11% protein content, sifted
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 240 g sour cream 14-18% fat at room temperature
- 60 g vegetable oil e.g., canola oil or avocado oil
- 2 tablespoon fresh lemon juice
- ¼ teaspoon lemon extract (optional, for enhanced lemon flavor)
- 2 teaspoon vanilla extract
RASPBERRY BUTTERCREAM
- 400 g unsalted butter softened to room temperature
- 660 g powdered sugar sifted
- 1 ½ tablespoon freeze-dried raspberry powder sifted
- 2 teaspoon vanilla extract
- 2-3 tablespoon whole milk at room temperature, adjust as needed for consistency
ASSEMBLING
- 4-6 tablespoon raspberry jam good quality
- Fresh raspberries for decorating optional, for garnish
- Fresh lemon slices for decorating optional, for garnish
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
LEMON CAKE LAYERS
- Preheat your oven to 170ºC (340ºF) in conventional oven mode. Prepare three 20 cm (8-inch) round baking pans by lightly greasing and lining the bottoms with parchment paper.
- In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set the dry ingredient mixture aside.340 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- In a large mixing bowl (or stand mixer), combine the granulated sugar and lemon zest. Rub them together with your fingertips for about a minute until fragrant, resembling wet sand. Then, add the softened butter and cream the mixture on high speed for 3 minutes until light and fluffy.300 g granulated sugar, 2 tablespoon lemon zest, 180 g butter
- Add the large eggs to the creamed mixture, two at a time, mixing well after each addition until fully combined.4 large eggs
- Continue by adding half of the sifted dry ingredients to the bowl. Mix on low speed, just until the flour streaks disappear. Avoid overmixing.
- Next, add the room temperature sour cream, vegetable oil, fresh lemon juice, lemon extract (if using), and vanilla extract. Mix until just combined. Then, add the remaining half of the dry ingredients and mix on low speed until combined, being careful not to overmix.240 g sour cream 14-18%, 60 g vegetable oil, 2 tablespoon lemon juice, 2 teaspoon vanilla extract, ¼ teaspoon lemon extract
- Using a rubber spatula, give the cake batter a final gentle fold to ensure all ingredients from the bottom and sides of the bowl are fully incorporated.
- Divide the cake batter evenly into the three prepared pans, spreading it out into an even layer. Bake for 20-22 minutes, or until a cake tester inserted into the center comes out clean. Note: These cake layers stay very light in color, so they won’t look heavily browned when done.
- Allow the cakes to cool in their pans on a wire rack for 10 minutes. After 10 minutes, gently remove the cakes from the tins and let them cool down completely on the wire rack before frosting.
RASPBERRY BUTTERCREAM
- Sift the powdered sugar and freeze-dried raspberry powder together into a bowl and set aside.660 g powdered sugar, 1 ½ tablespoon freeze dried raspberry powder
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter on medium/high speed for 4 minutes until it’s light and fluffy. Scrape down the sides of the bowl and mix for an additional 2 minutes.400 g butter
- Gradually add the sifted powdered sugar/freeze-dried raspberry powder mixture, vanilla extract, and whole milk in 2 parts. Whip until each addition is fully incorporated and the buttercream is smooth.2 teaspoon vanilla extract, 2-3 tablespoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix on low speed for 2 minutes. This helps remove any trapped air bubbles, resulting in a super smooth and silky frosting.
ASSEMBLING
- Place the first cooled cake layer onto your serving dish, cake board, or turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 large scoops of raspberry buttercream onto the first layer. Using an offset spatula, spread it evenly to the edges. Then, create a slight indentation in the center of the buttercream to form a “well” for the jam, leaving a border around the outer edge to prevent spillage.
- Fill the buttercream well with 2-3 tablespoons of raspberry jam, spreading it evenly within the border. Carefully place the second cake layer on top and repeat the process for buttercream and jam. Add the last cake layer and cover the entire cake (top and sides) with a thin layer of buttercream—this is your crumb coat.4-6 tablespoon raspberry jam
- Place the crumb-coated cake in the fridge for 20 minutes. Chilling allows the crumb coat to set, making it much easier to apply the final layer of buttercream smoothly without picking up crumbs.
- Once chilled, apply the remaining raspberry buttercream over the entire cake, smoothing it out for a polished finish. Finally, decorate your beautiful cake with fresh raspberries and/or thin lemon slices for an elegant touch.Fresh raspberries for decorating, Fresh lemon slices for decorating