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This lemon raspberry cake is bright, fresh and delicious. It features ultra-soft lemon cake layers, a vibrant raspberry buttercream and a layer of raspberry jam in the middle. The buttercream is intensified with freeze-dried raspberry powder for maximum flavor and a natural pink hue.
Light and tender, this lemon raspberry layer cake is ideal for spring and summer gatherings. The zesty lemon in the cake pairs beautifully with the raspberry filling and buttercream, making it a lovely choice for baby showers, birthdays, or any celebration.
For more spring layer cake ideas, try Raspberry Pistachio Cake, Strawberry Lemon Cake or a Berry Layer Cake.
Why this recipe works
- Lemon cake layers: Soft, tender layers with bright lemon flavor.
- Raspberry buttercream: Freeze-dried raspberry powder gives intense flavor and natural color.
- Fresh flavors: A lively balance of zesty lemon and fresh raspberry.
- Showstopper layer cake: An impressive centerpiece for parties and birthdays.
Ingredient notes
Here are a few key ingredients to note. For the complete list, see the recipe card below.
- Lemon: Fresh lemon juice and zest brighten the cake with natural citrus flavor.
- Butter: Bring to room temperature 1–2 hours before baking for proper creaming.
- Eggs: Use at room temperature to help the batter emulsify smoothly.
- All-purpose flour: Use AP flour with about 10–11% protein for a tender crumb.
- Sour cream: Adds moisture and a tender texture; bring to room temperature before mixing.
- Freeze-dried raspberry powder: Concentrated raspberry flavor and natural pink color for the buttercream.
Step-by-step instructions
Below is an overview of how to make this lemon raspberry cake. You’ll need a stand mixer with a paddle or an electric hand mixer and three 20 cm (8-inch) round cake pans lined with parchment.
Before you start: Preheat the oven to 170°C / 340°F (conventional). Line three 20 cm (8-inch) round pans with baking paper.
1. Prepare the dry ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt. Set aside.
2. Flavor the sugar: Combine the granulated sugar and lemon zest in a large bowl. Rub them together until the mixture resembles wet sand, releasing the lemon oils. Add the butter and beat on high for 3 minutes until light and fluffy.
3. Add eggs and dry ingredients: Add the eggs two at a time, mixing until combined. Add half of the sifted dry ingredients on low speed and mix until just combined.
4. Finish the batter: Add sour cream, vegetable oil, lemon juice, lemon extract (optional) and vanilla. Mix until just combined, then add the remaining dry ingredients and mix until incorporated. Use a rubber spatula to fold the batter once to ensure everything is evenly combined.
5. Bake: Divide batter evenly among the prepared pans and bake 20–23 minutes, or until a cake tester comes out clean. These layers stay pale, so don’t rely on color—use a tester. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.
Buttercream and assembly
Buttercream: Sift the powdered sugar together with the freeze-dried raspberry powder and set aside. Beat the butter on medium-high until pale and fluffy. Add the sifted sugar/raspberry mixture in two additions with the vanilla and milk, beating until smooth after each addition. Scrape the bowl and mix 1–2 minutes more on low speed for a smooth finish.
Assemble the cake: Place the first cake layer on your cake board or serving plate. Spread two large scoops of buttercream and create a slight well in the center. Spoon 2–3 tablespoons of raspberry jam into the center, keeping a clean border so the jam won’t spill. Repeat with the second layer. Add the top layer and apply a thin crumb coat to seal crumbs in. Chill for 20 minutes, then finish frosting the cake smoothly. Decorate with fresh raspberries and lemon slices if desired.
Expert baking tips
- Use a kitchen scale: I recommend weighing ingredients in grams for accuracy—baking benefits from precision.
- Don’t overmix: Finish by folding with a spatula to ensure no dry ingredients remain without developing gluten from overmixing.
- Pan color matters: Use light-colored aluminum pans for gentler, more even baking. Dark pans absorb more heat and can create a darker crust or drier crumb.
FAQ
Freeze-dried raspberries are available at many supermarkets and online retailers.
Yes. Bake and cool the cake layers ahead and wrap them tightly in plastic wrap—store in the freezer if you like. Prepare the buttercream and keep it covered at room temperature. Defrost layers about an hour before assembling.
Use a cake tester or toothpick inserted into the center. If it comes out clean (no wet batter), the layer is done.
Yes. Add ½ teaspoon of pure lemon extract to boost the lemon flavor, if desired.
You can substitute full-fat Greek yogurt in a 1:1 ratio for sour cream.
How to store
Store the assembled cake in the refrigerator in an airtight container. Bring to room temperature before serving—the cake is best within a few days.
Other layer cake recipes to try
-
Strawberry and Cream Cake (Easy & Elegant)
-
Blueberry Crumb Bars (Buttery Shortbread & Blueberry Filling)
-
Rhubarb Tiramisu (Creamy & Tart No-Bake Dessert)
-
Brown Butter Blondies (Chewy with Crispy Edges)
If you enjoyed this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow for more ideas on Pinterest.
Lemon Raspberry Cake
Equipment
- 3x 20 cm (8 in) baking pans
- Stand mixer (or hand mixer)
Ingredients
LEMON CAKE LAYERS
- 300 g granulated sugar
- 2 tbsp lemon zest (about 2 lemons)
- 180 g butter, room temperature
- 4 large eggs, room temperature
- 340 g all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 240 g sour cream (14–18%), room temperature
- 60 g vegetable oil
- 2 tbsp lemon juice
- ¼ tsp lemon extract (optional)
- 2 tsp vanilla extract
RASPBERRY BUTTERCREAM
- 400 g butter
- 660 g powdered sugar
- 1½ tbsp freeze-dried raspberry powder
- 2 tsp vanilla extract
- 2–3 tbsp whole milk, room temperature
ASSEMBLING
- 4–6 tbsp raspberry jam
- Fresh raspberries for decorating (optional)
- Fresh lemon slices for decorating (optional)
Tip: For best results, weigh ingredients in grams with a digital scale.
Instructions
LEMON CAKE LAYERS
- Preheat oven to 170°C / 340°F (conventional) and line three 20 cm pans with parchment.
- Sift together flour, cornstarch, baking powder, baking soda and salt; set aside.
- Rub sugar and lemon zest together until fragrant. Add butter and beat on high for 3 minutes until light.
- Add eggs two at a time, mixing until combined. Add half the dry ingredients on low speed and mix until just combined.
- Stir in sour cream, oil, lemon juice, extracts and vanilla until just combined. Add remaining dry ingredients and mix until combined. Fold gently with a spatula.
- Divide batter among pans and bake 20–23 minutes, or until a tester comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
RASPBERRY BUTTERCREAM
- Sift powdered sugar with freeze-dried raspberry powder and set aside.
- Beat butter for 4 minutes on medium-high, scrape down the bowl and mix 2 more minutes.
- Add sugar/raspberry mixture, vanilla and milk in two additions, beating until smooth after each addition. Scrape and mix 1–2 minutes on low for a silky finish.
ASSEMBLING
- Place the first layer on your serving surface. Spread two large scoops of buttercream and create a small well in the center for jam.
- Spoon 2–3 tbsp raspberry jam into the well, keeping a border to avoid spills. Repeat with the second layer and top with the last layer.
- Apply a thin crumb coat and chill 20 minutes. Finish with remaining buttercream and smooth. Decorate with fresh raspberries and lemon slices.