Lemon Raspberry Layer Cake

The first time I made this cake, I was standing in my kitchen on a June morning when my neighbor knocked on the door with a basket of raspberries from her garden. I had no plan for them, but there were so many—jewel-bright and still warm from the sun—that I decided right then to bake something worthy of them. This lemon raspberry layer cake became that something, and I've made it countless times since, always thinking of that spontaneous moment.

I'll never forget bringing this cake to a dinner party where someone's grandmother was visiting from out of state. She took one bite and immediately asked for my recipe, then spent twenty minutes telling me about baking layer cakes in her own kitchen sixty years ago. Something about the brightness of the lemon transported her back, and watching her enjoy it felt like a small gift.

Ingredients

• All-purpose flour (2 1/2 cups): Measure by spooning into the cup and leveling off to avoid packing, which dries out the cake and makes it dense.
• Baking powder and baking soda (2 1/2 tsp and 1/2 tsp): These two work together to lift the cake and keep it tender; sifting them with the flour prevents lumps.
• Unsalted butter (1 cup for cake, 1 cup for buttercream): Room temperature butter creams properly and traps air, which gives the cake its soft crumb.
• Granulated sugar (2 cups): This dissolves into the butter and creates structure as it bakes; don't skip the creaming step.
• Eggs (4 large, room temperature): Cold eggs won't incorporate smoothly, so pull them out thirty minutes before baking.
• Lemon zest and juice (1 tbsp zest, 1/4 cup juice): Use a microplane for zest to get bright flavor without bitter white pith; fresh-squeezed juice tastes noticeably better than bottled.
• Whole milk (1 cup): Room temperature milk prevents the batter from breaking when it hits the warm butter mixture.
• Fresh raspberries (1 1/2 cups): Buy them the day you bake if possible; look for berries that are deep red and smell fragrant.
• Powdered sugar (4 cups, sifted): Sifting removes lumps that would make the buttercream grainy, and it takes just one minute.
• Fresh lemon zest and juice for buttercream (1 tbsp zest, 2 tbsp juice): This is where you brighten the buttercream, so don't hold back on the tartness.

Instructions

Prepare your pans and preheat:

Grease three 8-inch round cake pans with butter or cooking spray, then line the bottoms with parchment circles; this ensures the cakes release cleanly. Set your oven to 350°F and let it heat fully while you gather everything else.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a bowl, then whisk them together for about thirty seconds to distribute the leavening evenly. This small step prevents dense pockets in the finished cake.

Cream the butter and sugar:

Beat room-temperature butter and sugar together for three to four minutes until the mixture is pale, fluffy, and noticeably lighter in color; this traps tiny air bubbles that will expand in the oven. You'll know it's done when it looks like wet sand that holds a peak.

Add eggs one at a time:

After each egg goes in, beat for about thirty seconds to fully incorporate it before adding the next one; rushing this step can make the batter look separated, which affects the cake's texture.

Mix in lemon and vanilla:

Stir in the lemon zest and vanilla extract, then pour in the lemon juice slowly while mixing on low speed. Don't be alarmed if the batter looks curdled at this point; the wet ingredients will come back together when you add the flour.

Alternate wet and dry:

Add one-third of the flour mixture, then half the milk, then another third of flour, then the remaining milk, then the last of the flour, mixing just until combined after each addition. Overmixing develops gluten and makes the cake tough, so stop as soon as you don't see streaks of flour.

Divide and bake:

Pour the batter evenly into the three pans, smooth the tops with a spatula, and slide them into the oven together on the same rack if possible. Bake for twenty-five to thirty minutes until a toothpick inserted in the center comes out clean, then let them cool in their pans for ten minutes before turning out onto wire racks.

Make the raspberry filling:

Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat, stirring gently until the berries break down and release their juice, about five to seven minutes. Stir in a slurry of cornstarch and cold water, then cook for another minute or two until the filling thickens, then spread it out on a plate to cool faster.

Beat the buttercream:

Start with room-temperature butter and beat it until it's creamy, then add powdered sugar a bit at a time, scraping down the bowl frequently to catch any lumps. Once the sugar is incorporated, add lemon juice, zest, and a pinch of salt, then thin it with milk or cream until it's smooth and spreadable.

Assemble the cake:

Place one cake layer on your serving plate, spread half the cooled raspberry filling over it while staying an inch from the edges, then add a thin layer of buttercream. Repeat with the second layer and remaining filling, place the final cake layer on top, then frost the entire cake with the remaining buttercream.

Chill and decorate:

Refrigerate the assembled cake for at least thirty minutes so the layers set and become easier to slice. Top with fresh raspberries and lemon zest curls just before serving.

Save

I learned the hard way that chilling the assembled cake before serving makes the difference between slices that hold together and ones that slide apart on the plate. Now I see that thirty-minute chill not as a delay but as the thing that transforms a good cake into one that looks beautiful when you cut into it.

The Magic of Lemon and Raspberry Together

What makes this pairing so special is that neither flavor overwhelms the other. The tartness of lemon and the bright acidity of raspberries speak the same language, and when they're layered into a tender, buttery cake, they create something that feels both indulgent and refreshing at once. It's the kind of dessert that works equally well at a summer picnic or a formal dinner.

Timing and Temperature Matter

Room temperature ingredients might seem like a minor detail, but it's the foundation of this cake's success. Warm butter creams properly and traps air that becomes structure. Warm eggs emulsify smoothly into the batter without the mixture breaking. Warm milk doesn't shock the warm batter. These small details compound into a cake that bakes evenly and feels impossibly tender.

Storage and Serving Suggestions

This cake actually improves after a day or two in the refrigerator as the flavors meld and settle. Wrap it loosely with plastic wrap or keep it in an airtight container, and it will stay fresh for three to four days. Slice with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest presentation.

• Pair slices with a glass of cold Prosecco or Moscato for a light, celebratory dessert.
• If fresh raspberries aren't in season, frozen ones work beautifully; thaw and drain them completely before using.
• Bring leftover slices to room temperature for fifteen minutes before serving so the flavors and texture shine brightest.

Save

Baking this cake feels like capturing sunshine in a pan. When you pull those layers out of the oven and let them cool, and then you smooth that bright buttercream over the top and scatter fresh raspberries across it, you've made something that tastes like summer and feels like celebration.

Recipe FAQs

→ How do I prevent the cake from sticking to the pans?

Grease and line your cake pans with parchment paper to ensure easy release and smooth edges after baking.

→ Can I use frozen raspberries for the filling?

Yes, thaw and drain frozen raspberries before cooking to achieve the right consistency without excess moisture.

→ What adds moisture to the cake layers?

Buttery richness combined with whole milk and fresh lemon juice keeps the cake tender and moist.

→ How is the lemon flavor incorporated throughout?

Fresh lemon zest and juice are used in the batter, filling, and buttercream to create a consistent citrus brightness.

→ What is the best way to assemble the layers?

Alternate spreading raspberry filling and lemon buttercream between cooled cake layers for balanced flavor and texture.

→ Can I prepare this in advance?

Yes, chill the assembled cake for about 30 minutes before serving to enhance slicing and flavor melding.