Lemon Raspberry Layer Cake (Printable)
A bright, moist cake with zesty lemon layers, fresh raspberries, and smooth lemon buttercream frosting.
# Ingredient List:
→ Lemon Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - 1 cup unsalted butter, room temperature
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - ⅓ cup fresh lemon juice
10 - 1 tsp pure vanilla extract
11 - 1 cup buttermilk, room temperature
→ Raspberry Filling
12 - 1 ½ cups fresh raspberries
13 - 2 tbsp granulated sugar
14 - 2 tsp cornstarch
15 - 2 tbsp water
16 - 1 tsp fresh lemon juice
→ Lemon Buttercream
17 - 1 cup unsalted butter, room temperature
18 - 4 cups powdered sugar, sifted
19 - 3 tbsp fresh lemon juice
20 - Zest of 1 lemon
21 - 2–3 tbsp heavy cream or milk
22 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, and vanilla; mix to combine.
05 - Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until combined.
06 - Divide batter evenly among prepared pans. Smooth tops.
07 - Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
08 - In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring gently, until thickened and raspberries break down. Let cool completely.
09 - Beat butter on medium speed until creamy. Gradually add powdered sugar, beating well. Add lemon juice, lemon zest, and salt. Beat in heavy cream until desired consistency is reached.
10 - Place one cake layer on a serving plate. Spread a thin layer of buttercream, then half the raspberry filling. Repeat with second layer. Top with final cake layer and spread remaining buttercream over top and sides. Decorate with fresh raspberries and lemon zest if desired.
# Expert Advice:
01 -
- The three layers make it feel restaurant-worthy, but the technique is honestly forgiving enough that a second attempt usually wins.
- Fresh raspberries tucked between the layers stay just tart enough to cut through the sweetness, making you want another slice immediately.
- Lemon juice in both the cake and frosting means the brightness builds with every bite instead of fading by the last forkful.
02 -
- Room temperature ingredients are non-negotiable—cold butter and eggs will make the batter seize and separate, and no amount of extra mixing will fix it.
- Don't brush the cake layers with lemon syrup unless you actually have lemon syrup on hand; I improvised once by drizzling straight lemon juice on the layers and the cake got soggy in a way that taught me the value of preparation.
- The raspberry filling must be completely cool before you layer it, or the heat will soften the frosting and make the whole cake slide around.
03 -
- If your buttercream breaks or looks grainy, warm it gently over a bowl of hot water for 30 seconds at a time, stirring between intervals—the heat helps it emulsify back into silkiness.
- Lemon zest oxidizes and loses its bright flavor quickly, so zest your lemons right before you use them rather than ahead of time.
- A bench scraper or offset spatula makes frosting the sides of the cake easier; it keeps your warm hands from melting the frosting mid-application.