Lemon Raspberry Cake

There’s something really satisfying about making a cake that feels as good as it looks. This lemon raspberry cake is one of those desserts that stops people mid-sentence.

It’s bright, bold, and full of flavor—just the kind of thing that makes the whole room go quiet after the first bite.

The balance in this cake is what makes it special. It’s soft and rich, but with a fresh, tangy kick that keeps it from feeling heavy.

The frosting is smooth, not too sweet, and holds just the right amount of fruit flavor.

And the way everything layers together? It’s like each piece was meant to be shared, but hard not to keep for yourself.

It’s not the kind of cake you throw together last-minute. It takes a bit of focus, a little patience, and care in the details—but that’s also what makes it so satisfying to make.

You’ll know when you cut the first slice and see those clean layers holding their shape.

It’s a cake that feels homemade in the best way—no shortcuts, just real effort and a result you’ll actually be proud to show off.

Lemon Raspberry Cake Recipe

Ingredients

For The Lemon Cake Layers

2 ½ cups (310g) all-purpose flour, spooned and leveled
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup (227g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
1 tbsp finely grated lemon zest (from about 2 large lemons)
4 large eggs, room temperature
¾ cup (180ml) full-fat plain yogurt (or sour cream)
½ cup (120ml) whole milk, room temperature
¼ cup (60ml) freshly squeezed lemon juice
2 tsp pure vanilla extract

For The Raspberry Filling

1 ½ cups (170g) fresh raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch
1 tbsp cold water

For The Raspberry Lemon Buttercream

1 ½ cups (340g) unsalted butter, softened
5 cups (600g) powdered sugar, sifted
¼ cup (60ml) raspberry purée (see below)
2 tbsp lemon juice
1 tsp lemon zest
1 tsp pure vanilla extract
Pinch of salt

For Garnish

Fresh raspberries
Lemon slices (thin, halved)
Small sugar flowers (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper circles.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter with sugar and lemon zest on high speed until pale and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each. Scrape down the sides as needed.

In a separate bowl or measuring jug, whisk together yogurt, milk, lemon juice, and vanilla.
Add dry ingredients to the butter mixture in three additions, alternating with the yogurt mixture. Start and end with the dry mix. Mix just until combined—don’t overbeat.
Divide batter evenly between the pans. Smooth the tops and tap each pan gently on the counter to release air bubbles.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks. Peel off parchment and let cool completely.

Raspberry Filling

Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat.

In a small bowl, dissolve cornstarch in cold water; add to the raspberries.
Cook, stirring constantly, until thickened (3–4 minutes). Mash berries as they soften. Let it cool completely.
Strain through a fine mesh sieve if you want a seedless purée (optional but ideal for the buttercream).

Raspberry Lemon Buttercream

In a large bowl, beat butter until very creamy (2–3 minutes).
Add powdered sugar one cup at a time, beating on low then medium speed until incorporated.
Add raspberry purée, lemon juice, zest, vanilla, and salt. Beat on high for 2 minutes until smooth and fluffy.

If the frosting is too soft, chill for 10–15 minutes. If too stiff, add 1 tsp milk at a time.

Assembly

Level cake layers if needed using a serrated knife.
Place the first cake layer on a stand or serving plate. Spread a thin layer of buttercream, then pipe a buttercream dam around the edge.
Spoon in a few tablespoons of raspberry filling, spreading it evenly inside the dam.

Repeat with the second layer. Place the third layer on top and gently press to level.
Apply a thin crumb coat all around the cake. Chill for 30 minutes.
Once chilled, frost the cake fully with raspberry buttercream using a palette knife or offset spatula. Create soft wave patterns for texture.

Garnish with fresh raspberries, lemon slices, and optional sugar flowers in a cluster on top.
Chill the finished cake for 1 hour before slicing for clean cuts.

Tips For Making The Lemon Raspberry Cake Turn Out Perfect

These are the small details and techniques that take your cake from good to bakery-level great:

Add lemon zest directly into the sugar: Before mixing, rub the zest into the sugar with your fingers. This pulls out the lemon oils and boosts the flavor in the entire cake.
Bake low and slow for flat, even layers: Reduce the oven temp by 10–15°C from what you’re used to and bake a few minutes longer. This helps prevent doming and gives you perfectly stackable layers.
Strain your raspberry puree: For both the jam and frosting, strain out the seeds after blending. It gives a smoother texture and cleaner flavor without that gritty bite.

Brush cake layers with lemon syrup: A quick brush of lemon simple syrup keeps the cake extra moist and adds another layer of bright flavor.
Whip frosting on low for longer: Once everything’s combined, let it beat on low for several minutes. It pushes out air bubbles and gives the frosting a silky, professional look.
Chill your cake layers before frosting: Even if they feel cool, pop them in the fridge for 30 minutes. This helps them firm up so they won’t slide when stacked or melt the frosting.

Use a small offset spatula for filling: It gives you more control than a spoon and spreads the filling evenly edge-to-edge without overdoing it.
Do a crumb coat and chill it: A light first layer of frosting traps crumbs and locks in moisture. Chill for 15–20 minutes before adding the final coat.
Frost with cold tools, not warm hands: Chill your spatula or bench scraper. It keeps the frosting from melting or dragging and helps you get those clean swirls on the outside.

Always decorate just before serving: Fresh berries and lemon slices start to break down quickly. Add them at the last minute so they look bright and hold their shape.

Variations

Want to switch things up while keeping the same fresh vibe? Here are a few delicious ways to do it:

Swap raspberries with strawberries: Use fresh or frozen strawberries for the filling and frosting instead of raspberries.

Use orange instead of lemon: Orange zest and juice give the cake a softer, sweeter citrus flavor.
Add coconut to the frosting: Fold in a bit of shredded coconut for added texture and a tropical touch.
Make it a sheet cake: Bake the batter in a 9×13 pan and frost the top for a simpler version that’s easier to transport.

Fill it with raspberry whipped cream: Use stabilized whipped cream with raspberry purée for a lighter filling.
Add a layer of lemon curd: Spread a thin layer of lemon curd between cake layers for extra tang and richness.

How To Make This Lemon Raspberry Cake Gluten-Free?

You can still enjoy this cake without regular flour. Here’s how to make it gluten-free without losing the texture or taste:

Use a 1:1 gluten-free flour blend: Choose one made for baking that includes xanthan gum. It helps the cake hold together like regular flour does.
Let the batter rest: After mixing, let the batter sit for 20–30 minutes before baking. This helps hydrate the flour and makes the texture better.
Don’t skip the parchment paper: Gluten-free cakes can be more delicate. Lining the pans helps you remove the layers without damage.

Check for doneness earlier: Gluten-free cakes can bake faster. Start checking with a toothpick 5 minutes before the usual time.

How To Store Leftover Lemon Raspberry Cake?

Keep your cake fresh with the right storage steps. Here’s how to store leftovers so the texture and taste stay just as good:

Refrigerate in an airtight container: Cover the whole cake or slices and store in the fridge for up to 4 days.

Let it come to room temperature before serving: Cold cake can feel too firm. Let slices sit out for 20–30 minutes before eating.
Freeze for longer storage: Wrap each slice in plastic wrap, then foil. Place in a freezer bag and freeze for up to 2 months.
Label the date: If freezing, write the date on the bag so you remember how long it’s been in there.