This Lemon raspberry cake has 3 layers of fluffy, tender lemon cake topped—and filled—with a sweet raspberry cream cheese buttercream and fresh raspberries.
Like my lemon layer cake, this lemon and raspberry cake is the perfect combination of sweet and tart.
The gorgeous bakery-quality raspberry lemon cake recipe is perfect for any and all occasions but I especially like to serve it in the spring and summer months. It makes a wonderful Mother’s Day dessert as well.
This from-scratch layer cake recipe yields a light, fluffy, and moist lemon cake that’s layered with a sweet, smooth raspberry cream cheese buttercream. The added juiciness of the raspberries really rounds outs the flavor of this incredible cake.
Using fresh fruit really brings a cake to life. Adding fresh raspberries to this cake recipe completes it, just like peaches are fantastic in my peach bundt cake. They’re perfectly layered in with the frosting and also used to decorate the top of the cake.
Love the lemon raspberry flavor combination? Try these raspberry lemonade mimosas or this raspberry vodka lemonade,
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
For the cake
- Flour— regular all-purpose flour
- Baking powder— this is your leavening agent that helps the cake rise and get nice and fluffy
- Salt— just a bit helps enhance the cake’s flavor
- Baking soda— another helpful leavening agent to bring those nice light and tall layers to your cake
- Buttermilk— adds rich flavor to your cake. If you don’t have any store-bought buttermilk use the directions in the section below to make your own.
- Vegetable oil— coconut oil would work as well.
- Sugar— granulated white sugar
- Sour cream-— This secret ingredient adds extra moisture to your homemade cake. You can swap for plain flavored Greek yogurt, but it may alter the taste slightly.
- Egg whites— Separate the whites from the yolks and use only the egg whites.
- Lemon— You will add both lemon juice and lemon zest to the cake batter.
- Vanilla— I always use 100% pure vanilla extract.
For the Raspberry Cream Cheese Buttercream Frosting
- Confectioners sugar— also known as powdered sugar, this is a common ingredient in homemade frosting
- Butter— I used unsalted but you can use salted and omit the added salt.
- Cream cheese— Make sure you softened your cream cheese to room temperature so that it’s easier to work with.
- Raspberry jam— This adds raspberry flavor to your frosting
- Lemon juice— Ties the flavors from your cake and icing together
- Salt
- Vanilla
- Fresh raspberries— For adding between the layers and topping the cake.
Baking Supplies
- Mixing bowls
- Measuring cups and spoons
- Parchment Paper
- Three 9-inch cake pans
- Wire cooling racks
- Icing spatula
- Stand mixer with a paddle attachment
How to make a lemon raspberry cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Prep. Preheat the oven to 350°. Line 3 round cake pans with parchment paper and coat with non-stick spray. Set aside.
Step 2: Make the cake batter. In a large mixing bowl, whisk to combine flour, baking powder, salt, and baking soda. To a second mixing bowl add buttermilk, vegetable oil, sugar, sour cream, eggs whites, lemon zest, lemon juice, and vanilla; whisk to combine. Add the dry ingredients to the wet and carefully whisk until just incorporated.
Step 3: Bake and cool cakes. Evenly distribute the batter in between the 3 prepared cake pans and bake on the middle rack for 23 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with only a few moist crumbs. Place cakes on wire cooling racks and allow them cool completely.
Step 4: Make the frosting. Using a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until creamy and well combined. Mix in the jam, lemon juice, vanilla and salt. With the mixer on low, slowly add the confectioners’ sugar, mixing until incorporated. Then set the mixer on high and beat until light and fluffy (about 3 minutes).
Step 5: Assemble.
Place the first cake on a cake stand and use an icing spatula to spread a generous, even layer of frosting on top. Gently press the raspberries into the frosting, making sure each one is standing upright. Carefully top the berries with a bit more frosting to help hold the next layer of cake in place.
Place the 2nd layer of cake on top and repeat the process.
Then, add the final cake layer and frost the top and sides of the cake, using an icing spatula to get a smooth finish. Finally, add the remaining fresh raspberries to the top of the cake.
Slice, serve, and enjoy!
Storage
Leftover raspberry lemon cake can be stored in an airtight container in the refrigerator for up to 4 days.
Expert tips and tricks
- Use a stand mixer. Using a stand mixer is ideal for this lemon raspberry cake recipe–especially to make the frosting. You may get away with using an electric hand mixer, but it is much easier to use a stand mixer.
- Use room temperature ingredients. Bring your butter, eggs, and cream cheese to room temperature before beginning.
- Dry well. Make sure to thoroughly dry the raspberries before placing them on the cake. Any moisture on the berries could cause the frosting to become watery.
- Don’t overmix. Do not overmix the batter once you’ve added the flour. Overmixing will cause the gluten to over-develop resulting in a rubbery, crumbly cake.
- Use cake strips. Cake strips are a great tool for making even, level cakes.
- Switch it up. Try swapping the raspberries for blueberries or strawberries. Both would be wonderful!
How to make homemade buttermilk
In a pinch, you can make your own buttermilk substitute. Combine 1 cup and 5 Tablespoons of milk with 3 Tablespoons of white vinegar or lemon juice. Whisk together and let the mixture stand for 5 minutes before adding to the batter.
Lemon raspberry layer cake: Frequently Asked Questions
I always find it better to have too much frosting rather than not enough, especially when it comes to a 3-layer cake where the frosting is used both on top and cake and in the filling. That is why this recipe makes a very generous amount of frosting so that you won’t run out before covering the cake. If you have extra frosting you can use it to frost cupcakes or cookies. Or dip graham crackers or animal crackers in it for a sinfully sweet treat.
Yes, this lemon cake with raspberry filling needs to be refrigerated due to the raspberry cream cheese buttercream.
More Delicious Lemon Desserts
- Lemon pudding cookies
- No-bake lemon lush
- Lemon cupcakes
- 3-ingredient lemon cake mix cookies
- Lemon icebox cake
Lemon Raspberry Cake
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Print Pin Save RateIngredients
Cake:
- 2 ⅓ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ cup buttermilk
- 1 cup vegetable oil
- 1 cup granulated sugar
- ¾ cup sour cream
- 4 egg whites, room temperature
- 2 ½ Tablespoons lemon zest
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
Raspberry Cream Cheese Buttercream
- 7 cups confectioners sugar
- 2 cups unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- ⅔ cup raspberry jam
- 1 Tablespoon lemon juice
- ¾ teaspoon salt
- ¾ teaspoon vanilla extract
- 4 cups fresh raspberries, washed and dried, for topping
Instructions
Make the cake
- Preheat the oven to 350°. Line 3 round cake pans with parchment paper and coat with non-stick spray. Set aside.
- In a large mixing bowl, whisk to combine flour, baking powder, salt, and baking soda. To a second mixing bowl add buttermilk, vegetable oil, sugar, sour cream, eggs whites, lemon zest, lemon juice, and vanilla and whisk to combine. Add the dry ingredients to the wet and carefully whisk until just incorporated.
- Evenly distribute the batter in between the 3 prepared cake pans and bake on the middle rack for 23 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with only a few moist crumbs. Place cakes on wire cooling racks and allow them to cool completely.
Make the frosting
- Using a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until creamy and well combined. Mix in the jam, lemon juice, vanilla and salt.
- With the mixer on low, slowly add the confectioners' sugar, mixing until incorporated. Then set the mixer on high and beat until light and fluffy (about 3 minutes).
Assemble
- Place the first cake on a cake stand and use an icing spatula to spread a generous, even layer of frosting on top. Gently press the raspberries into the frosting, making sure each one is standing upright. Carefully top the berries with a bit more frosting to help hold the next layer of cake in place.
- Place the 2nd layer of cake on top and repeat the process.
- Add the final cake layer and frost the top and sides of the cake, using an icing spatula to get a smooth finish.
- Finally, add the remaining fresh raspberries to the top of the cake.
Notes
Nutrition
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Lovely recipe!!!
Please let me know where do you add the raspberry jam. You do not mention that. Thank you
Sorry about that! The jam gets adding to the frosting mixture with the lemon juice, vanilla, and salt.