🌟 Introduction
Looking for a cake that’s light, fruity, and irresistibly fresh? This Lemon Raspberry Layer Cake is the perfect balance of sweet and tart—bursting with zesty lemon flavor and juicy raspberries in every bite. Whether you’re baking for a birthday, brunch, or just a sweet craving, this cake will bring brightness to any occasion.
🍰 Why You’ll Love This Cake
- Bright lemon flavor paired with tangy raspberries
- Soft, fluffy texture thanks to buttermilk and real butter
- A luscious cream cheese frosting that melts in your mouth
- Elegant and vibrant—perfect for special events or everyday indulgence
🛒 Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 3 large eggs
- 1 tbsp fresh lemon zest (about 2 lemons)
- 1 tbsp lemon juice
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup fresh raspberries (plus more for garnish)
For the Raspberry Filling
- 1 cup fresh raspberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the Lemon Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
For Garnish
- Fresh raspberries
- Thin lemon slices
👨🍳 How to Make Lemon Raspberry Cake
1. Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and juice.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk. Gently fold in raspberries.
3. Bake the Layers
Divide the batter evenly into the pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare Raspberry Filling
In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thick and bubbling. Set aside to cool.
5. Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in lemon juice and zest until creamy and fluffy.
6. Assemble the Cake
Place one cake layer on a plate. Spread a thin layer of raspberry filling, followed by a layer of frosting. Add the second cake layer and cover the top and sides with the remaining frosting.
7. Garnish & Serve
Top with fresh raspberries and lemon slices. Chill slightly before slicing for cleaner cuts. Enjoy with a cup of tea or coffee!
🍓 Tips for Success
- Use fresh lemon zest for the best flavor—avoid bottled juice.
- If raspberries aren’t in season, you can use frozen (do not thaw).
- Let the cake cool completely before frosting to avoid melting.
- For a twist, try mixing in a few strawberries or blueberries with the raspberries.
- Store the cake in the fridge, covered, for up to 3 days.
❤️ Final Thoughts
This Lemon Raspberry Cake is more than just dessert—it’s a showstopper. Light yet indulgent, sweet yet tangy, it brings smiles to every table. Whether you’re impressing guests or simply treating yourself, this cake delivers every time.
