Lemon Raspberry Layer Cake (Print View)
Moist lemon layers with fresh raspberries and silky buttercream, perfect for gatherings or afternoon tea.
# What You Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - 1/3 cup fresh lemon juice
10 - 1 tsp pure vanilla extract
11 - 1 cup buttermilk, room temperature
→ Raspberry Filling
12 - 1 1/2 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 to 3 tbsp heavy cream or milk
22 - Pinch of salt
# How to Make It:
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 - Using an electric mixer, cream butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, and vanilla extract; blend thoroughly.
05 - Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Distribute batter evenly among prepared pans, smoothing the tops.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Combine raspberries, sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat, stirring gently until thickened and raspberries break down, about 5 minutes. Cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, beating well. Add lemon juice, lemon zest, and salt. Beat in heavy cream one tablespoon at a time 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 cover with remaining buttercream on top and sides. Decorate with fresh raspberries and lemon zest if desired.
# Expert Tips:
01 -
- The lemon flavor is bold but balanced—never bitter or one-note, just pure brightness.
- Three layers mean impressive presentation that's honestly not as fussy as people imagine.
- Fresh raspberries give you texture and a little tartness that keeps the cake from feeling too sweet.
02 -
- Room temperature ingredients are non-negotiable; cold butter won't incorporate air, and cold eggs won't emulsify properly, leaving you with a dense cake.
- Don't overmix once you add the flour—mix just until combined, because every extra stroke develops gluten and toughens the crumb.
- The buttercream needs to be the right texture; too thick and it rips the cake layers, too thin and it won't hold the filling.
03 -
- Sift your powdered sugar before adding it to the buttercream—it takes 30 seconds and eliminates the grainy texture that catches between your teeth.
- If your buttercream looks separated after adding lemon juice, beat it for another minute and it will come back together silkily.