Lemon Raspberry Cake Recipe

Lemon Raspberry Cake Recipe delivers bright lemon layers packed with zest, pops of jammy raspberries, and a silky lemon buttercream that tastes like sunshine. Bakers who crave a moist, tart-sweet showstopper will love it, and the total time clocks in at about 2 hours including cooling. I baked this for my sister’s backyard picnic, and not a crumb survived.

Why You Should Try This Lemon Raspberry Cake Recipe

This Lemon Raspberry Cake Recipe hits the sweet spot between tangy citrus and juicy berries. You get a tender lemon cake with real zest and juice, bursts of raspberries in every slice, and a creamy lemon buttercream that ties it all together. I rely on buttermilk and oil for moisture and a soft crumb, which means the cake stays fresh for days.

Bright lemon, real raspberry pockets, and a smooth buttercream made this an instant family favorite at our cookout ★★★★★

Ingredients You’ll Need

• All-purpose flour, 2 2/3 cups or 320 g (King Arthur holds structure well; cake flour also works for an extra tender crumb)
• Granulated sugar, 1 1/2 cups or 300 g
• Baking powder, 2 1/2 tsp
• Baking soda, 1/2 tsp
• Fine sea salt, 1 tsp
• Buttermilk, 1 cup or 240 ml (shortcut: 1 cup milk mixed with 1 tbsp lemon juice, rest 5 minutes)
• Neutral oil, 3/4 cup or 180 ml (avocado, canola, or light olive oil)
• Large eggs, 4, room temperature
• Fresh lemon zest, 3 tbsp from 3 lemons
• Fresh lemon juice, 1/4 cup or 60 ml
• Vanilla extract, 2 tsp
• Fresh or frozen raspberries, 2 cups or about 250 g (use frozen straight from the bag; do not thaw)
• All-purpose flour, 2 tbsp, to toss with raspberries
• Optional filling shortcut: seedless raspberry jam, 1/2 cup (I like Bonne Maman), or jarred lemon curd for a tangier layer

Lemon Buttercream

• Unsalted butter, 1 cup or 226 g, softened
• Powdered sugar, 4 cups or 480 g, sifted
• Fine sea salt, pinch
• Fresh lemon zest, 1–2 tsp
• Fresh lemon juice, 3–4 tbsp, to taste
• Heavy cream or milk, 2–3 tbsp, as needed for spreadable texture
• Optional: 1/2 tsp lemon extract if you want a stronger lemon punch

Equipment

• Two 8-inch round cake pans, parchment rounds, and nonstick spray
• Stand mixer or hand mixer, mixing bowls, whisk, rubber spatula
• Microplane zester and citrus juicer
• Kitchen scale for accuracy, if you have one
• Wire racks, offset spatula or bench scraper, serrated knife for leveling

How to Make Lemon Raspberry Cake Recipe

Prep the pans and ingredients

1. Heat the oven to 350°F. Grease two 8-inch pans, line with parchment, then lightly grease the paper.
2. Zest and juice the lemons. Toss raspberries with 2 tbsp flour and set them aside.

Make the lemon batter

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients, then whisk until the batter looks smooth and creamy. Do not overmix.

Fold in raspberries and divide

1. Gently fold the floured raspberries into the batter with a spatula.
2. Divide the batter evenly between the two pans. Smooth the tops.

Bake and cool

1. Bake for 25–30 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
2. Set the pans on racks for 10 minutes, then turn the cakes out and peel away the parchment.
3. Let the layers cool completely before frosting.

Make lemon buttercream

1. Beat the butter on medium speed for 2 minutes until creamy and pale.
2. Add half the powdered sugar, salt, zest, and 2 tbsp lemon juice. Beat on low until combined, then on medium until fluffy.
3. Beat in the remaining sugar. Add more lemon juice for brightness and a splash of cream to adjust texture until it spreads easily.

Fill and frost

1. Level the cooled layers if needed. Place the first layer on a board, then spread a thin coat of buttercream.
2. Add a ring of buttercream around the edge to hold filling. Spoon a thin layer of raspberry jam or lemon curd inside the ring, or skip the filling and add more buttercream.
3. Top with the second layer. Apply a crumb coat, chill for 15 minutes, then finish with a smooth final coat. Swirl the top and garnish with fresh raspberries and extra zest.

Tips & Tricks

• Zest first, then juice the lemons to catch every aromatic bit.
• Keep raspberries from sinking by tossing them with flour before you fold them in.
• Use room temperature eggs and buttermilk, which helps the batter mix evenly and rise tall.
• Swap buttermilk with Greek yogurt thinned with milk for a similar tang.
• Want extra lemon pop in the crumb? Add 1 tsp lemon extract to the batter.
• Chill the crumb coat so crumbs stay put and the final coat finishes smooth.
• Cut clean slices by warming a serrated knife under hot water and wiping between cuts.

What to Serve with Lemon Raspberry Cake Recipe

Pour hot tea or iced tea with lemon alongside this lemon raspberry cake to echo the citrus notes. Dry prosecco, cava, or a crisp sauvignon blanc pairs well with the tart raspberries. For coffee lovers, a bright light roast balances the buttercream. Add a spoon of lightly sweetened whipped cream and a few fresh berries to boost the fruit factor.

Make-Ahead and Storage

• Bake the layers up to 2 days ahead, wrap them tightly, and refrigerate. You can also freeze wrapped layers for 2 months, then thaw in the fridge overnight.
• Make the lemon buttercream up to 1 week ahead and refrigerate it in an airtight container; bring it to room temp and re-whip before frosting.
• Store the finished cake covered in the fridge for up to 4 days. Bring slices to room temperature before serving, or warm a slice in the microwave for 8–10 seconds to soften the crumb.
• Freeze leftover slices for 2 months, double-wrapped. Thaw in the fridge, then let them sit at room temperature for 30 minutes so the texture turns soft and plush again.

Ally Sanders

Lemon Raspberry Cake Recipe

Lemon Raspberry Cake delivers bright lemon layers packed with zest, jammy raspberries, and a silky lemon buttercream, perfect as a moist, tart-sweet dessert centerpiece.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12

Course: Dessert

Ingredients

  

• 2 2/3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup buttermilk
• 3/4 cup neutral oil
• 4 large eggs, room temperature
• 3 tablespoons fresh lemon zest
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen raspberries
• 2 tablespoons all-purpose flour, to toss with raspberries
• 1/2 cup seedless raspberry jam or jarred lemon curd

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 pinch fine sea salt
• 1 teaspoon fresh lemon zest
• 3 tablespoons fresh lemon juice
• 2 tablespoons heavy cream or milk
• 1/2 teaspoon lemon extract

Instructions

 

1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, then lightly grease the paper.
2. Zest and juice the lemons. Toss the raspberries with 2 tablespoons flour and set aside.

1. In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. In a separate bowl whisk the buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk just until the batter looks smooth and creamy, without overmixing.

1. Gently fold the floured raspberries into the batter with a spatula.
2. Divide the batter evenly between the prepared pans and smooth the tops.

1. Bake for 25–30 minutes, or until the centers spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
2. Set the pans on wire racks for 10 minutes, then turn the cakes out and peel away the parchment.
3. Let the layers cool completely on the racks before frosting.

1. Beat the softened butter on medium speed for about 2 minutes until creamy and pale.
2. Add half of the powdered sugar, the salt, lemon zest if using, and about 2 tablespoons lemon juice. Beat on low until combined, then increase to medium and beat until fluffy.
3. Beat in the remaining powdered sugar. Add more lemon juice for brightness and a splash of cream or milk as needed until the frosting is smooth and easily spreadable. Add lemon extract if you want a stronger lemon flavor.

1. Level the cooled cake layers if needed. Place the first layer on a serving board or stand and spread a thin coat of lemon buttercream on top.
2. Pipe or spread a ring of buttercream around the edge to create a dam. Spoon a thin layer of raspberry jam or lemon curd inside the ring, or skip the filling and add more buttercream.
3. Top with the second layer. Apply a thin crumb coat of frosting over the whole cake and chill for about 15 minutes.
4. Finish with a smooth final coat of buttercream, swirling the top if you like, and garnish with fresh raspberries and extra lemon zest before serving.

Notes

Nutrition Information
Approximate per slice (12 slices): 520 calories; fat 28 g; saturated fat 10 g; carbohydrates 65 g; fiber 2 g; sugars 43 g; protein 6 g; sodium 320 mg. Values will vary based on brands, exact ingredients, and portion size.