This lemon raspberry cake is a great summer or springtime dessert! It has several layers of lemon raspberry sponge, raspberry jam filling, and a tangy vanilla frosting. A little sweet, a little tart, and perfect for any occasion.
The Lemon Raspberry Layer Cake Is A Great Warm Weather Dessert
Something I love about summertime baking is that you can take any fruit, add lemon, and call it dessert. If you’re as into this as I am then this cake is perfect for you.
This lemon raspberry cake is one of my favorites. It’s got super moist and tender lemon cake layers that are studded with fresh raspberries. In between each layer there’s a raspberry jam filling and tangy vanilla frosting. Here are a couple reasons why I’m all for it:
- The cake is super tender and flavorful: it’s flavored with a combination of lemon zest (a lot of lemon zest) and lemon juice and made with cake flour. Cake flour gives this cake a very soft and tender crumb, which makes it feel very light–perfect for summer.
- It’s perfect for any occasion: I can see this being served at so many different places. Try it with afternoon tea, at a bridal shower, summer picnic (yes picnics can have cakes, change my mind), or even make it for a wedding.
- It has a raspberry jam filling and vanilla frosting: to add even more to the raspberry flavor, I add a little bit of raspberry jam in between each cake layer. The frosting for this recipe is also vanilla-forward and tangy. It’s like a classic buttercream frosting with a little bit of cream cheese to give it nuance. So good with lemon and raspberry!
Equipment & Ingredients Needed
Equipment
- I used three 6″ round cake pans, which I lined with these parchment cake liners. I highly recommend getting cake liners–these liners here have tabs on both sides which helps you lift the cake out the pan. You could also use two 8″ or 9″ cake pans.
- A stand mixer or hand mixer–be warned through, you have to cream the fats together for 5-6 minutes, so if using hand mixer be prepared to hold it for a while.
Ingredients for Lemon Raspberry Cake
- Fresh lemons: you’ll need both the zest and the juice
- Granulated sugar
- Unsalted butter and vegetable oil
- One large egg and two large egg whites: make sure they are all at room temperature
- Buttermilk
- Vanilla extract
- Cake flour
- Baking powder
- Kosher salt
- Fresh raspberries
Ingredients for Vanilla Frosting
- Unsalted butter
- Plain cream cheese: make sure to use the block, not the tub
- Powdered sugar
- Vanilla extract
- Kosher salt
You will also need some raspberry jam for the filling. Use your favorite brand!
Do I Have to Use Cake Flour?
If at all possible, I would recommend using cake flour. Cake flour is milled finer than all-purpose flour, resulting in less protein and therefore less gluten development. It helps make cakes super tender and soft. I use it all the time, even in other fruity cakes like these fresh blueberry cupcakes. I promise you’ll love the results of using cake flour! However, in a pinch, you can make a substitute by swapping the flour in the recipe for 2 cups flour + ¼ cup cornstarch.
Making & Assembling The Cake
Since I want nothing but your success, here are a few key tips to keep in mind to make sure that you get the best cake possible!
- Follow the instructions, and do not over-mix the cake batter. When told to cream something together for 3-4 minutes, make sure to do it for that full time!
- Make sure to scrape down the sides of your mixing bowl occasionally. This is a small thing, but makes such a huge difference in ensuring you get a nice, even batter.
- Chill the cake layers before frosting: this will make the assembly process much easier.
When it’s time to assemble the cake, it’s super easy to do.
- Use a serrated knife or cake leveler to cut the dome tops off of the cake layers. You want a nice, flat surface.
- Spread a layer of raspberry jam, followed by a layer of frosting onto one layer of cake.
- Place the next layer on top, and repeat.
- Place the third layer on top, and then spread a thin layer of frosting around the tops and sides of the cake to create the crumb coat.
- Let the crumb coat set, then add a final layer of frosting onto the cake.
Can I Prepare Cake Layers Ahead of Time?
One of the great things about making layer cakes is that you can definitely prepare the cake a few days in advance and then just make the frosting and assemble the day-of. To let you in on a secret, I made the layers for the cake pictured in this post 2 days before I actually put it together and took photos.
Make sure your cake layers are completely cool, then wrap them tightly in plastic wrap. You can keep them in the fridge for 3-4 days (any longer and they will likely dry out).
How To Store Leftovers
Store leftover lemon raspberry cake tightly wrapped–I prefer in aluminum foil–and in the fridge for up to 3 days.
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your bright and beautiful lemon raspberry cake.
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
Lemon Raspberry Layer Cake
Lemon Raspberry Layer Cake
Ingredients
Lemon Raspberry Sponge
- 1½ tbsp fresh lemon zest
- 1¼ cups granulated sugar
- 10 tbsp unsalted butter, softened
- 1 large egg, at room temperature
- 2 large egg whites, at room temperature
- 2 tbsp vegetable oil
- ⅔ cup buttermilk
- 5 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2¼ cups cake flour, or 2 cups flour + ¼ cup cornstarch
- 2 tsp baking powder
- ½ tsp fine kosher salt
- ⅔ cup fresh raspberries + 1 tsp flour
Frosting
- ½ cup unsalted butter, softened
- 4 oz plain cream cheese, softened
- 3 cups powdered sugar
- ½ tsp vanilla extract
- ¼ tsp fine kosher salt
- 2-4 tbsp raspberry jam, for assembling
Instructions
Lemon Raspberry Cake Layers
- Preheat the oven to 350°F. Grease and line three 6" round cake pans, or two 8-9" round cake pans.
- Combine sugar and lemon zest in the bowl of your mixer and use your fingers to rub them together until the sugar turns a light yellow. Then, add the butter. Cream the two together on medium-high speed for 2 minutes.
- Scrape down the sides of the bowl and then beat in the egg, followed by the egg whites, and then the oil. Continue beating on medium-high speed for 3-4 minutes, or until the mixture is very light and fluffy.
- In a small bowl or microwaveable cup, heat the buttermilk for 10-12 seconds to bring it to room temperature. Then stir in the vanilla and lemon juice.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- While running your mixer on low-medium speed, add in ⅓ of the flour mixture, followed by the buttermilk, and then remaining flour mixture. Fold until flour is just combined–do not over-mix.
- Toss the raspberries with 1 tsp of flour, and then use a flexible rubber spatula to gently fold them in to the cake batter. Divide the batter evenly between the cake pans and bake for 27-30 minutes, or until the cakes are set.
- Take the cake layers out of the oven and let them cool almost completely in the pan before removing, wrapping, and transferring to the fridge the chill. Let the layers chill for at least an hour, or overnight.
Frosting & Assembly
- When you are ready to assemble your cake, begin by making the frosting. In your mixer, beat the butter and cream cheese together for 1 minute until combined.
- Add the powdered sugar, vanilla, and salt. Begin combining them in on low speed, then gradually turn up the speed to high and beat the frosting for 4-5 minutes, or until light and fluffy. Make sure to pause and scrape down the sides of the bowl halfway through.
- To assemble the cake, start by trimming off the tops of the cake layers to remove the domes. Place one layer onto a cake board or stand. Spread 1-2 tbsp of raspberry jam on top, followed by a layer of frosting.
- Place another cake layer on top, and repeat by adding first some jam, and then frosting.
- Place the third layer on top, and now spread a thin layer of frosting around the top and sides of the cake to make the crumb coat. Let the cake sit for 10-15 minutes.
- One the crumb coat has set, spread the remaining frosting around the top and sides of the cake. Add a few smears of raspberry jam if desired to create little pink streaks. Enjoy!¼
Notes
- Make sure that all of your ingredients are at room temperature before baking.
- Cake flour is highly recommended, but if you do not have any, you can create a makeshift substitute by combining 2 cups flour + ¼ cup cornstarch.
- Cake layers can be prepared and kept in the fridge up to 3-4 days in advance, or frozen for up to 3 months.
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