Lemon Raspberry Cake
A light and fluffy lemon raspberry cake with a lemon cake, raspberry cake filling, and a vanilla buttercream. It has a bright lemon flavor in the moist cake and the raspberry puree filling is the perfect complementing flavor. Utterly delicious!
Every year I like to make my own birthday cake, and while I typically like to switch it up every year, I'm thinking this Lemon Raspberry Cake needs to be my go-to recipe. I love the combination of flavors with lemon and raspberry, and this cake has a lemon flavored cake batter, layered with a homemade raspberry filling. To top it all off, I went with a vanilla buttercream that is absolutely divine!
Ingredients in Lemon Raspberry Cake
- Dry Ingredients: cake flour, baking powder, salt, cream of tartar, powdered sugar, and sugar.
- Wet ingredients: Eggs, lemon zest, unsalted butter, whole milk.
- Fresh or frozen raspberries
- Cornstarch
- Fresh Lemon Juice
- Vanilla Extract
How to Make Lemon Raspberry Cake
There are three components to this recipe: the cake batter, the raspberry filling, and the vanilla buttercream.
Make the lemon cake batter. Start by combing the cake flour, baking powder, and salt in a medium bowl and whisk to combine. Set aside.
In a small bowl, combine some of the sugar with lemon zest and stir to combine. Then in a large bowl with an electric mixer, beat together the lemon sugar and room temperature butter with a paddle attachment on medium speed until well combined, about 1 minute. Add the remaining sugar and beat well to combine, scraping down the sides of the bowl as needed.
Alternate adding milk and flour. Next, ¼ cup of the milk and beat until combined. Then add a quarter of the flour mixture, beating to combine. Repeat this process with the milk and flour until it is all combined.
Beat the egg whites. In a separate bowl, beat the egg whites until foamy. Then add the cream of tartar and continue beating until stiff peaks form. Fold in the egg whites to the cake batter.
Bake. Start with two 9" cake pans. Grease the bottom of the pans and then divide the batter between them. Bake for 35-40 minutes, checking it after 30 minutes. Cool the cakes completely on a wire rack.
Make the raspberry filling. In a medium saucepan, add the raspberries, sugar, lemon juice, and water, and cook over medium heat, mashing the raspberries with a fork. In a separate small bowl, whisk together the cornstarch with 1 tablespoon of water and then add to the raspberry mixture, cooking another minute or two until the filling has thickened slightly. Remove from heat and let cool.
Make the buttercream frosting. In a large mixing bowl, beat the butter on high speed until creamy. Add the powdered sugar, vanilla extract, milk, and salt and beat until combined. Add another tablespoon or two of milk to reach the desired consistency.
Assemble. Now it's time to assemble the lemon cake with raspberry filling! Place one of the cakes onto a cake stand. If it is uneven, use a bread knife to even it out. Spread the filling onto the cake and then place the second cake on top. Then frost the cake with the vanilla buttercream using an offset spatula. You can garnish it with some lemon slices and fresh raspberries on the top of the cake if you're feeling extra fancy!
Store the lemon raspberry cake in an airtight container.
Components of Lemon Raspberry Cake
The moist lemon cake is tender but holds up really well when sliced. I thought the raspberry cake filling perfect complemented the lemon flavor of the cake, and the neutral but obvious vanilla buttercream rounded it all out.
Perfect Easter or Birthday Cake
I'm thinking this delicious lemon raspberry cake recipe would be a beautiful cake for Easter, with it's spring flavors and definitely any spring birthday or special occasion. I can attest it is definitely birthday worthy!
Lemon Layer Cake FAQ's
What is raspberry filling made of?
Typically raspberry filling is a combination of fresh or frozen raspberries, sugar, water, and cornstarch. My recipe also includes lemon juice which adds flavor and balances out the sweetness. If you want to skip the step of making raspberry filling, you can use a good quality raspberry jam or raspberry preserves in place of it. If it is difficult to spread, mix in a tablespoon of water to thin it out.
Why does this recipe use cake flour?
Cake flour is extra finely ground and gives cakes their tender and silky texture. Cake flour is an easy ingredient to find at the grocery store and is typically found in the same area as regular all purpose flour.
Can this lemon cake be made ahead of time?
Yes! You can make the cakes and freeze them and once you are ready to serve it, assemble the cake with the raspberry filling and frosting. Simply wrap the cakes well in plastic wrap and freeze . You can also prepare the entire cake up to one day in advance. The cake will last 5-7 days, but it is best within the first day.
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Lemon Almond Pound Cake
Lemon Layer Cake with Raspberry Filling and Vanilla Buttercream
Ingredients
Lemon Cake
- 2 ⅓ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 2 tablespoons fresh grated lemon zest
- ¾ cup 1 ½ sticks unsalted butter, at room temperature
- 1 cup whole milk
- 5 large eggs whites
- ¼ teaspoon cream of tartar
Raspberry Filling
- 1 ½ cups fresh or frozen raspberries
- ½ cup sugar
- 1 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons cornstarch
Vanilla Buttercream
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract or vanilla paste
- ¼ teaspoon salt
- 3-4 tablespoons whole milk
Instructions
Cake
- Preheat oven to 350 degrees F.
- Grease and flour two 9" round cake pans.
- In medium bowl, combine flour, baking powder, and salt, and stir to combine.
- In small bowl, combine ¼ cup of the sugar with the lemon zest, stirring until zest and sugar are completely combined.
- In large bowl with electric mixer, beat lemon sugar with butter until light and fluffy, about 1 minute.
- Add the remaining 1 ½ cups of the sugar and beat until smooth, about another minute.
- Add ¼ cup of the milk and beat in until just combined.
- Then add a quarter of the flour mixture, beating until just combined. Repeat with remaining milk and flour mixture until all of it is added to the batter. Don't over mix.
- In a separate bowl, beat the egg whites until foamy.
- Add cream of tartar, then beat on until stiff peaks form.
- Fold in the egg white mixture gently, ⅓ of it at a time, being careful not to deflate the mixture.
- Pour batter into the prepared cake pans, dividing evenly, and smoothing the tops with a spatula.
- Bake in preheated oven for 35-40 minutes, until a cake tester comes out clean. Mine took 35 minutes.
- Let cool in the pans for 10-15 minutes, then carefully invert each cake onto a cooling rack. Cool completely.
Raspberry Filling
- While cakes are cooling, make the filling.
- In a small saucepan, combine the raspberries, sugar, lemon juice, and 1 tablespoon of water. With a whisk or fork mash the raspberries down to release some juices.
- Heat over medium heat until it reaches a low boil.
- In small bowl, mix remaining tablespoon of water with cornstarch.
- Add to raspberry mixture and and stir quickly to combine.
- Continue heating the mixture at a low boil for another minute, until it is thickened and looking glossy.
- Let cool.
Buttercream
- While cake and filling are cooling, make the buttercream frosting.
- Beat butter on high until light and fluffy, about 1 minute.
- Add powdered sugar ½ cup at a time, beating for 10 seconds after each cup is combined.
- Add vanilla, salt, and milk, beating until well combined. Use 3 tablespoons of milk for firmer frosting, and use 4 tablespoons for a little bit thinner of a frosting, whatever your preference.
Assemble
- To assemble the cake, place first cake on cake stand/plate.
- If cake is not even, use a sharp knife to cut off any excess to level it out.
- Spread raspberry filling over the cake, leaving about 1 inch around the edge so it doesn't spill out the side when you put the second cake on top.
- Place second cake on top.
- Frost cake to your liking.
- Smooth the surface with an offset spatula or pipe decoration, if desired.
- Serve and enjoy!
Nutrition
should the cornstarch mixture be liquidy or stiff
Hi Rosemary,
It will be liquidy.
Can this mix work for 3 8" rounds? or do I need to increase the serving to get the right about for the recipe?
Hi Carol,
I am not certain, as I've never made it in 8" pans. My suggestion would be to 1.5 the recipe to make sure you have enough for all 3 of the layers! Hope this helps!
Taylor
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
I have been baking a lot recently but this is one of the best things I've made! I made it for my moms birthday and everyone loved it! The filling was so good and tart and the buttercream was so so so good. The cake was so good also.
So glad you enjoyed it!