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If you’re looking for a dessert that’s light, fruity, and beautifully layered, this Raspberry Lemon Layer Cake is the perfect showstopper. The zesty lemon flavor pairs harmoniously with the bright, juicy raspberries, creating a refreshing treat that’s ideal for spring and summer gatherings.
With soft lemon-infused sponge layers, raspberry jam filling, and a creamy lemon buttercream frosting, every bite offers a burst of sweet and tart perfection. Whether you’re celebrating a special occasion or just want a slice of sunshine on a plate, this cake is bound to impress.
🧁 Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup fresh lemon juice
- 1 cup buttermilk
For the Filling:
- ¾ cup raspberry jam or preserves
- 1 cup fresh raspberries
For the Lemon Buttercream:
- 1½ cups unsalted butter, room temperature
- 5 cups powdered sugar
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2–3 tbsp heavy cream (as needed)
- Pinch of salt
🍰 Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, then mix in lemon zest and vanilla.
- Mix lemon juice and buttermilk in a small bowl.
- Alternately add flour mixture and buttermilk mixture to the creamed butter, starting and ending with flour.
- Divide batter evenly between pans. Bake for 25–28 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
2. Make the Buttercream:
- Beat butter until creamy. Add powdered sugar 1 cup at a time.
- Add lemon juice, zest, salt, and cream. Beat until fluffy and smooth.
3. Assemble the Cake:
- Place one cake layer on a plate. Spread a thin layer of buttercream and a generous layer of raspberry jam. Scatter fresh raspberries on top.
- Repeat with the second layer.
- Top with the final cake layer and frost the entire cake with lemon buttercream.
- Garnish with lemon slices, raspberries, and edible flowers if desired.
💡 Tips & Variations
- Make ahead: Cake layers can be baked a day in advance and wrapped tightly.
- For extra tang: Add a layer of lemon curd between the cake layers.
- Cupcake version: This batter also makes great cupcakes! Bake for 18–20 minutes.
