Introduction

This Lemon Raspberry Cake combines bright citrus flavors with sweet, tangy raspberries for a refreshing dessert perfect for any occasion. Moist, tender cake layers are complemented by a creamy raspberry buttercream, making every bite a delightful treat.

A three-layer cake sits on a white plate over a white marbled surface, each layer of soft yellow sponge cake separated by a thin, bright red jam filling and a light pink frosting layer. The entire cake is covered in smooth pink frosting, with a topping of fresh red raspberries and thin lemon slices arranged around the edge. A few raspberries and lemon slices are scattered around the plate, and the background is softly blurred with glass milk bottles visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g granulated sugar
2 tbsp lemon zest (about zest of 2 lemons)
180 g butter (room temperature)
4 large eggs (room temperature)
340 g all-purpose flour
2 tbsp cornstarch
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
240 g sour cream 14-18% (room temperature)
60 g vegetable oil (e.g. canola oil or avocado oil)
2 tbsp lemon juice
1/4 tsp lemon extract (optional)
2 tsp vanilla extract
400 g butter
660 g powdered sugar
1 1/2 tbsp freeze dried raspberry powder
2 tsp vanilla extract
2-3 tbsp whole milk (room temperature)
4-6 tbsp raspberry jam
Fresh raspberries for decorating (optional)
Fresh lemon slices for decorating (optional)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) conventional. Prepare three 20 cm baking pans by lining them with parchment paper.
Step 2: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together until the mixture resembles wet sand to release the lemon flavor.
Step 4: Add the 180 g butter to the sugar-zest mixture and beat on high speed for 3 minutes until creamy.
Step 5: Add the eggs two at a time, mixing until fully incorporated after each addition.
Step 6: Add half of the dry ingredients on low speed and mix until just combined.
Step 7: Mix in the sour cream, vegetable oil, lemon juice, lemon extract (if using), and vanilla extract until combined. Then add the remaining dry ingredients and mix gently until fully incorporated.
Step 8: Use a rubber spatula to fold the batter gently, ensuring all ingredients are evenly mixed.
Step 9: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-22 minutes or until a cake tester inserted in the center comes out clean. Note that these cakes will remain light in color when done.
Step 10: Let the cakes cool in their pans for 10 minutes, then carefully remove and transfer to a cooling rack to cool completely.
Step 11: For the raspberry buttercream, sift the powdered sugar and freeze-dried raspberry powder together and set aside.
Step 12: Beat the 400 g butter in a stand mixer or with a hand mixer on medium-high speed for 4 minutes. Scrape down the bowl and beat for another 2 minutes until creamy and fluffy.
Step 13: Add the sifted powdered sugar mixture, vanilla extract, and milk in two parts, whipping well after each addition until smooth.
Step 14: Scrape down the bowl again and beat the buttercream on low speed for 2 minutes to finish.
Step 15: Place one cake layer on your serving dish or cake board. Spread two large scoops of buttercream evenly over the layer, then create a small well in the center using an offset spatula to hold the jam without spilling.
Step 16: Spoon 2-3 tablespoons of raspberry jam into the well and smooth it out. Repeat this layering process with the second cake layer.
Step 17: Place the final cake layer on top and cover the entire cake with a thin crumb coat of buttercream. Chill the cake in the refrigerator for 20 minutes to set.
Step 18: Apply the remaining buttercream smoothly over the chilled cake. Decorate with fresh raspberries and lemon slices if desired.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the cake batter if you like.
Use fresh or frozen raspberries for making your own jam if store-bought jam is not available.
Chilling the cake between crumb coat and final frosting helps achieve a smooth finish.
Freeze dried raspberry powder can be substituted with finely crushed freeze dried raspberries if preferred.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A three-layered yellow cake with light pink frosting covers the outside and tops it. Between the layers, there are two thin spreads of bright red raspberry jam. On top, fresh red raspberries and small lemon slices are arranged around the edge. The cake sits on a white plate with a white marbled surface underneath. A few raspberries and a lemon slice are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the butter with a plant-based alternative and use a dairy-free sour cream substitute. Make sure the buttercream uses dairy-free margarine or shortening and a suitable milk alternative.

How do I know when the cake layers are fully baked?

Insert a toothpick or cake tester into the center of each cake layer. When it comes out clean or with just a few crumbs, the cake is done. The layers will also spring back lightly when pressed.