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Lemon Raspberry Cake Recipe

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★★★★★

4.5 from 147 reviews

A delightful Lemon Raspberry Cake featuring moist lemon-infused cake layers paired with a smooth raspberry buttercream, perfect for celebrations or an indulgent treat. This recipe combines fresh lemon zest and juice with a light sour cream batter, layered with vibrant raspberry buttercream and jam, then decorated with fresh raspberries and lemon slices.

Ingredients

Scale

Lemon Cake Layers

  • 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

Raspberry Buttercream

  • 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

Decoration

  • Fresh raspberries (optional)
  • Fresh lemon slices (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) conventional. Line three 20 cm round baking pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Mix Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Rub together with your fingers until the mixture resembles wet sand and the lemon flavor is released.
  4. Cream Butter and Sugar: Add room temperature butter to the lemon-sugar mixture. Beat on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Add eggs two at a time, mixing well after each addition until fully incorporated.
  6. Add Dry Ingredients (Half): With mixer on low speed, add half of the sifted dry ingredients and mix until just combined.
  7. Add Wet Ingredients: Add sour cream, vegetable oil, lemon juice, optional lemon extract, and vanilla extract. Mix until just combined.
  8. Add Dry Ingredients (Remaining): Add the remaining dry ingredients to the batter and mix until combined.
  9. Fold the Batter: Use a rubber spatula to gently fold the batter to ensure all ingredients are well incorporated without overmixing.
  10. Divide and Bake: Divide the batter evenly among the prepared pans, spreading it out in an even layer. Bake for 20-22 minutes or until a cake tester inserted in the center comes out clean. Note that the cake layers stay light in color and won’t brown much.
  11. Cool Cakes: Let the cakes cool in the pans on a cooling rack for 10 minutes. Gently remove the cakes from the pans and let them cool completely.
  12. Sift Buttercream Powder: Sift powdered sugar together with freeze-dried raspberry powder. Set aside.
  13. Cream Butter: Beat butter in a stand mixer with paddle attachment or hand mixer on medium/high speed for 4 minutes until creamy. Scrape sides and beat for another 2 minutes.
  14. Add Powdered Sugar and Milk: Add the powdered sugar/raspberry powder mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition until smooth and fluffy.
  15. Final Buttercream Mix: Scrape down the bowl sides and mix buttercream on low speed for 2 minutes for a silky texture.
  16. Assemble the Cake: Place the first cake layer on a serving dish or cake board on a turntable if available.
  17. First Layer Frosting and Jam: Spread 2 big scoops of raspberry buttercream evenly using an offset spatula. Create a slight indentation in the center and add 2-3 tablespoons of raspberry jam, leaving border edges to prevent spilling.
  18. Repeat Layers: Repeat the frosting and jam process with the second layer, then place the final cake layer on top. Cover the entire cake with a thin crumb coat of buttercream.
  19. Chill Cake: Refrigerate the crumb-coated cake for 20 minutes to set and make final frosting easier.
  20. Final Frosting and Decoration: Apply remaining buttercream evenly over the cake. Decorate with fresh raspberries and lemon slices as desired.

Notes

  • Ensure all room temperature ingredients (butter, eggs, sour cream, milk) for easy mixing and better texture.
  • Be careful not to overbake the cake layers; they should remain pale and moist.
  • Use parchment paper in the cake pans to prevent sticking and easy removal.
  • If lemon extract is unavailable, additional lemon zest or juice can be used to enhance flavor.
  • Freeze-dried raspberry powder adds natural raspberry flavor and color to the buttercream without extra moisture.
  • Chilling the cake after the crumb coat helps achieve a smooth finish in the final frosting layer.

Keywords: lemon cake, raspberry buttercream, lemon raspberry cake, layered cake, lemon zest cake, raspberry frosting, dessert, party cake

Find it online: https://freshrecipehub.com/lemon-raspberry-cake-recipe/