Lemon Raspberry Cake

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This lemon raspberry cake is so fresh and delicious. It has super soft lemon cake layers, a fresh raspberry buttercream and is filled with raspberry jam. The buttercream is made with freeze-dried raspberry powder giving it max amount of raspberry flavor and a beautiful natrual pink color.

This fresh and soft lemon raspberry cake is a perfect spring/summer cake. This layer cake is full of raspberry flavor that combines beautifully with the zesty citrus notes from the lemon cake layers. This raspberry lemon cake recipe is the perfect cake for baby showers, birthdays and other celebrations.

For more spring layer cake recipes, try Raspberry Pistachio Cake, Strawberry Lemon Cake and Berry Layer Cake.

WHY THIS RECIPE WORKS

• Lemon cake layers: These cake layers are so soft and full of zesty lemon flavor
• Raspberry buttercream: There is freeze dried raspberry in this buttercream for maximum raspberry flavor.
• Fresh flavors: This cake is full of fresh flavors with the zesty lemon and fresh raspberry.
• Showstopper layer cake: The layer cake is a showstoppers and are perfect for a party or birthday.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Lemon: Freshly squeezed lemon and lemon zest gives a bright and fresh flavor to the cake.
• Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender cupcake.
• Sour Cream: Sour cream makes for a softer texture and more tender cake. Measure out the sour cream and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
• Freeze dried raspberry powder: To give max amount of raspberry flavor and give it as natural pink color I added freeze dried raspbery powder.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake this Lemon Raspberry Cake. This recipe needs stand mixer with a paddle attachment, or a hand mixer. You will need 3 x 20 cm baking pan lined with baking paper.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 3 x 20 cm (8-inch) round cake pans lined with baking paper.

STEP 1: Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt, and set it aside.

STEP 2: In a large bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.

STEP 3: Add the eggs two at a time into the mixture and mix it in until combined. Continue by adding half the dry ingredients, on low speed, mixing until just combined.

STEP 4: Then add the sour cream, vegetable oil, fresh lemon juice, lemon extract, vanilla extract and whisk until just combined. Add the other half of the dry ingredients and mix until combined.

STEP 5: Divide the cake batter into the prepared cake pans and bake for 20-23 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING

STEP 1: Sift the powdered sugar and freeze dried raspberry powder and set it aside. Mix the butter in a stand mixer with the paddle attachment or with a hand mixer on medium/high speed until light at fluffy.

STEP 2: Add the powdered sugar/freeze dried raspberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.

STEP 3: Place the first cake layer on your serving dish or cake stand on your turntable. Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of raspberry jam and even it out. Leave the outer edge of the cake free so the raspberry jam doesn’t spill out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.

STEP 4: Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream. Add the remaining frosting, and even it out over the cake. Finally, decorate with fresh raspberries and/or lemon slices.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

HOW TO STORE

Store the lemon raspberry cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.

Other Layer Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Lemon Raspberry Cake

This lemon raspberry cake is so fresh and delicious. It has super soft lemon cake layers, a fresh raspberry buttercream and filled with raspberry jam. The buttercream is made with freeze-dried raspberry giving it max amount of raspberry flavor and a beautiful natrual pink color.

5 fra 6 stemmer

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 2 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Equipment

• 3x 20 cm (8 in) baking pan
• Stand Mixer
• Hand Mixer

Ingredients

 

US CustomaryMetric

 

1x2x3x

LEMON CAKE LAYERS

• 300 g granulated sugar
• 2 tablespoon lemon zest about zest of 2 lemons
• 180 g butter room temperature
• 4 large eggs room temperature
• 340 g all-purpose flour
• 2 tablespoon cornstarch
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 240 g sour cream 14-18% room temperature
• 60 g vegetable oil e.g. canola oil or avocado oil
• 2 tablespoon lemon juice
• ¼ teaspoon lemon extract (optional)
• 2 teaspoon vanilla extract

RASPBERRY BUTTERCREAM

• 400 g butter
• 660 g powdered sugar
• 1 ½ tablespoon freeze dried raspberry powder
• 2 teaspoon vanilla extract
• 2-3 tablespoon whole milk room temperature

ASSEMBLING

• 4-6 tablespoon raspberry jam
• Fresh raspberries for decorating optional
• Fresh lemon slices for decorating optional

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

LEMON CAKE LAYERS

• Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm baking pan with parchment paper.
• Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
  340 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
• In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
  300 g granulated sugar, 2 tablespoon lemon zest, 180 g butter
• Add the eggs two at a time into the mixture and mix it in until combined.
  4 large eggs
• Continue by adding half the dry ingredients, on low speed, mixing until just combined.
• Then add the sour cream, vegetable oil, lemon juice, lemon extract, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
  240 g sour cream 14-18%, 60 g vegetable oil, 2 tablespoon lemon juice, 2 teaspoon vanilla extract, ¼ teaspoon lemon extract
• Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
• Divide the cake batter into the prepared pans, spreading out into an even layer, and bake for 20-22 minutes or until a cake tester comes out clean. Note: Be aware that these cake layers stay very light in color and therefore won’t look browned when done.
• Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

RASPBERRY BUTTERCREAM

• Sift the powdered sugar and freeze dried raspberry powder and set it aside.
  660 g powdered sugar, 1 ½ tablespoon freeze dried raspberry powder
• Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
  400 g butter
• Add the powdered sugar/freeze dried raspberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.
  2 teaspoon vanilla extract, 2-3 tablespoon whole milk
• Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.

ASSEMBLING

• Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
• Add 2 big scoops of buttercream and with an offset spatula, even it out. Then, create a slight indentation, using the offset spatula, in the center of the buttercream to hold the jam, ensuring you leave a border around the edges to prevent the jam from spilling out.
• Add 2-3 tablespoon of raspberry jam and even it out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.
  4-6 tablespoon raspberry jam
• Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
• Add the remaining frosting, and even it out over the cake. Finally, decorate with fresh raspberries and/or lemon slices.
  Fresh raspberries for decorating, Fresh lemon slices for decorating

Nutrition

Carbohydrates: 113gProtein: 6gFat: 50gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 171mgSodium: 581mgPotassium: 110mgFiber: 1gSugar: 86gVitamin A: 1416IUVitamin C: 2mgCalcium: 66mgIron: 2mg

Keyword lemon cake, raspberry, raspberry buttercream

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