Lemon Raspberry Cake Recipe

If you’re looking for a show-stopping dessert that balances the bright, zesty zing of lemons with the sweet tartness of fresh raspberries, this Lemon Raspberry Cake is your new best friend. It’s delightfully moist, tender, and bursting with fresh flavors that feel like sunshine on a plate. The layers of lemon-infused cake paired with a luscious raspberry buttercream make every bite a happy celebration of fruit and sweetness. Whether it’s for a special occasion or just because, this Lemon Raspberry Cake brings a perfect blend of flavor and elegance that will leave everyone asking for seconds.

Ingredients You’ll Need

These ingredients might seem straightforward, but each one is crucial to achieving the perfect taste, texture, and color of this cake. From the tangy lemon zest to the creamy buttercream enriched with real raspberry powder, every item has a purpose and brings harmony to the final product.

• Granulated sugar: Sweetens the cake and helps create a tender crumb when combined with butter and eggs.
• Lemon zest: Adds a fresh, aromatic burst of citrus flavor that brightens the entire cake.
• Butter: Provides richness and moisture, contributing to the cake’s delicate texture.
• Eggs: Bind the ingredients together and add structure to the cake layers.
• All-purpose flour: The foundation of the cake, ensuring just the right density and crumb.
• Cornstarch: Lightens the texture of the cake, making it tender and soft.
• Baking powder and baking soda: Work together to give the cake a lovely rise and lightness.
• Salt: Enhances all the other flavors and balances the sweetness.
• Sour cream: Adds moisture and a slight tang for depth of flavor.
• Vegetable oil: Keeps the cake exceptionally moist without weighing it down.
• Lemon juice and lemon extract (optional): Boost citrus notes for a pronounced lemon flavor.
• Vanilla extract: Rounds out the flavors with warmth and sweetness.
• Butter (for buttercream): The base for the silky raspberry buttercream frosting.
• Powdered sugar: Sweetens and stabilizes the buttercream for a smooth finish.
• Freeze dried raspberry powder: Infuses the frosting with an intense raspberry flavor and natural color.
• Whole milk: Adjusts the buttercream’s texture to creamy perfection.
• Raspberry jam: Adds a fruity layer between cake layers for extra flavor and moisture.
• Fresh raspberries and lemon slices (optional): Perfect for gorgeous, fresh garnishes that wow your guests.

How to Make Lemon Raspberry Cake

Step 1: Prepare the Lemon Cake Layers

Start by preheating your oven and lining your cake pans with parchment paper. Sifting the dry ingredients together ahead of time ensures that the leavening agents are evenly distributed for a consistent rise. Mixing the sugar with fresh lemon zest until it resembles wet sand releases an incredible citrus fragrance and flavor that sets the tone of this cake. Cream the butter and zested sugar together until light and fluffy, then incorporate the eggs in batches for a smooth batter.

Step 2: Combine Wet and Dry Ingredients

Add half of your dry mix to the creamed butter and sugar on low speed to avoid overmixing, then stir in the sour cream, oil, lemon juice, lemon extract (if using), and vanilla extract. This mixture keeps your cake moist and tender while amplifying the lemon brightness. Finish by adding the remaining dry ingredients, and gently fold everything together with a rubber spatula to maintain a light texture.

Step 3: Bake and Cool the Cake Layers

Distribute your batter evenly between the prepared pans and bake for about 20 to 22 minutes. A crucial tip: your cake won’t brown much, so checking doneness with a cake tester or toothpick is key. Once done, let the layers cool in the pans briefly before removing to a cooling rack to avoid breaking. Completely cooled layers make assembling much easier and prevent the buttercream from melting.

Step 4: Make the Raspberry Buttercream

Whisk butter on medium-high speed until super creamy and airy. Sift powdered sugar with the freeze-dried raspberry powder to ensure no lumps and vibrant color. Add these gradually to the butter, alternating with milk and vanilla, until you reach a luscious, spreadable frosting with that irresistible raspberry hue and flavor.

Step 5: Assemble the Lemon Raspberry Cake

Start layering by placing the first cake on your serving board, then spread a generous amount of raspberry buttercream on top. Create a well in the center to hold a spoonful or two of raspberry jam, which adds a delightful surprise of fruity sweetness. Repeat this with remaining layers. After stacking, apply a crumb coat and chill the cake before finishing with the remaining frosting. Finally, decorate with fresh raspberries and lemon slices for a stunning presentation.

How to Serve Lemon Raspberry Cake

Garnishes

Fresh raspberries and thinly sliced lemon rounds are the natural choice to brighten the cake’s look and flavor. You can also sprinkle a light dusting of powdered sugar or tiny edible flowers to make it feel extra special. Garnishes elevate this cake from delicious to absolutely irresistible, making it a centerpiece on any dessert table.

Side Dishes

This Lemon Raspberry Cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for added creaminess. If you want a more refreshing contrast, a salad of mixed berries tossed with a little mint complements the citrus and raspberry flavors beautifully, creating a balanced, vibrant dessert experience.

Creative Ways to Present

Try serving individual slices on pretty dessert plates with a drizzle of raspberry coulis or lemon glaze for a gourmet effect. Another fun idea is to create mini versions of the cake in jars or clear glasses for an easy-to-serve, elegant treat at parties. No matter how you present it, this cake’s colors and flavors make it a feast for both the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

You can keep this Lemon Raspberry Cake covered at room temperature for up to two days, especially if it’s cool and dry. For longer freshness, storing it in the refrigerator wrapped in plastic wrap or in an airtight container will protect the delicate buttercream and keep the cake moist for about 4 to 5 days.

Freezing

If you want to prepare this cake in advance or save leftovers for later, wrap individual layers tightly in plastic wrap, then aluminum foil, and freeze them for up to three months. You can also freeze the assembled cake, but flash-freezing the layers separately often yields better results when thawing and decorating later.

Reheating

Since this is a delicate, frosted cake, avoid microwaving. Instead, let refrigerated or frozen cake slices come to room temperature for 30 to 60 minutes before serving so the flavors and textures can shine through perfectly. If frozen, thaw overnight in the refrigerator for the best results.

FAQs

Can I use fresh raspberries instead of raspberry powder in the buttercream?

Fresh raspberries contain a lot of moisture, which can make the buttercream runny. Freeze-dried raspberry powder is preferred because it adds flavor and color without affecting the frosting’s consistency. However, you can fold in some finely pureed fresh raspberries if you adjust the powdered sugar accordingly.

Is there a gluten-free version of this Lemon Raspberry Cake?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. You might also want to reduce the cornstarch slightly to ensure a tender crumb, but this recipe adapts well to gluten-free baking with minor tweaks.

How can I make the lemon flavor more intense?

Using fresh lemon zest and juice is key, but adding a teaspoon of lemon extract will boost the citrus profile further. Additionally, letting the zest sit with the sugar for several minutes helps release more aromatic oils, delivering a more pronounced lemon punch in every bite.

What’s the best way to get perfectly even cake layers?

Use a scale to weigh the batter evenly between pans or divide it using measuring cups. After pouring, gently tap the pans on the counter to release air bubbles and smooth the tops with a spatula for uniform rising and consistent layers.

Can I bake this cake using a convection oven?

Yes! If baking convection, reduce the temperature by about 20ºF (10ºC) and keep an eye on the baking time. Convection ovens circulate heat more efficiently, so your Lemon Raspberry Cake might bake a little faster. Testing for doneness with a toothpick is the best reassurance.

Final Thoughts

There is something truly magical about this Lemon Raspberry Cake — it perfectly captures the freshness of lemon and the vibrant sweetness of raspberries in every moist, tender bite. It’s a treat to make and a joy to share with loved ones, guaranteed to bring smiles and compliments. I can’t wait for you to try making it yourself and enjoy the delicious celebration of flavors it brings to your table.

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