Lemon Raspberry Layer Cake

The smell of lemon zest hitting the air always takes me back to my tiny apartment kitchen, where I once attempted this cake for my sister's birthday armed with nothing but a hand mixer and way too much optimism. I had to run to the neighbor's door to borrow cake pans because I only had two, and she ended up coming over to help me frost it when my arms got too tired to keep beating the butter. That afternoon taught me that some desserts are worth the effort, especially when they make people pause after that first bright bite.

Last spring, I made this for a picnic in the park and watched my friend Sarah literally close her eyes when she took her first bite, then immediately ask for the recipe. The cake traveled surprisingly well wrapped in parchment, though I'll admit I was nervous the whole drive about those delicate raspberry-studded layers sliding around.

Ingredients

• All-purpose flour: Provides the structure that holds up those tender fruit-filled layers
• Baking powder and baking soda: Work together to give the cake its lift and light crumb
• Unsalted butter: Room temperature is non-negotiable here for proper aeration
• Granulated sugar: Sweetens while helping create that tender texture we want
• Large eggs: Also need to be room temperature so they emulsify properly into the batter
• Lemon zest: This is where the real bright flavor lives, so grate it finely
• Fresh lemon juice: Adds that signature tang that balances everything beautifully
• Vanilla extract: Rounds out the citrus notes with warmth
• Buttermilk: Keeps the cake incredibly tender and adds subtle depth
• Fresh raspberries: Gently fold them in to avoid crushing those delicate berries
• Butter for frosting: Again, room temperature makes all the difference for smooth results
• Powdered sugar: Sift it first or you'll never get those lumps out
• Heavy cream or milk: Adjust this to get the frosting exactly as spreadable as you like

Instructions

Prep your pans and oven:

Set your oven to 350°F and get those three cake pans ready with grease, flour, and parchment circles so nothing sticks later

Whisk the dry ingredients:

Combine the flour, baking powder, baking soda, and salt in a medium bowl so they're evenly distributed

Cream the butter and sugar:

Beat them together for about 3 minutes until they're pale and fluffy, which creates air pockets for a lighter cake

Add the eggs and flavor:

Drop in the eggs one at a time, then mix in that fragrant lemon zest, juice, and vanilla until everything's incorporated

Combine wet and dry:

Alternate between adding the flour mixture and buttermilk, starting and ending with the flour, mixing just until you don't see dry streaks

Fold in the berries:

Gently turn those raspberries into the batter with a spatula so they stay whole and beautiful

Bake the layers:

Divide the batter evenly among your pans and bake for 25 to 30 minutes until a toothpick comes out clean

Cool completely:

Let the cakes rest in their pans for 10 minutes, then turn them onto wire racks to cool entirely before frosting

Make the frosting:

Beat the butter until creamy, then gradually work in the powdered sugar, lemon juice, zest, salt, and cream until fluffy

Assemble the cake:

Layer the cakes with frosting between each one, then frost the top and sides until covered

Chill before serving:

Give the finished cake 30 minutes in the refrigerator for cleaner slices and more stable layers

Pin It

This cake has become my go-to for celebrations because it never fails to make people feel special, whether it's a birthday, graduation, or just a Tuesday that needs brightening up.

Making It Ahead

I've learned through experience that the cake layers actually freeze beautifully if you wrap them tightly in plastic wrap and foil. You can make them up to a week ahead, then thaw and frost the day you need them, which saves so much stress when you're hosting.

Frosting Like A Pro

The trick I wish someone had told me earlier is to do a crumb coat first, a thin layer of frosting over the whole cake that locks in the loose crumbs. Chill it for 15 minutes, then add your final thicker layer and it will look perfectly smooth and professional.

Serving Suggestions

This cake genuinely shines on its own, but I've found it becomes something else entirely when paired with the right accompaniment. A cup of Earl Grey tea brings out the lemon notes beautifully, or if you're celebrating, chilled sparkling wine cuts through the richness in the most delightful way.

• Let the cake sit at room temperature for about 20 minutes before serving if it has been chilled
• Use a sharp knife dipped in hot water and wiped clean between slices for the cleanest cuts
• Store any leftovers in the refrigerator, covered loosely, and bring to room temperature before serving again

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There is something deeply satisfying about slicing into this cake and seeing those bright red jewels tucked between the pale yellow layers. Hope it brings as much joy to your table as it has to mine.

Recipe Q&A

→ How do I keep the layers moist?

Brushing each layer with lemon syrup before frosting helps lock in moisture and adds extra citrus flavor.

→ Can I substitute other berries for raspberries?

Yes, blueberries or blackberries can be used as alternatives, providing a similar burst of fruity freshness.

→ What is the best way to fold in the raspberries?

Gently fold using a spatula to avoid breaking the berries and preventing them from coloring the batter.

→ How should I store the finished cake?

Keep the cake refrigerated covered with plastic wrap or in an airtight container to maintain freshness and frosting texture.

→ Can the frosting be made ahead of time?

Yes, the lemon frosting can be prepared a day in advance and refrigerated. Bring it to room temperature and re-whip before using.