Raspberry Lemon Cake

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Bursting with tangy lemon flavor, this Raspberry Lemon Cake is the perfect combination of tart and sweet. With its moist, tender crumb and creamy frosting, it’s sure to be a hit at your next gathering.

There’s something about the combination of raspberries and lemon that just works, and it especially works in raspberry lemon cake. This dessert is a perfect blend of sweet and tart, with a light, fluffy texture. Whether you’re hosting a party or just looking for a delicious dessert to enjoy at home, raspberry lemon cake recipe is the perfect choice.

Our lemon raspberry cake recipe is easy to follow, even for beginners. With just a few simple ingredients and a little bit of patience, you can create a stunning dessert that looks and tastes like it came straight from a bakery.

a slice of raspberry lemon cake on a spatula

About this Raspberry Lemon Cake:

  • Flavor: The cake itself is loaded with lemon flavor. The buttercream has both raspberry and lemon, creating the perfect combination of sweet and tart.
  • Texture: This cake is soft and moist. It has a nice structure to be able to hold the weight of the layers and the buttercream.
  • Method: This cake bakes in 4 8-inch cake pans. You can use a different cake pan size (such as 9-inch), but you’ll have to adjust the baking time.
a slice of lemon raspberry cake on a plate with a fork

What does lemon juice do for cakes?

Lemon juice is a versatile ingredient that can add a bright, tangy flavor to cakes. With this cake, the main reason for the lemon juice is to create a fresh, lemon flavor. But there are a couple other ways in which lemon juice can benefit cakes:

  1. Helps the cake rise. Lemon juice is acidic and can help balance the sweetness in cakes. When combined with baking soda or baking powder, the acidity can help the cake rise and become lighter and fluffier.
  2. Enhances flavor. Lemon juice has a distinct, fresh flavor that can add a zesty kick to cakes. It pairs well with many other flavors, such as vanilla, berries, and chocolate.
  3. Makes the cake tender. Adding a small amount of lemon juice to cake batter can help keep the cake moist and tender. The acid can break down gluten strands which can make a cake texture tough.

Ingredients

The ingredient list may look long, but there are only 12 ingredients between the cake and the buttercream.

ingredients for lemon cake with raspberries on a table

How to Make Raspberry Lemon Cake

Lemon Cake

  • Prepare. Preheat the oven to 350° F. Prepare 4, 8-inch round cake pans with cooking spray or butter.
  • Mix dry ingredients. In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk. Set aside.
  • Mix wet ingredients. In a separate large mixing bowl, beat the butter, sugar, and lemon zest until smooth. Add the eggs, lemon juice, and vanilla extract. Mix until combined.
  • Combine the two. Add the dry mixture and the milk alternately until completely combined.
4 unbaked lemon cakes on a table
  • Bake. Divide the batter evenly into the prepared cake pans. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean. Allow the cakes to cool on a wire rack.

Raspberry Lemon Buttercream

It’s important to think ahead on the buttercream. Make the raspberry syrup and allow it to fully cool before mixing the buttercream.

  • Make the syrup. Combine the raspberries and lemon juice in a medium saucepan over medium heat. Allow the mixture to heat up and mash the raspberries. Simmer for 10 minutes. Strain the mixture into a bowl. Cover and let chill until completely cooled.
raspberry lemon sauce in a saucepan
  • Make the buttercream. Using a stand mixer and the paddle attachment, cream the softened butter and vanilla extract until smooth. Gradually add the powdered sugar until completely combined. Add the raspberry syrup a tablespoon at a time until the desired color and flavor is reached.
raspberry frosting in a mixing bowl

shortcut

Don’t have time to make raspberry syrup? That’s ok. Just use raspberry jam. Add a tablespoon at a time until the frosting is the consistency, color and flavor you’d like.

Assemble the Cake

  • Place one cake layer on a cake plate. Frost the top with buttercream in an even layer. Repeat with the next 3 layers.
  • Once the cake is stacked, frost the entire outside of the cake with buttercream, making it as smooth as possible.
  • Decorate the top of the cake with fresh lemon slices and fresh berries if desired.
overhead view of a cake with lemon and raspberries on top

For something extra special

Add a thin layer of lemon curd or raspberry jam between each layer for an extra burst of flavor.

Storage Instructions

  • Room temperature: Store in an airtight container on the counter for up to 24 hours.
  • Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
  • Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. I double wrap by wrapping in plastic wrap, then placing the wrapped pieces in another storage container. Thaw at room temperature before eating.
a slice of raspberry lemon cake on a plate
a slice of raspberry lemon cake on a plate

Raspberry Lemon Cake

4.43 from 38 votes
Bursting with tangy lemon flavor, this Raspberry Lemon Cake is the perfect combination of tart and sweet. With its moist, tender crumb and creamy frosting, it's sure to be a hit at your next gathering.
Servings 15
Prep Time 30 minutes
Cook Time 25 minutes

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Ingredients
 

For the lemon cake:

For the raspberry buttercream:

Instructions
 

Make the cake:

  • Preheat the oven to 350° F. Prepare 4, 8-inch round cake pans with cooking spray. You can line with parchment paper as well to ensure they come out cleanly.
  • In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk. Set aside.
  • In a separate large mixing bowl, beat the butter, sugar, and lemon zest until smooth. Add the eggs, lemon juice, and vanilla extract. Mix until combined.
  • Add the dry mixture and the milk alternately until completely combined, scraping the sides of the bowl as needed.
  • Divide the batter evenly into the prepared cake pans. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
  • Allow the cake to cool completely while making the frosting.

Make the buttercream:

  • Combine the raspberries and lemon juice in a medium saucepan over medium heat. Allow the mixture to heat up and mash the raspberries. Simmer for 10 minutes.
  • Strain the mixture into a bowl. Cover and let chill until completely cooled.
  • Once the raspberry sauce is cooled, make the buttercream.
  • Using a stand mixer and the paddle attachment, cream the softened butter and vanilla extract until smooth. Gradually add the powdered sugar until completely combined.
  • Add the raspberry syrup a tablespoon at a time until the desired color and flavor is reached.

Assemble the cake:

  • Place one cake layer on a cake plate. Using an offset spatula, frost the top with buttercream. Repeat with the next 3 layers.
  • Once the cake is stacked, frost the entire outside of the cake with buttercream, making it as smooth as possible.
  • Decorate the top of the cake with fresh lemon slices and fresh raspberries if desired.
  • Store the cake in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.

Notes

Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 659kcal | Carbohydrates: 76g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 220mg | Potassium: 181mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1208IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 659
Keyword 4 layer cake, homemade cake, lemon cake, raspberry cake

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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Cecily
1 year ago

Have your tried this in a Bundt pan, sheet pan or 9×13?

ANN
1 year ago

Can you use cake flour for this recipe?