Lemon Raspberry Cake: A Bright and Lush Layered Dessert
A zesty-sweet centerpiece that elevates any gathering with its luscious frosting and jam.
The combination of tangy lemon and sweet raspberries transforms any gathering into a memorable celebration with this stunning layered cake. Featuring tender lemon cake layers, a vibrant raspberry jam filling, and a whipped raspberry buttercream, this recipe yields a dessert that is both visually striking and deliciously flavorful.
Why You’ll Love This Cake
- Vibrant Flavors: Each bite brings together zesty lemon and the tart-sweet burst of raspberries.
- Luscious Texture: Fluffy cake layers pair beautifully with creamy frosting and smooth jam.
- Showstopping Presentation: Bright pink frosting and fresh berries create an impressive finish for birthdays, showers, or any celebration.
Recipe Overview
Yields: 10–12 servings
Prep Time: 1 hour
Total Time: 3 hours (includes cooling and decorating)
Essential Elements
- Lemon Cake: Soft, moist cake layers with fresh citrus notes.
- Raspberry Jam Filling: Seedless raspberry jam spread generously between layers for sweet-tart depth.
- Whipped Raspberry Frosting: Buttercream made with freeze-dried raspberries for ultra-vivid color and flavor.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) salted butter, melted and cooled
- 1/2 cup olive oil
- 1 3/4 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 2 tablespoons lemon zest (from 2 lemons)
- 1/3 cup fresh lemon juice (about 2–3 lemons)
- Nonstick baking spray with flour
For the Jam Filling
- About 1 cup seedless raspberry jam (from an 18-ounce jar)
For the Raspberry Buttercream
- 1 cup (2 sticks) salted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup freeze-dried raspberries, finely ground
- 4 1/2–5 cups powdered sugar (confectioners’ sugar)
- 2–3 tablespoons milk, plus more if needed
- 1 teaspoon vanilla extract
- Pinch of salt
For Decorating
- Fresh raspberries (for garnish)
- Lemon slices or zest curls (optional)
- Additional edible flowers or sprigs of mint (optional)
How to Make Lemon Raspberry Cake
1. Prepare Cake Pans and Oven
- Preheat oven to 350°F (175°C).
- Spray two 8-inch round cake pans with nonstick baking spray that contains flour.
- Line the bottoms with parchment for easy removal.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Whisk Wet Ingredients
- In a large bowl, whisk together melted butter, olive oil, and sugar until uniform.
- Add eggs one at a time, whisking well after each until the mixture lightens slightly.
- Stir in vanilla extract, buttermilk, lemon zest, and lemon juice.
4. Combine and Make Batter
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
5. Bake the Cakes
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for about 28–32 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Let the cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely (about 1½ hours).
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6. Prepare the Raspberry Buttercream
- Using an electric mixer, beat butter and cream cheese (if using) together on medium speed until creamy and light, about 2–3 minutes.
- Add ground freeze-dried raspberries and mix well.
- Gradually add powdered sugar, beating on low until incorporated.
- Add milk and vanilla extract, then increase speed to beat until the frosting is fluffy. Adjust consistency with more milk or sugar as needed.
- Taste and add a pinch of salt if desired to balance sweetness.
7. Assemble the Cake
- If cake layers are domed, use a serrated knife to trim the tops for even, flat layers.
- Place the first cake layer on a serving plate. Spread a layer of raspberry jam over the top, leaving a 1/2-inch border.
- Spread a heaping cup of raspberry buttercream evenly over the jam.
- Place the second cake layer on top and gently press to secure.
- Spread frosting over the top and sides, smoothing for a clean finish.
8. Decorate
- Arrange fresh raspberries on top along with lemon slices, zest curls, or edible blossoms for a decorative touch.
Expert Baking and Assembly Tips
- Buttermilk Substitute: Use whole milk mixed with a teaspoon of lemon juice or vinegar if buttermilk is unavailable.
- Jam Selection: Make sure to use seedless raspberry jam for a smooth filling and clean cake cutting.
- Freeze-Dried vs. Fresh Raspberries: Freeze-dried raspberries create the most vibrant buttercream without watering it down. Do not substitute with fresh or frozen berries for this part.
- Cake Structure: If concerned about sliding layers, pipe a “dam” of buttercream around the cake edge before adding jam filling to contain any seeping.
Serving and Storage Suggestions
- To Serve: For the cleanest slices, chill the assembled cake for 20–30 minutes before slicing. Use a sharp, warm knife for best results.
- To Store: Cover and refrigerate leftover cake for up to three days. Let stand at room temperature for 30 minutes before serving for optimal texture.
- To Make Ahead: Cake layers can be baked, cooled, wrapped, and stored at room temperature for 1 day, or frozen for up to 1 month. Assemble with jam and frosting shortly before serving.
Ingredient Spotlight: Why Lemon and Raspberry?
Lemon brings bright citrus notes and balances the sweet-tart berries in this classic spring and summer pairing. The acidity of both ingredients provides freshness and contrast, making the cake taste less heavy and vibrantly flavorful.
Customization Ideas
- Other Jam Varieties: Try strawberry, blackberry, or even a mixed berry jam for a new twist.
- Alternate Frosting: Swap raspberry buttercream for classic vanilla or lemon cream cheese frosting if preferred.
- Sheet Cake: Bake the batter in a 9×13-inch pan for easier serving at potlucks and parties.
Nutritional Information
| Per Serving (1/12 of cake) | Amount |
|---|---|
| Calories | Approx. 480 |
| Total Fat | 22g |
| Carbohydrates | 68g |
| Protein | 4g |
| Sugar | 48g |
(Values are estimates and will vary based on ingredient brands and frosting amount used.)
Frequently Asked Questions (FAQs)
Q: Can I use frozen raspberries in the frosting?
A: For the most vibrant color and consistency, use freeze-dried raspberries ground into a powder. Fresh or frozen raspberries can water down the buttercream and won’t provide the bold pink hue.
Q: What’s the best way to ensure flat cake layers?
A: Level the batter in the pans before baking and use a serrated knife to trim any domed tops. Cooling cakes completely also helps minimize excess moisture that can cause sliding.
Q: Can I make this cake gluten-free?
A: Yes, substitute a quality 1:1 gluten-free flour blend for the all-purpose flour. Always double-check other ingredient labels for gluten contamination.
Q: How far in advance can I make the cake?
A: Cake layers can be baked up to two days ahead, tightly wrapped and stored at room temperature. Assemble with jam and frosting the day you plan to serve for best freshness.
Q: Why do you add cream cheese to the frosting?
A: Cream cheese adds a silky texture and tangy flavor boost, balancing the sweetness of both the frosting and jam. It helps the buttercream hold its shape when piped or spread.
More Fruit-Packed Desserts to Try
- Strawberry Shortcake with Lemon Whipped Cream
- Blueberry Lemon Bundt Cake
- Peach Raspberry Crisp
- Mixed Berry Sheet Cake
- Classic Lemon Bars
Whether for a festive birthday or spring brunch, this lemon raspberry cake’s blend of citrus and berry is sure to become a new favorite. Enjoy each slice with a fresh cup of tea or a splash of lemonade for the ultimate treat.
References
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