Lemon Raspberry Layer Cake (Printable)

Tender lemon layers filled with fresh raspberries and topped with creamy lemon frosting

# What You'll Need:

→ Cake Components

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -

→ Lemon Frosting

13 -
14 -
15 -
16 -
17 -
18 -

# Directions:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, lining bottoms with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - Beat butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix just until combined—do not overmix.
06 - Gently fold in fresh raspberries using a spatula, being careful not to crush the fruit.
07 - Divide batter evenly among prepared pans and smooth tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
09 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, salt, and cream, beating until light and fluffy. Adjust consistency with additional cream if necessary.
10 - Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers. Frost the top and sides of the cake completely.
11 - Garnish with extra raspberries and lemon zest if desired. Refrigerate for 30 minutes before slicing to ensure clean layers.

# Expert Tips:

01 -
  • The bright lemon cuts through rich buttercream making each slice feel light rather than heavy
  • Fresh raspberries burst between layers creating little pockets of tart sweetness that surprise every bite
02 -
  • Room temperature ingredients are not optional suggestions but the difference between tender cake and dense disappointment
  • Cooling cakes completely before frosting prevents melting buttercream and sliding layers
03 -
  • Brush each cooled cake layer with simple syrup before frosting to keep them moist for days
  • Chill your frosted cake for 15 minutes before slicing to get those perfect clean edges in photos

Return