Lemon Raspberry Layer Cake – Deliciously moist and fluffy lemon infused cake frosted with a creamy raspberry buttercream, and topped with fresh raspberries and lemon slices!
Lemon and raspberry together just scream spring and summer time, and I’m craving some warm sunshine. So today, I bring you my Lemon Raspberry Layer Cake.
This lemon raspberry cake is made up of three thick layers that are infused with lemon, and filled and frosted with a creamy raspberry buttercream. Topped with buttercream swirls, fresh raspberries, and lemon slices, this is the perfect spring/summer dessert to serve to a crowd.
Lemon Raspberry Layer Cake is:
- deliciously light, moist, and fluffy
- bursting with flavours from the lemon and raspberries
- filled and topped with a creamy raspberry-infused buttercream
- the best lemon raspberry cake that is perfect for Summer!
This moist and fluffy lemon raspberry layer cake uses melted butter, which means no mixer required (only for the frosting), making this recipe super quick and easy to throw together. The cake layers can be made a day in advance, wrapped in clingfilm ready to be frosted the next day.
The frosting can also be kept refrigerated overnight – convenient for when you’re busy or in a rush!