Skip to Content

Lemon Raspberry Layer Cake

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!

A pink lemon raspberry layer cake topped with piped swirls and lemon slices on a white cake stand.

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.

A pink lemon raspberry layer cake topped with piped swirls and lemon slices on a white cake stand.
Overhead shot of lemon raspberry layer cake topped with piped swirls, lemon slices and raspberries on a white cake stand.
Lemon raspberry layer cake topped with piped swirls, lemon slices and raspberries on a white cake stand with slices removed to show the inside.

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!

A thick slice of lemon raspberry layer cake served on a small white plate with a lemon slice and a raspberry.
A thick slice of lemon raspberry layer cake served on a small white plate with a fork, slice of lemon and a raspberry.
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 #raspberry #cake #cakerecipes

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Overhead shot of lemon raspberry layer cake topped with piped swirls, lemon slices and raspberries on a white cake stand.

Lemon Raspberry Layer Cake

Yield: 12 - 14 slices
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Deliciously moist and fluffy lemon infused cake frosted with a creamy raspberry buttercream, and topped with fresh raspberries and lemon slices!

Ingredients

For the Cake

  • 4 and 1/2 cups (562g) cake flour*
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 large eggs, room temperature
  • 2 and 1/4 cups (450g) caster/granulated sugar
  • Zest of 2 lemons
  • 3 teaspoons lemon extract
  • 1 and 1/2 cups (340g) unsalted butter, melted
  • 1 and 1/2 cups (367g) Greek-style yogurt

For the Frosting

  • 2 cups (250g) fresh raspberries
  • 3 cups (680g) unsalted butter, softened
  • 12 cups (1500g) icing/powdered sugar
  • 1/2 teaspoon salt
  • 2 tablespoons milk

Instructions

For the Cake

  1. Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon zest, extract, butter, and yogurt, and whisk until combined. Gradually fold in the dry ingredients.
  4. Divide the batter between the prepared cake pans, and bake for 30 - 35 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pans on a wire rack.
  5. Once cooled, invert the cakes onto the wire rack and remove the parchment paper.

For the Frosting

  1. Using a food processor, process the raspberries until smooth. Drain the mixture through a fine mesh sieve into a small bowl, discarding the pulp and seeds. Set aside.
  2. Using a handheld or stand mixer, beat the butter until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar, and beat for about 3 minutes until light and smooth.
  3. Add the remaining icing sugar, and salt, and beat for another 3 minutes until smooth. Add the raspberry sauce, and milk, and beat until light and fluffy.
  4. To assemble, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a cake stand or serving plate, and spread on a layer of frosting. Top with the 2nd layer of cake and repeat.
  5. Top with the final layer, and cover the entire cake with a thin layer of frosting to lock in the crumbs. Refrigerate for about 30 minutes until the frosting is firm, then spread with the remaining frosting, leaving some for piping swirls on top if desired.
  6. Garnish with raspberries and lemon slices.

Notes

*Make your own cake flour! Measure out 4 and 1/2 cups (562g) of plain/all-purpose flour, remove 9 tablespoons, and replace with 9 tablespoons of cornflour/cornstarch. Sift well.

After the cake layers have cooled completely, they can be wrapped in clingfilm and kept at room temperature or refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be stored in an airtight container and refrigerated overnight.

Frosted cake freezes well for up to 2 months.

You may have some frosting left over, save it for cupcakes or cookies!

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 1224Total Fat: 49gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 203mgSodium: 413mgCarbohydrates: 199gFiber: 2gSugar: 181gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

A stack of two cream cheese frosted carrot cake blondies with a bite taken out of the top one on parchment paper.
Previous
Carrot Cake Blondies
A row of three frosted Margarita cupcakes with lime slices.
Next
Margarita Cupcakes
Skip to Recipe