Lemon Raspberry Layer Cake Recipe

If you’re looking for a show-stopping dessert that bursts with fresh, bright flavors, this Lemon Raspberry Layer Cake Recipe is absolutely for you. It’s one of those cakes that I’ve come back to time and again, whether for a special occasion or just because my family craves something that’s sweet but with a zingy twist. The combination of tart lemon curd and luscious raspberry frosting? Pure magic—and I can’t wait to share all my tips to help you nail it perfectly at home.

Ingredients You’ll Need

This Lemon Raspberry Layer Cake Recipe pulls together ingredients that work harmoniously to create incredible layers, frosting, and curd — each has its role to create those unforgettable flavors and textures. You’ll want fresh lemons and raspberries for the best taste, and using room temperature butter makes beating the cake batter a breeze.

• Fresh lemon juice: For vibrant acidity and fresh zing, always use freshly squeezed juice over bottled.
• Finely grated lemon zest: The zest carries essential oils that bring a bright lemon aroma and deeper flavor.
• Sugar: Both granulated and powdered sugar are used for different textures—you’ll need both for the curd and frosting.
• Egg yolks and whites: Separating eggs gives lightness to the cake and richness to the curd—fresh, large eggs work best.
• Unsalted butter: Salted butter can throw off sweetness; unsalted lets you control flavor precisely.
• Sour cream: This keeps the cake moist and adds a subtle tang that complements the lemon perfectly.
• Vanilla extract: Enhances the overall flavor by rounding out the citrus notes.
• All-purpose flour: For structure and the right crumb texture.
• Baking powder: To give that nice bounce and lift to the cake layers.
• Milk and water: These liquids balance the batter’s consistency for moistness.
• Vegetable shortening: Helps the frosting keep its shape and texture at room temperature.
• Fresh raspberries: For your frosting—look for ripe, juicy berries with no mold to ensure the best taste.
• Fondant and pearl sprinkles: These decorative touches turn your cake from lovely to stunning.
• Yellow pearl dust: Adds shimmer and color to the fondant flowers, making them pop.

Variations

I love to experiment with this Lemon Raspberry Layer Cake Recipe depending on the occasion or what’s in season. Don’t hesitate to swap things out to suit your tastes or dietary needs—this cake is forgiving and versatile!

• Make it gluten-free: I’ve swapped all-purpose flour for a gluten-free baking blend with great results, just make sure the blend includes xanthan gum for structure.
• Lower sugar option: Using a sugar substitute that measures cup-for-cup can be done, but remember it may affect crumb and frosting texture—start by reducing sugar gradually.
• Frosting tweaks: For a lighter frosting, replace half the butter with cream cheese, which adds tang and pairs beautifully with lemon and raspberry.
• Different fruit combo: If raspberries aren’t available, blueberries or strawberries can be used in the frosting or filling with minimal adjustment.

How to Make Lemon Raspberry Layer Cake Recipe

Step 1: Make the Lemon Curd

The lemon curd is the soul of this cake, and making it yourself is totally worth the small extra effort. Combine your fresh lemon juice, zest, sugar, egg yolks, and butter in a double boiler—that constant gentle heat and stirring prevents the eggs from scrambling. Keep whisking until it’s thick enough to coat the back of a spoon smoothly; this took me a few tries to master, but now I watch the texture carefully rather than just the time. Once done, pop it in the fridge to chill and thicken while you make the rest of the cake.

Step 2: Bake Your Lemon Cake Layers

Preheat your oven to 350°F and prepare three 8-inch cake pans—the parchment paper trick saved me countless times because it ensures the delicate layers slide right out. Creaming the butter and sugar until light and fluffy is key here; I usually set my mixer timer for 3-4 minutes. Then mix in sour cream, vanilla, and lemon zest before gradually folding in egg whites, dry ingredients, and liquids. The batter should be smooth and pourable but not runny. Bake for about 23-25 minutes—don’t skip the toothpick test! The layers are done when a toothpick comes out with just a few crumbs, so be sure not to overbake and dry things out.

Step 3: Prepare the Raspberry Frosting

Fresh raspberry frosting is one of the best parts of this cake—the flavor is intense and naturally sweet. I puree the raspberries then push them through a fine sieve to get smooth raspberry liquid, avoiding seeds that could disrupt the silky frosting. Creaming together softened butter and shortening creates the perfect base that holds up well on a warm day. Slowly add powdered sugar and raspberry juice, mixing until smooth and fluffy. A little milk or water helps thin the frosting to just the right spreadable texture. This frosting pipes beautifully and has that irresistible fresh berry flavor that’s truly special.

Step 4: Assemble Your Lemon Raspberry Layer Cake

Now, the fun part! Level the cake tops with a serrated knife for even stacking—that first time I skipped this, the cake wobbled and made frosting tricky. Place the first layer on your serving plate or cake board, spread about ¾ cup of raspberry frosting evenly, then pipe a frosting dam around the edge to hold in that luscious lemon curd filling. This trick really helps keep your layers neat. Spread half the lemon curd inside the dam, then repeat for the second layer. Top the final layer and frost the entire cake with the raspberry frosting. Quick tip: before the frosting firms, use an offset spatula at a 30–45 degree angle while spinning the cake on a turntable to create those elegant swirl lines on top. I love how this little step makes the cake look professionally finished.

For the finishing touches, pipe tall frosting swirls on the back half of the top to keep things balanced. Then add fresh lemon slices and whole raspberries for that gorgeous natural decoration. Don’t forget the fondant flowers: I cut small blossoms, dust centers with yellow pearl dust, and press in tiny pearl sprinkles using a bit of sugar water I make by dissolving fondant pieces in water—this step adds that magical sparkle and texture that really wow guests. Refrigerate the cake until ready to serve, and I recommend letting it sit out for about 30 minutes beforehand to let flavors shine and frosting soften slightly.

How to Serve Lemon Raspberry Layer Cake Recipe

Garnishes

I always keep a few fresh raspberries and some thin lemon slices on hand to garnish the top—these simple, natural touches add a pop of color and hint at the cake’s delicious flavors. The fondant flowers with pearl sprinkles add elegance, but fresh fruit is definitely the star garnish for me.

Side Dishes

This cake is a perfect centerpiece, so I like to serve it simply with a cup of freshly brewed tea or a light sparkling wine. Sometimes, a small bowl of whipped cream on the side complements the tartness nicely, especially if your guests want extra indulgence.

Creative Ways to Present

For birthdays or showers, I’ve decorated this cake with edible gold leaf accents on the frosting swirls to make it ultra glamorous. I’ve also tried layering edible flowers along the sides for a garden-themed celebration, which got lots of compliments. Using a colorful cake stand adds a festive touch as well—presentation truly elevates the experience.

Make Ahead and Storage

Storing Leftovers

I keep this cake tightly covered in the fridge to preserve freshness—usually in an airtight cake keeper or wrapped gently with plastic wrap over a cake dome. It stays moist and flavorful for up to 3 days, though it rarely lasts that long at my house!

Freezing

If you want to freeze the cake, I recommend freezing the layers and the lemon curd separately, then assembling with fresh frosting after thawing. The raspberry frosting can get a bit watery when frozen. Wrapped tightly in plastic wrap and foil, the layers last up to 2 months in the freezer.

Reheating

Let cake slices thaw in the fridge overnight. For that fresh-out-of-the-oven feel, bring to room temperature for about 30 minutes before serving; avoid microwaving to maintain texture. The frosting softens nicely once the cake warms slightly.

FAQs

Final Thoughts

I absolutely love how this Lemon Raspberry Layer Cake Recipe turns out—each slice feels like a little celebration in your mouth. When I first made it, I was amazed by how fresh and balanced the flavors were, and it quickly became a favorite at family gatherings. If you give this recipe a try, I’m sure you’ll enjoy every step, from the tangy lemon curd to the dreamy raspberry frosting. Trust me, once you make this cake, it’ll be your go-to whenever you want a dessert that’s both elegant and deeply satisfying!

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