Lemon Raspberry Layer Cake

There's a particular moment in spring when the farmers market suddenly floods with bright yellow lemons and those jewel-like raspberries that taste like summer arrived early. I grabbed a basket of both one Saturday morning, and somewhere between the car ride home and my kitchen, I knew I had to make something that celebrated both at once. This cake came together almost by accident—a chance combination of what felt right, and now it's the dessert I reach for whenever I want to feel like I'm showing someone I care.

I made this for my sister's birthday dinner last summer, and I remember her face when she cut into it—that pause where you can tell someone's deciding if something tastes as good as it looks. It did. The cake stayed moist for three days sitting under a cake dome on the counter, and honestly, that's when it tasted best, when the flavors had settled into each other.

Ingredients

• All-purpose flour (2 1/2 cups): Use the spoon-and-level method or weigh it; too much flour is the enemy of a tender crumb.
• Baking powder and baking soda (2 1/2 tsp and 1/2 tsp): These create the lift that keeps your cake from feeling heavy, and the baking soda reacts with the acidic lemon juice for extra lift.
• Fine salt (1/2 tsp): A pinch here enhances the lemon flavor and balances sweetness in a way you won't notice unless it's missing.
• Unsalted butter (1 cup for cake, 1 cup for frosting): Room temperature is non-negotiable; cold butter won't cream properly and you'll end up with a dense cake.
• Granulated sugar (2 cups): This dissolves into the butter and eggs, creating the tender crumb structure that holds everything together.
• Eggs (4 large): Room temperature eggs blend in smoothly without cooling the batter, which keeps the cake tender.
• Fresh lemon zest (1 tbsp): Zest the lemons before you juice them; there's more flavor in that yellow outer layer than you'd expect.
• Fresh lemon juice (1/4 cup for cake, 2 tbsp for frosting): Bottled juice won't have the same brightness, so squeeze it fresh if you can.
• Whole milk (1 cup): Room temperature milk keeps your batter from breaking and helps distribute the lemon flavor evenly.
• Vanilla extract (1 tsp): This deepens the lemon flavor rather than competing with it.
• Fresh raspberries (1 1/2 cups for filling): Look for berries that are fragrant and bright red, not shiny or mushy.
• Powdered sugar (4 cups, sifted): Sifting removes lumps and makes your buttercream silky, not grainy.
• Cornstarch (2 tsp): This thickens the raspberry filling so it doesn't soak into your cake layers and make them soggy.

Instructions

Prepare your pans and preheat:

Heat your oven to 350°F and grease three 8-inch round pans with butter, then line the bottoms with parchment paper. This two-step approach means your cake won't stick to the sides or bottom, and the parchment helps it release cleanly.

Combine your dry ingredients:

Whisk flour, baking powder, baking soda, and salt together in a bowl. This distributes the leavening agents evenly so every bite of cake rises at the same rate.

Cream butter and sugar:

Beat room-temperature butter with granulated sugar for 3 to 4 minutes until it's pale, fluffy, and doubled in volume. You're incorporating air here, which is what keeps the cake light and tender.

Add eggs one at a time:

After each egg, beat well until it disappears into the batter before adding the next one. If you dump all four in at once, you risk a broken, curdled-looking mixture that bakes up dense.

Fold in lemon zest and vanilla:

Mix the zest and vanilla into your egg-butter mixture, then pour in the fresh lemon juice. The mixture might look separated and broken at this point, but don't panic.

Alternate wet and dry ingredients:

Add a third of the dry ingredients and mix gently until just combined, then a third of the milk, then another third of flour, the remaining milk, and finally the last of the flour. Each time you add milk, the batter comes back together as if by magic.

Divide batter and bake:

Pour the batter evenly among your prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

Cool and unmold:

Let cakes cool in their pans for 10 minutes—this firms them up enough to release without breaking—then turn them out onto wire racks to cool completely. This takes at least an hour, but you can speed it up by running a cool spatula underneath them occasionally.

Make the raspberry filling:

Combine raspberries, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring gently, for about 5 to 7 minutes until the berries break down and the mixture turns syrupy. Stir in your cornstarch slurry and cook another minute until visibly thickened, then let it cool completely.

Prepare the buttercream:

Beat softened butter until creamy, then gradually add your sifted powdered sugar a little at a time, beating between additions. Once smooth, mix in lemon juice, zest, salt, and enough milk to reach a spreadable consistency—you want it soft enough to swirl but firm enough to hold its shape.

Assemble the layers:

Place your first cake layer on a serving plate, then spread half your cooled raspberry filling across the top, leaving about an inch bare around the edges so filling doesn't squeeze out when you stack. Top with a thin layer of buttercream, then repeat with your second layer and remaining filling, and crown it with your final cake layer.

Frost and decorate:

Spread buttercream over the top and sides of the assembled cake using an offset spatula for a smooth finish or a regular knife for a more relaxed, homemade look. Top with fresh raspberries and lemon zest curls if you'd like a little extra visual sparkle.

Save

The first time someone brought this cake to a potluck, I watched people come back for seconds without even asking what was in it. There's something about the combination of bright citrus and tart berries that makes you forget you're eating something that took actual effort, which is exactly the point.

Why Lemon and Raspberry Work Together

Lemon and raspberry are one of those flavor pairings that shouldn't work as well as it does. The tartness of each one pulls against the sweetness of the cake, creating a balance that feels sophisticated without trying too hard. The raspberries add a subtle earthiness that prevents the lemon from feeling one-note, while the lemon keeps the berries from being cloying. When you bite into a slice with all three layers—the tender cake, the jammy filling, and the silky frosting—each flavor gets a moment to shine but never overstays its welcome.

Storing and Serving

This cake actually improves over a day or two as the flavors meld and the crumb absorbs some moisture from the filling. Keep it covered under a cake dome or in a cake box at room temperature for up to three days, though I've found the first 24 hours are when the layers are most distinct and the frosting tastes freshest. If you need to make it ahead, bake the layers and freeze them unfrosted for up to a week, then thaw them completely before assembly. You can also prepare the buttercream and filling up to two days ahead and store them separately in airtight containers.

Variations and Swaps

If fresh raspberries aren't available or are wildly expensive, frozen raspberries work beautifully in the filling—just thaw them gently and drain any excess liquid before cooking. You could also swap in blackberries or a mix of berries for a slightly different flavor profile, or even use crushed strawberries if that's what you have. For the buttercream, you could add a touch of rose water or a whisper of almond extract, or top the whole thing with candied lemon slices and toasted pistachio crumbles if you want to dress it up for a fancier occasion.

• Frozen raspberries work just as well as fresh in the filling; thaw and drain them first.
• A thin coating of jam between layers prevents sogginess if you're assembling the cake hours ahead.
• Don't skip sifting the powdered sugar; it makes the difference between grainy and silky frosting.

Save

There's something deeply satisfying about slicing into a three-layer cake and seeing the bright raspberry filling tucked between the tender layers, knowing you made something this beautiful in your own kitchen. This cake asks for your attention and care, but it rewards you with something that tastes like you've been baking for years.

Recipe FAQs

→ How do I ensure the cake stays moist?

Use room temperature ingredients and avoid overbaking. Alternating dry ingredients with milk helps maintain moisture in each layer.

→ Can frozen raspberries be used for the filling?

Yes, thaw and drain frozen raspberries before cooking to ensure a thick, consistent filling without excess liquid.

→ What is the best way to achieve a smooth buttercream?

Beat softened butter until creamy before gradually adding powdered sugar, lemon juice, zest, and milk to reach a smooth, spreadable texture.

→ How should the layers be assembled for best results?

Spread the raspberry filling evenly between layers, followed by a thin buttercream layer to prevent filling from leaking, then frost the entire cake.

→ Any tips for decorating the cake?

Use fresh raspberries and lemon zest curls for a simple, elegant decoration that highlights the flavors inside.