Lemon Raspberry Layer Cake
Hey there, and welcome back, friends.
Today’s offering is a spring and summer delight.
Lemon Raspberry Layer Cake
A zesty lemon raspberry layer cake packed with sweet and tangy flavors with three layers of lemon cake and a lemon curd and raspberry filling. This fluffy cake will impress and leave your taste buds wanting more!
Lemon is one of my favorite flavors. I love combining its tart flavor with the sweet and tart taste of raspberries. This cake has 3 layers of fluffy lemon cake, then layers of homemade lemon curd, raspberry preserves, and topped with a raspberry buttercream frosting. It is bursting with spring flavors!
This cake is easy to throw together. Make some for a weekend treat or a special occasion such as Easter or Motehr’s Day. You won’t regret the irresistible flavor combination.
Lemon Raspberry Layer Cake Ingredients
This cake requires a lot of ingredients, but I promise it is worth it. The homemade lemon curd and cake layers are easy to throw together.
- a few large eggs and yolks
- zest and juice of a lemon
- granulated sugar
- unsalted butter
- salt
- raspberry puree/ preserve
- all-purpose flour
- baking powder
- pure vanilla extract & almond extract
- buttermilk
- confectioners’ sugar
- heavy cream
How to Make Lemon Raspberry Layer Cake
First, make the raspberry lemon curd filling. In a medium saucepan, whisk the egg yolks, lemon zest, juice, and sugar until well combined.
Set saucepan over medium-high heat, stirring constantly with a spatula, and cook the mixture until it’s thick enough to coat the back of the spatula, about 8-10 minutes.
Remove from heat and whisk in the butter, one piece at a time, stirring constantly until smooth.
Once smooth, strain through a fine sieve into a small bowl. Combine the lemon curd with raspberry preserve/ puree.
Press plastic wrap onto the surface of the curd and refrigerate until chilled, at least an hour or up to a day.
This recipe makes about a cup of lemon curd. You won’t use it all for the filling. Use leftovers to top pancakes, top ice cream, etc.
Next, make the cakes. Preheat oven to 350 degrees F. Grease and line three 8-inch round cake pans.
Whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, combine the sugar and lemon zest. Rub with your fingertips until fragrant and the sugar is moist.
Using an electric mixer, beat the butter and sugar mixture together until pale and fluffy, about 2-3 minutes, on medium speed. Add eggs one at a time, beating until just combined after each addition. Beat in lemon juice, vanilla, and almond extracts.
Reduce the mixer speed to low and slowly add half of the flour mixture to the batter. Add the buttermilk and beat until just combined. Add the rest of the flour and mix until just combined. Scrape down the sides of the bowl as needed. Do not over-mix.
******DIRECTIONS MISSING WHEN TO ADD THE RASPBERRY PRESERVES TO THE BATTER.
Divide batter equally into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of the cake.
Let cakes cool completely before frosting.
While the cake cools, make the raspberry frosting. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
Add the rest of the ingredients and mix on low speed for 1 minute.
Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy, and fluffy.
Lastly, assemble the cake. Level your cakes as needed. Place the first cake layer on a cake plate or serving plate.
Top the cake layer with ½ cup raspberry frosting. Spread evenly.
Add half of the curd filling over the frosting. Spread it out evenly.
Top with the next layer and repeat until you finish with the last layer.
Frost the cake with the remaining frosting.
Decorate as desired.
How to Store Lemon Raspberry Layer Cake
Store this cake in an airtight container in your refrigerator for up to 7 days or in your freezer for up to 3 months.
More Layered Cake Recipes
Give these delicious layered cakes a try when you’re feeling like making something special.
- Strawberry Cake
- Vanilla Layer Cake
- Sweet Potato Layer Cake
- Coconut Blueberry Layer Cake
- Passionfruit Coconut Layer Cake
What do you think of this amazing lemon raspberry layer cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Lemon Raspberry Layer Cake Recipe
Lemon Raspberry Layer Cake
A zesty lemon raspberry layer cake that is packed with sweet and tangy flavors with 3 layers of cake and a lemon curd and raspberry filling. This fluffy cake is sure to impress and leave your taste buds wanting more!
Ingredients
FOR CURD:
- 2 large egg yolks
- zest of ½ a lemon
- juice of ½ a lemon
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, cold and cut into pieces
- a pinch of salt
- ½ cup raspberry puree/ preserve
FOR CAKES
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ stick) unsalted butter, room temperature
- 1 1/2 cup sugar
- zest of 1 lemon
- 3 large eggs, room temperature
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¾ cup buttermilk, room temperature
FOR RASPBERRY BUTTERCREAM:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 4-5 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ¼ cup heavy cream
- a pinch of salt
- ½ cup raspberry compote/ preserve
Instructions
TO MAKE RASPBERRY LEMON CURD FILLING
- In a medium saucepan, whisk the egg yolks, lemon zest, juice, and sugar until well combined.
- Set saucepan over medium-high heat, stirring constantly with a spatula, cook mixture until it’s thick enough to coat the back of the spatula, about 8-10 minutes.
- Remove from heat and whisk in the butter, one piece at a time, stirring constantly until smooth.
- Once smooth, strain through a fine sieve into a small bowl. Combine the lemon curd with raspberry preserve/ puree.
- Press plastic wrap onto the surface of the curd and refrigerate until chilled, at least an hour or up to a day.
- This recipe makes about a cup of lemon curd. You won't use it all for the filling. Use leftovers to top pancakes, top ice cream, etc.
TO MAKE CAKES:
- Preheat oven to 350 degrees F. Grease and line three 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, combine the sugar and lemon zest. Rub with your fingertips until fragrant, and the sugar is moist. Using an electric mixer, beat the butter and sugar mixture together until pale and fluffy, about 2-3 minutes, on medium speed. Add eggs one at a time, beating until just combined after each addition. Beat in lemon juice, vanilla, and almond extracts.
- Reduce the mixer speed to low and slowly add half of the flour mixture to the batter. Add the buttermilk and beat until just combined. Add the rest of the flour and mix until just combined. Scrape down the sides of the bowl as needed. Do not over-mix.
- Divide batter equally into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of the cake.
- Let cakes cool completely before frosting.
FOR THE RASPBERRY FROSTING:
- Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
- Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy, and fluffy.
ASSEMBLY:
- Level your cakes as needed. Place the first cake layer on a cake plate or serving plate.
- Top the cake layer with ½ cup raspberry frosting. Spread evenly.
- Add half of the curd filling over the frosting. Spread it out evenly.
- Top with the next layer and repeat until you finish with the last layer.
- Frost the cake with the remaining frosting.
- Decorate as desired.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 778Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 230mgCarbohydrates: 179gFiber: 1gSugar: 160gProtein: 5g
Do you suppose to keep this cake in the refrigerator untill ready to serve because the raspberry puree is not cooked?
Feel free to refrigerate!
Hey! How do I convert this to 6″ cake pans?
Hello Tabitha, you can either cut the recipe in half and use two 6-inch cake pans, or you can leave the recipe as written and use 4 6-inch cake pans. Other than that, you just need to adjust the baking time for the smaller pans you will be using.
What a delicious looking cake! I think I will try this for Mother’s Day. What a great combination of lemon and raspberry. Thank you for the recipe Zainab.
Hi Maria! I hope you get to try it 🙂