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This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. It’s decorated with buttercream, lemon slices and a few blossom flowers for a cake that’s perfect for summer!
Easy Lemon Raspberry Layer Cake
Lemon and Raspberry: My Favorite Flavor Combo in an Easy Cake
Lemon raspberry is one of my favorite flavor combinations this time of year and always reminds me of my grandmother. There are two things she’s always loved – cake with lots of icing and lemon. It’s a love of two things that we share.
I will always remember her birthday celebrations when I was a kid. There were always lots of big buttercream flowers involved. And since my birthday is on Christmas, she’d often make her birthday a mini half-year celebration of my own as well, just to be sure I didn’t feel cheated out of a birthday. 🙂
Instead of buttercream flowers on this cake though, I decided to go a bit simpler. There are buttercream swirls, some lemon slices and raspberries and a few fondant blossoms that are super easy to make. All of it sits on top of a little swirl that you make with an offset spatula. Relatively easy to do, but creates a great look.
Inside the cake, you’ve got a moist lemon cake to start. It’s light, fluffy and pretty straightforward to make. Just be sure to not skimp on the creaming of the butter and sugar – always an important step.
Between the layers of cake is a lovely lemon curd and raspberry buttercream. Sweet and tart all in two beautiful layers. I suggest making the lemon curd and lemon cake layers first, then the frosting and putting it all together. The curd will take some time to cool completely after being made.
The outside of the cake is covered in more raspberry buttercream for a lovely pink and summery look. I love that all the pink color of the frosting comes just from the raspberry puree in the frosting. And for help with making a smoothly frosted cake, check out my tutorial, How to Frost a Smooth Cake with Buttercream.
This cake is incredibly moist and full of flavor. It’s a wonderful combination of sweet and tangy. I hope you love this cake as much as I do! It’s certainly perfect for spring and summer and great for any occasion.
You might also like:
Lemon Raspberry Cupcakes
Mini Lemon Raspberry Cheesecakes
Lemon Raspberry Cookie Sandwiches
Berry Lemon Cheesecake Cookie Cups
No Bake Lemon Raspberry Meltaways
Lemon Raspberry Layer Cake
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. It’s decorated with buttercream, lemon slices and a few blossom flowers for a cake that’s perfect for summer!
Ingredients
LEMON CURD
- 6 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- ½ cup sugar
- 6 egg yolks
- 4 tbsp unsalted butter
LEMON CAKE
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 1 tsp vanilla extract
- ¾ cup sour cream
- 1 ½ tbsp lemon zest
- 6 egg whites
- 2 ½ cups all purpose flour
- 4 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- ¼ cup water
RASPBERRY FROSTING
- 1 ¼ cups unsalted butter
- 1 ¼ cups vegetable shortening
- 12 cups powdered sugar
- 2 ¼ cups (9 oz) raspberries
- 1–2 tbsp water or milk
ADDITONAL
- Fondant
- Pearl sprinkles
- Yellow pearl dust
Instructions
1. Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a smooth.
2. Refrigerate lemon curd until cool and thick.
TO MAKE CAKE LAYERS:
1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
2. Beat butter and sugar until light and fluffy, 3-4 minutes.
3. Add vanilla extract, sour cream and lemon zest and mix until combined.
4. Add egg whites in two batches, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
5. In a separate bowl, combine dry ingredients. In another small bowl or measuring cup, combine milk and water.
6. Had half of the dry ingredients to the batter and mix until combined. Add milk/water combination and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
7. Divide batter evenly between the three 8 inch pans and bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs.
TO MAKE RASPBERRY FROSTING:
1. Puree fresh raspberries, then press through a fine mess sieve to remove pulp and seeds. You should end up with about ½ a cup of raspberry liquid.
2. Combine butter and shortening and beat until smooth.
3. Add 4 cups of powdered sugar and beat until smooth.
4. Add raspberry liquid and beat until well combined.
5. Slowly add remaining powdered sugar, beating until smooth.
6. Add 1 to 2 tablespoons of milk or water, as needed, to thin out the frosting.
TO PUT THE CAKE TOGETHER:
1. Remove the tops of the cakes with a large serrated knife, so they are flat. Place first cake on serving plate or on a cardboard cake circle.
2. Top cake with about ¾ cup of raspberry frosting and spread into an even layer. Pipe a dam of raspberry frosting around the outside edge of the cake, then fill it with half of the lemon curd.
3. Top lemon curd with second layer of cake and repeat another layer of raspberry frosting and lemon curd.
4. Add final layer of cake, the frost the outside of the cake with the raspberry frosting.
5. Before the frosting on top of the cake has a chance to firm up too much, use your offset spatula to create the lines on top. Starting from the center, hold the tip of your spatula on the cake at about a 30-45 degree angle. Your cake should be on a turntable so that it’s easy to turn the cake and complete the circle. Make one circle at a time, moving from the center of the cake to the outside.
6. Pipe several tall swirls of frosting on the back half of the top of the cake, leaving some space between for adding lemon slices and raspberries. Add lemon slices and raspberries to cake.
7. To make the fondant flowers, use a small blossom cutter. Use a brush to dust a little bit of yellow pearl dust in the center, then add a little bit of sugar water* in the center of the flower and press a small pearl sprinkle into the center. Add flowers to cakes.
Cake should be refrigerated until ready to serve. Best served after allowing to sit out for about 30 minutes.
* To make the sugar water, add about 2 tbsp of water to a small bowl. Break up a few pieces of fondant and place it into the water. Let it sit for about 10 minutes and dissolve the fondant. It will create a sticky sugar water that will help the sprinkles stick to the center of the flowers.
Nutrition
- Serving Size: 1 Slice
- Calories: 1351
- Sugar: 201.6 g
- Sodium: 133 mg
- Fat: 52 g
- Carbohydrates: 222.6 g
- Protein: 6.9 g
- Cholesterol: 162.1 mg
Filed Under:
Enjoy!
Good Evening,
I only have 9 inch pans, would these work? I am concerned that the layers would be too thin, but I don’t really want to go and buy three more pans either. Any suggestions?
Thanks!
Sue
9 inch pans should be fine, you’ll just have a shorter cake and want to bake the 3 layers a little less time. You could also just do two layers if you want them a little thicker.
The cake was amazing. Thanks!
Is the buttercream super sweet? I like the idea of a thick buttercream, but I do not enjoy a sickly sweet frosting. The cake looks delicious and my 10 year old requested it for her birthday this weekend. Thanks!
I wouldn’t describe it as sickly sweet, but I’ve had some comment that similar frostings are pretty sweet for them. You can defiantly reduce the amount of powdered sugar, you’ll just have a thinner frosting with less volume.
Hi!
How do you get these beautiful divided layers of buttercream and lemon curd beteeen the layers of cake? When I use lemon curd or jam it will always combine a little with buttercream, because of the liquid in it.
Greetings, Caroline
Well I use a fairly thick buttercream. That could have something to do with it. The buttercream layer stays fairly firm.
Hi thanks so much for this amazing recipe! i’m looking to make this recipe for my sisters birthday party and I was wondering if there should 12 cups or 1/2 cups of sugar for the raspberry frosting? Thanks so much!
Hi so I am planning on making this cake for y sisters birthday party and I was just wondering if the raspberry frosting is suppose to have 12 cups of confectioners sugar or if its suppose to be 1/2 cups?
It’s 12 cups. It’s a decorators buttercream, so it’s fairly thick and much of the volume comes from the powdered sugar. You are welcome to reduce it to your preference though.
This was extremely delicious. Thank you for the recipe. I am going to try it with whipped cream frosting and cupcakes. I hope it turns out as great as the cake, sooo yummy!
I’m so glad you enjoyed it!
What tip did you use for the dots around the bottom??
I believe it was Wilton 10.
Hi! This cake looks LOVELY!! Is it ok to use butter instead of shortening? Where I live it’s hard to come by and imported from the states and kinda expensive. Thanks!!
Yes, butter works just fine as a replacement. 🙂 Enjoy!
I just found your blog but I can already say that ALL your cakes are so beautiful !! ( and so tasty lokking) I will definately make some of them, this one especially.
*looking ????
Thanks so much Kam! I hope you enjoy the ones you try! 🙂
How gorgeous! What a picture perfect cake!
This cake is GORGEOUS! Wow! Raspberries and lemons are a favorite combination of mine, too.
Thank you so much Megan!
Also, I’m now fan-girling over your crock pot recipes and pinning them all! I LOVE how few ingredients and easy they look! 🙂
Oh good! I’m glad you checked those out, Lindsay! I love my crockpot. 🙂
This is so beautiful! It’s like springtime on a cake platter. 🙂
Thanks so much Elizabeth! 🙂
That cake is gorgeous and looks so scrumptiously delicious!
Thanks Michele!
Wow! Just says summer! Can’t wait to make this one!
Thanks Kathy! I hope you get a chance to try it!
If this cake is this tasty as your photographs are beautiful, it must be divine.
Hi! Can you help me convert the measurements for a 10” cake and a 6” cake??
Thank you!!
Oh my LORD. Can you please do slow-mo shots of this cake being made? I want to see the top part especially. It’s so gorgeous! Like a summer garden on a cake!