🍋 Lemon Raspberry Layer Cake: Zesty, Sweet & Moist Delight!

If you’re a fan of fruity, bright flavors, you are going to love this Lemon Raspberry Layer Cake! 🍰💛

It’s got soft lemon cake layers, a sweet-tart raspberry filling, and creamy lemon frosting. Every bite is full of sunshine and flavor — sweet, tangy, moist, and oh-so-pretty! 😍

This cake is perfect for spring and summer birthdays, Easter, baby showers, or just when you want something fresh and festive. And the best part? It’s easier than it looks. Let me show you how to make it step-by-step!

🍰 Ingredients

For the lemon cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 eggs
Zest of 2 lemons 🍋
1/4 cup lemon juice
1 cup buttermilk (or milk with 1 tbsp lemon juice)
1 tsp vanilla extract

For the raspberry filling:

2 cups fresh or frozen raspberries
1/3 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (mixed into a slurry)

For the lemon frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1–2 tbsp milk (if needed)

👩‍🍳 Instructions

1. Bake the Lemon Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Stir in lemon zest, lemon juice, and vanilla.
Alternately add dry ingredients and buttermilk to the wet mixture.
Divide the batter evenly between pans and bake for 20–25 minutes or until a toothpick comes out clean. Let cool completely.

2. Make the Raspberry Filling

In a saucepan, heat raspberries, sugar, and lemon juice over medium heat.
Mash the berries slightly. Add the cornstarch slurry and stir until the mixture thickens (about 3–5 mins).
Let it cool completely before using.

3. Make the Lemon Frosting

Beat butter until smooth. Add powdered sugar, lemon juice, lemon zest, and a splash of milk if needed.
Beat until creamy and fluffy.

4. Assemble the Cake

Place the first cake layer on a plate or stand. Spread a thin layer of frosting, then a layer of raspberry filling.
Repeat with the second layer. Top with the third cake layer.
Frost the top and sides of the cake. Decorate with fresh raspberries, lemon slices, or a sprinkle of zest! 🍋✨

🍴 Tips & Variations

Don’t skip the zest! It gives the cake that amazing lemon flavor.
Use raspberry jam if you’re short on time.
Chill the cake for 30 minutes before slicing for neat layers.
Try a whipped cream topping instead of buttercream for a lighter twist.
Make it gluten-free with your favorite 1:1 flour blend!

Final Thoughts

This Lemon Raspberry Layer Cake is the kind of dessert that makes people say, “Wow!” 😍 It’s bright, flavorful, beautiful, and super satisfying. I make it every spring, and it never lasts more than a day in my house!

If you want more fruity cake ideas or step-by-step printable versions, just let me know! 🍰💛