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Perfect Lemon Raspberry Layer Cake with Creamy Buttercream

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A bright and moist lemon layer cake with juicy raspberry filling and fluffy creamy buttercream frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (300 g), sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar (350 g)
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • ¼ cup fresh lemon juice (60 ml)
  • 2 tablespoons lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh raspberries (225 g), gently mashed
  • 2 tbsp granulated sugar (for raspberry filling)
  • 1 tbsp fresh lemon juice (for raspberry filling)
  • Optional: 1 tsp cornstarch mixed with 2 tsp water (to thicken raspberry filling)
  • 1 cup (2 sticks) unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar (480 g), sifted
  • 2–3 tbsp heavy cream (30–45 ml)
  • 1 ½ tbsp fresh lemon juice (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • Optional: 2-3 tbsp raspberry puree (strained, for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Sift together flour, baking powder, baking soda, and salt. Zest and juice lemons; set aside.
  2. Using a mixer on medium speed, beat softened butter with granulated sugar until light and fluffy (5-7 minutes).
  3. Add eggs one at a time, beating well after each addition (2-3 minutes).
  4. Stir in lemon zest, lemon juice, and vanilla extract until just combined (1-2 minutes).
  5. Reduce mixer speed to low. Alternate adding one-third of dry ingredients and half the buttermilk, ending with dry ingredients. Mix gently until just combined (3-4 minutes).
  6. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Cool completely before assembling (at least 1 hour).
  8. Prepare raspberry filling by mashing raspberries with sugar and lemon juice. If too runny, heat gently with cornstarch mixture until thickened. Let cool (10 minutes).
  9. Make buttercream by beating softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, lemon juice, and vanilla. Whip until fluffy, about 5 minutes. Fold in raspberry puree if using (10 minutes).
  10. Assemble cake by placing one layer on serving plate. Spread raspberry filling, then a layer of buttercream. Top with second cake layer and frost top and sides with remaining buttercream. Chill briefly and smooth with offset spatula (15 minutes).

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Chill buttercream briefly if too soft to spread. Use serrated knife to level cake layers if domed. Assemble cake on chilled plate or cake board for stability. Frozen raspberries can be used if thawed and drained well.

Nutrition

Keywords: lemon cake, raspberry cake, layer cake, buttercream frosting, easy cake recipe, lemon raspberry dessert, creamy buttercream, summer cake

Find it online: https://yumnode.com/perfect-lemon-raspberry-layer-cake-recipe-easy-creamy-buttercream-steps/