Raspberry Lemon Cake

4.43 from 38 votes

Bursting with tangy lemon flavor, this Raspberry Lemon Cake is the perfect combination of tart and sweet. With its moist, tender crumb and creamy frosting, it's sure to be a hit at your next gathering.

Prep Time30

Cook Time25

Course: Dessert

Cuisine: American

Keyword: 4 layer cake, homemade cake, lemon cake, raspberry cake

Servings:

Calories: 659kcal

Author: Julie Clark

Ingredients

For the lemon cake:

1 2/3 cups granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter softened
3 large eggs
1/2 cup lemon juice
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup 2% milk

For the raspberry buttercream:

1 cup frozen raspberries softened
3 tablespoons lemon juice
2 cups unsalted butter softened
1 teaspoon vanilla extract
4 cups powdered sugar

Instructions

Make the cake:

Preheat the oven to 350° F. Prepare 4, 8-inch round cake pans with cooking spray. You can line with parchment paper as well to ensure they come out cleanly.
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk. Set aside.
In a separate large mixing bowl, beat the butter, sugar, and lemon zest until smooth. Add the eggs, lemon juice, and vanilla extract. Mix until combined.
Add the dry mixture and the milk alternately until completely combined, scraping the sides of the bowl as needed.
Divide the batter evenly into the prepared cake pans. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
Allow the cake to cool completely while making the frosting.

Make the buttercream:

Combine the raspberries and lemon juice in a medium saucepan over medium heat. Allow the mixture to heat up and mash the raspberries. Simmer for 10 minutes.
Strain the mixture into a bowl. Cover and let chill until completely cooled.
Once the raspberry sauce is cooled, make the buttercream.
Using a stand mixer and the paddle attachment, cream the softened butter and vanilla extract until smooth. Gradually add the powdered sugar until completely combined.
Add the raspberry syrup a tablespoon at a time until the desired color and flavor is reached.

Assemble the cake:

Place one cake layer on a cake plate. Using an offset spatula, frost the top with buttercream. Repeat with the next 3 layers.
Once the cake is stacked, frost the entire outside of the cake with buttercream, making it as smooth as possible.
Decorate the top of the cake with fresh lemon slices and fresh raspberries if desired.
Store the cake in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition