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This layered lemon raspberry cake features soft lemon cake, raspberry jam, and lemon buttercream frosting. 20 minutes of prep, 20 minutes of baking! Fresh, vibrant, and made with simple pantry ingredients.
Triple Layer Lemon Raspberry Cake with Buttercream Frosting
If you've been following my site for a while, you already know how much I love baking with lemons. From my Raspberry Lemon Cake and Lemon Meringue Tartlets to my Lemon Blueberry Bundt Cake and Raspberry Lemon Loaf, I keep coming back to the bright, fresh flavor that lemon brings to desserts.
I've also always loved desserts that balance sweet and tart flavors without being overwhelmingly sweet, and this Lemon Raspberry Cake does exactly that. The soft lemon cake layers are filled with raspberry jam and frosted with a silky lemon buttercream that beautifully balances all the flavors.
I love making (and eating!) this cake throughout spring and summer when lemons and raspberries are at their best and for holidays like Easter and Mother's Day. This cake travels well, slices beautifully, and always gets compliments. I know some of my family members will want me to make it for Thanksgiving and Christmas, too!
The recipe is so flexible! You can use seedless raspberry jam for a smoother filling or any other jam, such as blueberry or strawberry. Add fresh raspberries between the layers, or garnish the finished cake with extra lemon zest and other berries.
Ingredients You Need & Why
This recipe has 3 simple components: 3 cake layers, lemon buttercream, and raspberry filling. Let me walk you through each ingredient. For the full recipe and detailed instructions, scroll down to the printable recipe card.
1) Cake Layers
- Butter: Use softened butter for both the cake and frosting. It should be at room temperature but still slightly cool to the touch. Properly creamed butter creates a light, tender cake and a smooth buttercream.
- Granulated Sugar: Sweetens the cake while helping create a light and fluffy texture when beaten with the butter.
- Eggs: Provide structure, richness, and moisture. Use room-temperature eggs for the smoothest batter.
- Lemon Zest + Lemon Extract: These are the key flavor components in this cake. The zest provides fresh, natural lemon flavor, while the extract intensifies the citrus notes throughout the cake and frosting.
- Flour: Regular all-purpose flour gives the cake enough structure to support three layers while still keeping the crumb soft and tender.
- Baking Powder + Baking Soda: These leavening agents work together to help the cake rise evenly and create a light texture.
- Salt: Balances the sweetness and enhances the lemon flavor.
- Milk: Adds moisture and helps create a soft, fluffy cake. Whole milk works best, but 2% milk will also work.
2) Lemon Buttercream Frosting
- Butter: The base of the frosting. Make sure it's softened before mixing so the buttercream becomes smooth and fluffy.
- Powdered Sugar: Sweetens and stabilizes the frosting while creating a silky texture.
- Milk: Helps adjust the consistency. Add a little more if needed to make the frosting easier to spread.
- Lemon Extract + Lemon Zest: Give the buttercream bright lemon flavor that complements both the cake and raspberry filling.
3) Raspberry Filling
- Raspberry Jam: I like using a good-quality raspberry jam because it provides concentrated berry flavor without the extra work of making a homemade filling. Seedless or regular raspberry jam both work well.
Let Me Show You How This Comes Together
This is a quick overview with my tips along the way. For the complete recipe with exact amounts, scroll down to the full printable recipe card below.
- PREP: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
- WET INGREDIENTS: Cream butter and sugar until light and fluffy, 3-4 minutes. This is what gives the cake its tender crumb. Beat in eggs one at a time, then stir in lemon zest and lemon extract.
- WHISK DRY INGREDIENTS: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- COMBINE: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry. Mix just until combined. Overmixing is the top reason cakes turn out dense.
- BAKE: Divide batter between the three pans. Bake 18-20 minutes, until a toothpick comes out clean.
- COOL: Cool in pans 10 minutes, then turn out onto wire racks to cool completely. If you frost a warm cake, it makes a melty mess.
- MAKE FROSTING: Beat butter until creamy, then add powdered sugar, milk, lemon extract, and lemon zest. Beat until smooth and fluffy.
- ASSEMBLE: Layer cakes with lemon frosting and raspberry jam between each, then frost the top and sides. See the full printable recipe card below for much more detailed instructions. Garnish with fresh raspberries or lemon zest.
A Few Things I Want You to Know
- Can I make this ahead of time? Yes! Bake the cake layers up to a day in advance, wrap them tightly once cooled, and leave them at room temperature. Frost the day you're serving it.
- Can I use fresh raspberries instead of jam? You can, but I recommend sticking with jam for the filling - fresh raspberries release moisture and can make the layers slide. If you love fresh raspberries, save them for the garnish on top, where they add color and a little tartness against the sweet frosting.
- How do I ensure the cake layers bake evenly? To ensure even baking, make sure to divide the batter evenly between the pans and check them near the end of baking. Also, rotate the pans halfway through baking for uniform heat distribution.
- My cake domed on top - what happened? That usually just means your oven ran a little hot, or the layers baked a touch too long. Once cooled, you can level the tops with a serrated knife before stacking so your layers sit flush.
- How do I store leftovers? Cover the cake and store it in the refrigerator for up to 4 days, since the buttercream and jam filling don't hold up well at room temperature for long. Let slices sit out for 15-20 minutes before serving so the frosting softens back up.
Can I make this cake gluten-free?
Yes, you can! Use a 1:1 gluten-free flour blend to replace the all-purpose flour. Be sure to check if the blend includes xanthan gum for better structure.
More Lemon and Berry Recipes You'll Love
If lemon desserts are your thing, I have a few more on the blog that pair beautifully with this one:
- My Lemon Thumbprint Cookies are a smaller-batch way to get that same bright lemon-and-buttercream combination.
- For another fruit-and-cake pairing, try my Raspberry Lemon Cake - it's a more casual, single-layer, no buttercream, everyday version of this flavor profile.
- If you're a citrus lover looking for something showstopping for a crowd, my Key Lime Bundt Cake is a reader favorite for the same reasons this one is.
- And if you want another bundt option for your dessert table, my Lemon Blueberry Bundt Cake is another one people ask me for again and again.
Best Lemon Raspberry Cake (Lemon Buttercream + Raspberry Jam)
Ingredients
Cake:
- 1 cup butter softened
- 1 cup granulated sugar
- 3 medium eggs
- 2 tablespoons lemon zest
- 2 teaspoons lemon extract
- 2 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups milk
Frosting:
- 1 cup butter
- 3 ½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon lemon extract
- 1 tablespoon lemon zest
- 1 cup raspberry jam
Decoration
- 1 cup fresh raspberries or more
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the three prepared cake pans. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes are cooling, make the frosting. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, lemon extract, and lemon zest, and beat until smooth and fluffy.
- Place one cake layer on a serving plate. Spread a layer of frosting over the top, add a layer of raspberry jan, then top with the second cake layer. Continue the layers with the second cake. Frost the top and sides of the cake with the remaining frosting. Garnish with fresh raspberries or extra lemon zest if desired.
Notes
- For a thicker frosting, add more powdered sugar a little at a time.
- If you prefer a thinner frosting, add more milk (1 tablespoon at a time). The frosting should be spreadable but not runny.
- Make sure your butter and eggs are at room temperature. This will help them mix more evenly and create a smoother batter and frosting.
- You can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap at room temperature. Frost before serving to keep the cake fresh.
- If you prefer fresh raspberries, make a homemade raspberry sauce by pureeing fresh raspberries and straining them to remove seeds. Add a touch of sugar and cook down to create a thick, flavorful sauce.
- Use bake-even strips for a more evenly baked cake with a flatter top.
- Use a cake leveler to get perfectly flat layers so your cake is straight and does not fall over.
Storage and Freezing
- Fridge: Store leftover cake covered in the refrigerator for up to 4 days, since the buttercream and raspberry jam filling are best kept chilled. Let slices sit at room temperature for about 20 minutes before serving so the buttercream can soften back up.
- Can I freeze this cake? Yes, this cake can be frozen. Wrap the cake layers tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe container. It will last up to 3 months in the freezer. Thaw the layers in the fridge overnight before frosting.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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