Best Lemon Raspberry Cake (Lemon Buttercream + Raspberry Jam)
This Lemon Raspberry Cake features three layers of soft lemon cake filled with raspberry jam and finished with a creamy lemon buttercream frosting. If you're looking for the perfect lemon and raspberry dessert to make in the summer or year-round, this is it!
Servings 10 slices
Calories 825kcal
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
Calories: 825kcal | Carbohydrates: 113g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 765mg | Potassium: 172mg | Fiber: 2g | Sugar: 80g | Vitamin A: 1275IU | Vitamin C: 9mg | Calcium: 132mg | Iron: 2mg