Lemon Raspberry Radiance

Welcome to the ultimate guide for creating the most exquisite Lemon Raspberry Cake! This stunning dessert is a true celebration of vibrant flavors, making it the ideal centerpiece for any spring gathering, summer celebration, or simply a delightful treat to brighten your day. Imagine a soft, tender lemon-infused cake, layered generously with a luscious homemade raspberry jam, all crowned with a dreamy, tangy-sweet raspberry cream cheese frosting. It’s a symphony of zesty citrus and ripe berry notes that promises to enchant your palate and impress every guest.

The magic of this cake lies in its perfect harmony: the bright, refreshing tang of lemon flawlessly complements the sweet and slightly tart burst of raspberries. Each bite offers a delightful contrast of textures and tastes – a moist, delicate crumb, a juicy, fruity filling, and a silky, rich frosting. It’s more than just a cake; it’s an experience. Prepare to dazzle your friends and family with this show-stopping creation!
To ensure your baking journey is smooth and successful, I’ve compiled essential tips, tricks, and step-by-step photos that guide you through every stage of this recipe. If your heart sings for the combination of lemon and raspberry, you’ll also adore my Lemon Raspberry Rolls – another must-try for any dessert enthusiast.

Achieving Baking Perfection: Essential Tips for Your Lemon Raspberry Cake

Crafting a multi-layered cake might seem daunting, but with the right techniques, you can achieve professional-looking results right in your own kitchen. These comprehensive tips are designed to help you replicate the stunning success you see here, ensuring your Lemon Raspberry Cake is not only beautiful but also incredibly delicious. For even more detailed guidance on specific components, be sure to check out my dedicated posts on making Simple Raspberry Jam and The Best Raspberry Frosting.

• Accurate Flour Measurement is Key: The foundation of a moist cake begins with proper flour measurement. Avoid compacting your flour by scooping directly from the bag with your measuring cup. Instead, use a spoon to lightly scoop the flour into your measuring cup, then level it off with the back of a knife. This prevents adding excess flour, which can lead to a dense, dry cake. Precision here makes all the difference! For ultimate accuracy, consider using a kitchen scale.
• Room Temperature Ingredients for a Smooth Batter: This is a golden rule in baking! Ensure all your dairy ingredients, such as butter, eggs, buttermilk, and sour cream, are at room temperature before you begin. This allows them to emulsify and blend seamlessly with the other ingredients, resulting in a smooth, uniform batter that bakes up into a tender, moist cake with a fine crumb. Plan ahead and take them out of the refrigerator at least an hour or two before baking, especially for butter and cream cheese.
• Embrace Fresh Lemon Juice and Zest: For an unparalleled burst of citrus flavor, always opt for freshly squeezed lemon juice and freshly zested lemons. Bottled lemon juice simply cannot compare to the vibrant, aromatic oils found in fresh lemon zest and the bright acidity of its juice. This fresh element is crucial for that authentic, zesty lemon punch in your cake layers and a refreshing tang in the frosting.
• Prepare Your Raspberry Jam in Advance: Homemade raspberry jam is a highlight of this cake, offering a burst of fresh fruit flavor. To simplify your baking process and ensure the jam is perfectly set and cool before assembly, make it ahead of time. You can prepare it while your cake layers are baking or even a day in advance. A cool jam will prevent your cake layers from becoming soggy and will hold its structure beautifully within the cake. If the jam appears too thick after cooling, gently rewarm it with a tablespoon of water until it reaches a spreadable consistency.
• Perfecting the Raspberry Cream Cheese Frosting: The secret to a velvety smooth cream cheese frosting lies in the temperature of your butter and cream cheese. Both should be at the exact same room temperature. If the cream cheese is too cold, it will remain lumpy and can cause the frosting to “break” or curdle, resulting in a grainy texture. Beat them together until light and fluffy for a truly irresistible topping that holds its shape beautifully.
• Don’t Overmix the Batter: Once you’ve added the dry ingredients and buttermilk, mix the cake batter on low speed only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery cake with a chewy texture. A few small lumps of flour are perfectly acceptable and will typically disappear during baking, yielding a lighter, more tender crumb.
• Cool Cake Layers Completely: Patience is a virtue, especially when it comes to cooling cake layers. Always allow your cakes to cool completely on a wire rack before attempting to frost or assemble. Warm cake will melt your frosting, leading to a messy and unstable cake that slides and sags. This cooling process can take several hours, so plan your baking schedule accordingly to avoid rushed assembly.

Mastering the Art of Layered Cake Assembly

Assembling a layered cake is where all your hard work comes together! This process allows you to build a beautiful, stable, and delicious dessert. Follow these steps for a picture-perfect cake that looks as good as it tastes. A steady hand and a cool cake are your best friends during this stage.

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Lemon Raspberry Cake

By Stephanie Rutherford

This exquisite Lemon Raspberry Cake is a perfect dessert for any occasion, especially vibrant for spring and summer gatherings. It features a wonderfully moist, tender lemon-infused cake base, filled with a burst of flavor from homemade raspberry jam, and generously topped with a rich, tangy raspberry cream cheese frosting. It’s a guaranteed crowd-pleaser that combines zesty citrus with sweet berries.

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Prep Time: 40 mins

Cook Time: 40 mins

Decorating Time: 1 hr

Total Time: 2 hrs 20 mins

Servings: 16 slices

Ingredients

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Lemon Cake

• 3 3/4 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 3/4 cup Unsalted butter, room temperature
• 1/4 cup Oil, canola or vegetable oil
• 1 3/4 cups White granulated sugar
• Zest from 3 Large lemons (approx. 4 medium or 6 small lemons)
• 1/4 cup Lemon juice (from 1 large lemon)
• 4 Large eggs, room temperature
• 1/4 cup Sour cream, room temperature
• 3/4 cup Buttermilk, room temperature

Raspberry Jam

• 12 oz Raspberries, fresh or frozen
• 1 cup White granulated sugar
• 1 tsp Lemon juice

Raspberry Cream Cheese Frosting

• 16 oz Cream cheese, room temperature
• 2 cups Unsalted butter, room temperature
• 4 cups Powdered sugar
• 1 oz Freeze dried raspberries, ground into a fine crumb
• Zest from 1/2 Lemon

Instructions

Lemon Cake

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by spraying them generously with baking nonstick spray. Line the bottoms of the pans with parchment paper circles, then spray again to ensure easy release.
2. In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly to combine, then set aside.
3. In a large mixing bowl, using an electric mixer, cream together the room temperature unsalted butter, oil, and white granulated sugar on high speed for about 2 minutes. Continue beating until the mixture becomes light, fluffy, and noticeably pale in color. This aeration step is crucial for a tender cake.
4. Reduce the mixer speed to medium. Gradually add in the lemon zest, fresh lemon juice, room temperature sour cream, and large eggs. Mix until everything is just combined. Due to the acidity of the lemon, the mixture might appear slightly separated or “split,” but this is entirely normal and will not affect the final cake.
5. With the mixer on low speed, gradually incorporate the sifted dry ingredients into the wet mixture, alternating with the room temperature buttermilk. Begin and end with the dry ingredients. Mix only until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake. The resulting cake batter will be thick.
6. Divide the thick cake batter evenly among the three prepared 8-inch cake pans. Use a spatula to smooth the tops. Bake for 22-26 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out clean, with no wet batter attached.
7. Once baked, remove the cake pans from the oven and let them rest on a wire rack for 10 minutes. This allows the cakes to set slightly. After 10 minutes, carefully invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool completely before attempting to frost or assemble. Cooling completely is vital for a stable, mess-free cake.

Raspberry Jam

1. In a medium saucepan, combine the fresh or frozen raspberries, white granulated sugar, and lemon juice. Place the saucepan over medium heat.
2. Stir the mixture frequently as it heats. The berries will begin to release their juices, and the sugar will dissolve. Continue to cook, bringing the juice to a gentle simmer. Allow it to cook, stirring occasionally, for about 20 minutes, or until the mixture thickens into a jam-like consistency. It should yield approximately 1 1/4 cups of jam. Once thickened, remove from heat and transfer to a heatproof bowl or jar. Cool the jam completely before using it in the cake assembly. A cool, set jam is essential for proper layering.

Raspberry Cream Cheese Frosting

1. Begin by sifting the powdered sugar into a medium bowl to remove any lumps, then set it aside. Next, in a food processor, blend the freeze-dried raspberries into a very fine, powdery crumb. This concentrated raspberry powder will infuse your frosting with intense flavor and color.
2. In a large mixing bowl, using an electric mixer, beat the room temperature unsalted butter on high speed for 2 minutes until it’s light and fluffy. Add the room temperature cream cheese and continue to beat on high speed for another 1 minute, ensuring it’s well combined and smooth. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is incorporated.
3. Gradually add half of the sifted powdered sugar to the butter and cream cheese mixture. Mix on low speed until it’s almost combined. Repeat this process with the remaining powdered sugar, mixing until just combined.
4. Finally, add the finely ground freeze-dried raspberries and fresh lemon zest to the frosting. Increase the mixer speed to high and beat until the frosting becomes light, creamy, and thoroughly combined. Scrape the bowl once more to ensure consistency.

Assembly

1. If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for stable stacking.
2. Place your first cooled cake layer onto your serving plate or cake stand. Spread approximately 3/4 cup of the raspberry cream cheese frosting evenly over the top of this layer.
3. Using a piping bag fitted with a round tip (or simply cut the corner off a Ziploc bag), pipe a sturdy border of frosting around the very edge of the cake layer, on top of the spread frosting. This will create a “dam” to hold the jam.
4. Carefully spread half of your cooled raspberry jam within the piped frosting border in the middle of the cake layer.
5. Gently place the second cake layer on top, aligning it carefully. Repeat the frosting, piping, and jam spreading steps.
6. For the third and final layer, place it on top with the bottom of the cake facing upwards. This creates a perfectly flat top surface for frosting.
7. Apply a thin, light layer of frosting (this is called a “crumb coat”) all around the sides and top of the assembled cake. This traps any loose crumbs. Place the cake in the freezer for about 15-20 minutes, or until the crumb coat is firm to the touch. This step is crucial for a smooth, crumb-free final frosting layer.
8. Once the crumb coat is chilled and firm, remove the cake from the freezer and apply the remaining raspberry cream cheese frosting more generously around the entire cake, smoothing it out with an offset spatula or bench scraper.
9. For a beautiful finish, decorate the top of the cake with extra fresh raspberries and delicate lemon slices, if desired. Slice and serve!

Notes for Success

• Flour Measurement: Always spoon your flour into the measuring cup and level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and can result in a dry cake. For ultimate accuracy, use a kitchen scale to measure flour by weight.
• High Altitude Baking: If you are baking at a high altitude (generally above 3,500 feet or 1,000 meters), you may need to make slight adjustments to compensate for lower air pressure. Consider adding an extra 3 tablespoons of all-purpose flour to the cake batter to help with structure, and potentially reduce baking soda/powder slightly if your cakes dome too much. Slight increases in liquid might also be beneficial.
• Room Temperature Dairy: For the best emulsion and a smooth batter/frosting, pull out all dairy ingredients (butter, eggs, buttermilk, sour cream, cream cheese) from the refrigerator at least 2 hours before you plan to start baking. This allows them to fully soften and incorporate evenly, leading to a superior texture.
• Jam Consistency: If your raspberry jam seems too thick after cooling, you can gently warm it slightly in a saucepan over low heat and whisk in 1 tablespoon of water at a time until it reaches your desired spreadable consistency. Conversely, if it’s too thin, simmer it gently for a few more minutes to reduce.
• Pan Preparation: Always use a good quality nonstick spray and parchment paper circles on the bottom of your cake pans. This extra step ensures that your cake layers release cleanly and maintain their beautiful shape, preventing any frustration after baking.

Nutrition Information

Per serving (based on 16 slices, approximate values):

• Calories: 675 kcal
• Carbohydrates: 93 g
• Protein: 6 g
• Fat: 47 g
• Saturated Fat: 27 g
• Polyunsaturated Fat: 3 g
• Monounsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 116 mg
• Sodium: 313 mg
• Potassium: 135 mg
• Fiber: 2 g
• Sugar: 37 g
• Vitamin A: 1404 IU
• Vitamin C: 7 mg
• Calcium: 79 mg
• Iron: 2 mg

Serving and Storage Suggestions for Your Lemon Raspberry Cake

Once your stunning Lemon Raspberry Cake is complete, it’s ready to be the star of the show! For the best flavor and texture, allow the cake to come to a slightly cool room temperature (about 20-30 minutes out of the refrigerator) before serving. This allows the cream cheese frosting to soften just enough and the flavors to truly meld and intensify. Slice with a sharp, thin-bladed knife, warming the knife under hot water between cuts for the cleanest slices.

Storage: Due to the luscious cream cheese frosting, this cake must be stored in the refrigerator. Place it in an airtight cake carrier or cover it loosely with plastic wrap to prevent it from drying out or absorbing refrigerator odors. When stored correctly, it will keep beautifully for 3-4 days. If serving to a crowd, you can keep it at room temperature for up to 2 hours.

Freezing: If you want to enjoy a slice later, this cake freezes beautifully! For best results, allow the cake to chill completely in the refrigerator until firm. Then, wrap individual slices or the entire cake (if unfrosted, or after a solid crumb coat) tightly in plastic wrap, then an additional layer of heavy-duty aluminum foil. This double layer protects against freezer burn. Freeze for up to 1 month. Thaw frozen slices in the refrigerator overnight or on the counter for a few hours before serving. Bring to room temperature before enjoying.

Frequently Asked Questions About Lemon Raspberry Cake

Got questions about making this delightful dessert? We’ve got answers to help you achieve success and ensure your Lemon Raspberry Cake turns out perfectly every time!

Can I use frozen raspberries for the jam?

Absolutely! Frozen raspberries work perfectly for the homemade jam. There’s no need to thaw them beforehand; simply add them directly to the saucepan with the sugar and lemon juice and proceed with the recipe. Keep in mind that frozen berries may release a bit more liquid, so it might take an extra minute or two for the jam to thicken to the desired consistency. The flavor will be just as wonderful!

Can I make components of the cake ahead of time?

Yes, you can! This recipe is quite flexible for advance preparation. The raspberry jam can be made up to a week in advance and stored in an airtight container in the refrigerator. The cake layers can also be baked a day or two ahead. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature, or even freeze them for up to a month. The frosting is best made closer to assembly for optimal texture, but if you absolutely need to make it a day ahead, store it in the refrigerator and re-whip it briefly with an electric mixer before use to restore its creamy, fluffy texture.

How do I prevent my cake from being dry?

Achieving a moist cake involves a few crucial steps. Firstly, always ensure your flour is measured correctly (spooned and leveled, or by weight with a kitchen scale). Over-measuring flour is a common culprit for dry cakes. Secondly, do not overmix the batter once the dry ingredients are added; mix only until just combined. Overmixing develops gluten, leading to a tough, dry texture. Lastly, avoid overbaking. Start checking for doneness at the minimum baking time recommended and remove the cakes as soon as a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

What size cake pans should I use if I don’t have 8-inch pans?

This recipe is designed for three 8-inch round cake pans. If you only have two 8-inch pans, you can bake two thicker layers and then carefully slice each in half horizontally to create four thinner layers (this requires a steady hand and a good serrated knife). Alternatively, you could use three 6-inch round pans for taller, smaller cakes, but you might need to adjust baking time (likely longer by 5-10 minutes). For 9-inch pans, you might get slightly thinner layers, and the baking time would be shorter (check at 18-22 minutes).

How can I make the frosting less sweet?

If you prefer a less sweet frosting, you can gradually reduce the amount of powdered sugar by about 1/2 to 1 cup, adding it to taste and desired consistency. The freeze-dried raspberries and fresh lemon zest already add a nice tartness that beautifully balances the sweetness of the cream cheese frosting, so you may find the original recipe just right. You could also increase the lemon zest slightly for an extra tart kick.