Introduction

This Lemon Raspberry Cake is a delightful combination of tart lemon flavors and sweet raspberry preserves, layered between moist, fluffy cake and creamy frosting. Perfect for a special occasion or just a fresh, summery treat.

A three-layer white cake is covered with bright pink frosting on the outside and between the layers. Each yellow cream filling layer is separated by thin red jam lines. The top layer has large swirls of pink frosting, decorated with fresh raspberries and small lemon wedges. A slice is cut out, showing the inside clearly. The cake sits on a white plate, placed on a white marbled surface with some scattered raspberries around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (100g) granulated sugar
2 tbsp cornstarch

4 large egg yolks (save whites for cake)
3/4 cup (180ml) whole milk

3/4 cup (180ml) heavy cream
Zest of 2 lemons

2 tbsp unsalted butter
2 tbsp lemon juice
1 tsp vanilla extract

3 1/4 cups (397g) cake flour
2 tsp baking powder
1/2 tsp baking soda

1 tsp kosher salt
1 1/2 cups (300g) granulated sugar
2 tbsp lemon zest

1 cup (220g) unsalted butter, room temperature
3 tbsp oil
4 large egg whites

1 large egg
1 tsp vanilla extract
1 1/2 cups (360ml) buttermilk*

Heaping 1/2 cup raspberry preserves (for between cake layers)
8 oz cream cheese, chilled
1 cup (100g) powdered sugar

1/2 cup ground freeze dried raspberries
1 1/2 cups (360ml) heavy cream

Instructions

Step 1: Make the lemon pastry cream by whisking sugar, cornstarch, and egg yolks in a bowl until smooth and light. Heat milk, cream, and lemon zest in a saucepan until steaming. Slowly whisk the hot cream mixture into the egg yolk mixture. Return all to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat and stir in butter, lemon juice, and vanilla. Strain the cream through a fine mesh and cover with plastic wrap directly on the surface. Chill.

Step 2: Preheat oven to 350°F and prepare three 8-inch cake pans by greasing, lining with parchment, and optionally wrapping with damp cake strips.
Step 3: Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
Step 4: In a mixer bowl, rub lemon zest into granulated sugar. Add butter and beat until fluffy. Mix in oil, then egg whites, whole egg, and vanilla.

Step 5: Alternately add dry ingredients and buttermilk to the wet mixture in thirds, beginning and ending with dry. Mix until just combined.
Step 6: Scrape batter into prepared pans evenly and bake for 25 to 30 minutes until a toothpick comes out clean. Cool at room temperature or refrigerate, then level tops if necessary.
Step 7: For the frosting, beat cream cheese until smooth. Add powdered sugar and ground freeze dried raspberries, mixing slowly. Stream in heavy cream while mixing on medium, then increase speed to high and whip until light and fluffy.

Step 8: Assemble the cake by spreading half the frosting in a piping bag with a star tip and lemon pastry cream in another with a round tip. Pipe frosting borders on the first cake layer, spread raspberry preserves inside the border, then pipe and smooth lemon pastry cream on top. Repeat for the second layer.
Step 9: Place the final cake layer on top, cover with remaining frosting, and pipe decorative swirls. Garnish with fresh raspberries and lemon slices.
Step 10: Chill the assembled cake for about 30 minutes to set the layers. Slice and enjoy!

Tips & Variations

Use room temperature ingredients for a smoother batter and better cake texture.
For a dairy-free version, substitute buttermilk with a mix of plant-based milk and lemon juice.
If freeze dried raspberries are unavailable, lightly crush fresh raspberries and mix into the frosting for a fresh fruity flavor.

Wrap cake layers tightly and refrigerate overnight to make assembly easier.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting and cream fresh. Let it sit at room temperature for 15-20 minutes before serving for the best texture. If needed, left over slices can be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

A close-up of a pink frosted cake with one slice removed, showing three visible layers: a base layer of light-colored cake, a middle layer of the same light-colored cake, and a thick top layer of smooth pink frosting with a creamy texture. The cake's top is decorated with swirled pink frosting dollops, fresh red raspberries, and thin yellow lemon wedges placed evenly around the edge. Crushed pink crumbs are scattered over the frosting, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance. Keep it tightly covered with plastic wrap touching the surface to prevent a skin from forming, and store it in the fridge.

What can I use instead of freeze dried raspberries in the frosting?

If freeze dried raspberries aren’t available, you can substitute with fresh raspberries that have been finely mashed or pureed, though the frosting may be a bit more moist. Adjust powdered sugar slightly if needed to maintain consistency.