Lemon Raspberry Layer Cake

There's something about the way sunlight hits a slice of lemon cake that makes you believe in second chances. I discovered this recipe during a particularly dreary March, when I needed something bright enough to cut through the kitchen gloom, and this layer cake became my answer. The first bite was a revelation—that perfect balance of tart and sweet, tender crumb giving way to raspberry jam and tangy frosting. Now whenever I make it, I'm reminded that sometimes the best desserts are the ones that come from a real need, not just an idea.

I baked this cake for my neighbor's garden party last summer, and I'll never forget her face when she took the first bite. She closed her eyes and said, 'This tastes like what I imagine spring feels like,' and suddenly I understood why I kept coming back to this recipe. The way the fresh raspberries peek through the frosting, catching the light—it made everyone at that table feel celebrated.

Ingredients

• All-purpose flour (2 ½ cups): This is your cake's foundation—make sure it's measured by spooning into a cup, not scooping directly, or you'll end up with a dense, disappointing result.
• Baking powder and baking soda (2 ½ tsp and ½ tsp): They work together to give you that tender, feathery crumb that makes people ask for the recipe.
• Unsalted butter and granulated sugar (1 cup and 2 cups): Room temperature butter creams into fluffy clouds—this is where the magic of texture begins.
• Eggs (4 large): Room temperature eggs incorporate smoothly and create lift without beating air into submission.
• Fresh lemon zest and juice (1 tbsp and ⅓ cup): This is the soul of the cake; use fresh lemons and never the bottled stuff, which tastes oddly plasticky by comparison.
• Whole milk (1 ¼ cups): Room temperature milk keeps the batter stable and blends seamlessly with the other ingredients.
• Vanilla extract (1 tsp): A small amount enhances the lemon without competing with it.
• Raspberry preserves (¾ cup) and fresh raspberries (1 cup): The preserves provide concentrated flavor while fresh raspberries add brightness and natural tartness.
• Cream cheese and butter for frosting (8 oz and ½ cup): Both must be softened so they blend into that dreamy, spreadable consistency.
• Powdered sugar (3 cups): Sifting it prevents lumps that would make your frosting grainy and disappointing.

Instructions

Prep your pans and preheat:

Set your oven to 350°F and let it warm while you grease three 8-inch cake pans and line them with parchment paper cut to fit the bottoms. This step matters—parchment paper means your cakes release without sticking or tearing.

Whisk your dry mix:

In a medium bowl, whisk flour, baking powder, baking soda, and salt until they're evenly distributed. This aeration helps your batter rise evenly.

Cream butter and sugar:

In a large bowl, beat softened butter and sugar with an electric mixer for about 3 minutes until the mixture is pale, fluffy, and noticeably lighter. You should be able to see the transformation—this is where volume comes from.

Add eggs gradually:

Add eggs one at a time, beating well after each addition so each egg fully incorporates before the next arrives. This creates a stable emulsion.

Mix in lemon essence:

Stir in lemon zest, lemon juice, and vanilla extract until they're evenly scattered throughout. The zest should be finely grated so you get its bright oils throughout the cake.

Alternate wet and dry:

Starting and ending with the dry mixture, add the flour mixture and milk in alternating batches, mixing just until combined after each addition. Overmixing develops gluten and makes the cake tough, so stop as soon as everything comes together.

Divide and bake:

Pour the batter evenly into your three prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.

Cool with patience:

Let the cakes sit in their pans for 10 minutes—this allows them to firm up slightly—then turn them out onto wire racks to cool completely. Rushing this step and frosting warm cakes results in frosting that slides right off.

Make the frosting:

In a large bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar, lemon zest, lemon juice, vanilla, and salt, beating until the mixture is fluffy and light.

Assemble the cake:

Place your first cooled cake layer on a serving plate or cake board, spread a thin layer of frosting on top, then add half the raspberry preserves and scatter some fresh raspberries. Repeat with the second layer, then cap it all with the final cake layer and frost the entire exterior with remaining frosting.

Chill and slice:

Refrigerate the assembled cake for at least 30 minutes before slicing—this gives the frosting time to set and makes each slice clean and beautiful instead of sliding into a messy heap.

Save

I remember frosting this cake for the first time and feeling like I'd finally made something that looked like it came from a real bakery. The three layers towering over my kitchen counter, the cream cheese frosting catching the light in perfect swirls—it made me believe that beautiful food is possible at home, and that moment changed how I approach baking.

Why Fresh Lemon Juice Changes Everything

Bottled lemon juice tastes acidic and one-dimensional next to the real thing, which has this subtle sweetness and complex flavor that makes people pause mid-bite and ask what that is. The first time I used fresh-squeezed juice instead of bottled, someone told me the cake tasted like sunshine, and I realized the difference wasn't subtle at all—it was everything. Investing in a good citrus juicer or even just your hands pays off in the brightness that blooms through every bite.

Layering Without Disaster

The secret to stacking three layers without them sliding everywhere is patience and cold frosting. I learned this the hard way when my first attempt ended with cake layers shuffling like a sad card deck, so now I chill the frosting between layers and use an offset spatula to create little frosting feet that anchor each layer. A lazy Susan makes rotating the cake while you frost infinitely easier, and if you don't have one, a dinner plate works surprisingly well too.

Make It Your Own

Once you've mastered the basic cake, the variations are endless and depend entirely on what you love. Some people add ½ teaspoon of lemon extract to deepen the flavor even further, while others swap the raspberry jam for strawberry or blackberry. This cake also pairs beautifully with a glass of sparkling wine or Earl Grey tea, and it actually improves slightly if you make it a day ahead, allowing the flavors to settle and intensify.

• For a brighter lemon flavor, add ½ tsp lemon extract to the cake batter.
• Use seedless raspberry jam if you prefer a smoother, less textured filling.
• Fresh raspberries are essential for the garnish, but edible flowers or candied lemon slices add unexpected elegance.

Save

This cake has become my go-to for moments when I want to tell someone they matter without saying a word. There's something about offering a slice of layered lemon cake that says more than words ever could.

Common Questions

→ How do I ensure the cake layers stay moist?

Use room temperature ingredients and avoid overmixing the batter. Baking just until a toothpick comes out clean helps retain moisture.

→ Can I substitute fresh raspberries in the filling?

Fresh raspberries add texture and freshness while preserves provide balanced sweetness. Combining both offers the best flavor contrast.

→ What’s the best way to apply the frosting evenly?

Use an offset spatula to spread frosting smoothly between layers and on the exterior. Chilling the cake layers helps with cleaner assembly.

→ How can I enhance the lemon flavor more?

Add a half teaspoon of lemon extract to the batter or increase fresh lemon zest for a brighter citrus punch.

→ Are there alternative garnishes to fresh raspberries and lemon slices?

Edible flowers, mint leaves, or thin lemon twists make attractive garnishes that complement the cake's flavors.