This lemon raspberry cake is the perfect cake to make during spring or summer. It is a soft layered lemon cake with a homemade raspberry jam filling. It is topped with raspberry cream cheese frosting.

Side view of lemon raspberry cake.

This cake is the perfect combination between lemon and raspberry! The lemon cake is super soft and it is paired with sweet and tart jam and frosting. You can impress all your friends and family with this cake!
I have tips and tricks and process photos to easily help you make this recipe! If you love lemon raspberry desserts, you have to try my lemon raspberry rolls.

One slice of lemon raspberry cake on a plate with a bite missing.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! I also have a post about raspberry jam and raspberry frosting that gives more tips on making them.

  • Tip 1: Don’t compact your flour when scooping. I recommend using a spoon to scoop the flour into your measuring cup as pressing the cup into the flour and against the side of the container can pack in extra flour and dry out your cake.
  • Tip 2: Getting your dairy ingredients to room temperature before baking allows them to mix better and will help ensure you have a moist, tender cake!
  • Tip 3: For the best flavor, make sure to use fresh lemon juice.
  • Tip 4: Start the raspberry ahead of time or while you make the cake so it can cool down before using.
  • Tip 5: When making the raspberry cream cheese frosting, make sure the butter and cream cheese are both room temperature and at the same temperature. If the cream cheese is too cold it can cause the frosting to split.
Lemon cake batter in a bowl.
The lemon cake batter will be thick.
Baked cake on a wire rack.
Make sure the cake layers cool completely before using.
Spoon taking out the raspberry jam.
Make the jam early. If too thick, add an extra tablespoon of water.
Raspberry frosting in a bowl.
Make the frosting right before you need it.

Assembling the cake

Raspberry frosting on top of the cake.
Spread 3/4 cup of frosting over the cake.
Raspberry jam on top of the cake.
Pipe a border of frosting around the cake and spread half of the jam.
Decorated cake on a wood board.
I decorated the cake with extra raspberries and lemon slices.

FAQ’s

Can I make the cake layer ahead of time?

Yes, you can make the cake layers ahead of time. Once you have cooled the cake, wrap it in cling wrap. You can freeze the cake for up to 30 days, or refrigerate it for up to 5 days. If frozen, pull the cake out to defrost 1 hour before decorating.

Can this be made into cupcakes?

Yes! Half the recipe to make 12 cupcakes. You also use this lemon cupcake recipe.

Can I use store-bought jam?

Yes, you can use store-bought jam. If you do, I recommend using store-bought raspberry preserves instead of regular jam. This will have more chunks in it.

Where do I find freeze-dried raspberries?

I found mine at Target. You can also get them on Amazon or Whole Foods.

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Storing and Freezing

This lemon raspberry cake can be stored in an airtight container in the fridge for up to 5 days.

The cake can also be placed in the freezer for up to 30 days. Take the cake out to defrost 1-2 hours before serving.

Side view of a cake slice.

For more lemon recipes, check out my

Slice of lemon raspberry cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Side view of lemon raspberry cake.
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Lemon Raspberry Cake

Stephanie Rutherford
This a lemon raspberry cake that is perfect for spring and summer. It is a moist layered lemon cake with homemade raspberry jam filling. It is topped with raspberry cream cheese frosting.
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Prep Time: 40 minutes
Cook Time: 40 minutes
Decorating Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 16 slices

Ingredients
 
 

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
  • 3 Large lemons zested, 4 medium lemons or 6 small lemons
  • 1/4 cup Lemon juice, 1 large lemon juiced
  • 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, grounded into a fine crumb
  • 1/2 Lemon zested

Instructions
 

Lemon Cake

  • Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again.
  • In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes it will be fluffy and pale in color.
  • Add in the lemon zest, lemon juice, sour cream and eggs. Mix on medium speed until combined. It will look split due to the acid in the lemons, but this is normal.
  • Add in the dry ingredients and buttermilk and mix on low speed until just combined. This will be a thick cake batter.
  • Pour the cake batter evenly between the cake pans. Bake for 22-26 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool cakes completely before decorating.

Raspberry Jam

  • In a medium saucepan, add raspberries, sugar, and lemon juice. Heat on medium heat until the juice separates from the berries.
  • Heat the juice to a simmer and let it cook until thickened into a jam. This takes about 20 minutes. It will be equal to 1 1/4 cups of jam. Cool jam completely before using.

Raspberry Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Set it aside. Using a food processor, blend the freeze dried raspberries into a fine crumb..
  • In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and mix on high for 1 minute. Scrape the bowl.
  • Add in half of the powdered sugar and mix on low speed until almost combined. Repeat with the rest of the powdered sugar. Add in the freeze dried raspberries and lemon zest. Mix on high speed until creamy.

Assembly

  • Use a serrated knife to cut the dome off the cake.
  • Place the first cake layer down on your board. Spread 3/4 cups of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the jam in the middle of the cake.
  • Repeat with the second cake layer. Place the third cake layer down with the bottom of the cake facing up.
  • Spread a light layer of frosting around the cake and freeze it for 15 minutes. This will lock the crumbs in place.
  • Frost the rest of the cake. Top with extra raspberries and slice of lemon *optional.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
 
Calories: 675kcal, Carbohydrates: 93g, Protein: 6g, Fat: 47g, Saturated Fat: 27g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 313mg, Potassium: 135mg, Fiber: 2g, Sugar: 37g, Vitamin A: 1404IU, Vitamin C: 7mg, Calcium: 79mg, Iron: 2mg
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