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Lemon Raspberry Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Assemble Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings 12

Ingredients
  

  • Lemon Sponge Layers:
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 4 large eggs room temperature
  • 2 tablespoons fresh lemon juice
  • Zest of 3 lemons
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk room temperature
  • ¼ cup neutral oil
  • Raspberry Filling:
  • 1½ cups fresh raspberries plus extra for decorating
  • ½ cup good quality raspberry jam
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Lemon Cream Cheese Buttercream:
  • 225 g full-fat cream cheese cold
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Decorating:
  • Fresh raspberries
  • Thin lemon slices or twists
  • Fresh mint leaves optional
  • Extra lemon zest

Instructions
 

  • Preheat oven to 175°C (350°F). Grease three 8-inch pans, line with parchment, grease parchment, dust with flour.
  • Whisk flour, baking powder, baking soda, and salt together. Set aside.
  • Rub lemon zest into granulated sugar with fingertips for 1 minute until fragrant and slightly damp.
  • Beat butter and lemon sugar on medium-high for 4–5 minutes until very pale and fluffy.
  • Add eggs one at a time, beating 30 seconds after each. Add vanilla and lemon juice with the last egg.
  • Reduce to low speed. Add flour mixture and buttermilk alternately in 5 additions — flour, buttermilk, flour, buttermilk, flour. Mix just until combined after each.
  • Fold in oil gently by hand with a rubber spatula until just incorporated.
  • Divide batter evenly between the three prepared pans. Smooth the tops.
  • Bake 30–35 minutes until a toothpick comes out with a few moist crumbs and edges have pulled from the pan.
  • Cool in pans 10 minutes. Turn out onto wire racks. Cool completely — at least 1 hour.
  • Stir raspberry jam, lemon juice, and lemon zest together for the filling. Keep fresh raspberries separate.
  • Beat cold cream cheese until smooth. Add softened butter and beat until fluffy. Add sifted powdered sugar one cup at a time. Add lemon juice, zest, vanilla, and salt. Beat until smooth and holds its shape.
  • Level cake layers with a serrated knife if domed. Place first layer on a plate or cake board.
  • Spread buttercream over the first layer. Pipe a border around the edge as a dam.
  • Spread half the jam mixture inside the border. Scatter fresh raspberries over the jam.
  • Repeat with second layer — buttercream border, jam, fresh raspberries.
  • Place third layer on top, flat side up.
  • Apply a thin crumb coat of buttercream over the entire cake. Refrigerate 20–30 minutes until firm.
  • Apply the final layer of buttercream. Smooth or texture as desired.
  • Decorate with fresh raspberries, lemon slices, mint, and extra lemon zest.
  • Refrigerate 30 minutes before slicing. Slice with a sharp knife, wiping between cuts.

Notes

  • Rub lemon zest into sugar before creaming — it releases the essential oils and intensifies lemon flavor throughout
  • Cream butter and sugar for the full 4–5 minutes — proper creaming creates the tender, light crumb
  • Alternate flour and buttermilk additions — starting and ending with flour keeps the batter stable
  • Stop mixing the moment the flour disappears — overmixing develops gluten and toughens the cake
  • Cool layers completely before assembling — warm cake melts the frosting and causes sliding
  • Use cold cream cheese and room temperature butter for the frosting — this produces the correct stable texture
  • Never skip the crumb coat — it seals crumbs and makes the final coat clean
  • Refrigerate 20–30 minutes between the crumb coat and final coat
  • Slice cold from the fridge with a knife dipped in hot water and wiped dry between cuts
  • The fully assembled cake keeps in the fridge for up to 3 days — remove 30 minutes before serving