Lemon Raspberry Layer Cake

The first time I made this cake, my kitchen smelled like a sunny afternoon in July. Fresh raspberries were everywhere—on the counter, on my fingers, and honestly, a few ended up in my mouth before they made it into the batter.

I brought this to my sisters birthday last spring, and she quietly admitted she ate three slices before anyone even arrived at the party. Now it is the only cake she requests, ever.

Ingredients

• 2 ½ cups all-purpose flour: Sift it first—I learned this prevents those tiny flour lumps that show up in finished cakes
• 2 ½ tsp baking powder: Check the expiration date because old baking powder makes cakes that refuse to rise properly
• ½ tsp baking soda: Works with the buttermilk to give the cake its tender crumb
• ½ tsp salt: A pinch makes all the lemon flavors pop without making the cake taste salty
• 1 cup unsalted butter: Room temperature butter incorporates better and creates a fluffier cake texture
• 1 ¾ cups granulated sugar: Cream this with the butter for the full 3 minutes—those air bubbles matter
• 4 large eggs: Room temperature eggs emulsify better into the batter without curdling
• 2 tbsp lemon zest: Use a microplane and avoid the white pith, which makes everything bitter
• ¼ cup fresh lemon juice: Squeeze it fresh because bottled juice never tastes quite right here
• 1 tsp pure vanilla extract: Rounds out the sharp lemon notes
• 1 cup buttermilk: If you do not have any, mix regular milk with a tablespoon of vinegar and let it sit
• 1 ½ cups fresh raspberries: Handle them gently and toss a few in flour first so they do not sink to the bottom
• 1 cup unsalted butter for frosting: Again, room temperature makes all the difference for smooth frosting
• 4 cups powdered sugar: Sifting this prevents gritty frosting and saves you so much frustration
• 2 tbsp fresh lemon juice: Adjust to taste if you really love that bright lemon punch
• 2 tsp lemon zest: Those little flecks make the frosting look as good as it tastes
• 2-3 tbsp heavy cream or milk: Start with less and add gradually until you reach the perfect spreading consistency
• Pinch of salt: Just a tiny bit balances the sweetness and makes the frosting taste professionally made

Instructions

Get your pans ready:

Grease three 8-inch round pans with butter, dust them with flour, and line the bottoms with parchment paper. This small step saves you from the heartbreak of cakes that will not release later.

Mix your dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set this aside while you work on the wet ingredients.

Cream the butter and sugar:

Beat them together for a full 3 minutes until the mixture turns pale and fluffy. Your arm might get tired but this creates the tender texture you want.

Add the eggs and flavorings:

Add eggs one at a time, letting each fully incorporate before adding the next. Mix in the lemon zest, juice, and vanilla until everything is combined.

Combine everything gently:

Add the dry ingredients and buttermilk in alternating batches, starting and ending with the flour mixture. Mix only until you see the last streaks of flour disappear.

Fold in the raspberries:

Gently fold the berries in by hand with a spatula. The batter will look slightly streaky and pink—this is exactly right.

Bake the layers:

Divide batter evenly among the three pans and smooth the tops. Bake at 350°F for 25 to 30 minutes until a toothpick comes out clean.

Cool completely:

Let the cakes rest in their pans for 10 minutes, then turn them onto wire racks. Wait until they are completely cool before frosting or the frosting will melt right off.

Make the frosting:

Beat butter until creamy, then gradually add powdered sugar, lemon juice, zest, salt, and cream. Whip until fluffy and adjust with more cream if it feels too stiff.

Assemble your cake:

Place one layer on your serving plate and spread frosting over the top. Repeat with the remaining layers, then frost the outside of the entire cake.

Add the finishing touches:

Garnish with extra raspberries and a sprinkle of lemon zest. Chill for 30 minutes before slicing so the layers set up cleanly.

Save

My grandmother tasted this and immediately asked for the recipe, which is her highest form of compliment. She later told me she had two pieces with her morning coffee and did not feel guilty about it at all.

Making This Ahead

You can bake the cake layers a day in advance and wrap them tightly in plastic wrap at room temperature. The frosting can also be made ahead and stored in the refrigerator—just let it come to room temperature and give it a quick whip before using.

Serving Suggestions

This cake needs nothing more than a cup of tea or a glass of sparkling wine. I have served it at brunch, dinner parties, and afternoon tea, and it fits every occasion beautifully without feeling fussy.

Storage Tips

Keep the cake covered at room temperature for up to 2 days, or refrigerate it if your kitchen runs warm. The refrigeration actually helps the flavors develop and makes the texture even better the next day.

• Use a cake dome or inverted bowl to protect the frosted surface
• Bring refrigerated slices to room temperature for 15 minutes before serving
• Separate layers with wax paper if you need to stack them for storage

Save

Every time I serve this, someone asks for the recipe, and I always smile because the secret is really just taking your time with each step. Good cake rewards patience.