Lemon Raspberry Layer Cake

This Lemon Raspberry Layer Cake features mascarpone whipped cream and lemon curd between layers of moist cake loaded with fresh, tangy raspberries. It the perfect balance of sweet and tart, and the cake is so beautiful. It’s perfect for birthdays, baby and bridal showers, and other spring occasions.

The Best Lemon Raspberry Cake

One of my favorite combinations is lemon and fruit. I am not one to wait to wait until summer to enjoy a lemon dessert, especially if there’s cake involved.

This Lemon Raspberry Cake is made with my spongy lemon buttermilk cake and it’s loaded with fresh raspberries, layers of mascarpone whipped cream and tangy lemon curd.  I’ve used this same lemon cake recipe to make lemon cupcakes, poke cakes and several other layer cakes. It’s makes a really moist cake that’s a little bit denser, making it great for stacking.

The lemon flavor in this cake comes from lemon juice, lemon zest, and lemon curd. The lemon curd really adds that punch of tangy lemon flavor but if you prefer a more subtle taste, feel free to omit it altogether.

If you don’t love raspberries, I’ve also made this as a lemon blueberry and lemon blackberry as well. You really can’t go wrong with any of these options and, in fact, I recommend trying all three!

One thing I do love about this cake is how beautiful it looks when decorated with just a bit of extra frosting, some lemon slices, and fresh raspberries. This is definitely a cake that can be served up at special occasions, from birthdays to baby showers!

Key Ingredients

Here are a few of the essential ingredients in this delightful lemon dessert. See the recipe card below for the full ingredient list.

• Lemons – Both the zest and juice are used to create the lemon flavor.
• Light sour cream – You can also substitute plain Greek yogurt or full fat sour cream.
• Buttermilk – I like the slight flavor and tender crumb buttermilk creates but in a pinch regular milk will work.
• Raspberries – I’ve only tested this with fresh raspberries but frozen raspberries should work just fine as well.
• Mascarpone cheese – It should still be cold when you begin making the frosting.
• Lemon curd – I buy a jar from the store for ease, though you can also make your own.

Can I Make This With Other Berries?

Pretty much any type of berries pair well with lemon and can be used to make a lemon layer cake. Blueberries, raspberries, and blackberries are my personal favorites. You can even use a mix of different berries if you like a variety of flavor!

How to Make Lemon Raspberry Layer Cake

Preparing and assembling this lemon raspberry cake is surprisingly easy. Just be sure to allow plenty of time for the cake layers to cool before assembling. This is a great dessert to make a day in advance!

1. Prepare the batter. Beat the sugar, oil, eggs, and lemon extract until well incorporated and lighter in color. Zest 2 lemons into the batter, along with 1/4 cup of lemon juice and the sour cream. In a separate bowl, combine the dry ingredients. Add half of the dry ingredients, then beat in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk. Beat until everything is well combined.
2. Add the raspberries. Gently toss the raspberries with flour then fold into the batter. Reserve a few to add later.
3. Bake. Divide the batter evenly into the three pans. Top with the remaining raspberries. Bake for 20 to 23 minutes, rotating halfway through.

4. Make the frosting. Beat the cold mascarpone cheese on medium-low, slowly pouring in the heavy cream. Beat until soft peaks form. Add in the powdered sugar and vanilla. Beat until stiff peaks form.

5. Assemble the cake. Use a cake leveler to cut the domes off the cake. Place a dollop of frosting on your cake board and top with the first cake layer. Pipe a layer of frosting on top, then spread half of the lemon curd over it. Add the second cake layer and repeat the process. Top with the final cake layer.

6. Frost. Fill in any gaps between layers and create a crumb coat. Frost the top and sides of the cake with the offset spatula. Pipe florets on the top with any remaining frosting then garnish with lemon slices and raspberries. Refrigerate until serving.

Helpful Tips for Baking This Cake

Here are a few things I’ve found helpful when baking this lemon layer cake.

• Toss the berries in flour prior to adding to the batter. This helps absorb some of the moisture and hold them in place in the batter.
• What’s the best pan to use? For the layers of cake, I use three 8-inch baking pans. The cake makes about 5 ½ cups of batter, so approximately 1 2/3 cups of batter per pan.
• The cake layers may not bake evenly, but that’s okay. You’ll want to torte them so they’re nice and even. I prefer to use a cake leveler since the cake is very moist, it’s harder to use a knife.
• Always line the pans. It’s important that you line the bottom of the pan with parchment paper or 8-inch silicone baking liners. This will ensure you can easily remove the cakes from the pan
• I also like to use bake-even stripes to help my cakes bake flatter. They prevent the edges of the cake from baking too quickly which forces the batter of the cake in the middle to pool up and dome.
• Place the thickest cake on the bottom. If your layers are not all the same thickness, place your thickest and flattest layer on the bottom.

Working With Mascarpone Whipped Cream Frosting

This frosting is such a gift. It’s thicker, like a mousse, and more stable whipped cream. It’s so perfect because it’s not overly sweet like a frosting so it doesn’t overpower the layers in the cake.

I have a whole tutorial specifically for the mascarpone whipped cream including a step-by-step video and detailed instructions.

My most important tip? Start with very cold ingredients.

I recommend placing a metal mixer and whisk in the freezer for 5-10 minutes prior to starting. Also, keep your ingredients refrigerated up until you’re ready to use them.

Even though it’s a stable whipped cream, it’s still a whipped cream. So, try your best not to handle it too much. Use it right away and keep your bowl in the fridge when you’re not working with it. Do not plan on making this ahead of time, you should prepare and use it right away for the best results.

If you find that your frosting is wilting too quickly, it’s likely that you did not whip it long enough. You can try and continue mixing it again and maybe add a touch more powdered sugar to achieve a better consistency.

My Cake Layers Are Sliding! What Should I Do?

A few readers have mentioned on other layer cake recipes that their layers seem to be sliding one way or the other. There are a few things that could cause this – uneven cake layers, too much frosting between layers, or the whipped cream is not stiff enough.

To fix the issue, place 3 to 4 straws or dowels in the cake and refrigerate prior to adding the final layer of frosting. Once you remove the straws or dowels and add the final layer of frosting, no one will ever know!

How to Store

This is the perfect cake to make ahead of time since it has to be refrigerated anyway! Once frosted, this raspberry lemon cake can be stored in the fridge for up to 2 days. I recommend keeping it in a cake carrier. I’ve found that the easiest way to keep it covered without messing up the frosting!

Without the frosting, the cake layers themselves can be kept for a few extra days. Wrap tightly in plastic wrap once they cool, with layers of parchment paper on the top and bottom. Then just uncover and add the frosting the day you want to enjoy the cake.

More Lemon Cake Recipes

• Lemon Blueberry Poke Cake
• Lemon Raspberry Poke Cake
• Lemon Coconut Cake
• Blueberry Lemon Bundt Cake

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