Hi, I’m Raya! Today we are baking the most vibrant dessert: Refreshing Raspberry Lemon Cake. Featuring tender lemon-scented cake layers folded with fresh berries, this Refreshing Raspberry Lemon Cake is layered with a tangy homemade lemon curd and frosted with a fluffy raspberry buttercream. The contrast between bright citrus and sweet berries creates an unbeatable flavor harmony!

Why You’ll Love This Recipe

🍋 Vibrant Citrus & Berry Combo: Tart lemon curd paired with sweet raspberry buttercream.

🫐 Studded with Whole Berries: Fresh raspberries baked directly inside the soft sponge layers.

🍰 Tender Butter Sponge: Made with fresh lemon juice and zest for maximum natural aroma.

🎨 GORGEOUS Natural Color: The frosting gets its stunning pink color entirely from real fruit!

🎉 Perfect Spring & Summer Cake: Ideal for bridal showers, birthdays, and garden parties.

Key Ingredients for Refreshing Raspberry Lemon Cake

Fresh Lemon Zest & Juice: Provide bright, authentic citrus flavor throughout the cake and curd.

Fresh Raspberries: Tossed lightly in flour and folded into batter to prevent sinking.

Homemade Lemon Curd: Rich, tangy lemon filling layered between the cake rounds.

Real Raspberry Puree: Added to fluffy butter and powdered sugar for a vibrant pink buttercream.

Buttermilk & Unsalted Butter: Ensure an ultra-moist, tender cake crumb.

Baker’s Note: Always toss your fresh raspberries in 1 tablespoon of flour before folding them into the batter so they do not sink. For more citrus baking tips, check out King Arthur Baking’s cake guide.

How to Make Refreshing Raspberry Lemon Cake

Step 1: Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans, lining with parchment paper.

Step 2: Cream butter, sugar, and lemon zest together until pale and fluffy, then beat in eggs one at a time.

Step 3: Fold in flour, baking powder, and buttermilk alternately, then gently fold in flour-dusted fresh raspberries.

Step 4: Divide batter between pans and bake for 28 to 32 minutes until golden and springy. Cool completely.

Step 5: Prepare raspberry buttercream by beating butter, powdered sugar, and reduced raspberry puree until light and fluffy.

Step 6: Place first cake layer on a plate, pipe a ring of buttercream around the edge, fill center with lemon curd, top with second cake layer, and frost with pink raspberry buttercream before garnishing with lemon slices and berries.

Raya’s Secret Tips for Success

Create a Buttercream Dam: Pipe a circle of buttercream around the outer edge of the bottom cake layer before adding lemon curd so the curd doesn’t leak out the sides.

Reduce Raspberry Puree: Simmer crushed raspberries for 5 minutes and strain out seeds before adding to buttercream for a smooth, vibrant frosting.

Rub Zest into Sugar: Rub fresh lemon zest into granulated sugar with your fingers before mixing to release essential citrus oils.

Delicious Variations

🫐 Blueberry Lemon Twist: Swap raspberries for fresh blueberries inside the cake and frosting.

🧁 Lemon Raspberry Cupcakes: Bake batter in cupcake liners for 18 minutes and top with swirls of lemon curd and pink frosting.

🥥 Coconut Lemon Berry: Sprinkle toasted coconut flakes between layers for a tropical note.

How to Store This Refreshing Raspberry Lemon Cake

Room Temperature: Keep covered in a cool spot for up to 1 day.

Fridge: Store in an airtight cake container for up to 5 days. Let sit at room temperature 20 minutes before serving.

Freezing: Freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months.

Love refreshing fruit desserts? Be sure to try my Classic Australian Pavlova
or my iconic Old-Fashioned Lemon Meringue Pie for more citrus goodness!

Frequently Asked Questions

Can I use frozen raspberries? Fresh raspberries work best inside cake batter to prevent excess bleeding, but frozen berries work well for the cooked puree!

Why did my berries sink to the bottom? Tossing berries in a little flour creates friction so they stay evenly suspended in the batter during baking.

Can I use store-bought lemon curd? Yes! High-quality store-bought lemon curd saves time and works wonderfully as a cake filling.