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- July 24, 2015
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Stunning raspberry lemon cake – perfect for any special occasion! This beautiful, fruity cake is made with delicate white chocolate layers, raspberries, lemon curd, lemon buttercream and for that finishing touch, some homemade raspberry macarons! This delicious cake brings together sweet and tart flavors, creating a delightful symphony in your mouth!
Watch My Raspberry Cake Video!
For all the recipe details and step-by-step instructions, watch my video recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and myYouTube channeland turn on notifications!
How to Make Raspberry Lemon Cake
You’ll love the combination of flavors in this raspberry cake! The white chocolate cake layers are really something else! They are so tender and delicate, thanks to the addition of the white chocolate. It adds both moisture and flavor to the layers. Allow the cake layers to cool completely before cutting them or assembling the cake.
The delicate layers are then filled with an alternating combination of crushed, sweet raspberries and tart lemon curd. In my video recipe, I used store-bought lemon curd but you can also make my easy, 5-ingredient, homemade lemon curd. All that deliciousness is frosted with an equally amazing zesty lemon buttercream. To make the buttercream extra-tangy without adding too much liquids, I added citric acid to the mix. This buttercream really helps balance out the sweetness of the lemon cake and takes it to a whole new level.
Lemon Buttercream Frosting
This raspberry cake is frosted with a creamy and zesty lemon buttercream frosting! It’s made with butter, cream cheese, confectioner’s sugar, citric acid and yellow food coloring. The citric acid is what gives this frosting a sour twist! Also, make sure to check out my new ‘Lemon Buttercream’ recipe for an in-depth tutorial!
Garnishing The Lemon Cake
To make this lemon cake extra pretty and special, I topped it off my one of my favorite macarons – Lemon Raspberry Macarons. This optional garnish really makes the cake stand out! You can also use store-bought macarons; Costco and Trader Joe’s have great options!
More Recipes!
Enjoyed this stunning raspberry lemon cake? Check out some of my other cake recipes you’re sure to enjoy!
- Strawberry Lemonade Cake – fruity, zesty and sour cake with strawberry lemon cake layers, lemon buttercream and lemon curd!
- Lemon Raspberry Cake – zesty and sweet, with creamy cream cheese frosting!
- Lemon Mousse Cake – one of my all-time favorite cake recipes! So fluffy and delicious!
- Lemon Meringue Cake – delicate lemon cake with fluffy meringue frosting.
- Lemon Poppy Seed Cake – the best lemon cake with lemon curd filling and lemon poppy seed cream cheese frosting!
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5 from 1 vote
Raspberry Lemon Cake Recipe (video)
1 hour hr 30 minutes mins prep + 30 minutes mins cook
16 servings
Fruity and zesty raspberry lemon cake with white chocolate cake layers, lemon buttercream and lemon curd and raspberry filling! Garnish the top with raspberry lemon macarons!
IngredientsUS Customary - Metric
US Customary - Metric
1/2 cup butter, semi-melted
1 1/4 cup white granulated sugar
3 large eggs
1 teaspoon vanilla
2 tablespoons fresh lemon juice
1 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 ounces white chocolate chips
For Butter Cream:
2 cups unsalted butter; softened at room temperature
8 ounce cream cheese, softened at room temperature
1 teaspoon citric acid , or 2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 cup heavy cream
3-4 cups confectioner's sugar
yellow food coloring
For Filling:
1/2 cup lemon curd, store bought or recipe in instructions
2 1/2 cups raspberries
Instructions
Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray sides with non-stick spray.
In a large bowl, whisk together the softened, melted butter with sugar. Then add eggs, vanilla and lemon juice. In a separate bowl, combine the flour, baking powder and salt.
Gradually sift in the flour using a fine mesh strainer/sifter, alternating with the milk. Whisk until batter is smooth. Melt the chocolate chips in the microwave or over a double boiler; add 1/2 teaspoon of shortening if chocolate is not smooth. Fold into cake batter.
Divide cake batter evenly between the two pans and bake in preheated oven for 30 minutes, or until toothpick inserted into center comes out clean. Remove cakes from pans and cool completely on cooling racks. When cooled completely, split cake layers in half using a long serrated knife.
Prepare the butter cream: whisk butter in mixer bowl on high speed for 5-7 minutes until light and fluffy. Add the cream cheese and whisk to incorporate. Add the cream, food coloring, vanilla, citric acid and a pinch of salt. Gradually add the confectioner's sugar until frosting is thick.
Crush the raspberries on a bowl until a sauce forms.
To assemble cake, spread a generous amount of frosting between each layer. Spread the crushed raspberries onto the first and third layer. Spread the lemon curd onto the middle layer. Frost the outside of the cake with a thin crumb coat and refrigerate for 30 minutes.
After the crumb coat has set, finish frosting the cake with the remaining frosting. If desired, transfer 1 cup of frosting into a pastry bag tipped with a plain, round top and add dollops onto the top of the cake, and top with macarons, fresh raspberries and lemon wedges. Refrigerate for 4-6 hours until cake is set. Remove from refrigerator 30 minutes before serving.
HOMEMADE LEMON CURD (optional): Place 1 large egg, plus 2 egg yolks, 1/2 cup white granulated sugar and 1/3 cup freshly squeezed lemon juice into small saucepan. Whisk just until well combined and then cook over low/medium heat, stirring constantly with a rubber spatula until mixture has thickened into a smooth curd, about 7 to 8 minutes. Remove and whisk in 1/2 cup butter right away; whisk until butter has melted completely. Transfer into a small bowl, cover and let cool at room temperature.
Nutrition
Calories: 635kcal | Carbohydrates: 65g | Protein: 5g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 240mg | Potassium: 141mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1210IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 1mg
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Course:
- Cakes
- Dessert
Cuisine:
- American
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19 comments
- Raspberry Lemon Cake – Tatyanas Everyday Food
[…] View Recipe Link […]
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- Valya @ Valya’ s Taste of Home
This cake looks delicious. I would like a piece now. We must be in a raspberry mood. I posted raspberry recipe too. 🙂
- Reply
- Jenie
I’ve made this three times now and my cake has broken on top each time. Any suggestions??
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- tkorchemnaya
This may be because your oven is too hot and the cake is baking too quickly. Try turning your oven temperature down and allow the cake to bake more slowly. Hope that helps! 🙂
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- Cathy Enderby
This is the perfect cake recipe for my nieces wedding cake. I live above 6000 ft and was wondering if I used spring cake pans would that be better than the normal cake rounds. I do have a confection oven. Should I bake at a lower temp?
- Reply
- tatyanaseverydayfood
I think that for higher elevation, you’ll actually need to increase your oven temperature. Since I’m not an expert, here’s what I pulled from the internet: Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.- Reply
- Payton Tillson
Looks delicious. I’m thinking about making it for my sisters birthday.
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- Amy Claypool
Awesome cake that is always a hit! Only thing is I always have to make a double batch so I can half 4 layers. It just doesn’t rise. Any thoughts?
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- tatyanaseverydayfood
So glad you enjoy the recipe! Hmm, make sure you’re using fresh baking powder. Also, be careful not to overmix the batter once you add in the flour
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- Kelly R
Thanks for this delicious recipe! I made it and my cake layers were really flat. I couldn’t even cut the layers in half. So maybe it was the baking powder? You should do a Q&A live show so we can ask you questions about some of the nuances of baking.
- Reply
- Andrea
I have just made this cake, double mixture baked in 9″ pans, I didn’t have to split the cakes just trimmed the tops. It was quick to make and no special equipment, just a bowl and whisk! No fresh raspberries here in NZ at the moment so made a coulis using frozen raspberries. I took it to work for my birthday morning tea and the comment was made that it was the best cake I have ever made! (and I do ALOT of baking) Will definitely making again. Thanks for sharing!
- Reply
- tatyanaseverydayfood
How wonderful! Happy birthday to you! I’m so glad you and your coworkers enjoyed the cake! 🙂
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- Irina
Made this cake several of times and I love it. My favorite cake, thank you for sharing this recipe.
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- Zara
I wanted to make just the white chocolate cake on its own but with no lemon flavour… can I do so and not use the lemon juice? Or can II substitute the lemon juice for something else to keep the cake moist? Love your recipes by the way…I’ve made the rafaello and ferrero rocher ones for my other half’s birthday and both turned out perfect and was a success! Thanks for sharing your amazing recipes!
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- tatyanaseverydayfood
Hi Zara! I’m so glad you enjoyed my other cake recipes! 🙂 Yes, you can definitely make the cake without the lemon. You won’t need to substitute anything for the juice, the cake will be delicious!
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- Anne Marie
Hello!!! I was just wondering can I leave the white chocolate out of this recipe? Thank you!!!
- Reply
- tatyanaseverydayfood
Hi Anne! Yes, this recipe will work great without the chocolate chips, too. Enjoy! 🙂
- Reply
- Patricia
I made this cake years ago and never reviewed it but it was so good that I haven’t forgotten it! It is perfect around spring/summer. Thank you for sharing such amazing recipes!
- Reply
- tatyanaseverydayfood
Hi Patricia! That’s so wonderful to hear! I’m so glad you loved the recipe. Thank you for taking the time to leave a review!
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