This bright pink lemon raspberry cake is as flavorful as it looks! Layers of white lemon cake are stacked with homemade lemon pastry cream, raspberry jam, and a whipped raspberry cream cheese frosting. It has the perfect balance of sweet and tart with the textures of moist cake and creamy filling. In other words, it’s absolutely delicious.
Lemon raspberry cake layers
This gorgeous cake is stacked with delicious layers of:
White Lemon Cake – Moist white cake is baked with lemon zest for bright flavor. It’s also perfect because it uses the egg whites that are separated from the yolks for our lemon pastry cream.
Lemon Pastry Cream – Speaking of, this pastry cream has tons of zesty lemon flavor. Think lemon curd, but creamier and thicker with a more mellow lemon punch.
Raspberry Preserves – Since every other component is homemade, we’re taking a little shortcut here by using store bought raspberry preserves. Most are made with really basic ingredients (fresh raspberry, sugar, lemon, pectin) so it’s close to homemade!
Whipped Raspberry Cream Cheese Frosting – This is as good as it sounds. Whipped cream cheese frosting is mixed with ground freeze dried raspberries. It creates a gorgeous color and an incredibly addicting frosting.
Tips for baking moist lemon cake
- Cake Strips – If you have them, use them! These damp strips warp around the cake pans to help the cake layers bake nice and even.
- Flour – I always say to measure the flour if you can. If a scale isn’t available, gently spoon the flour into a measuring cup and level it off for a light and fluffy cup of flour. Never scoop directly down into the flour as this packs it down into the cup, leaving you with way too much excess flour in the batter.
- Zest – Rub the zest into the sugar as this will loosen up the oils to create an even stronger lemon flavor.
- Eggs – Fully mix in the eggs. Don’t be a afraid to crank up the speed!
- Buttermilk – This can be store bought your make your own with milk and vinegar. Measure out 1 1/2 cups of milk, remove 1 1/2 tablespoons, and replace with 1 1/2 tablespoons of vinegar. Mix and let it sit for about 5 minutes before use.
- Baking – The cakes only need about 25 minutes, so start there and add on one minute at a time until they’re done.
Lemon pastry cream tips
If you’ve never made pastry cream before, it may sound intimidating but it’s actually very easy. Especially if you follow these tips:
- Egg Yolks – When mixing the yolks and sugar together, REALLY mix until it’s smooth and pale. This is important as it starts the sugar dissolving process.
- Milk & Cream – Only heat the milk, cream, and zest just until it’s steaming. If it starts to bubble, you run the risk of scalding the egg yolks which creates a lumpy cream.
- Mixing – When pouring the hot cream into the yolks and sugar, take it nice and slow and continuously whisk throughout.
- Heating – Once the yolks and hot cream are combined, everything goes back into the saucepan. This is when the mixture heats to thicken, so whisk continuously to prevent any lumps.
- Strain – Run the cream through a fine mesh strainer to remove the zest. This is optional, but it does help create a very smooth pastry cream.
Lemon Raspberry Cake FAQs
I haven’t tested it, but I do think it could work with gluten free baking flour. Alternatively, you could use my gluten free vanilla cake recipe and add 2 tablespoons of zest to the batter, rubbing it into the sugar like we do here. I would also suggest slicing the two layers in half to create 4 thin layers. This ensures the perfect amount of filling and cake in every bite.
The pastry cream can be made a few days in advance if needed. It will keep in the refrigerator for about 5 days.
Yes just make sure that when you measuring the flour, it’s light and fluffy cups (don’t scoop directly into the flour as this packs it in). Once the 3 1/4 cups are measured out, remove 6 tablespoons of flour and replace with 6 tablespoons of cornstarch. Whisk to combine and it can now be used for cake flour.
Sure! Just use strawberry preserves and freeze dried strawberries.
Keep the cake in an air tight cake container and store in the refrigerator. It will keep nice and moist for about 3 days.
For more cake recipes, check out my:
- Moist Chocolate Cake
- Funfetti Cake
- Perfect Carrot Cake
- Fresh Strawberry Cake
- Blackberry Chocolate Cake
Make sure to tag me @butternutbakery on Instagram if you make this lemon raspberry cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print