Lemon and Raspberry Cake!
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A three-layer lemon and raspberry cake with a lemon and raspberry sponge, lemon buttercream frosting and more!
Lemon and raspberry
Can we start this blog post off by appreciating how light and delicious a flavour this cake sounds. Lemon and Raspberry together is sweet, tangy and fruity – and it’s hard to beat. I love a lemon cake, I love a raspberry bake.. combine them? Heaven.
White chocolate and raspberry together is also an epic combination. But I know that not all of you like to bake using chocolate, and lemon and raspberry together is just as good. Honestly, I can never get over how light and fruity it is!
My Lemon & Raspberry Cheesecake was my main inspiration for this bake – as I just adore it. It almost feels healthier as it’s got two types of fruit in – but don’t kid yourself.. it’s still a cake full of all the sugary goodness.
Lemon and raspberry cake
I decided originally for this one to do a two layer cake as some of you have requested some more two layers, but genuinely completely forgot until I had baked my first three layer version. I fell in love with the three layer version and it stuck… It’s a sponge that you can easily adapt into more layers if you wanted, or create only two layers – it’s definitely adaptable and that’s the good bit. You can find the notes below on a two layer version!
My lemon & raspberry cupcakes are so moist and light, that this cake version is such a showstopping cake version of the cupcakes you will adore it, but you can obviously have a go at the cupcakes if you wish instead.
Sponge
This sponge is light, it’s easy to mix together and I utterly adore it. It’s a standard cake mixture of butter and sugar beaten together until light and fluffy, and then you mix in the eggs and flour. I mix in the lemon zest, and then fold through the raspberries and split that between the cake tins.
- Butter – I use either a room temperature block butter or baking spread for a cake sponge
- Sugar – I use caster sugar in this cake, but golden caster sugar would work well as well
- Flour – self raising flour as always. However, if you don’t have it, you can make your own with 2 level tsps per 150g of plain flour, mixed in before using and removing any other raising agent in the recipe.
- Eggs – 7-8 medium eggs, but weigh in the shells and try and get as close to 400g as possible and match the butter, sugar and flour to this weight
- Lemon – I use the zest of lemons, but as mentioned above you can use lemon extract
- Raspberries – I use fresh raspberries because they’re the best
Buttercream
For the buttercream I was originally just got to do a lemon and raspberry frosting to make it easier, but I decided to make a lemon one because adding in the raspberries just wasn’t my vibe that day. However, you can easily add some in and slather the buttercream on!
If you mix it too much, you will just get a pink frosting – but that’s not necessarily a bad thing! I find if I make the frosting mostly by the mixer, and then swirl the raspberries in by hand it works the best. However, just lemon is easy!
I piped my buttercream on as you can see, but it really doesn’t matter – you can slather, you can pipe, you can dollop, you can whatever you actually fancy. I find the freeze dried raspberries give a beautiful colour on the top anyway and would easily cover any mistakes!
The filling & decoration
I did decided to add a little raspberry jam into the middle, but the good thing about this bake is that you can easily use lemon curd in the middle instead if you wished. I would have used a little of both, but I didn’t have any lemon curd in at the time of baking; both work really well.
For the decoration I just went down the usual route of fresh raspberries, and freeze dried raspberries. I know, I know… I am obsessed with them. I can’t help it – they just look so beautiful on a bake, and when you ‘bulk’ buy them like I do, they’re much cheaper in the long run!
I used these large piping bags as I find them strong, easy to control when piping, and I used this beautiful 2d closed star piping tip for the decoration as I adore it’s look.
Tips & Tricks
- I use these cake tins for this bake
- I use this piping tip for the decoration
- I use these piping bags for buttercream
- I use these freeze dried raspberries in my baking
- This cake will last for 3+ days at room temperature
- This cake will freeze for 3+ months
Lemon and Raspberry Cake!
Ingredients
Cake
- 400 g unsalted butter
- 400 g caster sugar
- 400 g self raising flour
- 8 medium eggs
- Zest of 2 lemons
- 300 g raspberries
Buttercream
- 350 g unsalted butter (room temp)
- 700 g icing sugar
- Juice of 2 lemons
Extras
- Raspberry jam
- Fresh raspberries
- Freeze dried raspberries
- Lemon zest
- Sprinkles
Instructions
Cakes
- Preheat your oven to 180C/160C Fan and line three 8"/20cm tins with parchment paper, and leave to the side.
- Beat together your butter and sugar for 3-4 minutes until light and fluffy!
- Add in your self raising flour, eggs and lemon zest and beat again for a couple of minutes until smooth
- Try not to over beat - mix until it comes together and is smooth.
- Add in your raspberries and fold through - Split the cake mix between the three tins.
- Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles! Because of the fruit, this can often take a bit longer!
- Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling.
Buttercream
- To make the buttercream, make sure your butter is at room temperature.
- Beat the butter on its own for 3-4 minutes, I use the paddle attachment.
- Once the butter is nice and supple, add the icing Sugar in 1/2 at a time, and beat fully before adding any more in.
- Add in the lemon, and beat again for 3-4 minutes until it's all come together.
Decoration
- Get your first cake onto your chosen plate and spread/pipe over a third of the buttercream.
- Add on a few tablespoons of jam and spread.
- Add on your second cake and spread/pipe the second third of the buttercream on top.
- Finally add on your third sponge and pipe the rest of the buttercream on!
- Decorate with fresh raspberries, freeze dried raspberries, lemon zest and so on! Enjoy!
Notes
- This cake will last for 3 days at room temperature, in a cake box.
- I use fresh raspberries, but you can use frozen if need be - can make the cake take longer to bake though due to moisture.
- If you want to bake a two layer version use...
- 250g butter/sugar/flour and 5 medium eggs with the zest of 1 lemon with 150g raspberries.
- Use 200g butter/400g icing sugar for the buttercream with the juice of 1 lemon!
- Bake into two 8" tins for 30 minutes!
- I recommend using this beautiful piping tip!
- I also recommend buying these freeze dried raspberries as they're the best!
ENJOY!
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J x
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Hi Jane, I can’t wait to try this recipe. I have a question / need advice, my daughter is allergic to eggs – could I use egg replacer or an alternative for this? Thank you so much!
I don’t often use egg replacer as I personally rather make a vegan sponge – but if you have done before and it works then go for it! X
Looking forward to making this cake for some friends. What is the best type of cake tin to use? I have some deep ones and some sandwich tins. All of them are loose bottomed ones. Thanks!
Ps I’ve been zoom-baking with my niece through lockdown and your recipes have been our faves!
I would use the deeper ones – I tend to find some sandwich tins are way too shallow!! xx
Made this cake once before and making it again but wondered if the buttercream could.be made in advance and best way to store after
It can, but it would need re-beating again to make it pipeable/it’s best. Buttercream lasts 2 weeks in the fridge!
Hello jane,
Il be baking this cake soon, I was wondering could I use golden caster sugar for the cake same measurements? Only because I have it already. Or shall I just buy normal caster?
Thank youu
Ahh yeah just switch to the golden!! x
Hi Jane, looking to try this. If using frozen raspberries have you noticed a difference?
Thanks
Sometimes it can take a smidge longer to bake, but otherwise it’s fine!!
Hi there,
I made this cake today but the sides haven’t browned like yours, only the tops. I don’t suppose you have any idea why this might be?
That could be your oven? As long as it tastes nice it shouldn’t matter! x
What piping technique did you use with the 2D tip for this cake?
Just pipe downwards and lift off each time and you get the flowery/star style!
Hi Jane, I’m excited to make this cake For my dads 60th and wondered what piping technique you used please?
Hi Jane! I love all of your recipes so much. If I was to make this a two layer with 6 inch deep tins what measurement shall I use? I want to make them deep so I can cut into 4 cakes to buttercream over it! Thanks so much!!
I would use 2/3 of the recipe roughly, and then bake and split! x
Hey Jane -What would happen if I used this recipe but using three smaller cake tins e.g. 6inch or 7inch cake tins? Could I still use the same quantities as your recipe and just have taller cakes?
sorry realised I only have three 6 inch cake tins – so same question as above but for 6 inch tins only?
So 6″ tins are about 2/3 of the size – so it could be too much cake mix for three tins. I would maybe reduce the recipe slightly and bake into the 3 6″ tins!
Hi Jane – thank you for the recipe. I want to try this recipe with an ombre icing. Would I be able to make this cake by applying the icing all the way round i.e. apply a crumb coat, then another layer of icing using 2 different food colours? Want to achieve a look similar to your mini egg cake (without the chocolate ganache drip)
Hey! Yes definitely – I would just follow the mini egg drip cake guidance but colour to what you want on this cake x
I made this cake for my bosses leaving party. It was a huge hit! Everybody loved it, and it was so easy to make. My son then made it for his girlfriends 30th birthday, and again it was a big hit. It just looks so impressive and nobody could believe I’d actually made it. 🙂