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Lemon Layer Cake with Raspberry Filling and Vanilla Buttercream
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5 from 1 vote

Lemon Layer Cake with Raspberry Filling and Vanilla Buttercream

A light and fluffy lemon cake with raspberry filling and a vanilla bean buttercream!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: cake, lemon, raspberry, vanilla, birthday, dessert
Servings: 12
Calories: 664kcal


  • For the lemon cake:
  • 2 1/3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 2 tablespoons fresh grated lemon zest
  • 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
  • 1 cup whole milk
  • 5 large eggs whites
  • 1/4 teaspoon cream of tartar
  • For the raspberry filling:
  • 1 1/2 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • For the buttercream frosting:
  • 1 cup unsalted butter at room temperature
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract or vanilla paste
  • 1/4 teaspoon salt
  • 3-4 tablespoons whole milk


  • To make the cake:
  • Preheat oven to 350 degrees F.
  • Grease and flour two 9" round cake pans.
  • In medium bowl, combine flour, baking powder, and salt, and stir to combine.
  • In small bowl, combine 1/4 cup of the sugar with the lemon zest, stirring until zest and sugar are completely combined.
  • In large bowl with electric mixer, beat lemon sugar with butter until light and fluffy, about 1 minute.
  • Add the remaining 1 1/2 cups of the sugar and beat until smooth, about another minute.
  • Add 1/4 cup of the milk and beat in until just combined.
  • Then add a quarter of the flour mixture, beating until just combined. Repeat with remaining milk and flour mixture until all of it is added to the batter. Don't over mix.
  • In a separate bowl, beat the egg whites until foamy.
  • Add cream of tartar, then beat on until stiff peaks form.
  • Fold in the egg white mixture gently, 1/3 of it at a time, being careful not to deflate the mixture.
  • Pour batter into the prepared cake pans, dividing evenly, and smoothing the tops with a spatula.
  • Bake in preheated oven for 35-40 minutes, until a cake tester comes out clean. Mine took 35 minutes.
  • Let cool in the pans for 10-15 minutes, then carefully invert each cake onto a cooling rack. Cool completely.
  • While cakes are cooling, make the filling.
  • In a small saucepan, combine the raspberries, sugar, lemon juice, and 1 tablespoon of water. With a whisk or fork mash the raspberries down to release some juices.
  • Heat over medium heat until it reaches a low boil.
  • In small bowl, mix remaining tablespoon of water with cornstarch.
  • Add to raspberry mixture and and stir quickly to combine.
  • Continue heating the mixture at a low boil for another minute, until it is thickened and looking glossy.
  • Let cool.
  • While cake and filling are cooling, make the frosting.
  • Beat butter on high until light and fluffy, about 1 minute.
  • Add powdered sugar 1/2 cup at a time, beating for 10 seconds after each cup is combined.
  • Add vanilla, salt, and milk, beating until well combined. Use 3 tablespoons of milk for firmer frosting, and use 4 tablespoons for a little bit thinner of a frosting, whatever your preference.
  • To assemble the cake, place first cake on cake stand/plate.
  • If cake is not even, use a sharp knife to cut off any excess to level it out.
  • Spread raspberry filling over the cake, leaving about 1 inch around the edge so it doesn't spill out the side when you put the second cake on top.
  • Place second cake on top.
  • Frost cake to your liking.
  • Smooth the surface with an offset spatula or pipe decoration, if desired.
  • Serve and enjoy!


Calories: 664kcal | Carbohydrates: 100g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 74mg | Sodium: 283mg | Potassium: 218mg | Fiber: 2g | Sugar: 79g | Vitamin A: 871IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg