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–+ servings
A three layer slice of vanilla cake with raspberries and white frosting on a white plate.
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4.19 from 11 votes

Lemon Raspberry Cake

This lemon raspberry cake has layers of tender sour cream vanilla cake with fresh raspberries, bright lemon curd, a raspberry compote and a sweet vanilla buttercream. This is the perfect spring cake bursting with bright flavors!
Prep Time1 hour 30 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 1 8" 3 layer cake
Author: Erika Kwee

Equipment

  • 3 8" cake pans
  • Stand mixer or electric mixer

Ingredients

For the cake

  • 2 1/4 cups sugar 450g
  • Zest of 2 large lemons (about 1.5-2 tbsp)
  • 3 3/4 cups all-purpose flour 450g
  • 3 1/4 tsp baking powder
  • 1 tsp kosher salt
  • 3/4 cup unsalted butter, softened to room temperature 170g
  • 1 cup + 2 tbsp sour cream, at room temperature 254g
  • 3/4 cup whole milk, at room temperature 170g
  • 6 tbsp neutral oil (canola, vegetable, coconut, grapeseed, etc. will all work) 75g
  • 3 large eggs, at room temperature 150g
  • 1 tbsp vanilla extract
  • 6 oz fresh raspberries

For the lemon curd

  • 1/3 cup lemon juice 75g
  • 1/3 cup sugar 67g
  • 2 large eggs 100g
  • pinch kosher salt
  • 2 tbsp unsalted butter 28g

For the raspberry compote

  • 6 oz fresh raspberries
  • 2 tbsp sugar 25g
  • 1 tsp lemon juice
  • 1 tsp water
  • 1 tsp cornstarch

For the vanilla buttercream

  • 2.5 sticks unsalted butter, softened to room temperature 282g
  • 5 cups powdered sugar 565g
  • 2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 3-4 tbsp heavy cream or milk
  • More fresh raspberries for garnish, if desired

Instructions

Make the cake

  • Preheat the oven to 350 F. Grease and line 3 8" cake pans with parchment.
  • In the bowl of a stand mixer fitted with a paddle attachment, add 2 1/4 cups sugar and Zest of 2 large lemons (about 1.5-2 tbsp). Rub the zest into the sugar with your fingers until fragrant.
  • To the same bowl, add 3 3/4 cups all-purpose flour, 3 1/4 tsp baking powder and 1 tsp kosher salt.
  • With the mixer on low speed, add 3/4 cup unsalted butter 1 tbsp at a time until all the butter is incorporated. Continue mixing for a full minute--the mixture should look sandy with tiny chunks of butter.
  • Meanwhile, in a large measuring cup or medium mixing bowl, whisk together 1 cup + 2 tbsp sour cream, 3/4 cup whole milk, 6 tbsp neutral oil, 3 large eggs, and 1 tbsp vanilla extract. (Make sure all your ingredients are at room temperature!)
  • Slowly stream the sour cream mixture into the dry ingredients. Once the mixture is fully incorporated, mix on medium speed for 1 minute until you have a smooth and silky batter. Add 6 oz fresh raspberries and mix on low for another 15 seconds to combine.
  • Divide batter equally between the 3 prepared pans (around 625g per layer). Bake for 30-33 minutes, or until fragrant with golden edges and the middle springs back under your finger.

For the lemon curd

  • In a small saucepan, whisk together 1/3 cup lemon juice , 1/3 cup sugar, 2 large eggs and pinch kosher salt. Set over medium to medium-low heat, whisking constantly for 2-4 minutes, or mixture has thickened and is bubbling.
  • Remove from heat and stir in 2 tbsp unsalted butter. Set aside to cool completely.

For the raspberry compote

  • Rinse out the saucepan and add 6 oz fresh raspberries, 2 tbsp sugar and 1 tsp lemon juice. In a separate small bowl, whisk together 1 tsp water and 1 tsp cornstarch.
  • Set the saucepan over medium heat and cook for 2-3 minutes, or until the raspberries start to release their juice, stirring occasionally. Add the cornstarch slurry and stir to combine. Cook for another 2-3 minutes or until the mixture is thickened and bubbling, stirring occasionally. Remove from heat and set aside to cool completely.

For the vanilla buttercream

  • Add 2.5 sticks unsalted butter, softened to room temperatureto the bowl of a stand mixer and beat on low until creamy, about 1 minute.
  • Gradually add 5 cups powdered sugar about 1/2 cup at a time on low speed until incorporated. Add 2 tsp vanilla extract and 1/2 tsp kosher salt and beat on medium speed for about 3 minutes, or until pale white and fluffy. Add heavy cream or milk 1 tbsp at a time until you reach your desired frosting consistency.
  • To assemble the cake, place one cake layer on a cake stand. Top with 1/4 frosting, a few tbsp of the lemon curd and a few tbsp of the raspberry compote, swirling to incorporate. Repeat with the rest of the layers before frosting the entire cake and garnishing the top with extra curd, compote and fresh raspberries if desired.

Video

Notes

To quickly bring your eggs to room temperature, soak them in hot water for 5-10 minutes.
If your sour cream and milk are still cold from the fridge, whisk them together and microwave for 30 seconds to remove the chill. Better for the liquid to be a bit warm rather than too cold (but not too hot so that they cook the eggs!).
Cake adapted from Preppy Kitchen's vanilla cake.
Frosting adapted from Sally's Baking Addiction.