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Easy Lemon Raspberry Cake

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8


For the Lemon Cake Layers

  • 2 ½ cups cake flour or all purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. fine sea salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated cane sugar
  • 2 tbsp. fresh lemon zest about 2 lemons
  • 1 tbsp. vanilla extract
  • 2 large eggs preferably at room temperature
  • 1 cup buttermilk
  • ½ cup plain greek yogurt

For the Raspberry Frosting

  • 1 cup unsalted butter softened
  • 4 oz. cream cheese softened
  • 1 tsp. vanilla extract
  • 5 cups powdered sugar
  • ¼ cup raspberry preserves preferably without seeds
  • 2-3 drops pink food coloring
  • 1 tbsp. heavy cream

To Assemble

  • BUBBL’R twisted elix’r for serving
  • ½ cup raspberry preserves
  • fresh raspberries to garnish


To Make the Cake

  • Preheat oven to 350F. Generously butter and line the bottom of your cake pans with parchment paper. Use either three 5” cake pans or 2 8” cake pans.
  • In the bowl of a stand mixer, add the sugar and lemon zest. Use your hands to mix until fragrant. Add the butter and cream for 2 minutes on high speed.
  •  Add the vanilla extract, eggs, buttermilk, and yogurt. Mix until smooth.
  •  In a separate bowl, mix the flour, baking powder, baking soda, and salt together until well-combined. Add to the wet ingredients bowl. Mix just until combined. Be careful not to over mix the batter.
  • Divide the cake batter evenly between the prepared cake pans. Bake for 22-25 minutes, until a toothpick inserted into the center comes out with moist crumbs and the cake springs back. Let cool in the pans for 10 minutes, then cool completely on a wire rack.

To Make the Buttercream

  • In the bowl of a stand mixer, cream the butter and cream cheese until smooth. Add the vanilla extract and whisk 1 more minute.
  • Add the powdered sugar and whisk until soft and fluffy, about 5-6 minutes.
  • Add the raspberry preserves, heavy cream, and pink food coloring to preference. Whisk another 2-3 minutes.
  • Layer the cooled lemon cake layers with the raspberry buttercream and create a border along the edges of each frosting layer to add ¼ cup of raspberry preserves. Frost the outside of the cake and decorate with fresh raspberries and thinly sliced lemons.
  •  Enjoy with BUBBL’R twisted elix’r for complimentary refreshment!