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!
Sponge
I thought for the sponge I would use fresh raspberries as they look awesome in the sponge – and it doesn’t even slightly bother me if they sink a bit. It’s fruit, in a cake mixture, it will inevitably sink somewhat. No digging here, but if it really bothers you.. you need to relax. It will never ruin the taste, which is the most important bit!
Also in the sponge, I used some fresh lemon zest as I adore the flavour for baking – but if you want to use lemon extract that’s also perfectly okay. If I don’t happen to have any fresh lemons in, I will use extract too! Also, I find the extract easier for buttercream anyway.
Jam/curd
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!
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!
Decoration
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!
If you want to have a delicious and light cake with a fresh and fruity taste, I would 100% recommend this cake. I really hope you enjoy it if you do make it! x
Lemon and Raspberry Cake!
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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
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Preheat your oven to 180C/160C Fan and line three 8″/20cm tins with parchment paper, and leave to the side.
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Beat together your butter and sugar for 3-4 minutes until light and fluffy!
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Add in your self raising flour, eggs and lemon zest and beat again for a couple of minutes until smooth
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Try not to over beat – mix until it comes together and is smooth.
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Add in your raspberries and fold through – Split the cake mix between the three tins.
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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!
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Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling.
Buttercream
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To make the buttercream, make sure your butter is at room temperature.
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Beat the butter on its own for 3-4 minutes, I use the paddle attachment.
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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.
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Add in the lemon, and beat again for 3-4 minutes until it’s all come together.
Decoration
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Get your first cake onto your chosen plate and spread/pipe over a third of the buttercream.
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Add on a few tablespoons of jam and spread.
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Add on your second cake and spread/pipe the second third of the buttercream on top.
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Finally add on your third sponge and pipe the rest of the buttercream on!
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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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