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Lemon-Raspberry Cake

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Updated Feb 19, 2026
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A spring dessert that’s sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can’t be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with freeze-dried raspberries and lemon peel for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!

Lemon-Raspberry Cake

  • Prep Time 10 min
  • Total 1 hr 45 min
  • Servings 16
  • Ingredients 9
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Ingredients

Cake

Filling

  • 6 tablespoons raspberry preserves

Frosting

  • 1 1/4 cups butter, softened
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 cups powdered sugar

Decoration, if desired

  • Freeze-dried raspberries
  • Lemon peel curls

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
  • Step 
    2

    In a large bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 2 minutes (do not overbeat). Divide batter evenly among pans.

  • Step 
    3

    Bake 15 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

  • Step 
    4

    Place one cake layer on a serving plate. Spread 3 tablespoons raspberry preserves over the top of the cake to within 1/2 inch of the edge. Top with second cake layer. Spread remaining 3 tablespoons raspberry preserves over the top of the cake to within 1/2 inch of the edge. Top with third cake layer. 

  • Step 
    5

    In a medium bowl, beat butter, lemon peel, and lemon juice on medium speed for 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. 

  • Step 
    6

    Spread frosting over side and top of cake. 

  • Step 
    7

    Decorate with raspberries and lemon peel. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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