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Lemon-Raspberry Cake

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Betty Crocker Kitchens
Updated Mar 2, 2026
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This delightful Lemon-Raspberry Cake recipe is the perfect spring dessert that's both elegant and easy to make. Featuring three moist layers of bright lemon cake perfectly balanced with sweet-tart raspberry preserves, it's a flavor combination that will tantalize your taste buds. Crowned with a luscious homemade lemon buttercream frosting and adorned with vibrant raspberries and lemon peel, this cake is ideal for any special occasion. Get ready to create this beautiful and delicious lemon raspberry dessert!

Recipe Ingredients

Let's break down what you'll need for this beautiful Lemon-Raspberry Cake so you can get making!

Lemon Cake Mix: Provides the perfect foundation for a consistently moist, fluffy, and flavorful lemon cake with minimal effort.

Water: Adds necessary moisture for a tender crumb.

Vegetable Oil: Brings richness and guarantees a super moist cake.

Eggs: Binds everything together, adds structure, and contributes to the cake's richness.

Raspberry Preserves: This is what creates that beautiful ribbon of fruity flavor between the cake layers.

Butter: This is the rich and creamy base of our frosting.  

Lemon Zest & Lemon Juice: This dynamic duo gives our lemon buttercream its signature zing! The zest provides intense lemon flavor without extra liquid, while the fresh juice adds a tangy brightness that cuts through the sweetness.

Powdered Sugar: Sweetens the frosting and gives it the classic, fluffy structure that's perfect for spreading.

Freeze-Dried/Fresh Raspberries & Lemon Peel Curls: These are the finishing touches that make your cake a work of art! They give a visual clue to the delicious lemon and raspberry flavors waiting inside.

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How to Make Lemon-Raspberry Cake

Here are the 3 simple steps to create your delicious Lemon-Raspberry Cake. See the full recipe below for all the details.

1. Bake & Cool

Prepare your Betty Crocker™ lemon cake according to package directions. Bake until a toothpick comes out clean and cool the cakes completely on a wire rack. Attempting to frost or fill warm cakes will lead to a messy, melted disaster!

2. Assemble

Place one layer on your serving plate. Spread half of the raspberry preserves over it, leaving a small border from the edge. Repeat with the second cake layer and the remaining preserves, then top with the final cake layer.

3. Frost & Decorate

Use softened butter for a smooth, lump-free frosting! Spread this delicious lemon buttercream over the top and sides of your assembled cake. Finish by decorating with freeze-dried or fresh raspberries and lemon peel curls for that elegant touch.

How to Store Lemon-Raspberry Cake

To keep your delicious Lemon-Raspberry Cake fresh, you should store it covered in the refrigerator. It will stay fresh for up to 4 days.

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 or fresh 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 3 (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 as desired with raspberries and lemon peel. 

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

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