Raspberry Lemon Cake

Why not surprise your friends and guests with a sweet & tart Raspberry Lemon Cake! Pink ombre lemon cake, filled with tart lemon curd and fresh raspberries, and naked-iced with a smooth buttercream - it's light and refreshing, much like its beverage namesake.
Course Dessert
Cuisine American
Keyword raspberry lemon cake
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 10
Calories 624kcal
Author Erica


  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cardamom
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 5 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons vegetable oil
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • Pink food coloring

Creamy Buttercream

  • 1/2 cup unsalted butter softened
  • 2 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar sifted
  • 1/3 cup lemon curd store bought or homemade
  • 1 pint fresh raspberries
  • Halved lemon slices


  • Preheat oven to 325°F. Butter and flour three 7" cake rounds and line with parchment.
  • Combine cake mix, flour, sugar, cardamom, and salt, and whisk together. Add eggs, milk, lemon juice & zest, oil, sour cream, and vanilla; mix for 2-3 minutes until combined.
  • Divide the batter evenly into 3 bowls. Add 1 drop of food coloring to one bowl, 3 drops to a second bowl, and 4 drops to the third bowl, mixing until color is even. Scrape batter into separate pans and bake for approximately 35-45 minutes until a toothpick inserted in the center comes out clean.
  • Remove from oven and cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.

Creamy Buttercream

  • Using an electric stand mixer fitted with paddle attachment, beat butter on medium speed until creamy. Add cream cheese and vanilla and beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as needed.
  • Add powdered sugar ½ cup at a time, beating on low speed until well combined. Increase speed to high until well combined and smooth, about 2 minutes.
  • When ready to assemble, trim tops of each cake layer to make them flat. Place the darkest layer on a cake plate.
  • Spoon some creamy buttercream in a piping bag. Pipe a ring around the top edge of the cake layer. Spread a thin layer of lemon curd inside the ring, then place fresh raspberries on top. Repeat with the next darkest layer, then top with the final lightest layer. Chill for 30 minutes.
  • Add ½ cup buttercream to top of cake, spreading evenly and creating a swirl; then crumb ice the sides. Decorate with raspberries and lemon slices. Enjoy!


Calories: 624kcal | Carbohydrates: 100g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 542mg | Potassium: 161mg | Fiber: 1g | Sugar: 68g | Vitamin A: 615IU | Vitamin C: 7.8mg | Calcium: 188mg | Iron: 2mg