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+ servings
uncut lemon and raspberry layer cake
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4.69 from 44 votes

Lemon and Raspberry Layer Cake

Three layers of lemon cake sandwiched together with raspberry jam and lemon buttercream. Covered with more buttercream and topped with raspberries this cake is a real show stopper.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Cake
Cuisine: British
Keyword: celebration cake
Servings: 12
Calories: 750kcal


  • 300 g butter softened plus extra for greasing
  • 300 g golden caster sugar
  • 5 large eggs beaten
  • 300 g self-raising flour sieved
  • lemons finely grated zest and juice

for the raspberry jam

  • 350 g fresh or frozen raspberries
  • 150 g golden caster sugar
  • ½ lemon juice only

for the lemon buttercream:

  • 300 g butter softened
  • 600 g icing sugar sieved
  • 1 lemon finely grated zest and juice
  • 4 tablespoon lemon curd

to complete

  • a few fresh raspberries


  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line the base of 3 x 18cm (7in) sandwich tins.
  • Beat together the butter and sugar until the mixture is very pale and creamy. Gradually add the egg beating well after each addition. If the mixture begins to curdle beat in a little flour with the egg.
  • Beat in the lemon juice and zest, then carefully fold in the flour. Divide the mixture equally between the prepared tins and level the surface.
  • Bake in the centre of the oven for 20 to 25 minutes until pale golden and springy to the touch. Turn out and cool on a wire rack to cool completely.

Meanwhile make the jam

  • Place the raspberries, sugar and lemon juice in a saucepan and heat gently stirring until the sugar dissolves. Increase the heat and boil rapidly for about 5 minutes until reduced and thickened slightly. Allow to cool completely.

To make the buttercream

  • Beat the butter until softened then beat in about half the icing sugar. Add the lemon zest, juice and lemon curd and beat to combine. then add the remaining icing sugar. Beat until light and fluffy.

To complete

  • Spread a generous layer of jam over one of the cakes and buttercream over another turn the buttercream cake upside down and place on top of the jam. Repeat with the remaining cakes.
  • Spread a thin layer buttercream around the sides of the cake. Roughly spread the remaining buttercream over the top of the cake. Dot with a little jam and spread level to give a marbled effect.
  • Pile some fresh raspberries onto the top of the cake and drizzle with a little more of the jam.
  • Transfer to a serving plate and enjoy!



  • 3 x 18cm (7in) sandwich tins
  • palette knife
  • electric mixer
Cook's Tips
  1. If you do not have 3 tins you can save one third of the mixture and cook two. As soon as they are cooked transfer to a wire rack. Wash, dry and grease one of the tins and add the remaining mixture and cook.
  2. Spread the jam right up to the edge of the cake so that some combines with the buttercream when covering the sides.
  3. Save money by using frozen raspberries for the jam.
In an airtight container in a cool place for up to 3 days
Freeze – undecorated for 2 months


Serving: 1slice (1/12) | Calories: 750kcal