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A lemon raspberry cake with a slice cut out of it and topped with fresh raspberries and lemon wedges.

Lemon Raspberry Layer Cake

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4.7 from 12 reviews

  • Author: Katie Stymiest
  • Total Time: 1 Hour 55 Minutes
  • Yield: 14 Slices 1x


This dairy-free lemon raspberry layer cake is full of fresh and zesty fruit flavours. Covered in a tangy-sweet whipped cream cheese buttercream frosting, this cake makes the most delicious and fluffy spring party dessert.



Lemon Cake

  • ¾ cup dairy-free milk, divided & room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 ¾ cups cake flour, sifted *can substitute with a gluten-free 1:1 baking blend
  • 1 ½ cups granulated sugar
  • 1 pkg. (85 grams) lemon jello
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ¼ tsp. baking soda
  • ⅔ cup dairy-free salted butter, room temperature

Raspberry Filling

  • 1 ½ cups raspberries (fresh or frozen)

  • ⅛ cup granulated sugar *

  • 1 tbsp. cornstarch

  • 2 tbsp. lemon juice

Cream Cheese Buttercream

  • 1 ½ cups dairy-free salted butter, cold
  • 1 pkg. (8 oz.) dairy-free cream cheese, cold
  • 6 cups icing sugar
  • 1 tsp. fine sea salt
  • ⅓ cup raspberry filling **

Cake Decor

  • fresh raspberries
  • fresh lemons


Lemon Cake

  1. Preheat the oven to 350 degrees and spray and parchment line two 8-inch round cake pans.
  2. In a small mixing bowl combine ¼ cup of milk and the vegetable oil. Set aside.
  3. In the other small mixing bowl gently whisk together the remaining milk (½ cup), eggs, vanilla extract, and lemon extract. Set aside.
  4. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, lemon jello powder, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  5. Add the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
  6. Slowly pour in the milk and oil mixture and mix on high for 2 minutes.
  7. Slowly pour the milk, egg, and extract mixture in and mix on high for another 2 minutes. Scrap the sides of the bowl when necessary.
  8. Divide the cake batter into the two prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Raspberry Filling

  1. In a medium pot mix the raspberries, sugar, cornstarch, and lemon juice together.

  2. Heat over medium until the raspberries begin to let out their juice and the mixture begins to thicken. Approximately 5-7 minutes.

  3. Once the mixture has thickened enough to coat the back of a spoon remove it from the heat.

  4. Pour the raspberry filling into a shallow dish and cover the surface directly with plastic wrap.

  5. Allow to fully cool to room temperature before using it.

Cream Cheese Buttercream

  1. In the bowl of a stand mixer beat the butter and cream cheese on high speed with the paddle attachment until light and fluffy, approximately 5-10 minutes.

  2. Add the icing sugar and salt and mix on low until combined.

  3. Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

  4. If you are adding some raspberry filling to the cream cheese buttercream do so now with ⅓ cup of fully cooled raspberry filling. Mix until combined. Keep the frosting chilled until ready to use.

Cake Assembly

  1. Level each fully cooled lemon cake layer with a cake leveler or knife.

  2. Place one leveled layer of lemon cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of dairy-free cream cheese buttercream.

  3. With a piping bag, pipe a buttercream ring border around the top edge and fill with approximately half the raspberry filling. Be careful not to overfill the cake as it will cause the top layer to slip or the filling to leak out.
  4. Repeat with the remaining lemon cake layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Note that dairy-free cream cheese frosting can be quite soft. If it feels too soft at any point in time while stacking or decorating, stop what you are doing and place the cake and the frosting into the fridge to firm up.

  5. Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.

  6. Decorate the cake as you desire. I used the tip of my offset spatula to create horizontal lines around the cake and topped it with fresh raspberries, lemon slices, and a few piped dollops of buttercream using a Wilton 4b piping tip. Enjoy!


* If you enjoy a sweeter raspberry filling, use ¼ cup of granulated sugar

** Omit if you prefer a plain cream cheese buttercream frosting. Serve the extra raspberry filling on the side.

  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: Slice
  • Calories: 703
  • Sugar: 71 grams
  • Sodium: 553 mg
  • Fat: 38.8 grams
  • Carbohydrates: 88.7 grams
  • Protein: 3.6 grams
  • Cholesterol: 88.2 grams