Lemon-Raspberry Cake with Lemon Buttercream


Preparation info

  • Makes one 9-inch, 3-layer cake (serves

    10 to 12

    • Difficulty


Appears in


By Joanne Chang

Published 2010

  • About

Nothing says “spring” quite like this cake—but that doesn’t stop it from being a best-seller at Flour year-round. It’s a thrill for me to think of how many weddings, anniversaries, christenings, birthdays, Mother’s Day celebrations, graduations, and showers have included this cake. And no wonder: With its light, fluffy sponge cake soaked with a sweet-tart lemon syrup, layers of lemon buttercream and lemon curd, and fresh raspberries scattered within and on top, this cake (please excuse my p