Photorealistic image of a luxurious three-tiered wedding cake being assembled in a sunlit kitchen, featuring pearl-white buttercream, fresh raspberries, and lemon zest scattered on a marble counter, with a baker's hands smoothing the frosting, surrounded by professional baking tools and warm wood accents.

Raspberry Lemon Wedding Cake: A Showstopping Celebration Dessert

Key Information

Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 4 hours
Servings: 20-24 guests
Difficulty: Advanced
Dietary: Vegetarian

Essential Equipment

Why This Cake is Special

Imagine a wedding cake that captures summer’s essence – bright, fresh, and absolutely gorgeous. This raspberry lemon wedding cake isn’t just a dessert; it’s an edible work of art that’ll have guests talking long after the last slice.

Cinematic overhead shot of a sunlit professional kitchen workspace featuring a marble countertop with measured ingredients for a wedding cake, including cake flour, fresh lemons, raspberries, and butter, alongside a copper stand mixer and baking tools.

Ingredients Breakdown

Cake Layers
  • 3 cups cake flour
  • 2 cups granulated sugar
  • 2 tbsp fresh lemon zest
  • 1 cup fresh lemon juice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 4 large eggs
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 1 cup fresh raspberries
  • 2 tsp vanilla extract
Raspberry Filling
  • 2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
Lemon Swiss Meringue Buttercream
  • 6 egg whites
  • 1 1/2 cups sugar
  • 2 cups unsalted butter
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice

Preparation Method

Cake Layers
  1. Prep Ingredients: Bring all ingredients to room temperature.
  2. Cream Butter: Beat butter, sugar, and lemon zest until light and fluffy.
  3. Add Eggs: Incorporate eggs one at a time, mixing thoroughly.
  4. Combine Dry/Wet: Alternate adding flour mixture and sour cream.
  5. Fold Raspberries: Gently fold in raspberries coated in flour.
  6. Bake: Pour into prepared pans, bake at 350°F for 35 minutes.
Raspberry Filling
  1. Combine raspberries, sugar, lemon juice in saucepan
  2. Cook until thickened, about 10 minutes
  3. Cool completely before using
Swiss Meringue Buttercream
  1. Whisk egg whites and sugar over double boiler
  2. Heat to 140°F, stirring constantly
  3. Whip until cool and glossy
  4. Add butter gradually
  5. Incorporate lemon zest and juice

Close-up of a three-tiered wedding cake being assembled, featuring smooth pearl-white buttercream, fresh raspberries, and lemon zest, on a silver stand in a soft-focus pastry kitchen.

Assembly Secrets

  • Level cake layers
  • Brush with lemon syrup for extra moisture
  • Alternate layers with raspberry filling
  • Crumb coat, then final buttercream layer
  • Decorate with fresh raspberries and lemon zest

Pro Tips

  • Temperature Matters: Room temp ingredients blend seamlessly
  • Don’t Overmix: Stops tough cake texture
  • Chill Between Steps: Ensures stability

Storage & Make-Ahead

  • Refrigerate up to 3 days
  • Freeze unfrosted layers up to 1 month
  • Bring to room temperature before serving

Variations

  • Vegan: Use plant-based alternatives
  • Gluten-Free: Use certified GF flour
  • Less Sweet: Reduce sugar, add more lemon zest

Common Mistakes to Avoid

  • Using cold ingredients
  • Overmixing batter
  • Not leveling cake layers
  • Frosting warm layers

Cost Estimate

Approximately $35-$50 depending on ingredient quality

Nutritional Note

High in sugar and fat – it’s a celebration cake, enjoy responsibly!

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