Lemon Raspberry Anniversary Cake

A moist lemon cake, brushed with lemon syrup, filled with raspberry preserves and lemon buttercream then lightly frosted with lemon buttercream frosting swirled with raspberries.

Lemon Raspberry Cake - it's incredible @sweetbakedlife

This is probably the most elaborate cake I have ever made!

And thus, for a special occasion – my 22nd wedding anniversary!

Not sure where the time has gone, but I’m proud to be part of this lasting union — we have made it through the good times and the hard times. We have loved with our hearts full even when times were difficult. Together we have laughed, loved, argued, cried, rejoiced, struggled, excelled, celebrated, grew, learned, and so much more. We continue to communicate and love one another unconditionally – we are committed to us.

So just like the sweetness of honey — babe you’re stuck with me!

Speaking of the sweet stuff…this is not the typical cake recipe I normally make. I usually stick to simple recipes and are quick to make and taste delicious.

But, because I was celebrating a special day, I had to make something a bit more creative and challenging.

And the challenge is like a good marriage. Don’t be afraid of the length of the recipe, even though there are several steps, it really does come together easy and it’s well worth the effort.

You will make your loved one’s heart swoon with this over-the-top, beautiful cake!

Lemon Raspberry Cake - it's incredible @sweetbakedlife

And let me tell you, it’s probably the best cake I have ever made!

You see, I recently purchased three 6-inch cake pans and I immediately starting thinking about what I was going to make to celebrate our 22 years together.

I always like to make something that is reminiscent of our wedding cake we enjoyed on that beautiful first day of June; filled with lemon and fresh fruit. In the past to celebrate “our” day, I have made treats such as my Lemon Raspberry Cream Cake, Lemon Marshmallow Tarts, Lemon Raspberry Oat Crumble Bars, and Strawberry Icebox Cake.

The hubs knew I was baking up something in the kitchen, but did not know exactly what it was. So when I was done creating this stunning cake, I asked him if he wanted a slice to celebrate our anniversary a bit early. He amicably agreed to be my “taster” — something he does not usually offer to do. I knew he was going to like this cake, and I was excited to see his face when I showed him this stunner.

He did think the cake looked pretty, however when I sliced it and brought him a piece, I could see that he was in awe as he had a huge smile and his eyes were sparkling. He then exuberantly said, “Wow, now that’s a cake!”

After taking his first bite, he loved it! And I think he loved it maybe as much as he loves me!  Yes, he enjoyed it that much!

Lemon Raspberry Cake - it's incredible @sweetbakedlife

Now, when I was first planning out this cake in my head, I was not sure how it was going to turn out. As you might know, I’m not really into making fancy, perfect cakes due to the fact that I don’t have the training and I defiantly don’t have the patience to put something so magnificent together.

I like my cakes to be a bit more rustic — that’s really more me.

Well, this cake actually could have been a disaster.

As I was starting to assemble the cake, the layers started shifting. I’m not sure if it was from the combination of the raspberry preserves along with the lemon buttercream in between the layers or just my pure lack of experience.

In any event, the two fillings were beginning to seep out the between the layers of the cake. Just then my son sent me a text to pick him up.

Ugggh, what was I going to do! I quickly did the crumb coat on the outside of the cake, made room in the fridge, and popped it in before I dashed out of the house.

My fingers were crossed, hoping that by putting into the fridge that it would firm up the buttercream and stop if from tilting!

When I finally got home about an hour later, it looked pretty good! I was happy and impressed that I actually made such a cake!

Lemon Raspberry Cake - it's incredible @sweetbakedlife

What I really didn’t count on was the raspberry oozing out of the layers. I tried to control this, but was not successful. But when I did the crumb coat, the raspberries mixed with the buttercream and it gave the cake a beautiful a pink glow.

This was not really what I was going for, but I really liked how it looked. Especially since pink is my favorite color! So, if you want a more “perfect” looking cake, I guess you could pipe the buttercream frosting around the perimeter of each layer, making a type of dam, before adding the raspberry preserves.

I did another light coat with the remaining buttercream after the cake was chilled, then simply decorated the top with fresh flowers from my garden and a few candied raspberries.

The best part was when I cut this beautiful Lemon Raspberry Anniversary Cake — I was hoping that it would not fall apart or slide apart or something worse. But to my surprise the slices came out PERFECT!

Not only that, the taste was incredible. And like I said, I did some extra steps in assembling this cake, such as cutting each cake in half so it would have more of a dramatic effect, brushing each layer with lemon syrup and adding raspberry preserves to each layer — normally I would have just used the cake layers as they were, added buttercream and called it a day.

I also took extra care in adding lots of lemon so the cake would be super tart and lemony — I added both freshly squeezed lemons (from our friend’s lemon tree) and lemon zest to both the cake batter and the frosting. The tang from the lemon and the sweetness from the raspberry preserves were an amazing combination.

My hubs, our son, and I absolutely loved the taste of the cake. And I was impressed with the beautiful, rustic and simple look of this stunning cake!

Lemon Raspberry Cake - it's incredible @sweetbakedlife


  • Servings: 8-10
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Lemon Raspberry Cake - it's incredible @sweetbakedlife


Lemon Cake:

  • 2-2/3 cups all-purpose flour
  • 1/3 cup tapioca flour
  • zest of 2 lemons
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup almond milk
  • 1/2 cup lemon juice
  • 3/4 cup unsalted butter, room temperature
  • 1-1/2 cups granulated sugar
  • 4 large eggs, room temperature

Lemon Syrup:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup lemon juice

Lemon Buttercream Frosting:

  • 1 cup unsalted butter, room temperature
  • 5-6 cups confectioners sugar
  • zest of 2 lemons
  • 1/4 cup lemon juice

Raspberry jam (or fresh raspberry puree) for filling
Candied raspberries and fresh flowers for garnish


For the Cake:

  1. Heat your oven to 350 degrees. Prepare three 6-inch cake pans with butter and flour and set aside.
  2. In a medium bowl, add the flours, baking powder, baking soda, salt and lemon zest and whisk until combined. Then to a small bowl, add the milk and lemon juice and stir. Set both aside until ready to use.
  3. In a large bowl of a stand mixer with the paddle attachment, cream the butter on high-speed for about 5 minutes, until light in color and fluffy. Turn your mixer to medium, slowly add the sugar and mix until well blended for about 5 minutes longer.
  4. Add the eggs, one at a time, until fully incorporated. Then add the dry and wet ingredients, alternating as blending. Do not over mix.
  5. Pour batter into prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the middle shows soft crumbs. Remove and let cool 10 minutes on a rack, then take out of pans and let the cakes cool completely before frosting.

For the Lemon Syrup:

  1. While the cake is cooling, make the lemon syrup by adding the water and sugar to a small pan and simmering on low heat until the sugar is dissolved. Remove from the heat and add the lemon.

For the Lemon Buttercream:

  1. To a large bowl of a stand mixer with the paddle attachment, add the butter and beat on high for 5 minutes. Then add the lemon zest and beat well.
  2. With the mixer on low, add the sugar and lemon juice, then turn up to high and beat for 5 minutes until fluffy. If you like your frosting less thick, add more lemon juice or if you like it thicker, add more confectioners sugar until you get the consistency you like.

To assemble the cake:

  1. Using a serrated knife, cut each cake in half.
  2. On a cake plate or stand add a bit of the buttercream, the place the bottom part of one of the cut cakes, brush with lemon syrup, add 1-2 tablespoons of raspberry preserves and spread until even, then add the lemon buttercream and smooth with an offset spatula, and top with the top part of the cake, cut side up.
  3. Repeat for all layers, the last layer should be the top of the cake, top side up. Note, don’t worry if the raspberry and buttercream seep from the layers — this will give the cake a pretty look when frosting the outside.
  4. Crumb coat your cake with the lemon buttercream – meaning give your cake a light coat of frosting and smooth out with an offset spatula. Chill in the refrigerator for about 1 hour, then remove and give the cake another light coat of the buttercream, smooth with an offset spatula.
  5. Top with fresh flowers and candied raspberries (made simply by sprinkling with a bit of lemon juice and tossing them with some granulated sugar and then popping into the freezer for an hour).
  6. Keep chilled in the refrigerator. When ready to eat slice, serve and enjoy! 

Lemon Raspberry Cake - it's incredible @sweetbakedlife

Lemon Raspberry Cake - it's incredible @sweetbakedlife

Lemon Raspberry Cake - it's incredible @sweetbakedlife

“To love is nothing. To be loved is something. But to love and be loved, that’s everything.” — T. Tolis

Happy 22nd Anniversary babe, love you!

Sweetly forever,



{the cake part of the recipe was inspiredd by My Cake School | Lemon Buttercream and Lemon Syrup based on my own recipes as well as the creative direction}


30 thoughts on “Lemon Raspberry Anniversary Cake

  1. Can this recipe be made with regular milk instead of almond milk? I have family with a nut allergies.

  2. I don’t have 6 inch pans. I have two 8 inch pans and two 9 inch pans. Will I need to change the recipe if I use two 8s or two 9s? What do you think is better? I’m a new baker so I have no idea about converting or knowing if this is like taboo with a recipe. But I love how this looks and my mom is hosting a tea party next weekend that I think this would look great at (besides my mom loves lemon). Thank you so much!

    1. Hello, even though I have not baked this recipe in 8-inch pans, I would think that you could use them (you may have a bit of the batter left over, which you turn into cupcakes), just adjust the time to bake for 25-35 minutes, or until a toothpick comes out clean or with soft crumbs. Good luck! I know your mom will love it if she loves lemon! 🍋💛🍰

    1. Hi Judy! Yes, you can use all purpose flour for the entire recipe. Or you can substitute the tapioca flour with cornstarch which makes the cake a bit more fluffy. Hope your daughter enjoys the cake!

  3. Hi Just! I made this cake for my dad’s annual cookout, along with many other desserts. It was truly a hit! Can I make this as a sheet cake. I have to do an anniversary cake for someone and they wanted a sheet cake, but also a filling. I thought this would be the perfect cake.

  4. Congratulations on your 22nd anniversary. My husband and I celebrated our 22nd anniversary on June 29th. The cake looks good can’t wait to try it.

  5. The instructions say add the butter and cream? Then next step is add sugar and cream? I’m ashamed to admit I can’t figure it out

    1. Hello – I have not used cake flour in this recipe, but if you want to substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. All other ingredients remain the same. Thanks!

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