This cake reminds me of a wedding I attended years ago. The bride told me her mom made the best lemon raspberry cupcakes and I remember that I explained I did not like the flavor of lemon, mostly because of the artificial cakes I’ve had in the past. She insisted that I try it at her wedding and that I’ll love it. She was right! I loved the flavor combination so much I began practicing making it at home myself.Â
By roasting and thickening the raspberries into a compote, you get a jammy, concentrated berry flavor that pairs beautifully with the tangy lemon pastry cream. The layers come together in a way that feels like a bakery-style cake but is completely gluten-free and approachable at home.
Whether you’re celebrating a birthday, hosting a special gathering, or just want to elevate your weekend baking, this cake is a showstopper. It’s elegant enough for a centerpiece but still cozy, with familiar flavors everyone loves.
This cake is summer in cake-form. Each bite burst flavor but not in an over-whelming way. The softness of the cake with the slight tart lemon and raspberry that both have a hint of sweetness. This one of my favorite flavor combinations and to have it in a cake just brings me so much joy.Â
This Gluten-Free Lemon Raspberry Cake is the perfect balance of bright citrus and sweet berries layered into one stunning dessert. Light, fluffy lemon cake layers are paired with a silky lemon pastry cream, tart raspberry compote, and a dreamy whipped cream cheese frosting. Every bite is refreshing yet indulgent.
What’s in This Recipe?Â
- Lemon Zest & Lemon Extract – Brighten the cake layers with fresh citrus flavor that complements both the pastry cream and compote.
- Cornstarch – Adds lightness to the cake and thickens the pastry cream for that silky custard texture.
- Raspberry Compote – Reduces fresh raspberries into a tart, jammy filling that contrasts perfectly with the sweet lemon layers.
- Freeze-Dried Raspberries – Ground into the frosting, they add intense berry flavor and a naturally pink color without artificial dyes.
FAQs
Store covered in the refrigerator for up to 4–5 days. The compote may soften the cake layers slightly, but it will still taste amazing.
Yes! Freeze individual slices tightly wrapped in plastic wrap, then foil. Thaw overnight in the fridge before serving.
This recipe is written for three 8-inch pans. You can also use two 9-inch pans, but bake time may increase slightly.
Absolutely—this batter makes about 24 cupcakes. Bake 18–20 minutes and fill each with pastry cream and compote before frosting.
Yes, a stand mixer or hand mixer is recommended to properly whip the cream cheese and heavy cream together for a fluffy, stable frosting.
Gluten Free Lemon Raspberry Cake
Ingredients
Gluten Free Lemon Cake
Lemon Pastry Cream
Raspberry Compote
Raspberry Whipped Cream Cheese Frosting
Instructions
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Lemon Cake
- Preheat the oven to 350°F (175°C) and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, beat ½ Cup (110g) Unsalted Butter, ⅓ Cup (75g) Vegetable Oil, and 1 ¾ Cups (350g) Granulated Sugar until pale and fluffy, about 2–3 minutes.
- Add 4 Large Eggs, Room Temp, one at a time, mixing well after each addition. Beat in 1 Tbsp Vanilla Extract, 1 Tsp Lemon Zest, and 1 Tsp Lemon Extract.
- In a medium bowl, whisk together 2 ¼ Cups (300g) Gluten-Free Flour, ¼ Cup (30g) Cornstarch, 2 Tsp Baking Powder, ½ Tsp Baking Soda, and ½ Tsp Kosher Salt.
- In a small bowl, stir together 1 Cup (240g) Milk with 1 Tbsp Apple Cider Vinegar, then set aside for 10 minutes to curdle.
- Add half of the dry mixture to the butter mixture, mix gently, then stir in the milk mixture. Add the remaining dry mixture and mix just until combined—do not overmix.
- Divide the batter evenly among the prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling.
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Lemon Pastry Cream
- In a medium saucepan, whisk ½ Cup (100g) Granulated Sugar with 2 Tbsp Cornstarch. Add 4 Large Egg Yolk sand whisk until smooth.
- Slowly whisk in ¾ Cup (180ml) Whole Milk and ¾ Cup (180ml) Heavy Cream until combined.
- Place over medium heat, whisking constantly, until the mixture thickens, about 5–7 minutes.
- Remove from heat and stir in the Zest Of 2 Lemons, 2 Tbsp Unsalted Butter, 2 Tbsp Lemon Juice, and 1 Tsp Vanilla Extract.
- Strain through a fine mesh sieve for extra smoothness. Cover with plastic wrap pressed against the surface and refrigerate until chilled.
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Raspberry Compote
- In a saucepan, combine 2 Cups (250g) Raspberries, ¼ Cup (50g) Sugar, 1 Tbsp Lemon Juice, and 1 Tsp of Cornstarch + 1 Tsp of water to make a slurry.
- Cook over medium heat for 5–7 minutes until berries break down and mixture thickens.
- Mash lightly for texture. Let cool completely before layering.
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Raspberry Whipped Cream Cheese Frosting
- In a stand mixer, beat 8oz Cream Cheese, Chilled until smooth.
- Add 1 Cup (100g) Powdered Sugar and ½ Cup Ground Freeze-Dried Raspberries, mixing until combined and bright pink.
- With the mixer on medium speed, slowly stream in 1 ½ Cups (360ml) Heavy Cream and whip until fluffy, about 3–4 minutes. The frosting should be light and spreadable.
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Assembly
- Place the first cooled cake layer on a serving plate. Spread with a generous layer of Lemon Pastry Cream, then top with a layer of Raspberry Compote.Â
- Repeat with the second cake layer and more pastry cream and a layer of Raspberry Compote.Â
- Place the final cake layer on top, then frost the entire cake with Raspberry Whipped Cream Cheese Frosting.
- Garnish with fresh raspberries, lemon slices, or edible flowers for a beautiful finish.
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Total Time
Prep Time: 40 minutes
Cook Time: 25 minutes
Cool Time: 2–3 hoursÂ
Total Time: ~3 ½ – 4 hours
Servings: 12–14 slices
Estimated Calories Per Serving: 420–450 calories
