Lemon Raspberry Layer Cake

I baked this cake on a cloudy spring morning when my neighbor dropped off a carton of raspberries from her garden. The berries were so ripe they stained my fingertips pink, and I knew they needed to become something special. I zested two lemons over the counter, and the whole kitchen smelled like sunshine cutting through the gray outside. That cake turned into three layers of brightness I wasn't expecting to need so badly.

I made this for my sister's birthday last year and watched her face light up when she saw the layers. She'd been having a hard month, and I wanted to give her something beautiful without making a fuss about it. When I sliced into it at the table, the raspberry filling pooled just slightly onto the plate, and everyone went quiet for a second. That's the kind of cake this is.

Ingredients

• All-purpose flour: The structure of the cake, I sift it with the leavening agents so everything rises evenly and stays tender.
• Baking powder and baking soda: Both are needed here, the soda reacts with the lemon juice and gives you that soft crumb.
• Unsalted butter: I always soften mine on the counter for an hour, cold butter won't cream properly and your cake will be dense.
• Granulated sugar: Creaming it with the butter creates air pockets that make the layers light.
• Eggs: Room temperature is key, cold eggs can make the batter seize and you'll lose that fluffiness.
• Lemon zest and juice: Fresh is the only way, bottled lemon juice tastes flat and won't give you the brightness this cake lives on.
• Whole milk: Also room temperature, it blends smoothly and keeps the batter from curdling.
• Vanilla extract: Just a whisper to round out the lemon without competing.
• Fresh raspberries: I use them for the filling and the top, their tartness cuts through the sweetness and their color makes the cake come alive.
• Cream cheese: Softened completely, I leave mine out overnight so it beats into the frosting without lumps.
• Powdered sugar: Sifted, or you'll get grainy frosting and have to start over.

Instructions

Prepare the pans:

Preheat your oven to 350°F and grease three 8-inch round pans, then line the bottoms with parchment. I learned to trace the pans on the paper with a pencil first, it saves time and frustration.

Mix the dry ingredients:

Whisk the flour, baking powder, baking soda, and salt together in a bowl. Set it aside and don't skip the whisking, clumps of baking powder ruin the texture.

Cream butter and sugar:

Beat the softened butter and sugar on medium-high until it's pale and fluffy, about 4 minutes. This step makes or breaks the lightness of your cake.

Add eggs and flavorings:

Add the eggs one at a time, beating well after each one, then mix in the lemon zest and vanilla. The batter will look curdled for a second but it comes together.

Alternate wet and dry:

Combine the lemon juice and milk in a jug, then add the flour mixture and lemon milk to the butter mixture in three additions, starting and ending with flour. Mix on low just until combined, overmixing makes the cake tough.

Bake the layers:

Divide the batter evenly among the pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, until a toothpick comes out clean and the edges pull away slightly.

Cool completely:

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Don't try to frost warm cake, it will slide right off and you'll be scraping frosting off your counter.

Make the raspberry filling:

Cook the raspberries, sugar, and lemon juice in a small saucepan over medium heat, stirring until the berries break down and thicken into a jam. Let it cool completely before you use it.

Beat the frosting:

Beat the cream cheese and butter until smooth, then add the powdered sugar gradually. Finish with lemon juice, vanilla, and a pinch of salt, and beat until fluffy and spreadable.

Assemble the cake:

Place the first layer on your serving plate, spread a third of the frosting on top, then half the raspberry filling. Repeat with the second layer, then top with the third layer and frost the top and sides with the remaining frosting.

Decorate and chill:

Press fresh raspberries gently into the top and scatter lemon zest if you like. Chill the cake for 30 minutes before slicing, it helps the layers cut cleanly without smooshing.

Save

The first time I served this cake, my friend asked if I'd ordered it from a bakery. I laughed and told her about the raspberry stains on my apron and the lemon zest under my nails. She took another bite and said it tasted like effort and love, which is exactly what it is. I've made it a dozen times since, and it never stops feeling like a small celebration on a plate.

How to Store Leftovers

I keep this cake covered in the fridge, where it stays fresh for up to four days. The cream cheese frosting needs the cold, and honestly the cake tastes even better the next day when the flavors have settled into each other. Let it sit at room temperature for 20 minutes before serving if you want the frosting to soften slightly.

Swaps and Variations

You can swap the raspberries for strawberries or blackberries, just cook them down the same way until they're thick and jammy. I've also brushed the cake layers with a simple lemon syrup before assembling, which makes them extra moist and adds another layer of citrus. If you want a lighter frosting, try Swiss meringue buttercream with lemon zest folded in.

Serving Suggestions

This cake shines at birthdays, spring gatherings, or any time you want something that looks like you spent all day in the kitchen. I like to serve it with a pot of Earl Grey tea or a glass of sparkling wine, the bubbles cut through the richness beautifully. A small dollop of whipped cream on the side never hurts either.

• Pair it with a floral tea like chamomile or lavender for an elegant afternoon treat.
• Serve it chilled on a hot day, the frosting stays firm and refreshing.
• Garnish each slice with a few extra raspberries and a dusting of powdered sugar for a bakery finish.

Save

This cake has become my go-to when I want to show up with something memorable. It's bright, it's beautiful, and it tastes like springtime no matter what month it is.

Questions & Answers

→ How do I ensure the lemon sponge stays moist?

Use softened butter and room-temperature eggs, and avoid overmixing the batter. Alternating the dry ingredients with milk helps maintain a tender crumb.

→ Can fresh raspberries be substituted?

Strawberries or other berries can replace raspberries for a different flavor profile while maintaining the layered texture.

→ What’s the best way to get smooth cream cheese frosting?

Beat cream cheese and butter until fluffy before gradually adding powdered sugar, lemon juice, and vanilla, ensuring a smooth and creamy consistency.

→ How long should the cake chill before serving?

Chilling for at least 30 minutes helps the layers set and the frosting firm up, making slicing cleaner and presentation sharper.

→ Any tips for assembling neat layers?

Use an offset spatula to spread frosting evenly and gently layer components. Cooling cake layers completely prevents crumbling during assembly.