Lemon Raspberry Layer Cake (Printable View)
Tangy lemon sponge layered with fresh raspberries and creamy frosting, ideal for special moments.
# Ingredient List:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 4 cups powdered sugar, sifted
18 - 2 teaspoons lemon juice
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
→ Assembly
21 - 1/2 cup fresh raspberries, for decoration
22 - Lemon zest for garnish (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
04 - Mix fresh lemon juice and whole milk. With mixer on low speed, alternately add the flour mixture and lemon milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
05 - Divide batter evenly among prepared pans and smooth tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine fresh raspberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring, until raspberries break down and the mixture thickens to a jam-like consistency, about 5 minutes. Cool completely.
07 - Beat cream cheese and unsalted butter until smooth. Gradually add powdered sugar, then lemon juice, vanilla extract, and salt. Beat until fluffy.
08 - Place one cake layer on a serving plate. Spread with one-third of the frosting, then half the raspberry filling. Top with the second cake layer, spread with another third of frosting, and remaining raspberry filling. Place the final cake layer on top and coat with the remaining frosting.
09 - Garnish with fresh raspberries and lemon zest if desired. Chill for 30 minutes before slicing to ensure clean layers.
# Expert Suggestions:
01 -
- The lemon and raspberry balance each other perfectly, tart and sweet without fighting for attention.
- It looks stunning on a cake stand, like something from a bakery window, but comes together with everyday ingredients.
- The cream cheese frosting stays soft and tangy, never too sweet or heavy.
- Leftovers keep beautifully in the fridge and somehow taste even better the next day.
02 -
- Room temperature ingredients are non-negotiable, cold eggs and milk will make the batter lumpy and dense.
- Don't spread the raspberry filling all the way to the edge, leave a small border or it will ooze out when you stack the layers.
- Sift the powdered sugar for the frosting, I once skipped this and spent 10 minutes picking out lumps.
- Let the cakes cool completely before assembling, warm layers will melt the frosting and turn your beautiful cake into a puddle.
03 -
- Weigh your flour if you can, too much will make the cake dry and you'll wonder where you went wrong.
- Use an offset spatula to frost the sides smoothly, it gives you control and keeps your hands out of the frosting.
- If the raspberry filling is too runny, simmer it for a few extra minutes until it thickens, runny filling will soak into the cake and make it soggy.
- Chill the assembled cake for at least 30 minutes before slicing, it makes all the difference for clean, beautiful layers.