Lemon Raspberry Layer Cake

My sister asked me to bake something bright for her garden party, and I didn't want the usual vanilla route. I grabbed lemons from the bowl and remembered a jar of raspberries in the fridge. The combination turned into this layered beauty that tasted like sunshine with a tart little wink.

I made this for my neighbor's birthday last May, and she said it reminded her of the lemon cakes her grandmother used to bake in Portugal. We sat on her porch with thick slices and iced tea, and she told me stories about summers by the sea. The cake disappeared before sunset.

Ingredients

• All-purpose flour: The structure of the cake, sifted once if it looks clumpy so the crumb stays tender.
• Baking powder and baking soda: Together they give the cake a light, springy rise without any metallic aftertaste.
• Unsalted butter: Softened to room temperature so it creams properly with the sugar and creates that fluffy base.
• Granulated sugar: Beaten with the butter until pale and airy, this is where the texture starts.
• Eggs: Room temperature eggs blend smoothly and help the batter emulsify without curdling.
• Lemon zest and juice: Fresh is essential here, bottled juice tastes flat and won't give you that bright zing.
• Vanilla extract: A small amount rounds out the lemon without competing with it.
• Whole milk: Also at room temperature, it keeps the batter silky and prevents it from splitting.
• Fresh raspberries: Frozen work too, just thaw and drain them well so the filling doesn't get watery.
• Cornstarch: Mixed with water before adding, it thickens the raspberry filling so it doesn't soak into the cake.
• Cream cheese: Softened completely so it beats smooth without lumps in the frosting.
• Powdered sugar: Sifted to avoid gritty frosting, this sweetens and stabilizes the cream cheese.

Instructions

Prep the pans:

Preheat your oven to 350°F and line three 8-inch round pans with parchment circles, then grease the sides. This prevents sticking and makes turning out the cakes so much easier.

Mix the dry ingredients:

Whisk the flour, baking powder, baking soda, and salt together in a bowl and set it aside. This ensures even distribution of leavening agents.

Cream butter and sugar:

Beat the softened butter and sugar with an electric mixer for about 3 minutes until it looks pale and fluffy. Scrape down the sides halfway through.

Add eggs and flavorings:

Beat in the eggs one at a time, letting each one incorporate before adding the next. Mix in the lemon zest, lemon juice, and vanilla until just combined.

Alternate dry and wet:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix gently until you see no more streaks, but don't overbeat or the cake will be 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. They must be fully cool before you fill them or the frosting will melt.

Make the raspberry filling:

Cook the raspberries, sugar, and lemon juice in a small saucepan over medium heat, mashing as they soften. Stir in the cornstarch slurry and cook until thick, about 2 minutes, then cool completely.

Prepare the frosting:

Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, then mix in the lemon zest, juice, vanilla, and a pinch of salt until fluffy.

Assemble and frost:

Place the first cake layer on your serving plate and spread half the raspberry filling on top, leaving a small border. Add the second layer, spread the remaining filling, then top with the third layer and frost the top and sides generously.

Save

The first time I served this, my friend took a bite and closed her eyes for a second. She said it tasted like the kind of cake you eat slowly, savoring every forkful. That's when I knew this recipe was a keeper.

How to Store and Serve

Keep the cake covered in the fridge for up to four days, the cream cheese frosting needs to stay cool. Bring slices to room temperature for about 20 minutes before serving so the flavors open up and the texture softens. It also freezes well for up to two months if you wrap it tightly in plastic and foil.

Flavor Variations You Can Try

Swap the raspberries for strawberries or blackberries if that's what you have on hand. You can also add a tablespoon of limoncello to the frosting for an adult twist, or fold in some poppy seeds to the batter for a classic lemon poppy seed version. A thin layer of lemon curd between the cake and raspberry filling adds even more citrus punch.

What to Serve Alongside

This cake shines at afternoon tea with a pot of Earl Grey or a flute of chilled Prosecco. It's also lovely after a light spring lunch with a simple green salad and roasted chicken. The brightness cuts through richer meals beautifully.

• A dollop of lightly sweetened whipped cream on the side never hurts.
• Fresh mint leaves or edible flowers make a gorgeous garnish if you're feeling fancy.
• Serve with extra fresh raspberries scattered on the plate for color and freshness.

Save

This cake has become my go-to when I want to impress without stressing. It looks stunning, tastes even better, and every slice feels like a little celebration.

Questions & Answers

→ How do I keep the sponge moist and tender?

Ensure not to overmix the batter and carefully alternate flour and milk additions for a light texture. Baking just until a toothpick comes out clean also helps retain moisture.

→ What’s the best way to thicken the raspberry filling?

Simmering fresh raspberries with sugar and lemon juice, then adding a cornstarch slurry while cooking for a few minutes ensures a thick, spreadable consistency.

→ How can I achieve a smooth lemon cream cheese frosting?

Beat softened cream cheese and butter together before gradually adding powdered sugar. Finish with lemon zest, juice, vanilla, and a pinch of salt for balance.

→ Can I make this in advance?

Yes, bake and cool cake layers fully, prepare fillings and frosting, then assemble and chill before serving. This helps flavors meld and eases slicing.

→ What decorations complement the cake’s flavors?

Fresh raspberries and lemon zest sprinkled on top enhance the dessert’s brightness and add appealing color and texture contrast.