Lemon Raspberry Layer Cake (Printable View)
Vibrant lemon sponge with fresh raspberry filling and luscious buttercream.
# 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, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
→ Raspberry Filling
12 - 2 cups fresh raspberries
13 - 1/2 cup granulated sugar
14 - 2 tablespoons lemon juice
15 - 1 tablespoon cornstarch mixed with 1 tablespoon water
→ Lemon Buttercream
16 - 1 cup unsalted butter, room temperature
17 - 3 1/2 cups powdered sugar, sifted
18 - 2 tablespoons fresh lemon juice
19 - 1 tablespoon finely grated lemon zest
20 - 2-3 tablespoons heavy cream or milk
21 - Pinch of salt
→ Assembly & Decoration
22 - 1/2 cup fresh raspberries
23 - Lemon slices or zest, optional
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
04 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared pans. Smooth tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down, about 5 minutes. Stir in cornstarch slurry and simmer 1-2 minutes until thickened. Cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and salt. Beat in cream 1 tablespoon at a time until smooth and fluffy.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling, leaving a 1/2-inch border. Top with a thin layer of buttercream. Repeat with second cake layer and remaining filling. Place final cake layer on top. Frost top and sides with buttercream.
10 - Decorate with fresh raspberries and lemon slices or zest as desired. Chill 30 minutes before slicing for neat layers.
# Expert Suggestions:
01 -
- The three-layer structure means you get a wow moment when you cut into it and see those vibrant raspberry pockets.
- It's tart enough to serve after a heavy meal without feeling like you need a nap afterward.
- Room-temperature ingredients make the process feel effortless, not like you're wrestling with cold butter.
02 -
- Chilling the assembled cake before slicing is the secret to neat layers instead of a crumbly tumble; I learned this the hard way at my first dinner party.
- Fresh lemon juice tastes completely different from bottled, and it's worth the two minutes of squeezing to get the real brightness the cake deserves.
03 -
- Invest in a kitchen scale if you don't have one; baking is chemistry, and weights are more reliable than cup measurements, especially for flour.
- Keep your lemon zest and juice separate during prep—zest first while the lemons are firm, then juice them, so you get maximum flavor from both.