Lemon Raspberry Layer Cake (Printable View)
A tangy lemon sponge layered with sweet raspberry filling and smooth lemon cream cheese frosting.
# Ingredient List:
→ Lemon Cake
01 - 2 3/4 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 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons lemon zest (from about 2 lemons)
09 - 1/3 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries (or thawed frozen)
13 - 1/3 cup granulated sugar
14 - 1 tablespoon lemon juice
15 - 2 teaspoons cornstarch mixed with 2 teaspoons water
→ Lemon Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 3 1/2 cups powdered sugar, sifted
19 - 1 tablespoon lemon zest
20 - 2 tablespoons fresh lemon juice
21 - 1 teaspoon vanilla extract
22 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
04 - Add the dry ingredients to the wet mixture in three additions, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
05 - Divide batter evenly among the prepared pans, smooth tops, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir and mash until bubbling. Add cornstarch mixture and cook for 1 to 2 minutes until thickened. Remove from heat and cool completely.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy. Beat in lemon zest, lemon juice, vanilla, and salt until smooth.
09 - Place one cake layer on a serving plate and spread half the raspberry filling, leaving a small border. Top with second layer and repeat with remaining filling. Add final layer on top.
10 - Frost the top and sides with lemon cream cheese frosting. Optionally decorate with fresh raspberries and lemon zest. Chill for 30 minutes before slicing for clean layers.
# Expert Suggestions:
01 -
- The lemon sponge stays moist for days without going soggy, even under all that frosting.
- The raspberry filling adds a pop of color and tartness that cuts through the sweetness perfectly.
- The cream cheese frosting is tangy enough to balance the cake but sweet enough to feel like a real celebration.
02 -
- Room temperature ingredients are critical, cold eggs or milk will cause the batter to curdle and the texture will suffer.
- Don't skip cooling the raspberry filling completely or it will soak into the cake and make the layers soggy.
- Chill the assembled cake for at least 30 minutes before slicing so the layers set and you get clean, pretty cuts.
03 -
- Brush each cake layer with a simple lemon syrup (equal parts sugar and lemon juice, heated until dissolved) before filling for extra moisture and flavor.
- If your frosting feels too soft, chill it for 15 minutes then rewhip it, this firms it up without losing the fluffiness.
- Use a bench scraper or offset spatula to get smooth sides when frosting, and don't be afraid to do a crumb coat first then chill before the final layer.