Lemon Raspberry Layer Cake

Here’s a detailed recipe for a Lemon Raspberry Layer Cake that combines the tangy freshness of lemon with the sweet and tart flavor of raspberries. It’s a delightful cake that’s perfect for spring and summer celebrations.

Lemon Raspberry Layer Cake Recipe

Ingredients:

For the Lemon Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • Zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
For the Raspberry Filling:
  • 2 cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice
For the Lemon Cream Cheese Frosting:
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 4–5 cups powdered sugar
  • Zest of 1 lemon
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream (to adjust consistency)
For Garnish:
  • Fresh raspberries
  • Lemon slices or zest

Instructions:

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper.
  1. Make the Lemon Cake:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
  • Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  • Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  1. Prepare the Raspberry Filling:
  • In a small saucepan, combine the raspberries, sugar, cornstarch, water, and lemon juice.
  • Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like (about 5–7 minutes).
  • Remove from heat and let cool completely before using.
  1. Make the Lemon Cream Cheese Frosting:
  • In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well between each addition.
  • Stir in the lemon zest, lemon juice, and vanilla extract.
  • Adjust the consistency by adding heavy cream, one tablespoon at a time, until the frosting is light, fluffy, and spreadable.
  1. Assemble the Cake:
  • Place one cake layer on a serving plate. Spread a layer of lemon cream cheese frosting over the top, then spoon half of the raspberry filling on top of the frosting.
  • Add the second cake layer and repeat with more frosting and raspberry filling.
  • Place the final cake layer on top and frost the entire cake with the remaining lemon cream cheese frosting, smoothing the top and sides.
  1. Decorate and Serve:
  • Garnish the cake with fresh raspberries, lemon slices, or lemon zest for a beautiful presentation.
  • Chill the cake for about 30 minutes before serving to allow the frosting to set and the flavors to meld.

This Lemon Raspberry Layer Cake is a perfect blend of tart lemon and sweet raspberry, making it a refreshing and elegant dessert for any special occasion!

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