A Lemon Raspberry Layer Cake is a delightful, tangy dessert that combines the bright flavors of lemon and the sweetness of fresh raspberries. With layers of moist lemon cake, raspberry filling, and a zesty lemon cream cheese frosting, this cake is 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:
- 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.
- 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.
- Make 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 (about 5–7 minutes).
- Remove from heat and let cool completely before using.
- 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.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, followed by a thin layer of lemon cream cheese frosting.
- Add the second cake layer and repeat with more raspberry filling and frosting.
- Place the final cake layer on top and frost the entire cake with the remaining lemon cream cheese frosting, smoothing the top and sides.
- Decorate and Serve:
- Garnish the cake with fresh raspberries, lemon slices, or lemon zest for a vibrant presentation.
- Chill the cake for 30 minutes before serving to allow the frosting to set.
This Lemon Raspberry Layer Cake is a beautiful, fresh dessert that’s perfect for special occasions, offering a delicious combination of tart and sweet flavors!