Lemon Raspberry Layer Cake

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:

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. 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.

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 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.

1. 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!