Lemon Raspberry Layer Cake

I baked this cake on a rainy Saturday when I had three lemons and a pint of raspberries that needed using. The kitchen smelled like sunshine while the oven worked, and by the time I stacked the layers, I knew this one would stick around. It's bright without being harsh, sweet without being cloying, and every bite tastes like a celebration even when there's nothing to celebrate.

The first time I made this for a friend's birthday, she asked if I'd ordered it from a bakery. I hadn't, but I also hadn't expected it to turn out so well. We ate it on her porch with iced tea, and the tartness of the lemon played off the raspberries in a way that felt almost accidental, like the cake had made itself. Now I make it whenever I want something that feels special but doesn't require pastry school skills.

Ingredients

• All-purpose flour: The base of the crumb. Measure it carefully or weigh it if you can, because too much makes the cake dense.
• Baking powder and baking soda: Together they give the cake lift and a tender texture. Make sure they're fresh or the layers will fall flat.
• Unsalted butter: Softened to room temperature so it creams properly with the sugar. Cold butter won't whip up light and fluffy.
• Granulated sugar: Sweetens and helps build structure. Cream it well with the butter until it looks pale and airy.
• Eggs: Room temperature eggs blend smoothly and don't shock the batter. I leave mine out for about 30 minutes before I start.
• Lemon zest and juice: Fresh is essential. Bottled lemon juice tastes flat and the zest is where all the fragrant oils live.
• Whole milk: Also room temperature. Cold milk can curdle the batter and mess with the texture.
• Vanilla extract: A quiet background note that rounds out the lemon without competing.
• Fresh raspberries: Use the ripest you can find for the filling. Frozen works in a pinch but won't have the same bright pop.
• Cream cheese: The soul of the frosting. It must be soft or you'll end up with lumps no amount of beating will smooth out.
• Powdered sugar: Sift it before adding or the frosting will be gritty.

Instructions

Prep the pans:

Grease three 8-inch round pans and line the bottoms with parchment. This step saves you from prying stuck cake out of the pan later, trust me.

Mix the dry ingredients:

Whisk flour, baking powder, baking soda, and salt together in a bowl. Set it aside while you work on the wet ingredients.

Cream butter and sugar:

Beat softened butter and sugar together until the mixture looks light, fluffy, and almost doubled in volume. This takes about 3 to 4 minutes and it's worth every second.

Add eggs and flavorings:

Add eggs one at a time, beating well after each. Stir in lemon zest and vanilla until everything smells like a lemon grove.

Combine lemon juice and milk:

Mix them in a jug. The acid will thicken the milk slightly and that's exactly what you want.

Alternate dry and wet:

With the mixer on low, add a third of the flour mixture, then half the lemon milk, then another third of flour, the rest of the milk, and finish with the last of the flour. Mix just until you stop seeing streaks.

Divide and bake:

Spread the batter evenly among the three pans and smooth the tops. Bake at 350°F for 25 to 30 minutes until a toothpick comes out clean.

Cool completely:

Let the cakes rest in the pans for 10 minutes, then turn them out onto racks. Don't frost warm cake or the frosting will slide right off.

Make the raspberry filling:

Cook raspberries, sugar, and lemon juice over medium heat, stirring until the berries break down into a thick jammy mess. Let it cool completely before using.

Whip the frosting:

Beat cream cheese and butter until smooth, then add powdered sugar slowly. Finish with lemon juice, vanilla, and a pinch of salt, beating until it's fluffy and spreadable.

Assemble the layers:

Place the first cake on a plate, spread with frosting, dollop half the raspberry filling on top, and gently spread it. Repeat with the second layer, then top with the third and frost the whole cake with what's left.

Decorate and chill:

Scatter fresh raspberries on top and add lemon zest if you like. Chill the cake for 30 minutes so the layers set and you get clean slices.

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I've served this cake at baby showers, spring birthdays, and one very memorable picnic where it sat in a cooler until dessert time and still tasted perfect. There's something about the combination of tart fruit and lemon that makes people lean back in their chairs and sigh. It's the kind of cake that makes you look like you know what you're doing, even if you were winging it the whole time.

How to Store and Serve

Keep the cake covered in the fridge for up to four days. The cream cheese frosting needs to stay cold or it will soften and slide. Let it sit at room temperature for about 15 minutes before serving so the frosting isn't too firm and the flavors wake up. If you're making it ahead, you can bake the layers a day early, wrap them tightly in plastic, and assemble the next day when you have more time.

Flavor Variations

Swap the raspberries for blackberries or strawberries if that's what you have. Blueberries work too but they'll stain the frosting purple, which isn't necessarily a bad thing. For a stronger lemon hit, brush each layer with a simple syrup made from equal parts lemon juice and sugar before you frost. You can also fold a handful of poppy seeds into the batter for a classic lemon poppy seed twist.

What to Serve It With

This cake pairs beautifully with a pot of Earl Grey tea or a glass of sparkling wine if you're feeling fancy. I've also served it with vanilla ice cream on the side, which melts into the frosting and makes everything even better. It's rich enough to stand alone but light enough that you won't feel weighed down after a slice.

• A small bowl of extra fresh raspberries on the side adds color and gives people something to nibble between bites.
• Whipped cream is optional but it makes the whole thing feel more indulgent without much effort.
• If you're serving it at a party, slice it just before guests arrive so the layers stay neat and the frosting doesn't smudge.

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This cake has earned a permanent spot in my rotation, and I think it will in yours too. It's forgiving, it's flexible, and it tastes like you spent way more time on it than you actually did.

Questions & Answers

→ How do I ensure the lemon sponge stays moist?

Use room temperature ingredients and avoid overmixing the batter. Baking at the correct temperature and brushing layers with lemon syrup before assembly helps retain moisture.

→ Can I substitute strawberries for raspberries?

Yes, fresh strawberries can replace raspberries in the filling for a different but equally delicious flavor profile.

→ What’s the best way to get smooth frosting?

Beat softened cream cheese and butter until creamy, then gradually add powdered sugar, followed by lemon juice and vanilla, beating until fluffy and smooth.

→ How should I store the layered cake?

Keep the cake chilled, covered lightly with plastic wrap or in an airtight container, to maintain freshness and prevent drying.

→ Can this cake be made ahead of time?

Yes, it's best assembled and chilled several hours ahead to allow flavors to meld and layers to set nicely before serving.