Lemon Raspberry Layer Cake (Printable Version)
Tangy lemon sponge layered with fresh raspberries and creamy frosting, perfect for any festive gathering.
# What You'll Need:
→ Lemon Cake
01 - 2 1/2 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 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 4 cups powdered sugar, sifted
18 - 2 teaspoons lemon juice
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
→ Assembly
21 - 1/2 cup fresh raspberries, for decoration
22 - Lemon zest, for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together all-purpose flour, baking powder, baking soda, and salt in a bowl until combined.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Incorporate lemon zest and vanilla extract.
04 - In a separate jug, mix fresh lemon juice with whole milk. Alternately add flour mixture and lemon milk to butter mixture on low speed, starting and ending with flour mixture. Mix until just combined.
05 - Evenly distribute batter among prepared pans and smooth tops. Bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool pans for 10 minutes, then transfer cakes to wire racks to cool completely.
06 - Combine fresh raspberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat while stirring until raspberries break down and mixture thickens to a jam-like consistency, about 5 minutes. Let cool completely.
07 - Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then incorporate lemon juice, vanilla extract, and a pinch of salt. Beat until fluffy.
08 - Place one cake layer on a serving plate. Spread one-third of the frosting, then half of the raspberry filling. Repeat with second layer and remaining frosting and filling. Top with final cake layer and frost with remaining frosting.
09 - Garnish top with fresh raspberries and lemon zest if desired. Refrigerate for 30 minutes before slicing for clean layers.
# Expert Tips:
01 -
- The lemon zest in the batter makes the whole cake sing without overpowering the delicate crumb.
- Fresh raspberry filling cuts through the richness and keeps every forkful interesting.
- Cream cheese frosting is tangy enough to balance the sweetness and sturdy enough to hold the layers beautifully.
- It looks stunning on the table and slices cleanly once chilled, so you actually get those pretty layers in every piece.
02 -
- Room temperature ingredients are non-negotiable. Cold eggs and milk will make the batter seize and the texture will suffer.
- Don't overmix once you add the flour or the cake will turn out tough and chewy instead of tender.
- Let the raspberry filling cool completely before spreading it or it will melt the frosting and turn the layers into a slippery mess.
03 -
- Use an offset spatula to spread the frosting smoothly. A regular knife works but it drags and tears the cake surface.
- If your cake layers domed in the oven, trim the tops flat with a serrated knife before stacking so the finished cake doesn't lean.
- Chill the assembled cake for at least 30 minutes before slicing. It makes all the difference in getting clean, pretty layers.