Lemon Raspberry Layer Cake (Printable Version)
Bright lemon sponge with tangy raspberry filling and creamy lemon frosting, perfect for spring gatherings.
# What You'll Need:
→ Lemon Cake
01 - 2 3/4 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 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons lemon zest (from about 2 lemons)
09 - 1/3 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries (or thawed frozen)
13 - 1/3 cup granulated sugar
14 - 1 tablespoon lemon juice
15 - 2 teaspoons cornstarch mixed with 2 teaspoons water
→ Lemon Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 3 1/2 cups powdered sugar, sifted
19 - 1 tablespoon lemon zest
20 - 2 tablespoons fresh lemon juice
21 - 1 teaspoon vanilla extract
22 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and line bottoms of three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Incorporate lemon zest, lemon juice, and vanilla extract.
04 - Add flour mixture to wet ingredients in three additions, alternating with milk, starting and ending with flour. Mix just until combined to avoid overmixing.
05 - Divide batter evenly among prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted in center comes out clean.
06 - Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring and mashing raspberries until bubbling. Stir in cornstarch slurry and cook an additional 1–2 minutes until thickened. Remove from heat and cool fully.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Blend in lemon zest, lemon juice, vanilla, and salt until smooth.
09 - Place one cake layer on a serving plate. Spread half the raspberry filling over the top, leaving a border. Add second layer and repeat with remaining filling. Top with the final cake layer.
10 - Cover top and sides with lemon cream cheese frosting. Optionally decorate with fresh raspberries and lemon zest. Chill for 30 minutes before slicing to ensure clean layers.
# Expert Tips:
01 -
- The tartness of the raspberries plays against the sweet frosting in a way that keeps you reaching for another slice instead of feeling overstuffed.
- Three separate layers mean impressive results without needing advanced cake decorating skills, just patience and a good offset spatula.
- Fresh lemon juice in three different places—cake, frosting, filling—creates a flavor so bright it feels like a gift to your guests.
02 -
- Room temperature ingredients aren't a suggestion—they're the difference between a tender crumb and a dense, gummy cake that disappoints everyone including you.
- Don't skip cooling the raspberry filling completely before assembly; warm filling will soften the cake layers and your frosting will slide right off.
- The toothpick test matters; underbaked cakes are gummy and overbaked ones taste dry, so test in the center of each pan and bake an extra minute if needed.
03 -
- Invest in an instant-read thermometer and check your oven temperature—many home ovens run hot or cold, which explains most baking disappointments.
- If you don't have three cake pans, you can bake in two pans and slice each cooled cake horizontally into two layers, though this requires a steady hand and a long serrated knife.