Lemon Raspberry Layer Cake (Printable Version)
Moist lemon cake layers with tangy raspberry filling and smooth lemon buttercream frosting for a perfect celebration dessert.
# What You Need:
→ For the Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tbsp finely grated lemon zest (from 2 lemons)
09 - 1/3 cup fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup whole milk, room temperature
→ For the Raspberry Filling
12 - 2 cups fresh raspberries
13 - 1/2 cup granulated sugar
14 - 2 tbsp lemon juice
15 - 1 tbsp cornstarch mixed with 1 tbsp water
→ For the Lemon Buttercream
16 - 1 cup unsalted butter, room temperature
17 - 3 1/2 cups powdered sugar, sifted
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp finely grated lemon zest
20 - 2-3 tbsp heavy cream or milk
21 - Pinch of salt
→ For Assembly & Decoration
22 - 1/2 cup fresh raspberries
23 - Lemon slices or zest (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
04 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared pans. Smooth tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down, about 5 minutes. Stir in cornstarch slurry and simmer 1-2 minutes until thickened. Cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and salt. Beat in cream 1 tablespoon at a time until smooth and fluffy.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling, leaving a 1/2-inch border. Top with a thin layer of buttercream. Repeat with second cake layer and remaining filling. Place final cake layer on top. Frost top and sides with buttercream.
10 - Decorate with fresh raspberries and lemon slices or zest as desired. Chill 30 minutes before slicing for neat layers.
# Expert Tips:
01 -
- The buttercream has this perfect balance of sweetness and tang that makes your taste buds dance between bites of cake and berries.
- You can make the components ahead of time, which saved me during my sisters surprise party when I needed to decorate just before guests arrived.
02 -
- If your cake layers dome too much, let them cool for 10 minutes then gently press down with a clean kitchen towel to flatten slightly before cooling completely.
- Adding a thin layer of buttercream between the cake and raspberry filling creates a moisture barrier that keeps your cake layers from getting soggy.
03 -
- Brush each cake layer with simple syrup made from equal parts lemon juice and sugar for an extra moist cake that stays fresh longer.
- Chill the assembled cake for at least 30 minutes before cutting for clean, picture-perfect slices that showcase all those beautiful layers.