Lemon Raspberry Layer Cake (Printable)
Bright lemon cake with fresh raspberries and creamy frosting. Ideal for celebrations and special occasions.
# What You'll Need:
→ Lemon Cake
01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - ⅓ cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
→ Raspberry Filling
12 - 1½ cups fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 2 teaspoons lemon juice
15 - 1 tablespoon cornstarch dissolved in 1 tablespoon water
→ Lemon Cream Cheese Frosting
16 - 8 ounces cream cheese, room temperature
17 - ½ cup unsalted butter, room temperature
18 - 3½ cups powdered sugar, sifted
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon lemon zest
21 - ½ teaspoon vanilla extract
22 - Pinch of salt
# Step-by-step:
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, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla.
04 - Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined.
05 - Gently fold in ½ cup raspberries, reserving the rest for the filling. Be careful not to crush them.
06 - Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
08 - In a small saucepan, combine remaining raspberries, sugar, lemon juice, and cornstarch mixture. Cook over medium heat, stirring, until thickened, approximately 3-4 minutes. Cool completely.
09 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, vanilla, and salt. Beat until fluffy.
10 - Place one cake layer on a serving plate. Spread half the raspberry filling over the top, then cover with a thin layer of frosting. Repeat with the second layer. Top with the final cake layer and frost the entire cake with remaining frosting.
11 - Decorate with fresh raspberries and lemon zest if desired. Chill before slicing for best results.
# Expert Advice:
01 -
- The tart raspberry filling creates pockets of jammy sweetness that burst between the tender lemon cake layers, creating that perfect balance that store-bought cakes never quite achieve.
- The cream cheese frosting has just enough tang to complement the sweet-tart elements, making it impossible to resist going back for that second slice even when you swore you wouldnt.
02 -
- Never try to frost a warm cake unless you want a melty disaster on your hands, as I discovered during a summer birthday emergency when I rushed the cooling process.
- Chilling the assembled cake for at least 30 minutes before serving makes all the difference in getting clean, photo-worthy slices instead of the collapsed mess I served at my first dinner party.
03 -
- The secret to preventing air bubbles in your frosting is to mix the cream cheese and butter separately until completely smooth before combining them, a trick a pastry chef taught me after seeing my frustration with lumpy frosting.
- For the most vibrant lemon flavor, rub your sugar and lemon zest together with your fingertips before creaming with butter, which releases the essential oils into the sugar and distributes them throughout the batter.