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Raspberry Lemon Layer Cake

A stunning dessert that combines the tangy brightness of fresh lemons with the sweet tartness of raspberries, perfect for special occasions and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour The foundation of our cake, providing structure.
  • 2 1/2 teaspoons baking powder Helps the cake rise to fluffy perfection.
  • 1/2 teaspoon baking soda Aiding in the leavening process for a light texture.
  • 1/2 teaspoon salt Balances the sweetness of the cake.
  • 3/4 cup unsalted butter, softened Adds richness and moisture to the cake.
  • 1 3/4 cups granulated sugar Sweetens the cake beautifully while creating a tender crumb.
  • 4 large eggs Binds all the ingredients together and contributes to the cake's rise.
  • 1 teaspoon vanilla extract Enhances the flavor profile of the cake.
  • 2 teaspoons lemon zest Imparts vibrant citrus flavor.
  • 3/4 cup whole milk Creates a tender, moist crumb.
  • 1/4 cup freshly squeezed lemon juice Adds tanginess and brightness to the cake.
Raspberry Filling
  • 3 cups fresh raspberries Bursting with flavor, they are the star of our filling.
  • 1/2 cup granulated sugar (for filling) Sweetens the raspberries perfectly.
  • 2 tablespoons cornstarch Thickens the raspberry filling.
  • 2 tablespoons water Helps in cooking the raspberry filling to the right consistency.
Frosting Ingredients
  • 2 cups heavy whipping cream Essential for our luscious frosting.
  • 1 cup powdered sugar Sweetens the frosting and gives it a smooth texture.
  • 2 tablespoons freshly squeezed lemon juice (for frosting) Reinforces the lemon flavor.
  • 1 teaspoon vanilla extract (for frosting) Adds depth to the frosting.
For Decoration
  • 1 cup Fresh raspberries, thin lemon slices, and lemon zest For decorating, adding visual appeal and freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing the Batter
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  3. Alternately add the dry mixture and the wet ingredients (milk and lemon juice) to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Baking
  1. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Let them cool in the pans for 10 minutes before transferring to a wire rack.
Raspberry Filling
  1. Combine the fresh raspberries, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat until the mixture thickens. Set it aside to cool completely.
Frosting
  1. In a separate bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar, lemon juice, and vanilla extract, continuing to beat until stiff peaks form.
Assembly
  1. Place one cake layer on a serving platter. Spread a layer of raspberry filling on top, then place the second layer on top. Frost the entire cake with the lemon cream frosting.
  2. Decorate with fresh raspberries, thin lemon slices, and lemon zest. Slice and enjoy!

Notes

For an extra special touch, consider adding a layer of lemon curd between the cake layers. You can swap fresh raspberries with strawberries or blackberries for the filling.