Lemon Raspberry Layer Cake (Print)
A moist lemon cake with tangy raspberry layers and creamy lemon frosting, ideal for festive occasions.
# What You 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, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest (about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract
→ Raspberry Filling
12 - 2 cups fresh raspberries
13 - 1/2 cup granulated sugar
14 - 2 tablespoons lemon juice
15 - 1 tablespoon cornstarch mixed with 1 tablespoon water
→ Lemon Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 4 cups powdered sugar, sifted
19 - 2 tablespoons fresh lemon juice
20 - 1 tablespoon lemon zest
21 - 1 teaspoon pure vanilla extract
22 - Pinch of salt
→ Decoration
23 - Fresh raspberries
24 - Lemon slices or zest
# How To Make It:
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 minutes. Add eggs one at a time, beating well after each. Mix in lemon zest and vanilla.
04 - Combine lemon juice and milk. With mixer on low, alternately add flour mixture and lemon-milk mixture to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared pans. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook, stirring, until raspberries break down, about 5-7 minutes. Stir in cornstarch slurry. Cook 2-3 minutes more, until thickened. Cool completely.
07 - In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar gradually, beating until fluffy. Mix in lemon juice, zest, vanilla, and salt until smooth.
08 - Place one cake layer on a serving plate. Spread half the raspberry filling evenly over the top, leaving a 1/2-inch border. Pipe a ring of frosting around the edge to contain the filling. Top with second cake layer and repeat. Place third cake layer on top, then frost the top and sides with the lemon cream cheese frosting.
09 - Decorate with fresh raspberries and lemon zest or slices if desired. Chill for 30 minutes before slicing for best results.
# Expert Advice:
01 -
- The lemon cake stays incredibly moist for days thanks to the milk and butter method
- Fresh raspberry filling cuts through the rich frosting creating perfect balance
- People will think you spent hours on this showstopper
02 -
- Room temperature ingredients are non negotiable for even cake layers
- The frosting dam technique prevents raspberry filling from leaking out the sides
- Cool the raspberry filling completely or it will melt your frosting ring
03 -
- Zest your lemons before juicing them because it is much easier to handle the whole fruit
- Level any domed cake layers with a serrated knife for stable stacking