Lemon Raspberry Layer Cake (Printable View)
Zesty lemon sponge with raspberry filling and creamy lemon frosting, perfect for celebrations or snacks.
# Ingredient List:
→ 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, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 1/4 cups whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ Filling
12 - 3/4 cup raspberry preserves or jam
13 - 1 cup fresh raspberries
→ Lemon Cream Cheese Frosting
14 - 8 ounces cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 cups powdered sugar, sifted
17 - 1 tablespoon lemon zest
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
→ Garnish (optional)
21 - Fresh raspberries
22 - Lemon slices
23 - Edible flowers
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Using an electric mixer, cream the butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each. Add lemon zest and vanilla extract and blend thoroughly.
05 - Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients; mix until just combined. Stir in lemon juice last.
06 - Divide batter evenly among prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center is clean. Let cakes cool in pans 10 minutes before transferring to wire racks to cool completely.
07 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, lemon zest, lemon juice, vanilla extract, and salt; beat until fluffy.
08 - Place one cake layer on a serving plate. Spread a thin layer of frosting, then half the raspberry preserves and scatter fresh raspberries. Repeat with second layer, top with final layer and frost entire cake.
09 - Decorate with fresh raspberries, lemon slices, or edible flowers as desired. Chill cake for at least 30 minutes before slicing for clean cuts.
# Expert Suggestions:
01 -
- It looks showstopping enough for a celebration but tastes homey enough for a Tuesday afternoon.
- The lemon and raspberry combination is naturally sophisticated without requiring you to be a pastry chef.
- Three layers mean impressive height, and the cream cheese frosting stays silky and never grainy.
02 -
- Room temperature is not optional—cold eggs and milk won't blend smoothly, and you'll end up with a lumpy batter that bakes unevenly.
- Lemon zest loses its brightness within hours, so zest your lemons on the day you bake, and use fresh juice, not bottled, which tastes tart without the sweet floral notes.
- The frosting must be thick enough to hold the cake layers in place but still spreadable—if it's too soft, refrigerate it for 10 minutes between layers.
03 -
- Always sift your powdered sugar before adding it to the frosting—unsifted sugar creates tiny lumps that make your frosting grainy and disappointing.
- If your frosting is too soft to hold its shape, refrigerate it for 10 to 15 minutes; if it's too stiff, let it sit at room temperature for a few minutes or beat in a teaspoon of milk.