Lemon Raspberry Layer Cake (Printable View)
Bright lemon cake with fresh raspberries and creamy frosting. Ideal for special occasions and tea time gatherings.
# Ingredient List:
→ 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
# How to Prepare:
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 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 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 Suggestions:
01 -
- The bright lemon flavor cuts through the sweetness, creating a cake that even my dessert-skeptical husband asks for by name.
- Those pockets of raspberry filling create these glorious pink streaks when you slice into it, making everyone at the table gasp a little before diving in.
02 -
- If your cakes dome too much during baking, place a damp kitchen towel strip around the outside of the pan, which I discovered by accident when I spilled water on my oven mitt but kept going.
- The filling continues to thicken as it cools, so dont panic if it seems a bit loose when you first remove it from heat.
03 -
- For the silkiest frosting imaginable, scrape down your mixing bowl at least three times during the process, catching those stubborn cream cheese pockets that hide along the sides.
- If your kitchen is warm, refrigerate each layer for 15 minutes before assembly, giving the cakes enough structural integrity to handle the weight of stacking.