Lemon Raspberry Layer Cake

I baked this cake on a cloudy Sunday when I had too many lemons and a punnet of raspberries that wouldn't last another day. The kitchen smelled like citrus and butter within minutes, and by the time the layers were cooling on the counter, I knew I'd made something special. It wasn't planned, just ingredients that needed using, but it turned into one of those recipes I now make on purpose.

The first time I served this was at a birthday lunch, and I remember slicing into it nervously, hoping the layers would hold. They did, and the pale yellow cake with those deep pink streaks of raspberry looked so pretty on the plate that someone took a photo before anyone took a bite. It's become my go to whenever I want to make something that feels celebratory without spending all day in the kitchen.

Ingredients

• All purpose flour: I use plain white flour and measure it by spooning it into the cup, not scooping, which can pack it down and make the cake dense.
• Baking powder and baking soda: Both are needed here for lift and tenderness, check they're fresh or the cake won't rise properly.
• Unsalted butter: Let it sit out for an hour so it creams easily with the sugar, cold butter won't fluff up the same way.
• Granulated sugar: White sugar keeps the cake light in color and lets the lemon flavor shine through.
• Eggs: Room temperature eggs blend more smoothly into the batter, I set mine out when I start prepping.
• Lemon zest and juice: Use fresh lemons, the bottled stuff tastes flat and you lose that bright citrus punch.
• Whole milk: Also at room temperature, cold milk can cause the batter to curdle when mixed with the butter.
• Fresh raspberries: I like them just ripe, not mushy, they break down into a thick jammy filling that doesn't make the cake soggy.
• Cream cheese: Full fat cream cheese gives the frosting body and tang, low fat versions can be runny and bland.
• Powdered sugar: Sift it before adding or you'll get lumps in the frosting that are annoying to smooth out.

Instructions

Prep the pans:

Grease three 8 inch round pans with butter or oil, then line the bottoms with parchment circles. This ensures the cakes release cleanly without sticking or tearing.

Mix the dry ingredients:

Whisk the flour, baking powder, baking soda, and salt together in a bowl. I do this first so everything is ready when the wet ingredients are mixed.

Cream butter and sugar:

Beat the softened butter and sugar on medium high until pale and fluffy, about 3 minutes. It should look almost white and feel light when you stop the mixer.

Add eggs and zest:

Add the eggs one at a time, beating well after each, then mix in the lemon zest and vanilla. The batter might look a little curdled, that's normal and it will smooth out.

Alternate wet and dry:

Combine the lemon juice and milk in a jug, then add the flour mixture and lemon milk alternately to the batter, starting and ending with flour. Mix on low speed just until you don't see streaks, overmixing makes the cake tough.

Bake the layers:

Divide the batter evenly among the three pans and smooth the tops with a spatula. Bake at 350°F for 25 to 30 minutes, until a toothpick comes out clean and the edges pull away slightly.

Cool completely:

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. They need to be fully cool before you frost them or the frosting will melt.

Make the raspberry filling:

Cook the raspberries, sugar, and lemon juice in a small saucepan over medium heat, stirring until the berries break down and thicken. Cool it completely before using.

Whip the frosting:

Beat the cream cheese and butter until smooth, then gradually add the sifted powdered sugar. Mix in the lemon juice, vanilla, and a pinch of salt, then beat on high until fluffy.

Assemble the cake:

Place one layer on a plate, spread a third of the frosting, then half the raspberry filling. Repeat with the second layer, then top with the final layer and frost the top and sides with the remaining frosting.

Decorate and chill:

Arrange fresh raspberries on top and sprinkle with lemon zest if you like. Chill the cake for 30 minutes before slicing so the layers set and the slices come out clean.

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I once brought this to a friend's garden party and it sat on a wooden table under string lights while we ate dinner. By the time we cut into it, the sun had set and the frosting had firmed up just right in the cool evening air. Someone said it tasted like summer, and I've thought about that every time I've made it since.

Storage and Make Ahead

This cake keeps well covered in the fridge for up to four days, the flavors actually deepen and the frosting sets nicely. You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature until you're ready to assemble. The raspberry filling can also be made in advance and kept in the fridge for up to three days, just bring it to room temperature before spreading.

Flavor Variations

If you want to switch things up, try using blackberries or blueberries instead of raspberries, they cook down the same way and give a different color and sweetness. You can also add a tablespoon of poppy seeds to the batter for a classic lemon poppy seed version, or fold in a handful of white chocolate chips for extra richness. For a boozy twist, brush the cooled cake layers with a lemon and elderflower syrup before frosting.

Serving Suggestions

This cake is lovely on its own but I sometimes serve it with a dollop of lightly sweetened whipped cream or a spoonful of lemon curd on the side. It pairs beautifully with Earl Grey tea or a glass of sparkling wine, and it's fancy enough for a wedding shower but casual enough for a weekend afternoon. If you're serving it at a party, slice it just before guests arrive so the layers stay neat and the raspberries don't bleed too much into the frosting.

• Serve at room temperature for the softest texture and fullest flavor.
• Garnish each slice with a mint leaf or extra lemon zest for a fresh finish.
• Leftover slices can be frozen individually wrapped for up to a month, thaw in the fridge overnight.

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This cake has never failed to make people smile, and I hope it does the same in your kitchen. It's one of those recipes that feels like a little celebration every time you bake it.

Recipe FAQs

→ How is the lemon flavor incorporated into the cake layers?

Lemon zest and fresh lemon juice are blended into the batter, providing a fresh, tangy citrus profile throughout the sponge.

→ What gives the raspberry filling its texture?

Fresh raspberries are gently cooked with sugar and lemon juice until they break down into a thick, jam-like consistency perfect for layering.

→ How is the cream cheese frosting prepared?

Cream cheese and unsalted butter are beaten smooth, then sifted powdered sugar, lemon juice, vanilla, and a pinch of salt are incorporated to create a fluffy, tangy frosting.

→ Can the cake be made ahead of time?

Yes, assembling and chilling the cake for at least 30 minutes helps the layers set nicely; it can be stored refrigerated for freshness.

→ Are there alternatives to raspberries for the filling?

Strawberries can be used instead of raspberries for a sweeter fruit layer while maintaining the bright flavor balance.

→ What tools are essential for this layered cake?

An electric mixer, three 8-inch cake pans, a saucepan for the filling, and cooling racks are key for preparation and assembly.