Lemon Raspberry Layer Cake

Last summer my sister dropped by unexpectedly with two overflowing containers of raspberries from her garden patch. We stood in the kitchen deciding what to make when I remembered lemons sitting on the counter. That afternoon became our first attempt at this cake, and the way the bright lemon balanced the sweet raspberries felt like discovering a perfect flavor combination wed always been missing.

I made this cake for my mothers birthday without testing it first, which is exactly the kind of reckless baking decision I usually regret. But when she took her first bite and closed her eyes for a full ten seconds, I knew the risk had paid off. Now she requests it every June, and Ive learned that sometimes the most memorable desserts come from trusting your instincts.

Ingredients

• All purpose flour: Provides structure while keeping the cake tender and light
• Baking powder and baking soda: Work together to give the cake its perfect rise
• Salt: Enhances all the flavors and balances sweetness
• Unsalted butter: Room temperature butter creams properly and creates the ideal texture
• Granulated sugar: Sweetens while helping create a tender crumb structure
• Eggs: Room temperature eggs emulsify better for a uniform batter
• Lemon zest: The essential oils in the zest carry the most intense lemon flavor
• Fresh lemon juice: Adds bright acidity that wakes up your palate
• Vanilla extract: Rounds out the citrus notes with warm depth
• Buttermilk: Creates tenderness and subtle tang while activating the baking soda
• Fresh raspberries: Use berries that are firm but yield slightly to gentle pressure
• Unsalted butter for frosting: Cold but pliable butter whips into silky perfection
• Powdered sugar: Sifting first prevents lumps and ensures smooth frosting
• Heavy cream or milk: Adjusts frosting consistency and adds subtle richness

Instructions

Prepare your pans and preheat:

Set your oven to 350°F and generously grease three 8 inch round pans with butter, dust with flour, then line bottoms with parchment paper circles.

Mix the dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.

Cream butter and sugar:

Beat butter and sugar on medium speed for 3 full minutes until the mixture looks pale and fluffy.

Add the eggs and flavor:

Add eggs one at a time, letting each incorporate completely, then mix in lemon zest, juice, and vanilla.

Combine wet and dry:

Alternate adding flour mixture and buttermilk, starting and ending with flour, mixing until just combined.

Fold in the berries:

Gently fold raspberries into the batter with a spatula, being careful not to crush them.

Bake the layers:

Divide batter evenly among pans and bake for 25 to 30 minutes until a toothpick comes out clean.

Cool completely:

Let cakes rest in pans for 10 minutes, then turn onto wire racks until completely cool to the touch.

Make the frosting:

Beat butter until creamy, then gradually add powdered sugar, lemon juice, zest, salt, and cream until fluffy.

Assemble the cake:

Place one layer on your plate, frost top, repeat with remaining layers, then frost the outside.

Chill before serving:

Refrigerate for 30 minutes so the frosting sets and layers settle for clean slicing.

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My neighbor texted me at midnight once asking for this recipe because her daughter had dreamed about the cake after trying it at our potluck. There is something incredibly satisfying about making a dessert that becomes part of someones memory bank, showing up in their dreams and conversations long after the last crumb is gone.

Making It Your Own

Sometimes I swap in blueberries when raspberries feel too precious or expensive. The cake still bakes up beautifully and the blueberry lemon combination feels just as special. Trust what looks good at the market and let instinct guide you.

Serving Suggestions

This cake deserves a moment of presentation. I like to arrange a handful of fresh raspberries on top and grate a little extra lemon zest over them for contrast. A slice with afternoon tea makes the most ordinary Tuesday feel like a celebration worth savoring.

Storage and Make Ahead Tips

The unfrosted layers freeze beautifully wrapped tightly in plastic and foil. Just thaw them overnight in the refrigerator before frosting and serving. Frosted cake keeps well in the refrigerator for up to three days. Bring slices to room temperature for the best texture and flavor. Bring ingredients to room temperature before baking for the most even rise.

• Brush cooled layers with lemon syrup before frosting for extra moisture
• Add a pinch of lemon extract to the frosting for stronger citrus flavor
• Use an offset spatula and rotate your plate for perfectly smooth frosting

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Every time I pull this cake from the oven, the kitchen fills with the most incredible buttery lemon scent that makes everything feel right in the world. Hope it brings that same warmth to your table too.

Recipe FAQs

→ What is the best way to keep the cake moist?

Brushing the cake layers with lemon syrup before assembling helps lock in moisture and intensifies the lemon flavor.

→ Can I substitute raspberries with other fruits?

Blueberries are a great alternative, providing a similar burst of juiciness and subtle sweetness.

→ How do I prevent the cake from sticking to the pans?

Grease and flour the pans thoroughly, and line the bottoms with parchment paper for easy removal.

→ What is the ideal oven temperature and baking time?

Bake the layers at 350°F (175°C) for 25 to 30 minutes until a toothpick comes out clean.

→ How can I adjust the frosting consistency?

Add more heavy cream or milk gradually to achieve a light and fluffy texture that's easy to spread.