Lemon Raspberry Layer Cake (Printable)
Tender lemon cake layered with fresh raspberries and creamy lemon frosting.
# What You'll Need:
→ Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - 1 cup unsalted butter, room temperature
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tbsp finely grated lemon zest
09 - ¼ cup fresh lemon juice
10 - 1 tsp pure vanilla extract
11 - 1 cup buttermilk, room temperature
12 - 1 ½ cups fresh raspberries
→ Lemon Frosting
13 - 1 cup unsalted butter, room temperature
14 - 4 cups powdered sugar, sifted
15 - 2 tbsp fresh lemon juice
16 - 2 tsp finely grated lemon zest
17 - 2-3 tbsp heavy cream or milk
18 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract until incorporated.
05 - Alternate adding flour mixture and buttermilk to batter, beginning and ending with flour. Mix just until combined—do not overmix.
06 - Gently fold fresh raspberries into batter using spatula, taking care not to crush berries.
07 - Divide batter evenly among prepared pans and smooth tops. Bake for 25-30 minutes until toothpick inserted in center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
09 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, salt, and cream, beating until light and fluffy. Adjust consistency with more cream if needed.
10 - Place one cake layer on serving plate. Spread with frosting. Repeat with remaining layers. Frost top and sides of cake completely.
11 - Garnish with extra raspberries and lemon zest if desired. Chill for 30 minutes before slicing for clean layers.
# Expert Advice:
01 -
- The tender buttermilk cake stays moist for days, making it perfect for make ahead celebrations
- Fresh raspberries nestled between layers create pockets of jammy sweetness as they bake
- Lemon frosting cuts through the richness so every slice feels light and refreshing
02 -
- Overmixing once flour is added will make your cake tough, so stop as soon as you see no dry streaks
- Room temperature ingredients create the smoothest batter, so plan ahead and set everything out early
- Cooling cakes completely before frosting prevents melting and sliding layers
03 -
- Weigh your flour instead of scooping for consistent results every time
- Test doneness at 25 minutes since ovens vary and overbaking dries out delicate cakes