Lemon Raspberry Layer Cake (Printable)
Tangy lemon sponge layered with fresh raspberries and creamy frosting, perfect for gatherings.
# What You'll Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour (310 g)
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened (225 g)
06 - 1 3/4 cups granulated sugar (350 g)
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest (from 2 lemons)
09 - 1/4 cup fresh lemon juice (60 ml)
10 - 1 cup whole milk, room temperature (240 ml)
11 - 1 teaspoon vanilla extract
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries (180 g)
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened (225 g)
16 - 1/2 cup unsalted butter, softened (115 g)
17 - 4 cups powdered sugar, sifted (480 g)
18 - 2 teaspoons lemon juice
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
→ Assembly
21 - 1/2 cup fresh raspberries for decoration (60 g)
22 - Lemon zest for garnish (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
04 - Mix lemon juice and milk. With mixer on low speed, alternately add flour mixture and lemon milk to butter mixture, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly into prepared pans and smooth tops.
06 - Bake for 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until raspberries break down and mixture thickens to jam consistency, about 5 minutes. Cool completely.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice, vanilla extract, and salt. Beat until light and fluffy.
09 - Place one cake layer on serving plate. Spread with one-third frosting, then half the raspberry filling. Repeat with second layer and remaining frosting and filling. Top with final cake layer and frost with remaining frosting.
10 - Garnish with fresh raspberries and lemon zest. Chill for 30 minutes before slicing to set layers.
# Expert Advice:
01 -
- The lemon and raspberry combination is bright and balanced, never too sweet or too tart.
- The cream cheese frosting is tangy enough to cut through the richness without being heavy.
- It looks impressive but the steps are straightforward, even if you're not a confident baker.
- Leftovers keep well in the fridge and somehow taste even better the next day.
02 -
- Make sure all your dairy ingredients are at room temperature or the batter can split and the texture won't be as light.
- Don't skip cooling the raspberry filling completely, warm filling will soak into the cake and make it soggy.
- Use a long serrated knife to slice the cake after chilling, it cuts through the frosting and berries without squashing the layers.
03 -
- Weigh your flour if you can, 310 grams is more accurate than cups and makes a lighter cake.
- If your frosting is too soft, chill it for 15 minutes before assembling, it will firm up and be easier to spread.
- Run your offset spatula under hot water and dry it before smoothing the frosting, the warmth helps create a silky finish.