Lemon Raspberry Layer Cake (Printable)
Three-layer cake with lemon sponge, fresh raspberry filling, and tangy lemon buttercream—ideal for special occasions.
# What You'll Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
→ Raspberry Filling
12 - 2 cups fresh raspberries
13 - 1/2 cup granulated sugar
14 - 2 tablespoons lemon juice
15 - 1 tablespoon cornstarch mixed with 1 tablespoon water
→ Lemon Buttercream
16 - 1 cup unsalted butter, room temperature
17 - 3 1/2 cups powdered sugar, sifted
18 - 2 tablespoons fresh lemon juice
19 - 1 tablespoon finely grated lemon zest
20 - 2 to 3 tablespoons heavy cream or milk
21 - Pinch of salt
→ Assembly and Decoration
22 - 1/2 cup fresh raspberries
23 - Lemon slices or zest for garnish
# How to Make It:
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, beat butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans and smooth tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down, about 5 minutes. Stir in cornstarch slurry and simmer 1 to 2 minutes until thickened. Cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and salt. Beat in cream 1 tablespoon at a time until smooth and fluffy.
10 - Place one cake layer on a serving plate. Spread with half the raspberry filling, leaving a 1/2-inch border. Top with a thin layer of buttercream. Repeat with second cake layer and remaining filling. Place final cake layer on top.
11 - Frost top and sides with buttercream. Decorate with fresh raspberries and lemon slices or zest as desired. Chill 30 minutes before slicing for neat layers.
# Expert Advice:
01 -
- The tang of fresh lemon zest cuts through the sweetness perfectly, creating that magical balance that makes you close your eyes with each bite.
- This showstopper honestly isnt as complicated as it looks, and youll feel incredibly accomplished when friends ask which bakery you bought it from.
02 -
- Overmixing the batter after adding flour will develop gluten and make your cake tough – I learned this the hard way after serving what tasted like lemon-flavored bread to dinner guests.
- Letting the raspberry filling cool completely before assembly prevents the buttercream from melting, which once turned my beautiful layer cake into a sliding disaster during a summer birthday party.
03 -
- Create a thin crumb coat of frosting and chill for 20 minutes before applying the final layer – this prevents those frustrating cake crumbs from ruining your smooth finish.
- Add a tiny pinch of salt to both the filling and frosting – it wont taste salty but will magically heighten all the other flavors in a way that makes people wonder what your secret ingredient is.