Lemon Raspberry Layer Cake (Printable)
Zesty lemon sponge layered with sweet raspberry filling and smooth lemon frosting for a bright, flavorful treat.
# What You'll Need:
→ Lemon Cake
01 - 2 3/4 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tbsp lemon zest (from about 2 lemons)
09 - 1/3 cup fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup whole milk, room temperature
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries (or thawed frozen)
13 - 1/3 cup granulated sugar
14 - 1 tbsp lemon juice
15 - 2 tsp cornstarch mixed with 2 tsp water
→ Lemon Cream Cheese Frosting
16 - 8 oz cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 3 1/2 cups powdered sugar, sifted
19 - 1 tbsp lemon zest
20 - 2 tbsp fresh lemon juice
21 - 1 tsp vanilla extract
22 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and line bottoms of three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Beat butter and sugar with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Incorporate lemon zest, lemon juice, and vanilla extract.
04 - Add flour mixture to wet ingredients in three additions, alternating with milk, beginning and ending with flour. Mix gently until just combined to avoid overmixing.
05 - Divide batter evenly among prepared pans and smooth tops. Bake for 25–30 minutes until a toothpick inserted in center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir and mash until mixture bubbles. Add cornstarch slurry and cook 1–2 minutes until thickened. Remove from heat and cool completely.
08 - Beat cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar, beating until fluffy. Mix in lemon zest, lemon juice, vanilla extract, and salt until smooth.
09 - Place one cake layer on a serving plate. Spread half the raspberry filling evenly, leaving a small border. Top with second layer and repeat with remaining filling. Place third layer on top.
10 - Cover top and sides completely with lemon cream cheese frosting. Optionally decorate with fresh raspberries and lemon zest. Chill for 30 minutes before slicing.
# Expert Advice:
01 -
- It tastes like you've been baking for years, even if you haven't made layer cakes before.
- The tartness of raspberry and lemon keeps it from ever feeling cloying or heavy.
- It actually comes together faster than you'd expect for something this show-stopping.
02 -
- Room temperature ingredients are not optional—cold butter, cold eggs, cold milk won't incorporate properly and you'll end up with a grainy texture.
- The filling must be completely cool before assembly or it'll melt the frosting and create a sliding disaster.
- Sifting the powdered sugar is the difference between a silky frosting and one full of tiny bumps.
03 -
- Invest in an oven thermometer because most home ovens run hotter or cooler than you think, and that five-degree difference matters more than you'd guess.
- The frosting should be spreadable but not soft—if it gets too warm while you're working, pop it in the fridge for five minutes and it'll firm right back up.