Lemon Raspberry Layer Cake

I baked this cake on a cloudy Saturday when I needed something bright to match the mood I wanted, not the weather outside. The kitchen smelled like lemon oil and warmth within twenty minutes, and by the time the layers were cooling on the counter, I'd already texted three people to come over. It's the kind of cake that makes you feel like you planned something special, even if you didn't.

The first time I served this, I brought it to a spring potluck and someone asked if I'd ordered it from a bakery. I didn't correct them right away. Later, when I admitted I made it that morning, they looked at me like I'd been holding out on them, which honestly felt even better than the compliment.

Ingredients

• All-purpose flour: The base of the sponge, gives structure without being dense, just make sure you spoon and level it instead of scooping straight from the bag.
• Baking powder and baking soda: Together they give the cake a light rise and help it brown gently, don't skip the soda even though there's powder too.
• Unsalted butter: Softened to room temperature so it creams properly with the sugar, cold butter will not fluff up the same way.
• Granulated sugar: Sweetens and helps create that tender crumb when beaten with the butter, the texture matters as much as the taste here.
• Eggs: Room temperature eggs blend in smoothly and help the batter emulsify, cold eggs can make the batter look curdled even if it's fine.
• Lemon zest and juice: Fresh is non-negotiable, bottled juice tastes flat and the zest is where all the fragrant oil lives.
• Whole milk: Adds moisture and richness, also at room temp so it doesn't seize the butter when you mix it in.
• Vanilla extract: A little warmth behind the citrus, it's subtle but you'd miss it if it weren't there.
• Fresh raspberries: They cook down into a jammy filling that's sweet and sharp at the same time, frozen ones release too much water.
• Cream cheese: The backbone of the frosting, make sure it's soft or you'll have lumps no amount of beating will fix.
• Powdered sugar: Sifting it first prevents gritty frosting, it only takes a minute and it's worth it.

Instructions

Prep the pans:

Preheat your oven to 350°F and get three 8-inch round pans ready by greasing them and lining the bottoms with parchment. This step saves you from cakes that stick and break, don't skip it.

Mix the dry ingredients:

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set it aside, you'll need it soon.

Cream butter and sugar:

Beat the softened butter and sugar together until the mixture is pale and fluffy, this takes about three minutes with an electric mixer. It should look almost like whipped buttercream before you add anything else.

Add eggs and flavorings:

Crack in the eggs one at a time, beating well after each one, then stir in the lemon zest and vanilla. The batter will look smooth and glossy.

Alternate wet and dry:

Combine the lemon juice and milk in a small jug, then add the flour mixture and the lemon milk to the batter in turns, starting and ending with the flour. Mix on low speed just until everything disappears into the batter, overmixing makes the cake tough.

Bake the layers:

Divide the batter evenly among the three pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, until a toothpick comes out clean and the tops spring back when you touch them.

Cool completely:

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. They need to be completely cool before you frost them or the frosting will slide right off.

Make the raspberry filling:

Cook the raspberries, sugar, and lemon juice in a small saucepan over medium heat, stirring until the berries break down and the mixture thickens like jam. Let it cool completely before using.

Prepare the frosting:

Beat the cream cheese and butter until smooth and creamy, then add the powdered sugar a cup at a time. Finish with the lemon juice, vanilla, and a pinch of salt, beating until it's light and fluffy.

Assemble the cake:

Place the first layer on your serving plate, spread a third of the frosting on top, then half the raspberry filling. Repeat with the second layer, then top with the final layer and frost the top and sides with the remaining frosting.

Decorate and chill:

Press fresh raspberries gently into the top and scatter lemon zest if you like. Chill the cake for at least 30 minutes so the layers set and slicing is clean and easy.

Save

I made this cake for my friend's birthday last year and she cried a little when we cut into it and saw the raspberry stripes against the pale yellow sponge. She said it tasted like something her grandmother would have made if her grandmother had been the type to bake, which I think was the best compliment I've ever gotten.

How to Store Leftovers

Keep the cake covered in the fridge for up to four days, the cream cheese frosting needs to stay cold. Let slices sit at room temperature for about 15 minutes before serving so the frosting softens and the flavors come back to life.

What to Serve Alongside

This pairs beautifully with hot Earl Grey tea or a glass of something sparkling and dry, the citrus in the cake echoes the bergamot in the tea and the bubbles cut through the richness. A small scoop of vanilla ice cream on the side never hurts either.

Common Mistakes to Avoid

Don't open the oven door in the first 20 minutes or the cakes might sink in the middle. Make sure your baking powder is fresh, old leavening agents won't give you the rise you need. If your frosting looks soupy, chill it for 10 minutes and beat it again, it'll firm up.

• Measure flour by spooning it into the cup and leveling it off, scooping directly packs it down and makes the cake dry.
• Use a toothpick to test doneness in the center of each layer, the edges can look done while the middle is still wet.
• Let the raspberry filling cool fully before assembly or it will soak into the cake and make the layers soggy.

Save

This is the cake I make when I want something that tastes like effort and care but doesn't actually require either in stressful amounts. It's become my go to when I want to show up with something that matters.

Recipe FAQ

→ How can I enhance the lemon flavor?

Brushing the sponge layers with lemon syrup before assembling intensifies the lemon aroma and moistness.

→ Can I substitute raspberries with another fruit?

Strawberries or blueberries can be used instead, providing a different but equally delicious fruity complement.

→ What is the best way to achieve fluffy cream cheese frosting?

Beat softened cream cheese and butter together until smooth before gradually adding powdered sugar and lemon juice for a light, creamy texture.

→ How should I store the layered cake?

Keep the finished cake refrigerated in an airtight container; bring to room temperature before serving for best flavor.

→ What tools are needed to assemble this layered cake?

Essential tools include an electric mixer, cake pans, saucepan for the filling, and a spatula for spreading the frosting evenly.