Lemon Raspberry Layer Cake (Printable)
Tangy lemon sponge with fresh raspberries and creamy frosting layered for a bright, celebratory dessert.
# 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, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 4 cups powdered sugar, sifted
18 - 2 teaspoons lemon juice
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
→ Assembly
21 - 1/2 cup fresh raspberries, for decoration
22 - Lemon zest, for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate lemon zest and vanilla extract.
04 - In a jug, mix lemon juice and milk. With mixer on low speed, alternate adding flour mixture and lemon milk to the butter mixture, starting and ending with flour. Mix until just combined.
05 - Evenly distribute batter into prepared pans and smooth surfaces. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until mixture becomes jam-like, about 5 minutes. Allow to cool completely.
07 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice, vanilla, and salt. Continue beating until fluffy.
08 - Place one cake layer on a serving plate. Spread one-third of frosting evenly, then half of raspberry filling. Top with second layer, repeat frosting and filling. Place final layer on top and cover with remaining frosting.
09 - Garnish with fresh raspberries and lemon zest if desired. Chill for 30 minutes before slicing to ensure clean layers.
# Cooking Tips:
01 -
- The lemon flavor is bold and clean, not just a hint, and it cuts through the sweetness in the best way.
- Fresh raspberries add little pockets of tartness that keep every bite interesting.
- The cream cheese frosting is tangy enough to balance the sugar without feeling heavy.
- It looks impressive but the steps are straightforward, no fancy tricks required.
02 -
- Room temperature ingredients are critical for this cake, cold eggs or milk will make the batter look split and the texture won't be as light.
- Don't frost warm cake layers, the frosting will melt into a puddle and you'll lose the clean look between the layers.
- The raspberry filling is loose when it's hot but thickens as it cools, be patient and let it chill before you spread it.
03 -
- Brush each cooled layer with a tablespoon of lemon simple syrup before frosting for extra moisture and a deeper citrus punch.
- Freeze the filled and frosted cake for 15 minutes before the final coat of frosting, it makes spreading the outer layer much smoother.
- If you only have two pans, bake two layers first and then bake the third, just let the pan cool before refilling it.