Lemon Raspberry Layer Cake (Printable)
Zesty lemon sponge with sweet raspberry filling and creamy frosting perfect for celebrations and teatime.
# 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
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Beat butter and sugar until light and fluffy, about 3 minutes, using an electric mixer.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add the dry ingredients in three parts, alternating with milk, starting and ending with dry mixture. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among pans, smooth tops, and bake 25–30 minutes or until a toothpick inserted in centers comes out clean.
07 - Cool cakes in pans for 10 minutes, then remove onto wire racks to cool completely.
08 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir and mash until bubbles form. Add cornstarch slurry; cook 1–2 minutes until thickened. Remove from heat and cool.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy. Mix in lemon zest, lemon juice, vanilla, and salt until smooth.
10 - Place one cake layer on a plate, spread half of the raspberry filling leaving a border. Add second layer, repeat with remaining filling. Top with third layer. Frost top and sides with lemon cream cheese frosting.
11 - Optional: garnish with fresh raspberries and lemon zest. Chill for 30 minutes before slicing to ensure clean layers.
# Cooking Tips:
01 -
- The tartness keeps it from feeling heavy, so you can actually eat two slices without guilt.
- Three layers mean every bite gets both the tangy lemon and the sweet-tart raspberry moment.
- Cream cheese frosting is forgiving—it's nearly impossible to mess up if you work gently.
- People always ask for the recipe, which never gets old.
02 -
- Room temperature is not optional—cold ingredients will not emulsify properly and will give you a grainy, broken-looking batter that bakes into a dense cake.
- Do not use a hand mixer; an electric mixer matters here because the proper creaming of butter and sugar requires continuous beating that would exhaust you.
- The frosting will seem too soft at first while the cake is warm, which is exactly why chilling is essential before you slice.
- If your frosting breaks and becomes grainy, start over with new cream cheese—there is no saving it.
03 -
- Invest in an oven thermometer; most home ovens run hot or cold, and precise temperature makes the difference between a tender cake and an overbaked one.
- Zest your lemons before you juice them—once they are cut, zesting becomes nearly impossible.
- If you do not have three 8-inch pans, you can bake the batter in two pans and slice each layer in half horizontally, though three pans give you more control and evenness.