Lemon Raspberry Layer Cake (Printable)
Bright lemon layer cake with fresh raspberries and creamy frosting. Ideal for celebrations and gatherings.
# What You Need:
→ Lemon Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - ⅓ cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
→ Raspberry Filling
12 - 1 ½ cups fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 2 teaspoons lemon juice
15 - 1 tablespoon cornstarch dissolved in 1 tablespoon water
→ Lemon Cream Cheese Frosting
16 - 8 ounces cream cheese, room temperature
17 - ½ cup unsalted butter, room temperature
18 - 3 ½ cups powdered sugar, sifted
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon lemon zest
21 - ½ teaspoon vanilla extract
22 - Pinch of salt
# 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, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
04 - Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined.
05 - Gently fold in ½ cup raspberries, reserving the rest for the filling. Be careful not to crush the berries.
06 - Divide batter evenly among the prepared pans. 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 onto wire racks to cool completely.
08 - In a small saucepan, combine remaining raspberries, sugar, lemon juice, and cornstarch mixture. Cook over medium heat, stirring constantly, until thickened, about 3 to 4 minutes. Cool completely.
09 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, vanilla extract, and salt. Beat until fluffy.
10 - Place one cake layer on a serving plate. Spread half the raspberry filling over the top, then cover with a thin layer of frosting. Repeat with the second layer. Top with the final cake layer and frost the entire cake with remaining frosting.
11 - Decorate with fresh raspberries and lemon zest if desired. Chill before slicing for best results.
# Expert Tips:
01 -
- The cake layers stay incredibly moist for days, which I discovered by happy accident when I had to make it ahead for a delayed birthday party.
- The contrast between the tangy lemon cream cheese frosting and sweet berry filling creates this perfect balance that even my dessert-skeptical husband requests by name.
02 -
- Rotating your cake pans halfway through baking ensures even heat distribution, preventing that frustrating situation where one side rises higher than the other.
- Chilling the frosted cake for at least 30 minutes before serving makes clean slicing possible, a revelation that came after years of serving sadly smashed cake slices at birthday parties.
03 -
- Create a thin crumb coat of frosting first, then chill for 20 minutes before applying the final layer for professional-looking results that I only discovered after years of frustration with cake crumbs showing through my frosting.
- Reserve a few tablespoons of the raspberry filling to swirl decoratively into the top layer of frosting for a visual hint of whats inside the cake.