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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tbsp baking powder - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup whole milk - 4 large eggs - Zest of 2 lemons - ¼ cup freshly squeezed lemon juice - 2 cups fresh raspberries - ½ cup granulated sugar - 1 tbsp cornstarch - 1 tbsp lemon juice - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tbsp lemon juice - 1 tbsp lemon zest - 1-2 tbsp milk (for consistency) For this Lemon Raspberry Layer Cake, I choose fresh ingredients for the best taste. The cake needs all-purpose flour, sugar, baking powder, salt, and butter. Zesty lemons and creamy milk make the batter bright and rich. Four eggs bind it all together. For the raspberry filling, fresh raspberries add a sweet-tart burst. I mix them with sugar, cornstarch, and lemon juice to thicken and enhance the flavor. The lemon buttercream frosting is a treat of its own. Softened butter blends with powdered sugar, lemon juice, and zest to create a fluffy topping. A bit of milk adjusts the texture as needed. Gathering these ingredients sets you up for a delicious adventure in baking! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease and flour three 8-inch round cake pans. This helps the cakes release easily after baking. - In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mix until well combined. - In a separate bowl, cream the softened butter. It should be light and fluffy. - Gradually add the dry mixture to the butter, alternating with the milk. Mix until just combined. - Next, add the eggs one at a time. Mix well after each addition. - Stir in the lemon zest and lemon juice. This creates a smooth and flavorful batter. - Divide the batter evenly among the three prepared pans. Make sure they are level. - Bake for 25-30 minutes. The cakes are done when golden brown and a toothpick comes out clean. - Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. This step is key for a perfect layered cake. To make your Lemon Raspberry Layer Cake shine, start with fresh raspberries. Look for plump, firm berries with a bright color. Avoid any that are mushy or have mold. The flavor is best when they are ripe and in season. When it comes to lemons, choose ones that feel heavy for their size. They should have a bright, shiny skin. The best lemons for zest and juice are also juicy and aromatic. Fresh juice gives your cake a zingy taste, while the zest adds depth. Even baking is key to a great cake. Make sure your oven is preheated to 350°F (175°C) before adding the cake pans. Place the pans in the center of the oven for even heat. Rotate the pans halfway through baking to avoid hot spots. Cooling the cakes properly is just as important. Let them cool in the pans for 10 minutes. Then, transfer them to a wire rack. This step helps prevent soggy bottoms and keeps the texture light. For a perfect lemon buttercream, start with softened butter. Beat it until creamy, then slowly add powdered sugar. Mix in lemon juice, but be careful not to make it too runny. If it feels too thick, add milk one tablespoon at a time. The goal is a spreadable frosting that holds its shape. If it is too soft, add a bit more sugar. If too thick, a little milk will help. Aim for a smooth, fluffy texture that spreads easily on your cake layers. Pro Tips Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you begin. This helps create a smoother batter and a lighter cake. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake texture. Check for Doneness: Use a toothpick to check if the cakes are done. If it comes out clean or with a few crumbs, the cakes are ready to be taken out of the oven. Chill the Cake Layers: Allow the cake layers to cool completely before frosting. If you frost warm layers, the frosting can melt and slide off. {{image_2}} You can switch up the flavor of your Lemon Raspberry Layer Cake. Try using different fruits for the filling. Strawberries or blueberries work well. Their sweet and tart notes pair nicely with lemon. You can also experiment with extracts. Vanilla can add warmth. Almond extract adds a nutty twist. Just a few drops can change the cake’s flavor profile. If you need a gluten-free option, use almond or coconut flour instead of all-purpose flour. They give a nice texture while keeping it light. For a vegan version, swap the eggs with flax eggs or applesauce. Use plant-based butter and a non-dairy milk for the frosting. You still get a delicious cake without animal products. Presentation matters! You can use different garnishing techniques. Consider drizzling extra raspberry sauce on the plate. Add edible flowers for a pop of color. For themed decorations, think about the season. In spring or summer, fresh berries and lemon slices look great. You can also use colorful sprinkles for a fun birthday cake. To keep your Lemon Raspberry Layer Cake fresh, store it in the fridge. Wrap the cake slices in plastic wrap. This helps keep the cake moist. You can also place the cake in an airtight container. If you have leftover cake layers, wrap them tightly in plastic wrap. Then, place them in a freezer bag. This way, you can enjoy the cake later without losing flavor. You should eat the leftover cake within three to four days. After this time, the cake may start to lose its taste. Look for signs that the cake has gone bad. If you notice an off smell or mold, it's time to toss it. The cake should always look fresh and smell sweet. If it does not, do not eat it. To keep your cake flat, start by leveling the batter. Use a spatula to spread the batter evenly in the pans. Bake one pan at a time if you have an uneven oven. You can also use baking strips. Soak them in water and wrap them around the pans. This helps cakes bake more evenly. Lastly, don’t open the oven door often. It lets heat escape and can cause doming. Yes, you can use frozen raspberries. Just make sure they are thawed and drained well. Frozen berries may have extra moisture, so you might need to adjust the sugar or cornstarch slightly. This helps keep your filling thick and tasty. Remember, they may not hold their shape as well as fresh ones, but they still taste great! If you need a butter substitute, try using coconut oil or margarine. These options work well for a creamy texture. You can also use shortening if you want a stable frosting. Just remember, the flavor may change a bit. You can add a touch of vanilla or lemon zest to make it taste great! This post covered everything you need to make a delicious lemon raspberry cake. We explored the key ingredients for the cake, filling, and frosting. You learned step-by-step instructions to bake it perfectly and got helpful tips to ensure success. Plus, we discussed fun variations and safe storage methods. Baking is both fun and rewarding. Experiment with flavors and enjoy the process. I hope you create a cake that brings joy to your table!

Lemon Raspberry Layer Cake

A delightful layered cake with lemon flavor and raspberry filling, topped with lemon buttercream frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, softened
  • 1 cups whole milk
  • 4 large eggs
  • 2 units zest of lemons
  • 0.25 cups freshly squeezed lemon juice
  • 2 cups fresh raspberries
  • 0.5 cups granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp milk (for consistency)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • In another bowl, beat the softened butter until creamy. Gradually add the dry mixture, alternating with the milk, and mix until just combined.
  • Add in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice until the batter is smooth.
  • Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • In a saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the mixture starts to bubble and thicken. Remove from heat and let it cool slightly.
  • In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with lemon juice, and mix until fluffy. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached. Stir in the lemon zest.
  • Once the cakes are completely cooled, place the first layer on a serving plate. Spread a layer of raspberry filling, followed by a dollop of lemon buttercream. Add the second cake layer and repeat the process. Top with the final cake layer.
  • Use the remaining lemon buttercream to frost the top and sides of the cake. Feel free to make a rustic finish or a smooth finish as desired.
  • Garnish with fresh raspberries and lemon slices on top for a lovely visual appeal.

Notes

Serve on a beautiful cake stand and garnish each slice with raspberries and powdered sugar.
Keyword cake, dessert, lemon, raspberry