Lemon Raspberry Layer Cake

I baked this cake on a whim one Saturday morning when I had lemons piling up in the fruit bowl and a carton of raspberries I'd bought impulsively at the market. The kitchen smelled like a citrus grove by the time the layers came out of the oven. I hadn't planned on making anything fancy, but once I tasted that first crumb, I knew I'd stumbled onto something worth repeating.

I made this for my neighbor's birthday last summer, and she still asks me about it every time we run into each other. She said it reminded her of something her grandmother used to bake, which wasn't my intention, but it made me realize how certain flavors can carry you back. The raspberry filling oozing slightly between the layers became the part everyone wanted more of.

Ingredients

• All-purpose flour: This forms the structure of the cake, and I've found that measuring by weight gives the most consistent results.
• Baking powder and baking soda: Together, these give the cake its lift and light crumb without making it taste overly chemical.
• Unsalted butter: Room temperature is key here so it creams properly with the sugar and creates that fluffy base.
• Granulated sugar: It sweetens and also helps aerate the butter when you beat them together.
• Eggs: Let them sit out for 20 minutes before using so they incorporate smoothly without deflating the batter.
• Lemon zest and juice: Fresh is non-negotiable, the bottled stuff just doesn't have the same punch or fragrance.
• Whole milk: This keeps the crumb tender and moist, skim milk will make the texture a bit dry.
• Vanilla extract: A small amount rounds out the lemon flavor without competing with it.
• Fresh raspberries: I prefer fresh for the filling because they break down beautifully and taste brighter than frozen.
• Cornstarch: This thickens the raspberry mixture so it doesn't soak into the cake layers and make them soggy.
• Powdered sugar: Sifting it before adding prevents lumps in your buttercream and makes it silky smooth.
• Milk or cream for buttercream: Add it gradually until the frosting is spreadable but still holds its shape.

Instructions

Prep Your Pans:

Preheat the oven to 350°F and grease your cake pans well, then line the bottoms with parchment. This step prevents sticking and makes turning out the layers so much easier.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set it aside while you work on the wet ingredients.

Cream Butter and Sugar:

Beat the butter and sugar together until the mixture is pale and fluffy, about 3 to 4 minutes. This incorporates air and gives the cake its lightness.

Add Eggs and Flavorings:

Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in the lemon zest and vanilla.

Stir in Lemon Juice:

Pour in the lemon juice and mix gently. The batter may look a little curdled, but don't worry, it will come together once you add the flour.

Alternate Dry and Wet:

Add the flour mixture in three additions, alternating with the milk, starting and ending with flour. Mix just until you don't see any streaks of flour.

Divide and Bake:

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.

Cool the Layers:

Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack. Let them cool completely before assembling.

Make the Raspberry Filling:

Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the berries break down, then add the cornstarch slurry and cook until thick.

Prepare the Buttercream:

Beat the butter until creamy, then gradually add the powdered sugar, lemon juice, zest, salt, and milk. Beat until smooth and spreadable.

Assemble the Cake:

Place one layer on your serving plate and spread half the raspberry filling on top, leaving a little border. Add a thin layer of buttercream, then repeat with the second layer.

Frost and Decorate:

Place the final layer on top and frost the entire cake with the lemon buttercream. Garnish with fresh raspberries and lemon zest curls if you like.

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The first time I served this, I watched someone close their eyes after the first bite and just smile. That's when I knew it wasn't just another cake recipe. It had become something I'd make again and again, not because it was complicated, but because it made people feel something.

How to Store Leftovers

I usually keep this cake under a dome at room temperature for up to two days, and it stays perfectly moist. If you need to store it longer, wrap it well and refrigerate it for up to five days. Just let it sit out for about 30 minutes before serving so the buttercream softens up again.

Swaps and Substitutions

You can use frozen raspberries if fresh aren't available, just thaw them and drain off the excess liquid before cooking. If you want to switch up the citrus, try using lime zest and juice instead of lemon for a slightly different twist. I've also made this with blackberries when raspberries were out of season, and it was just as good.

Serving Suggestions

This cake pairs beautifully with a glass of chilled Prosecco or Moscato, especially on warm evenings. I've also served it alongside vanilla bean ice cream for a more casual dessert, and the contrast of cold and creamy with the bright citrus was wonderful.

• Chill the assembled cake for 30 minutes before slicing for cleaner cuts.
• Use an offset spatula to spread the frosting smoothly and evenly.
• Save a few raspberries and some lemon zest for garnish, it makes the presentation feel more finished.

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This cake has a way of turning an ordinary afternoon into something a little more special. I hope it does the same for you.

Recipe FAQs

→ What makes the cake moist?

The combination of butter, whole milk, and fresh lemon juice keeps the cake tender and moist throughout baking.

→ Can I use frozen raspberries for the filling?

Yes, frozen raspberries will work well. Thaw and drain them before cooking to prevent excess moisture.

→ How do I achieve a smooth buttercream?

Beat the butter thoroughly until creamy, then gradually add powdered sugar and lemon juice, finishing with milk or cream for a spreadable texture.

→ Why chill the assembled layers before slicing?

Chilling firms the layers and filling, making the cake easier to slice cleanly and helping it hold its shape.

→ What tools are recommended for baking this layered dessert?

Use three 8-inch round pans, an electric mixer for creaming, mixing bowls, a saucepan for the filling, and spatulas for assembly.