Lemon Raspberry Layer Cake (Printable Version)

Vibrant layer cake bursting with fresh lemon and raspberry flavors and lemon buttercream frosting.

# What You 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 fine salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract

→ Raspberry Filling

12 - 1 1/2 cups fresh raspberries
13 - 1/3 cup granulated sugar
14 - 1 tablespoon fresh lemon juice
15 - 2 teaspoons cornstarch mixed with 2 teaspoons cold water

→ Lemon Buttercream

16 - 1 cup unsalted butter, room temperature
17 - 4 cups powdered sugar, sifted
18 - 2 tablespoons fresh lemon juice
19 - 1 tablespoon finely grated lemon zest
20 - 2–3 tablespoons whole milk or cream
21 - Pinch of salt

→ Decoration (Optional)

22 - Fresh raspberries
23 - Lemon zest curls

# How to Make It:

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. Set aside.
03 - Beat butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each. Stir in lemon zest and vanilla extract.
05 - Mix in fresh lemon juice; batter may appear curdled, which is expected.
06 - Alternately add dry ingredients and milk in three parts, beginning and ending with flour. Mix until just combined.
07 - Evenly distribute batter into prepared pans, smooth tops, and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
08 - In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook while stirring until raspberries break down, about 5 to 7 minutes. Stir in cornstarch slurry, cook 1 to 2 minutes until thickened. Cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, salt, and milk or cream until smooth and spreadable.
10 - Place one cake layer on serving plate. Spread half the raspberry filling evenly, avoiding edges, then a thin layer of buttercream. Repeat with second cake layer and remaining filling. Top with final layer.
11 - Frost sides and top with lemon buttercream. Garnish with fresh raspberries and lemon zest curls as desired.

# Expert Advice:

01 -
  • The lemon and raspberry combination is bright and balanced, never too sweet or too tart.
  • The cake stays incredibly moist for days, even when stored at room temperature.
  • It looks impressive but doesn't require any advanced decorating skills.
  • Every bite has a little burst of fruit that keeps things interesting.
02 -
  • Don't skip letting the eggs and milk come to room temperature, cold ingredients can cause the batter to curdle and bake unevenly.
  • Let the raspberry filling cool completely before spreading it on the cake, otherwise it will melt the buttercream and slide right off.
  • If your buttercream feels too stiff, add milk a teaspoon at a time until it smooths out.
03 -
  • Weigh your flour instead of scooping it to avoid a dense, heavy cake.
  • Don't overmix the batter once you add the flour, or the cake will turn out tough.
  • If the raspberry filling seems too runny, let it cool in the fridge for 15 minutes before spreading.
  • Run your offset spatula under hot water and dry it before frosting for a smooth, professional finish.

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