Raspberry Lemon Layer Cake

Raspberry Lemon Layer Cake

Raspberry Lemon Layer Cake is a delightful dessert that strikes the perfect balance between sweet and tart. This visually stunning cake not only enchants the taste buds but also dazzles the eyes with its vibrant colors. With fluffy lemon cake layers complemented by a luscious raspberry filling, it’s a treat perfect for birthdays, celebrations, or simply making an everyday meal feel special. The creamy frosting adds the perfect finishing touch, ensuring every bite is packed with flavor. This recipe is presented in a step-by-step format to make it easy and enjoyable to follow, inspiring both novice and experienced bakers alike.

Why You’ll Love This Recipe

This Raspberry Lemon Layer Cake brings together the best of both worlds: it’s simple to prepare yet impressively sophisticated. The recipe calls for minimal ingredients that are often pantry staples, making it accessible without breaking the bank. Not only does it promise scrumptious taste, but it also resonates with family-friendly vibes—kids love the bright flavors, while adults appreciate the elegance. Plus, the cake is perfect for any occasion, ensuring it can be a quick fix for unexpected guests or an elaborate centerpiece for larger gatherings.

Ingredients for Raspberry Lemon Layer Cake

• 2 1⁄2 cups all-purpose flour: A staple that gives structure to our tender cake.
• 2 1⁄2 teaspoons baking powder: The magic agent that ensures that the cakes rise beautifully.
• 1/2 teaspoon baking soda: Works alongside baking powder to create lightness.
• 1/2 teaspoon salt: Enhances all the flavors in the cake.
• 3/4 cup unsalted butter, softened: Makes the cake rich and moist.
• 1 3⁄4 cups granulated sugar: Sweetens the cake perfectly, balancing the tartness of the lemon.
• 4 large eggs: Gives the cake structure and richness.
• 1 teaspoon vanilla extract: A hint of vanilla enhances the overall taste.
• 2 teaspoons lemon zest: Brings bright, zesty flavor to the cake.
• 3/4 cup whole milk: Adds moisture, creating a soft and tender crumb.
• 1/4 cup freshly squeezed lemon juice: Infuses the cake with an irresistible citrus flavor.
• 3 cups fresh raspberries: The star of the filling, providing a tart contrast to the sweet layers.
• 1/2 cup granulated sugar (for filling): Balances the tartness of the raspberries.
• 2 tablespoons cornstarch: Gives the raspberry filling the right consistency.
• 2 tablespoons water: Aids in cooking the filling without burning.
• 2 cups heavy whipping cream: The base for our rich frosting.
• 1 cup powdered sugar: Sweetens the frosting and helps achieve the right consistency.
• 2 tablespoons freshly squeezed lemon juice (for frosting): Adds a refreshing zing to the frosting.
• 1 teaspoon vanilla extract (for frosting): Complements the flavors.
• Fresh raspberries, thin lemon slices, and lemon zest (for decoration): Beautify the cake and enhance its appeal.

Step-by-Step Directions for Raspberry Lemon Layer Cake

1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, or lining with parchment paper for easy cake removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This creates a dry mixture that will give the cake its structure. Set it aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This is essential for incorporating air into your batter. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

4. Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk and lemon juice. Mix until just combined; avoid over-mixing to ensure the cake remains tender.

5. Divide the batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

6. Prepare the raspberry filling by combining the raspberries, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring continuously until thickened, around 5-7 minutes. Let this mixture cool.

7. For the frosting, beat the heavy whipping cream until soft peaks begin to form. Gradually add powdered sugar, lemon juice, and vanilla extract. Continue beating until stiff peaks are achieved, ensuring your frosting holds its shape.

8. Assemble the cake by placing one layer on a serving platter. Spread the raspberry filling evenly on top, then carefully place the second layer of cake on top.

9. Frost the top and the sides of the cake with the lemon cream frosting. Decorate with fresh raspberries, thin lemon slices, and a sprinkle of lemon zest to add visual appeal.

10. Slice and enjoy! Revel in the delightful combination of the sweet and tart layers, and watch as your friends and family savor each bite.

Tips & Tricks

• Use room temperature ingredients: Ensuring your butter and eggs are at room temperature allows for better mixing and improved texture in your cake.
• Don’t overmix the batter: This will lead to a denser cake rather than the light and fluffy texture we desire.
• Chill your frosting: If you find the frosting is too soft to work with, chill it in the refrigerator for about 15 minutes to help it set up.
• Experiment with flavors: Consider adding some lemon extract for an intensified lemon flavor or even a splash of raspberry puree in your frosting for added color.
• Layering matters: When stacking the layers, make sure the layers are completely cool. This prevents melting the frosting and ensures a beautiful presentation.

Serving Suggestions & Pairings

This Raspberry Lemon Layer Cake is delightful on its own but pairs beautifully with a variety of accompaniments. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added indulgence. It also goes wonderfully with a refreshing glass of iced tea or sparkling lemonade. For an elegant touch, consider pairing it with a light dessert wine or fruity mocktails for a festive atmosphere.

Nutritional Information

While enjoying this delicious Raspberry Lemon Layer Cake, it’s important to be mindful of your indulgences. A typical slice (1/12 of the cake) can contain approximately 350-450 calories, depending on your frosting application. With a lovely balance of carbs from the cake, healthy fats from the cream, and vitamins from the lemons and raspberries, it’s a treat that can be savored guilt-free in moderation.

Storing Tips & Variations for Raspberry Lemon Layer Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, consider wrapping each layer individually and freezing them for up to three months—this makes it easy to thaw and decorate when you have a craving or special occasion. If you want to adjust the recipe, try substituting half of the all-purpose flour with almond flour for a nuttier flavor, or experiment with different fruits like strawberries or blueberries in place of raspberries for a unique twist.

Conclusion for Raspberry Lemon Layer Cake

This Raspberry Lemon Layer Cake is not just a dessert; it’s an experience—one that invokes the sweet warmth of family gatherings, summer picnics, and joyful celebrations. Whether it’s for a special occasion or just an indulgent treat for yourself, this nourishing, vibrant, and utterly scrumptious cake is sure to become a beloved recipe in your collection. Don’t wait—get started on this delightful dessert today, and treat yourself to a slice of happiness!

FAQs

1. Can I make the cake ahead of time?
Yes! You can bake the cake layers in advance and store them, wrapped tightly, in the refrigerator for up to three days or freeze them for longer storage.

2. Can I use frozen raspberries for the filling?
Absolutely! Just ensure to thaw and drain any excess liquid before cooking them down into the filling.

3. What if I don’t have lemon zest?
If lemon zest isn’t available, you can use lemon extract instead, but note that the flavor may be less intense.

4. How can I make my cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend to create a gluten-free version of this delicious cake.

5. Can I refrigerate the cake?
Yes, refrigerate any leftover cake in an airtight container. It’s best consumed within a week for optimal freshness.

Raspberry Lemon Layer Cake

A delightful dessert that combines sweet and tart flavors in fluffy lemon cake layers with a luscious raspberry filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cake

• 2.5 cups all-purpose flour A staple that gives structure to our tender cake.
• 2.5 teaspoons baking powder The magic agent that ensures that the cakes rise beautifully.
• 0.5 teaspoon baking soda Works alongside baking powder to create lightness.
• 0.5 teaspoon salt Enhances all the flavors in the cake.
• 0.75 cup unsalted butter, softened Makes the cake rich and moist.
• 1.75 cups granulated sugar Sweetens the cake perfectly, balancing the tartness of the lemon.
• 4 large eggs Gives the cake structure and richness.
• 1 teaspoon vanilla extract A hint of vanilla enhances the overall taste.
• 2 teaspoons lemon zest Brings bright, zesty flavor to the cake.
• 0.75 cup whole milk Adds moisture, creating a soft and tender crumb.
• 0.25 cup freshly squeezed lemon juice Infuses the cake with an irresistible citrus flavor.

For the Raspberry Filling

• 3 cups fresh raspberries The star of the filling, providing a tart contrast to the sweet layers.
• 0.5 cup granulated sugar Balances the tartness of the raspberries.
• 2 tablespoons cornstarch Gives the raspberry filling the right consistency.
• 2 tablespoons water Aids in cooking the filling without burning.

For the Frosting

• 2 cups heavy whipping cream The base for our rich frosting.
• 1 cup powdered sugar Sweetens the frosting and helps achieve the right consistency.
• 2 tablespoons freshly squeezed lemon juice Adds a refreshing zing to the frosting.
• 1 teaspoon vanilla extract Complements the flavors.

For Decoration

• to taste fresh raspberries, thin lemon slices, and lemon zest Beautify the cake and enhance its appeal.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, or lining with parchment paper for easy cake removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This creates a dry mixture that will give the cake its structure. Set it aside.

Making the Cake

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
2. Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk and lemon juice. Mix until just combined; avoid over-mixing to ensure the cake remains tender.
3. Divide the batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Making the Raspberry Filling

1. Prepare the raspberry filling by combining the raspberries, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring continuously until thickened, around 5-7 minutes. Let this mixture cool.

Making the Frosting

1. For the frosting, beat the heavy whipping cream until soft peaks begin to form. Gradually add powdered sugar, lemon juice, and vanilla extract. Continue beating until stiff peaks are achieved.

Assembling the Cake

1. Assemble the cake by placing one layer on a serving platter. Spread the raspberry filling evenly on top, then carefully place the second layer of cake on top.
2. Frost the top and the sides of the cake with the lemon cream frosting. Decorate with fresh raspberries, thin lemon slices, and a sprinkle of lemon zest to add visual appeal.
3. Slice and enjoy! Revel in the delightful combination of the sweet and tart layers.

Notes

Use room temperature ingredients for better mixing. Don't overmix the batter to maintain a light texture. Chill frosting if too soft. Experiment with flavors by adding lemon extract or raspberry puree for added zing. Ensure layers are cool before stacking for better frosting application.