Raspberry Lemon Layer Cake

Raspberry Lemon Layer Cake is a delightful dessert that tantalizes the taste buds with its sweet and tangy flavors. Imagine sinking your fork into moist layers of cake that are perfectly balanced with a vibrant raspberry filling and topped with creamy lemon frosting. This cake is not only a feast for the palate but also a feast for the eyes, making it a perfect centerpiece for gatherings or a special treat for yourself. If you’re looking for a recipe that’s step-by-step easy to follow, then this is the perfect choice for you!

Creating this masterpiece at home is worthwhile; it layers sweetness with a burst of juicy raspberries and zesty lemons, creating a symphony of flavors. Whether it’s a birthday, anniversary, or simply a well-deserved treat after a long week, this cake will bring joy to any occasion.

Why You’ll Love This Recipe

This Raspberry Lemon Layer Cake is a showstopper that comes with a multitude of benefits. First, it’s an easy prep recipe that doesn’t demand any advanced baking skills. Whether you’re a novice baker or an experienced cook, you’ll find comfort in its straightforward ingredients and clear directions.

This cake is also family-friendly; it’s a beloved dessert for kids and adults alike, making it perfect for sharing at family dinners or special occasions. With quick baking time and minimal ingredients that boast vibrant flavors, it’s a practical choice that doesn’t compromise on taste or elegance.

Ingredients

2 1/2 cups all-purpose flour – Light and airy, the foundation of your cake.
2 1/2 teaspoons baking powder – For that perfect rise.
1/2 teaspoon baking soda – Helps in creating a tender texture.
1/2 teaspoon salt – Balances the sweetness.
3/4 cup unsalted butter (softened) – Adds richness and moisture.
1 3/4 cups granulated sugar – Sweetens your layers beautifully.
4 large eggs – Binds and adds fluffiness.
1 teaspoon vanilla extract – Enhances the flavor profile.
2 teaspoons lemon zest – Infuses bright citrus notes.
3/4 cup whole milk – Ensures a moist crumb.
1/4 cup freshly squeezed lemon juice – Adds tanginess that complements the raspberries.
3 cups fresh raspberries – Bursting with flavor and color.
1/2 cup granulated sugar (for filling) – Sweetens the filling.
2 tablespoons cornstarch – Thickens the raspberry filling.
2 tablespoons water – Assists in cooking down the raspberries.
2 cups heavy whipping cream – For a luscious frosting.
1 cup powdered sugar – Sweetens the frosting to perfection.
2 tablespoons freshly squeezed lemon juice (for frosting) – Brightens up the frosting.
1 teaspoon vanilla extract (for frosting) – Adds depth to the frosting’s flavor.
Fresh raspberries (for decoration) – Visual appeal and added flavor.
Thin lemon slices (for decoration) – Aesthetic touch.
Lemon zest (for decoration) – A hint of freshness.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, achieving a pale color.
Beat in the eggs one at a time, ensuring each one is fully incorporated. Next, add the vanilla extract and lemon zest, mixing until blended.
Gradually introduce the dry mixture into the wet mixture, alternating with the whole milk and freshly squeezed lemon juice. Start and end with the dry ingredients. Mix just until combined; don’t overbeat.
Divide the batter equally between the two prepared cake pans, smoothing the tops with a spatula for an even bake.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the raspberry filling, combine the raspberries, granulated sugar, cornstarch, and water in a saucepan over medium heat. Stir frequently until the mixture thickens and the raspberries break down, approximately 5-7 minutes. Remove from heat and allow to cool completely.
Prepare the lemon cream frosting by whipping the heavy whipping cream until soft peaks form. Gradually fold in the powdered sugar, lemon juice, and vanilla extract. Continue whipping until stiff peaks form.
To assemble the cake, place one cooled layer on your serving platter. Spread the raspberry filling evenly over the layer, then place the second cake layer on top.
Frost the entire cake with the lemon cream frosting using an offset spatula for a smooth finish. Garnish with fresh raspberries, thin lemon slices, and a sprinkle of lemon zest for an eye-catching presentation.

Tips & Tricks

To make your Raspberry Lemon Layer Cake truly special, consider these chef secrets. Always use fresh ingredients, particularly the raspberries and lemons, as they enhance flavor tremendously. If you prefer a stronger lemon flavor, add a bit more lemon zest to both the cake batter and frosting.

Do you want to make a layered cake that’s even more stunning? You can create additional layers by simply doubling the recipe and using four cake pans. Lastly, chill your mixing bowl and beaters before whipping cream for even better texture in your frosting.

Serving Suggestions & Pairings

This Raspberry Lemon Layer Cake is fabulous on its own but could be wonderfully paired with a light sparkling drink, such as sparkling lemonade or ginger ale with mint. Consider serving alongside a simple scoop of vanilla ice cream or lemon sorbet for a refreshing contrast to the rich flavors of the cake.

For a more elegant presentation, you can serve the cake with a raspberry coulis drizzled on the plate, adding an artistic touch that would impress any guest.

Nutritional Information

While specific calorie counts will vary based on portion sizes, a typical slice of Raspberry Lemon Layer Cake contains approximately 450-500 calories. While delicious, it’s a dessert best enjoyed in moderation to balance indulgence with health.

Considering its fresh fruit components, if you’re in the mood for a treat, the cake offers some nutritional benefits from the raspberries and lemons, which provide fiber and vitamin C.

Storing Tips & Variations for Raspberry Lemon Layer Cake

To keep your Raspberry Lemon Layer Cake fresh, store it in the refrigerator, covered, for up to 5 days. If you want to prepare it in advance, you can freeze the layers before frosting for up to three months. When ready, let the layers thaw in the fridge overnight before frosting and serving.

Experimenting with variations is part of the fun! Feel free to swap the raspberries for fresh strawberries, blueberries, or cherries, depending on what’s in season or your personal preference.

Conclusion for Raspberry Lemon Layer Cake

This Raspberry Lemon Layer Cake is not just a dessert; it’s an experience. With its balance of sweet raspberries and zesty lemon, it’s sure to become a favorite in your home. Don’t wait any longer – gather your ingredients and dive into creating this beautiful cake today!

FAQs

Can I use frozen raspberries for the filling?
Yes, frozen raspberries can be used. Just thaw them before cooking, but note that the filling may be a bit more watery.
How can I make the cake gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend, and ensure the baking powder is gluten-free.
Can I reduce the sugar in the cake?
Yes, you can reduce the sugar in the cake, but it may slightly affect the texture and moisture.
How do I ensure my cake layers come out evenly?
Using a kitchen scale to measure your flour helps ensure even layers. Additionally, rotating the pans halfway through baking can help with even cooking.
What can I use instead of heavy whipping cream?
You can substitute with coconut cream for a non-dairy version; however, the texture will differ slightly.