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Raspberry Lemon Layer Cake

A delightful dessert featuring moist layers of cake with a raspberry filling and creamy lemon frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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.
For the Raspberry Filling
  • 3 cups fresh raspberries Bursting with flavor and color.
  • 1/2 cup granulated sugar Sweetens the filling.
  • 2 tablespoons cornstarch Thickens the raspberry filling.
  • 2 tablespoons water Assists in cooking down the raspberries.
For the Lemon Cream Frosting
  • 2 cups heavy whipping cream For a luscious frosting.
  • 1 cup powdered sugar Sweetens the frosting to perfection.
  • 2 tablespoons freshly squeezed lemon juice Brightens up the frosting.
  • 1 teaspoon vanilla extract Adds depth to the frosting's flavor.
For Decoration
  • as needed Fresh raspberries Visual appeal and added flavor.
  • as needed Thin lemon slices Aesthetic touch.
  • as needed Lemon zest A hint of freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
  3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, achieving a pale color.
  4. 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.
  5. 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.
Baking
  1. Divide the batter equally between the two prepared cake pans, smoothing the tops with a spatula for an even bake.
  2. 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.
Raspberry Filling
  1. 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.
Lemon Cream Frosting
  1. Prepare the lemon cream frosting by whipping the heavy whipping cream until soft peaks form.
  2. Gradually fold in the powdered sugar, lemon juice, and vanilla extract. Continue whipping until stiff peaks form.
Assembly
  1. To assemble the cake, place one cooled layer on your serving platter.
  2. Spread the raspberry filling evenly over the layer, then place the second cake layer on top.
  3. Frost the entire cake with the lemon cream frosting using an offset spatula for a smooth finish.
  4. Garnish with fresh raspberries, thin lemon slices, and a sprinkle of lemon zest for an eye-catching presentation.

Notes

Use fresh ingredients for the best flavor. Chill your mixing bowl and beaters before whipping cream for a better texture in your frosting.