Irresistible Lemon Raspberry Layer Cake
A bright and fresh lemon raspberry layer cake featuring moist lemon cake layers, homemade raspberry filling, and tangy lemon buttercream frosting. Perfect for celebrations or casual treats.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour, sifted
- 2 ½ teaspoons (10g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (227g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons (7ml) vanilla extract
- Zest of 2 large lemons
- ½ cup (120ml) fresh lemon juice
- ¾ cup (180ml) whole milk, room temperature
- 2 cups (300g) fresh or frozen raspberries, thawed if frozen
- ½ cup (100g) granulated sugar (for filling)
- 1 tablespoon (15ml) fresh lemon juice (for filling)
- 1 tablespoon (8g) cornstarch
- 2 tablespoons (30ml) water
- 1 cup (227g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar, sifted
- 3 tablespoons (45ml) fresh lemon juice (for frosting)
- 1 teaspoon fresh lemon zest (optional, for frosting)
- 2–3 tablespoons (30-45ml) heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
- Add dry ingredients in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Mix gently on low speed until just combined.
- Divide batter evenly between prepared pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For raspberry filling: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook about 5 minutes until juices release.
- Mix cornstarch with water and stir into raspberries. Cook 2 more minutes until thickened. Let cool.
- For lemon buttercream: Beat softened butter until creamy. Gradually add powdered sugar alternating with lemon juice. Add lemon zest and salt. Adjust consistency with heavy cream until smooth and spreadable.
- Assemble cake: Place one cake layer on plate. Spread half raspberry filling evenly, then spread about ¾ cup lemon buttercream over filling.
- Top with second cake layer and repeat with remaining raspberry filling and frosting. Smooth edges with offset spatula.
- Chill cake in refrigerator at least 30 minutes before slicing and serving.
Notes
Use room temperature eggs, butter, and milk for best texture. Do not overmix batter to keep cake light and fluffy. Fresh lemon zest and juice are essential for vibrant flavor. Chill cake before slicing to set frosting and improve cutting. Frozen raspberries can be used if thawed and drained. For gluten-free, substitute flour 1:1 with gluten-free blend. For vegan, use flax eggs, dairy-free butter, plant milk, and coconut cream frosting.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Fat: 18
- Carbohydrates: 38
- Protein: 3
Keywords: lemon cake, raspberry filling, lemon buttercream, layer cake, easy dessert, fresh lemon, berry cake