Lemon Raspberry Layer Cake (Print Version)
A tender lemon cake layered with fresh raspberries and creamy lemon frosting, ideal for celebrations or casual treats.
# What You Need:
→ Cake Components
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons finely grated lemon zest
09 - ¼ cup fresh lemon juice
10 - 1 teaspoon pure vanilla extract
11 - 1 cup buttermilk, room temperature
12 - 1 ½ cups fresh raspberries
→ Lemon Frosting
13 - 1 cup unsalted butter, room temperature
14 - 4 cups powdered sugar, sifted
15 - 2 tablespoons fresh lemon juice
16 - 2 teaspoons finely grated lemon zest
17 - 2-3 tablespoons heavy cream or milk
18 - Pinch of salt
# How-To:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well incorporated.
03 - In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Alternate adding flour mixture and buttermilk to batter, beginning and ending with flour. Mix just until combined—avoid overmixing.
06 - Gently fold fresh raspberries into batter using spatula, taking care not to crush fruit.
07 - Divide batter evenly among prepared pans and smooth tops. Bake for 25-30 minutes until toothpick inserted into center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
09 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, salt, and cream, beating until light and fluffy. Adjust consistency with additional cream if needed.
10 - Place one cake layer on serving plate. Spread with frosting. Repeat with remaining layers. Frost top and sides of assembled cake.
11 - Garnish with extra raspberries and lemon zest if desired. Refrigerate for 30 minutes before slicing to ensure clean layers.
# Expert Advice:
01 -
- The tangy lemon cuts through the sweetness perfectly, so it never feels cloying or heavy
- Fresh raspberries tucked into the layers create these beautiful bursts of juice that make every slice exciting
02 -
- Room temperature ingredients will make or break this recipe, so plan ahead and set everything out at least an hour before you start
- Overmixing the batter once you add the flour will make the cake tough, so stop as soon as everything combines
03 -
- Brush each cooled cake layer with simple syrup made from equal parts sugar and lemon juice before frosting for extra moisture
- If your raspberries are very large, cut them in half before folding into the batter so they distribute more evenly