Lemon Raspberry Layer Cake (Printable)
A moist lemon and raspberry layered cake with silky lemon buttercream, ideal for special occasions.
# What You'll Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour (310 g)
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 cup unsalted butter, room temperature (225 g)
06 - 2 cups granulated sugar (400 g)
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice (60 ml)
10 - 1 cup whole milk, room temperature (240 ml)
11 - 1 teaspoon pure vanilla extract
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries (170 g)
13 - 1/3 cup granulated sugar (70 g)
14 - 1 tablespoon fresh lemon juice
15 - 2 teaspoons cornstarch mixed with 2 teaspoons cold water
→ Lemon Buttercream
16 - 1 cup unsalted butter, room temperature (225 g)
17 - 4 cups powdered sugar, sifted (480 g)
18 - 2 tablespoons fresh lemon juice
19 - 1 tablespoon finely grated lemon zest
20 - 2 to 3 tablespoons whole milk or cream
21 - Pinch of salt
→ Decoration (Optional)
22 - Fresh raspberries
23 - Lemon zest curls
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - Using an electric mixer, beat unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - Mix in fresh lemon juice; the batter may appear curdled, which is normal.
06 - Add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix just until combined.
07 - Divide the batter evenly among prepared pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then transfer to wire racks and cool completely.
09 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir until raspberries break down, about 5 to 7 minutes. Add cornstarch slurry and cook 1 to 2 minutes until thickened. Cool completely.
10 - Beat unsalted butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, salt, and enough milk or cream to reach a smooth, spreadable consistency.
11 - Place one cake layer on a serving plate. Spread half the raspberry filling over the top, avoiding edges. Add a thin layer of buttercream. Repeat with second layer and remaining filling. Top with final layer.
12 - Cover the top and sides with lemon buttercream. Decorate with fresh raspberries and lemon zest curls if desired.
# Expert Advice:
01 -
- The brightness of fresh lemon cuts through the sweetness in a way that makes people take a second bite before they've finished chewing the first.
- Three layers mean there's always more raspberry filling hidden inside, like a delicious secret.
- The buttercream is silky enough to spread smoothly but sturdy enough that your cake won't collapse halfway through.
02 -
- Room temperature ingredients are crucial—cold eggs and butter won't incorporate properly, and you'll end up with a cake that's denser and less tender than it should be.
- Don't overmix once you've added the dry ingredients; a few lumps are better than overworked gluten, which makes cake tough.
- Chill the assembled cake for 30 minutes before serving if you want clean slices; the cold makes everything set so it cuts through without smudging.
03 -
- Use an instant-read thermometer if you have one; cakes are done at about 205°F in the center, not just when a toothpick comes out clean.
- If your buttercream breaks or looks greasy, it's too warm; pop it in the fridge for 5 minutes, then beat it again.
- A turntable makes frosting dramatically easier, but a simple rotating cake stand or even a lazy Susan works just fine.