Description
Lemon Raspberry Layer Cake is a zesty and vibrant dessert featuring soft lemon-infused sponge cake, a luscious raspberry filling, and silky lemon buttercream frosting. This stunning cake brings together sweet-tart flavors and makes a perfect centerpiece for birthdays, bridal showers, or Easter brunch.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
- For the Lemon Buttercream:
- 1 1/2 cups unsalted butter, softened
- 4 1/2 cups powdered sugar
- 1 tbsp lemon zest
- 2–3 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp heavy cream or milk (as needed)
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and buttermilk. Mix until just combined.
- Divide batter evenly and bake for 25–30 minutes. Let cool completely.
- Prepare Raspberry Filling:
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook until berries soften.
- Stir in cornstarch slurry and cook until thickened. Cool before using.
- Make the Buttercream:
- Beat butter until creamy. Add powdered sugar, lemon zest, lemon juice, vanilla, and salt.
- Beat until light and fluffy. Add cream or milk to reach spreading consistency.
- Assemble the Cake:
- Spread raspberry filling between cake layers. Frost the outside with lemon buttercream.
- Decorate with fresh raspberries, lemon slices, or edible flowers.
Notes
- Chill the raspberry filling before assembling to prevent sliding layers.
- Cake layers can be made a day ahead and stored in the fridge.
- For extra lemon flavor, brush layers with lemon syrup before frosting.
Nutrition
- Calories: ~520
- Sugar: ~48g
- Sodium: ~210mg
- Fat: ~28g
- Saturated Fat: ~17g
- Unsaturated Fat: ~9g
- Trans Fat: ~0.5g
- Carbohydrates: ~60g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~95mg
