Lemon Raspberry Layer Cake (Printable Version)
Zesty lemon sponge with tangy raspberry filling and creamy lemon frosting layered for a bright, festive dessert.
# What You Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 1/4 cups whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ Filling
12 - 3/4 cup raspberry preserves or jam
13 - 1 cup fresh raspberries
→ Lemon Cream Cheese Frosting
14 - 8 ounces cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 cups powdered sugar, sifted
17 - 1 tablespoon lemon zest
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
→ Garnish (optional)
21 - Fresh raspberries
22 - Lemon slices
23 - Edible flowers
# How-To:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly after each. Stir in lemon zest and vanilla extract.
05 - Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Fold in lemon juice last.
06 - Distribute batter evenly among prepared pans and smooth surfaces. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, vanilla extract, and salt; beat until fluffy.
09 - Place one cake layer on a plate. Spread a thin layer of frosting, followed by half the raspberry preserves and fresh raspberries. Repeat with second layer, then top with final layer and frost entire cake.
10 - Decorate with fresh raspberries, lemon slices, or edible flowers if desired. Chill for at least 30 minutes before slicing.
# Expert Tips:
01 -
- The tangy raspberry and bright lemon combination actually makes people pause mid-bite and ask what you did differently.
- Three layers look impressive but the technique is more forgiving than you'd think, giving you that homemade-bakery feeling without the stress.
- It's one of those desserts that works equally well at a fancy dinner or a casual afternoon with coffee.
02 -
- The moment I stopped over-mixing the batter was the moment my cakes went from dense to tender—mix just until combined, no more.
- Chilling before slicing isn't optional if you want those picture-perfect pieces; cold frosting holds its shape.
- Fresh lemon juice tastes completely different from bottled—it's worth the extra squeeze for this cake.
03 -
- If your frosting is too soft, refrigerate it for 15 minutes before spreading—it'll have much better structure.
- Weigh your ingredients if you have a scale; baking is chemistry, and weight is always more accurate than volume.
- Keep the cake at room temperature for an hour before serving so the flavors are brightest and the texture is at its most tender.