Lemon Raspberry Layer Cake Recipe

This Lemon Raspberry Layer Cake is a delightful dessert that combines the bright flavors of lemon and the tartness of raspberries. Perfect for celebrations or a sweet treat, this cake recipe is sure to impress with its vibrant colors and refreshing taste.

The recipe is straightforward, making it accessible for bakers of all skill levels. With layers of moist lemon cake and raspberry filling, it’s a beautiful centerpiece for any occasion.

Delicious Lemon Raspberry Layer Cake Recipe

This Lemon Raspberry Layer Cake features three layers of fluffy lemon cake filled with a tangy raspberry filling and frosted with a light lemon buttercream. The preparation time is approximately 1 hour, and it serves 8-10 people.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1 cup buttermilk
1 cup fresh raspberries
1 cup raspberry jam
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 tablespoons lemon juice (for frosting)
Lemon slices and raspberries for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Flavor: Beat in the eggs one at a time, then add lemon zest and lemon juice, mixing until combined.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
Bake the Cakes: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare Raspberry Filling: In a small bowl, mash the fresh raspberries and mix with raspberry jam until well combined.
Make the Frosting: In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar and lemon juice, mixing until smooth and fluffy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry filling on top, then add the second cake layer and repeat. Place the final layer on top and frost the entire cake with lemon buttercream.
Garnish and Serve: Decorate the top with lemon slices and fresh raspberries if desired. Slice and serve the cake chilled or at room temperature.