Lemon Raspberry Layer Cake (Printable)
Moist layers infused with lemon and raspberry, topped with smooth lemon buttercream for bright flavor.
# 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 fine salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract
→ Raspberry Filling
12 - 1 1/2 cups fresh raspberries
13 - 1/3 cup granulated sugar
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
17 - 4 cups powdered sugar, sifted
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
# Directions:
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 - In a large bowl, cream butter and sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating thoroughly after each. Mix in lemon zest and vanilla extract.
05 - Stir in the fresh lemon juice; mixture may appear curdled, which is expected.
06 - Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients; mix just until combined.
07 - Distribute batter evenly into prepared pans and smooth tops. Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
09 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring, for 5 to 7 minutes until berries break down. Stir in cornstarch slurry and cook 1 to 2 minutes more until thickened. Cool completely.
10 - Beat butter until creamy. Gradually incorporate powdered sugar, lemon juice, lemon zest, salt, and milk or cream until smooth and spreadable.
11 - Place one cake layer on a serving plate. Spread half the raspberry filling over the top, avoiding edges. Apply a thin layer of buttercream. Repeat with second layer and remaining filling. Top with final cake layer.
12 - Cover top and sides with lemon buttercream. Optionally decorate with fresh raspberries and lemon zest curls.
# Expert Tips:
01 -
- The lemon flavor is bold and genuine, not perfumy or distant, because you're using fresh juice and zest in three different components.
- Raspberries melt into a jammy filling that keeps the cake moist and adds a gentle tartness that brightens every bite.
- The buttercream is silky enough to spread easily but sturdy enough to hold these three layers without slouching.
02 -
- Room temperature ingredients are not a suggestion—cold eggs, butter, and milk create an emulsion that breaks, leading to a dense, oily cake that nobody wants.
- Overmixing the batter after adding dry ingredients is the fastest way to a tough cake; mix just until the streaks of flour disappear.
- Chill the assembled cake for at least 30 minutes before slicing; this firms everything up so the layers don't slide and the filling doesn't squish out.
03 -
- Use an offset spatula dipped in hot water (and wiped dry) to smooth buttercream; the warmth helps it glide without dragging crumbs.
- If your buttercream breaks or looks separated, add a tablespoon of cold milk and beat again; this often brings it back together.
- Reserve a few fresh raspberries before making the filling so you have perfect berries for decorating.