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Irresistible Raspberry Lemon Layer Cake

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A bright and cheerful homemade dessert featuring moist lemon cake layers, fresh raspberry filling, and smooth lemon buttercream frosting. Perfect for celebrations or casual get-togethers.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (240ml) buttermilk, room temperature (or milk plus 1 tbsp vinegar)
  • 1 tsp vanilla extract
  • 2 cups (300g) fresh raspberries
  • ½ cup (100g) granulated sugar (for filling)
  • 1 tbsp fresh lemon juice (for filling)
  • 1 tbsp cornstarch
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (500g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice (for frosting)
  • 1 tsp fresh lemon zest (for frosting)
  • 2–3 tbsp heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in lemon zest and vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix each addition just until combined.
  6. Gently fold in fresh lemon juice by hand.
  7. Divide batter evenly between prepared pans. Smooth tops with spatula.
  8. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Avoid opening oven early.
  9. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. Prepare raspberry filling: In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently until thickened, about 5 minutes. Cool completely.
  11. Make lemon buttercream: Beat softened butter until creamy. Gradually add powdered sugar on low speed. Add lemon juice, lemon zest, salt, and heavy cream or milk. Beat until light and fluffy. Adjust consistency as needed.
  12. Assemble cake: Place one cake layer on serving plate. Spread half the raspberry filling evenly over it, then add about ½ cup lemon buttercream. Top with second cake layer and frost top and sides with remaining buttercream. Smooth edges with offset spatula.
  13. Refrigerate cake for at least 30 minutes before slicing. Bring to room temperature before serving.

Notes

Use fresh lemons for best flavor. If batter is too thick, add a splash more buttermilk. Chill cake before slicing for cleaner cuts and to prevent filling from oozing. Let cake warm slightly before serving to enhance flavor. Frozen raspberries can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use vegan margarine and almond milk with lemon juice.

Nutrition

Keywords: raspberry lemon cake, lemon layer cake, raspberry filling, lemon buttercream, homemade dessert, easy cake recipe, celebration cake

Find it online: https://magnetmeal.com/irresistible-raspberry-lemon-layer-cake-recipe-easy-homemade-dessert-idea/