Raspberry Lemon Layer Cake: A Tangy and Sweet Delight

Raspberry Lemon Layer Cake is a delicious treat that perfectly balances tangy lemon with sweet raspberries. This cake is not only beautiful but also bursting with flavor. It works for any occasion, whether it’s a birthday, a summer picnic, or just a special dessert to enjoy at home.

Why Make This Recipe

This cake is a crowd-pleaser. The combination of sweet raspberries and zesty lemon makes every bite refreshing. It’s a great way to impress your friends and family with your baking skills. Plus, it is relatively simple to make, which means it’s perfect for both beginner and experienced bakers.

How to Make Raspberry Lemon Layer Cake

Ingredients:

2 1⁄2 cups all-purpose flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 cup unsalted butter (softened)
1 3⁄4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons lemon zest
3⁄4 cup whole milk
1⁄4 cup freshly squeezed lemon juice
3 cups fresh raspberries
1/2 cup granulated sugar (for filling)
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy whipping cream
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice (for frosting)
1 teaspoon vanilla extract (for frosting)
Fresh raspberries (for decoration)
Thin lemon slices (for decoration)
Lemon zest (for decoration)

Directions:

Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Then, add eggs one at a time, mixing in vanilla and lemon zest.
Gradually mix in the dry ingredients, alternating with milk and lemon juice. Divide the batter among the three pans and bake for 20-25 minutes or until a toothpick comes out clean. Let cool.
For the raspberry filling, cook raspberries, sugar, cornstarch, and water over medium heat until the mixture thickens. Let it cool down.
For the frosting, beat heavy cream, powdered sugar, lemon juice, and vanilla until stiff peaks form.
Assemble the cake by layering frosting and raspberry filling between the cooled cake layers. Frost the top and sides with the remaining frosting.
Decorate your cake with fresh raspberries, lemon slices, and lemon zest.

How to Serve Raspberry Lemon Layer Cake

Serve the Raspberry Lemon Layer Cake chilled or at room temperature. Slice it into pieces and enjoy! This cake pairs wonderfully with a cup of tea or coffee.

How to Store Raspberry Lemon Layer Cake

Store any leftover cake in the refrigerator. It’s best to keep it in an airtight container to maintain its flavor and freshness. Enjoy your delicious cake within 3-5 days.

Tips to Make Raspberry Lemon Layer Cake

Make sure all your ingredients are at room temperature for the best results.
Don’t overmix the batter; mix just until everything is combined.
Allow the cake layers to cool completely before frosting to avoid melting the frosting.

Variation

You can also add a layer of lemon curd for extra tanginess. Another option is to use a different fruit, like blueberries or strawberries, in place of raspberries for a delightful twist.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance. Just keep them wrapped in plastic wrap and in the fridge until you are ready to assemble the cake.

2. Can I freeze this cake?
Absolutely! You can freeze the cake layers without frosting. Just wrap them well and they can last up to 3 months in the freezer.

3. What can I use instead of fresh raspberries?
You can use frozen raspberries if fresh ones are not available. Just be sure to thaw and drain them before using.