Description
A delicious treat that perfectly balances tangy lemon with sweet raspberries, ideal for any occasion.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Make sure all your ingredients are at room temperature for the best results. Don’t overmix the batter; mix just until everything is combined.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cake, raspberry, lemon, dessert, baking