Description
A delightful dessert combining bright lemon flavors and sweet fresh raspberries, perfect 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 (for filling)
- 2 tablespoons water (for filling)
- 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). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually mix in the dry ingredients, alternating with the milk and lemon juice. Divide the batter evenly among the prepared pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
- For the raspberry filling, combine the raspberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat while stirring until thickened. Remove from heat and let cool.
- For the lemon cream frosting, beat the heavy cream, powdered sugar, lemon juice, and vanilla extract until stiff peaks form. Keep chilled.
- To assemble, place one cake layer on a serving plate, spread frosting, add raspberry filling, and repeat with the second layer. Top with the third layer and frost the top and sides with the remaining frosting.
- Decorate with fresh raspberries and lemon slices. Sprinkle with lemon zest. Serve and enjoy!
Notes
Make sure your butter is at room temperature for easy mixing. You can use frozen raspberries if needed. For a stronger lemon flavor, add more lemon zest or juice.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: cake, dessert, raspberry, lemon, birthday