Lemon Raspberry Layer Delight (Printable)

Zesty lemon sponge paired with tangy raspberry layers, finished with creamy lemon frosting.

# 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 salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 1/4 cups whole milk, room temperature
11 - 1 teaspoon vanilla extract

→ Filling

12 - 3/4 cup raspberry preserves or jam
13 - 1 cup fresh raspberries

→ Lemon Cream Cheese Frosting

14 - 8 oz cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 cups powdered sugar, sifted
17 - 1 tablespoon lemon zest
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon vanilla extract
20 - Pinch of salt

→ Garnish (optional)

21 - Fresh raspberries
22 - Lemon slices
23 - Edible flowers

# Steps:

01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
03 - Using an electric mixer, beat the softened butter with the granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract until combined.
05 - Gradually add the dry ingredients alternately with the whole milk, starting and finishing with the dry ingredients. Mix just until combined. Fold in the fresh lemon juice at the end.
06 - Divide the batter evenly among the prepared pans and smooth the surfaces.
07 - Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Beat together cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, lemon zest, lemon juice, vanilla, and a pinch of salt, beating until light and fluffy.
09 - Place one cake layer on a serving plate. Spread a thin layer of frosting, then half of the raspberry preserves and a scattering of fresh raspberries. Repeat the process with the second layer. Top with the final layer and apply remaining frosting evenly over the cake.
10 - Decorate with fresh raspberries, lemon slices, or edible flowers if desired. Refrigerate for at least 30 minutes before slicing for cleaner cuts.

# Expert Advice:

01 -
  • The lemon flavor is bold and unapologetic without ever tasting artificial or harsh.
  • Layering three cakes might sound fancy, but it's actually more forgiving than you'd think because the frosting covers everything.
  • Fresh raspberries tucked between layers add pops of tartness that keep every bite interesting.
  • The cream cheese frosting is tangy enough to balance the sweetness, so it doesn't feel heavy.
02 -
  • Room temperature ingredients matter more than you think—cold milk or eggs will make your batter seize and never come together properly.
  • Don't overmix the batter once you add the dry ingredients, because gluten develops and makes the cake tough and gummy.
  • If your frosting looks grainy or broken, it's usually because the cream cheese and butter weren't the same temperature or you added powdered sugar too fast—just keep beating and it'll come back together.
  • The cake layers can be baked a day ahead and wrapped tightly at room temperature, which actually makes assembly easier because they're sturdier and less likely to crumble.
03 -
  • An offset spatula is non-negotiable for frosting cakes neatly—it spreads frosting more evenly than a regular knife, and spreading frosting is honestly the most satisfying part of cake-making.
  • If your layers aren't exactly level, use a serrated knife or cake leveler to trim the domes before frosting, so the cake stacks straight and doesn't slide.

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