Lemon Raspberry Layer Cake
A delightful dessert combining tart raspberries with zesty lemon for a tasty experience, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour The foundation of our fluffy cake layers.
- 1.5 cups granulated sugar To sweeten the cake and the raspberry filling.
- 0.5 cups unsalted butter, softened Adds richness and moisture.
- 1 cup buttermilk Ensures a tender crumb and tangy flavor.
- 3 large eggs Binds the ingredients together and adds structure.
- 1 tablespoon lemon zest The aromatic burst of citrus flavor.
- 1 tablespoon lemon juice Enhances the fresh lemon flavor.
- 2 teaspoons baking powder Helps the cake rise perfectly.
- 1 teaspoon baking soda Works in tandem with baking powder.
- 0.5 teaspoon salt Balances sweetness.
- 1 cup fresh raspberries The star ingredient with a burst of flavor.
Filling Ingredients
- 1 cup fresh raspberries For a delightful filling.
- 0.5 cups granulated sugar Sweetness to counter the tart raspberries.
- 1 tablespoon lemon juice Enhances the raspberry flavor.
- 1 tablespoon cornstarch Thicken the filling.
Frosting Ingredients
- 8 oz cream cheese, softened A rich base for our frosting.
- 0.5 cups unsalted butter, softened Adds creaminess to the frosting.
- 4 cups powdered sugar For sweet, fluffy frosting.
- 2 tablespoons lemon juice Adds zing.
- 1 tablespoon lemon zest Additional flavor.
Garnish Ingredients
- Fresh raspberries For garnish.
- Lemon slices Adds a vibrant visual element.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Grease and flour two 9-inch round cake pans.
Mixing Ingredients
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the lemon zest and lemon juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Mix until just combined; do not overmix.
- Gently fold in fresh raspberries.
Baking the Cake
- Evenly distribute the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Raspberry Filling
- In a saucepan, combine fresh raspberries, granulated sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring gently until the mixture bubbles and thickens. Set aside to cool.
Frosting
- In a medium bowl, beat the softened cream cheese and butter until smooth.
- Gradually add powdered sugar, followed by lemon juice and lemon zest. Mix until creamy.
Assembling the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a layer of raspberry filling on top, followed by a layer of frosting.
- Place the second layer of cake on top and frost the top and sides of the cake.
Final Touches
- Garnish with extra raspberries and lemon slices.
- Slice and serve to enjoy your Lemon Raspberry Layer Cake!
Notes
Use room temperature ingredients for easier blending. Avoid overmixing to keep cake layers tender. Level the layers for stability.