Lemon Raspberry Layer Cake
Lemon Raspberry Layer Cake is a delightful dessert that beautifully marries the tangy zest of fresh lemons with the sweet burst of ripe raspberries. This vibrant cake features moist and fluffy lemon layers, a luscious raspberry filling, and a creamy whipped frosting that will leave your guests asking for seconds. Perfect for birthdays, summer picnics, or any celebration, this cake is as visually stunning as it is delicious!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup fresh raspberries
- 1 cup heavy cream
- 2 cups powdered sugar (sifted)
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans with butter and line with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually add dry ingredients to the wet mixture while alternating with milk until just combined.
- Divide batter between prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cool before whipping heavy cream with powdered sugar until stiff peaks form.
- Layer one cake with half of the whipped cream and half of the raspberries, then top with the second layer and repeat.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg