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Lemon Raspberry Layer Cake Recipe

Lemon Raspberry Layer Cake Recipe
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★★★★★

5.2 from 24 reviews

Indulge in the delightful flavors of this Lemon Raspberry Layer Cake. A light and zesty lemon cake filled with juicy raspberries and topped with a luscious lemon raspberry buttercream. Perfect for any special occasion or simply to satisfy your sweet cravings!

Ingredients

Scale

Cake:

  • 2 Cups (265g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 Cup (120ml) whole milk, room temperature
  • 1/3 Cup (80ml) lemon juice (from 3–4 medium lemons)
  • 1 Tbsp lemon zest (from 1 medium lemon)
  • 1 1/2 Cups (300g) granulated sugar
  • 1/3 Cup (75g) unsalted butter, room temperature
  • 1/4 Cup (60ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/4 Cups (5 oz, 137g) frozen or fresh raspberries*
  • 1 tsp all-purpose flour (for coating the raspberries)

Raspberry Filling:

  • 1 1/2 Tbsp (12g) cornstarch
  • 1 1/2 Tbsp (22ml) water
  • 2 Cups (8oz, 228g) fresh or frozen raspberries
  • 1/3 Cup (67g) granulated sugar
  • 1 Tbsp lemon juice
  • 1 Cup (24g) freeze-dried raspberries**

Lemon Raspberry Buttercream:

  • 1 1/2 Cups (339g) unsalted butter, room temperature
  • 1 1/2 Tbsp (22ml) fresh squeezed lemon juice
  • 3 Tbsp (45ml) whole milk, room temperature
  • 5 Cups (600g) powdered sugar
  • pinch of salt, or to taste

Instructions

  1. Make the Lemon Raspberry Cake Preheat the oven to 350ºF/177ºF and prepare cake pans. Whisk dry ingredients and set aside. Mix wet ingredients with sugar and zest. Add eggs and vanilla, then mix in dry ingredients and lemon milk. Fold in flour-coated raspberries. Bake and cool cake layers.
  2. Make the Raspberry Filling Whisk cornstarch and water, cook with raspberries, sugar, and lemon juice. Boil and mash raspberries, then cool and refrigerate.
  3. Make the Lemon Raspberry Buttercream Grind raspberries, whip butter, add lemon juice, milk, and raspberry powder. Mix in powdered sugar and salt until smooth.
  4. Assembly Level cake layers, fill with raspberry filling and buttercream. Crumb coat and refrigerate. Frost with buttercream, leaving the top edge raw. Garnish with lemon slice and raspberries.

Notes

  • For best results, ensure all dairy ingredients are at room temperature.
  • Freeze-dried raspberries add a concentrated flavor to the buttercream.
  • You can adjust the sweetness of the buttercream to your preference.
  • Decorate the cake as desired for various occasions.

Nutrition

Keywords: Lemon Raspberry Layer Cake, Raspberry Filling, Lemon Buttercream, Cake Recipe, Dessert

Find it online: https://cheframiflavor.com/lemon-raspberry-layer-cake-recipe/