Lemon Raspberry Layer Cake

Lemon Raspberry Layer Cake

There’s something undeniably magical about a Lemon Raspberry Layer Cake. The delicate, zesty layers are bursting with the vibrant tang of fresh lemons and the sweet-tart pop of raspberries. Imagine slicing through fluffy, moist cake while the luscious cream cheese frosting glides smoothly over your taste buds. It’s a recipe that not only brings back memories of sunny picnics and family gatherings but also elevates any occasion, be it a birthday, a casual get-together, or just a sweet treat for yourself. This Lemon Raspberry Layer Cake is fast to prepare, kid-friendly, and utterly irresistible—truly a must-try for any dessert lover.

Are you ready to indulge in a sweet, tangy delight that will leave your taste buds dancing?

Picture this: a beautiful afternoon spent with loved ones, laughter echoing around the table, and a masterpiece of a cake stealing the spotlight. The Lemon Raspberry Layer Cake is not just any dessert; it’s an experience waiting to happen. You’re craving something refreshing yet decadent, perhaps something that transports you back to sun-soaked summer days, right? Look no further. This cake fulfills that desire with every slice. It’s a delightful fusion of flavors that will make you and your guests weak at the knees!

Why You’ll Love This Recipe

This Lemon Raspberry Layer Cake is a true crowd-pleaser, and there are countless reasons to adore it.

• Easy to Prepare: The prep time is a breeze, making it perfect for both novice bakers and seasoned pros looking for a quick fix.

• Versatile and Crowdfunding: This cake is suitable for all ages, whether you’re serving it at a birthday party or enjoying a quiet evening with family.

• Minimal Ingredients: With just a handful of straightforward ingredients, this cake proves that deliciousness doesn’t require complexity.

• Bright and Fresh Flavors: The tartness of the lemon paired with the sweet raspberries creates a flavor explosion that’s as refreshing as it is indulgent.

• Visually Stunning: Layer cakes are always an eye-catching choice. The vibrant colors of the frosting and fruit garnishes make for an Instagram-worthy dessert.

Ingredients

Creating a Lemon Raspberry Layer Cake is revitalizing, and gathering the right ingredients is the first step toward that. Here’s what you’ll need:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh raspberries, plus extra for garnish
• 1 cup fresh raspberries (for filling)
• 1/2 cup granulated sugar (for filling)
• 1 tablespoon lemon juice (for filling)
• 1 tablespoon cornstarch (for filling)
• 8 oz cream cheese, softened (for frosting)
• 1/2 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 2 tablespoons lemon juice (for frosting)
• 1 tablespoon lemon zest (for frosting)
• Fresh raspberries (for garnish)
• Lemon slices (for garnish)

Each ingredient plays a pivotal role in creating a soft, flavorful cake that’s brimming with citrus and berry goodness. The combination creates layers that are both visually appealing and lip-smackingly delicious.

Timing

The beauty of making the Lemon Raspberry Layer Cake lies in its timing.

• Fast and Indulgent: The prep time is around 20 minutes, with baking taking about 25-30 minutes.

• Slow and Luxurious: For those who want to savor every moment, take your time assembling and decorating. The cooling time allows the flavors to meld together beautifully.

Whether you choose a quick bake for a sudden craving or lavish a bit of time for a special occasion, it’s a rewarding endeavor every step of the way.

Step-by-Step

Here’s a simple yet detailed guide to creating your Lemon Raspberry Layer Cake.

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. The anticipation of that heavenly aroma wafting through your home begins here!

2. Prepare the Cake Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice, letting those fresh aromas envelop you.

3. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This careful blending ensures the cake will rise evenly, creating perfect layers.

4. Mix Together:

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture. Mix until just combined; then gently fold in fresh raspberries, as if you’re nurturing sweet little gems into your cake batter.

5. Bake the Cakes:

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Raspberry Filling:

In a saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently until the mixture bubbles and thickens. This lovely filling adds a burst of flavor between the layers!

7. Make the Frosting:

In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by lemon juice and lemon zest. Mix until well combined and creamy, letting your sweet tooth soar with excitement.

8. Assemble the Cake:

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of raspberry filling on top, followed by a layer of frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

9. Garnish:

Decorate with extra raspberries and lemon slices on top, transforming your cake into a stunning centerpiece.

10. Serve:

Slice and enjoy your Lemon Raspberry Cake with a warm cup of tea or coffee. Delight in the contrast of flavors and textures that meld together in every mouthful.

Nutritional Information

Each serving of this Lemon Raspberry Layer Cake provides a tantalizing balance of indulgence while still allowing you to savor every bite. You can expect approximately:

• Calories: 450
• Fat: 20g
• Carbohydrates: 65g
• Protein: 6g

Remember, moderation is key when it comes to dessert!

Healthier Alternatives

If you’re looking to lighten things up without sacrificing flavor, consider these healthier alternatives:

• Low-Sugar Swaps: Replace granulated sugar with a sugar substitute like Stevia in the cake or use applesauce in the filling.

• Dairy-Free Options: Substitute with almond milk or coconut milk for the buttermilk and use dairy-free cream cheese for the frosting.

These modifications will allow you to enjoy the mouthwatering flavors of lemon and raspberry while still keeping an eye on nutritional goals.

Serving Suggestions

This Lemon Raspberry Layer Cake is versatile and can be enjoyed on various occasions.

• Serve it with a scoop of vanilla ice cream for an indulgent dessert experience.

• Pair it with coffee or tea during afternoon gatherings or even holiday celebrations.

Each bite complements your beverage of choice, making it a delightful lot more than just an ordinary cake.

Common Mistakes

Making the perfect Lemon Raspberry Layer Cake can be as simple as following the recipe, but here are some common pitfalls to avoid:

• Overbaking: Keep an eye on the cakes as they bake. Starting with a clean toothpick is a good way to ensure they stay moist.

• Texture Issues: Ensure your butter is softened, not melted, when you cream it with sugar. This creates a lighter, airier texture in the cake.

• Messes: Use good-quality, non-stick pans and remember to flour and grease them properly to prevent sticking.

Storing Tips

To keep your Lemon Raspberry Layer Cake fresh:

• Freezing Portions: You can freeze leftover slices—just wrap them tightly in plastic wrap and place them in an airtight container.

• Reheating Instructions: Defrost in the refrigerator overnight, and serve at room temperature for the best taste.

These tips will ensure you can satisfy a sweet craving even after the cake has been made!

Conclusion

There’s truly nothing like sinking your fork into a slice of Lemon Raspberry Layer Cake. The combination of flavors, textures, and aesthetics make this recipe worth baking right away. It’s easy to whip up, remarkably delicious, and a guaranteed hit amongst family and friends. So why wait? Dive into this world of citrusy goodness and bright flavors—make your own Lemon Raspberry Layer Cake today!

FAQs

1. Can I use frozen raspberries for the filling?

Yes, frozen raspberries can be used, but you may need to adjust the quantity of sugar depending on their sweetness.

2. How long does the cake last?

The cake can be stored in the refrigerator for up to 3-4 days. If frozen, it should last up to 3 months.

3. Can I make this cake gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend.

4. What fillings can I use other than raspberry?

You could use strawberry or blueberry filling for a delicious variation.

5. Is the frosting necessary?

While the frosting adds a rich, creamy layer, you can certainly enjoy the cake plain or with a dusting of powdered sugar for a lighter option.

Lemon Raspberry Layer Cake

A moist and fluffy cake layered with fresh raspberries and lemon, topped with delicious cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cups buttermilk
• 3 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt

For the raspberry filling

• 1 cups fresh raspberries, plus extra for garnish
• 1 cups fresh raspberries (for filling)
• 0.5 cups granulated sugar (for filling)
• 1 tablespoon lemon juice (for filling)
• 1 tablespoon cornstarch (for filling)

For the frosting

• 8 oz cream cheese, softened
• 0.5 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 2 tablespoons lemon juice (for frosting)
• 1 tablespoon lemon zest (for frosting)

For garnish

• Fresh raspberries
• Lemon slices

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.

Baking

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined; then gently fold in fresh raspberries.
3. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Filling and Frosting

1. For the raspberry filling, combine the raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring gently until thickened.
2. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by lemon juice and lemon zest.

Assembly

1. Once the cakes have cooled, place one layer on a serving plate. Spread a layer of raspberry filling on top, followed by a layer of frosting.
2. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
3. Garnish with extra raspberries and lemon slices.

Serving

1. Slice and enjoy your Lemon Raspberry Cake with a warm cup of tea or coffee.

Notes

To keep the cake fresh, freeze leftover slices wrapped in plastic wrap. Reheat by defrosting in the refrigerator overnight and serve at room temperature.