Lemon Raspberry Layer Delight (Printer-Friendly)
Tender layers of lemon sponge with raspberry preserves and lemon cream cheese frosting.
# What You'll 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 ounces 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
# How to Make It:
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 flour, baking powder, baking soda, and salt until evenly combined.
03 - Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition, then incorporate lemon zest and vanilla extract.
05 - Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon juice last.
06 - Divide batter evenly among the prepared pans and smooth the tops.
07 - Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
08 - Beat cream cheese and butter in a large bowl until smooth and creamy. Gradually add powdered sugar, lemon zest, lemon juice, vanilla, and salt, beating until fluffy.
09 - Place one cake layer on a serving plate. Spread a thin layer of frosting, then half the raspberry preserves and fresh raspberries. Repeat with the second layer. Top with the final layer and frost the entire cake.
10 - Decorate with fresh raspberries, lemon slices, or edible flowers as desired. Chill for at least 30 minutes before slicing.
# Expert Advice:
01 -
- The lemon flavor hits you like a refreshing breeze—tart enough to keep things interesting, but balanced by the sweetness of the raspberries and frosting.
- Three-layer elegance that looks like you spent all day in the kitchen, even though the actual work is surprisingly straightforward.
- The cream cheese frosting is thick, spreadable, and so flavorful that people will ask for the recipe before they've even finished their slice.
02 -
- Room temperature ingredients aren't a suggestion—they're the reason this cake comes together silky instead of broken and curdled.
- Fresh lemon zest makes an enormous difference; if you don't have a microplane, a box grater works, but bottled zest tastes dusty and flat by comparison.
- The chill time before slicing isn't just about presentation—it actually sets the frosting and allows the flavors to meld, so you get a more cohesive taste.
03 -
- Invest in a kitchen scale and measure your flour by weight; it's the single biggest factor in whether your cake comes out tender or dense every single time.
- If you're worried about your layers sliding during assembly, chill each frosted layer for ten minutes before adding the next one; patience here prevents disaster.
- Lemon extract adds intensity if you're the type who can never have enough citrus—add just a half teaspoon to the batter and your kitchen will smell like a Mediterranean grove.