Lemon Raspberry Layer Cake (Print Version)

Tender lemon cake with fresh raspberries and creamy lemon frosting for special occasions.

# What You'll Need:

→ Cake Components

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons finely grated lemon zest
09 - ¼ cup fresh lemon juice
10 - 1 teaspoon pure vanilla extract
11 - 1 cup buttermilk, room temperature
12 - 1 ½ cups fresh raspberries

→ Lemon Frosting

13 - 1 cup unsalted butter, room temperature
14 - 4 cups powdered sugar, sifted
15 - 2 tablespoons fresh lemon juice
16 - 2 teaspoons finely grated lemon zest
17 - 2-3 tablespoons heavy cream or milk
18 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until incorporated.
05 - Alternate adding flour mixture and buttermilk to batter, beginning and ending with flour. Mix just until combined—avoid overmixing.
06 - Gently fold fresh raspberries into batter using spatula, being careful not to crush berries.
07 - Divide batter evenly among prepared pans and smooth tops. Bake 25-30 minutes until toothpick inserted into center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
09 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, salt, and cream, beating until light and fluffy. Adjust consistency with additional cream if needed.
10 - Place one cake layer on serving plate. Spread with frosting. Repeat with remaining layers. Frost top and sides of assembled cake.
11 - Garnish with extra raspberries and lemon zest if desired. Refrigerate 30 minutes before slicing for clean, defined layers.

# Expert Advice:

01 -
  • The lemon flavor hits you first, bright and cheerful, like someone turned up the lights in a dark room
  • Fresh raspberries tucked into the layers create these little bursts of juice that surprise you with every bite
  • The frosting somehow manages to be both rich and refreshing, which I didnt think was possible until now
02 -
  • Room temperature ingredients are not optional here—cold butter and eggs create a dense, heavy cake
  • Do not overmix the batter after adding the flour or your cake will turn out tough instead of tender
  • Brushing the cooled cake layers with a little lemon syrup before frosting keeps them extra moist
03 -
  • Weigh your flour instead of scooping it directly from the bag—this single change improved every cake I have made since I learned it
  • Freeze fresh raspberries when they are in season and use them straight from the freezer in the batter to prevent them from getting mushy

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