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Lemon Raspberry Layer Cake

Lemon Raspberry Layer Cake
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This Lemon Raspberry Layer Cake combines tangy lemon sponge layers with fresh raspberry filling and luscious lemon buttercream, creating a bright and refreshing dessert perfect for any celebration.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest (from about 2 lemons)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 ½ cups fresh raspberries
  • For the lemon buttercream:
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 tbsp fresh lemon juice
    • 1 tbsp lemon zest
    • 2 tbsp heavy cream
    • ¼ tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
  4. Alternately add the flour mixture and milk, starting and ending with the flour mixture. Mix until just combined.
  5. Divide batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. For the lemon buttercream, beat butter until creamy. Gradually add powdered sugar, beating well after each addition. Add lemon juice, lemon zest, heavy cream, and salt, and beat until light and fluffy.
  8. Place one cake layer on a serving plate. Spread a thin layer of buttercream, then add a layer of fresh raspberries. Repeat with the second layer.
  9. Top with the final cake layer and frost the top and sides with the remaining buttercream.
  10. Decorate with additional raspberries and lemon zest if desired. Chill the cake for at least 1 hour before serving.

Notes

For an extra pop of flavor, macerate the raspberries with a little sugar and lemon juice before layering them into the cake.

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