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–+ servings

Raspberry Lemon Layer Cake

Rose
This Raspberry Lemon Layer Cake is a bright, fruity dessert made with soft lemon cake layers, sweet raspberry jam, fresh berries, and creamy raspberry cream cheese frosting. The combination of tangy lemon and sweet raspberries creates a refreshing, balanced cake that is perfect for celebrations, spring gatherings, or a homemade weekend treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • mixing bowls
  • electric mixer or hand mixer
  • two 8-inch round cake pans
  • whisk
  • spatula or offset spatula
  • wire cooling rack

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup raspberry jam
  • 1 cup fresh raspberries
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 1/2 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt
  • 1 cup fresh raspberries for decoration
  • 2–3 thin lemon slices for garnish
  • 1 tsp extra lemon zest (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  • In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
  • In a large bowl, beat the softened butter and granulated sugar for 3–4 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition to keep the batter smooth.
  • Mix in the lemon zest, fresh lemon juice, and vanilla extract until the batter becomes fragrant and creamy.
  • Gradually add the dry ingredients to the batter, alternating with the milk. Begin and end with the flour mixture, mixing just until smooth.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  • Bake for 25–30 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  • To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy, then blend in raspberry puree, vanilla extract, and salt.
  • Place one cake layer on a serving plate. Spread raspberry jam on top, add a layer of frosting, and scatter fresh raspberries. Place the second cake layer on top.
  • Spread the remaining raspberry cream cheese frosting over the top and sides of the cake. Decorate with fresh raspberries, lemon slices, and extra lemon zest if desired.

Notes

Use fresh lemon juice and zest for the best citrus flavor. Make sure butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting. Avoid overmixing the batter to keep the cake light and tender. Strain raspberry puree to remove seeds for a smoother frosting texture. Chill the cake briefly before final frosting to make decorating easier.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 38gVitamin A: 650IUVitamin C: 12mgCalcium: 80mgIron: 1.5mg
Keyword lemon berry cake, lemon raspberry layer cake, raspberry cream cheese frosting cake, raspberry lemon cake
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