Description
A vibrant and refreshing lemon raspberry layer cake that’s perfect for any occasion. Light, fluffy, and bursting with flavor.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- Zest of 2 lemons
- 1 cup fresh raspberries
- 3 cups powdered sugar
- 1 cup unsalted butter, softened
- 3–4 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- Combine the flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk, until just combined.
- Fold in the fresh raspberries gently.
- Divide the batter among the prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Beat the softened butter for the frosting, then gradually add powdered sugar and lemon juice until fluffy.
- Frost between the layers and cover the top and sides with frosting. Decorate with additional raspberries and lemon zest.
Notes
For a beautiful finish, consider garnishing with fresh mint leaves and serving with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg