Description
Bright, zesty, and packed with flavor, this Raspberry Lemon Cake is the perfect combination of sweet and tangy. With soft lemon cake layers, a fresh raspberry filling, and creamy frosting, it’s a showstopper for any celebration. The best part? It’s easy to make with no complicated techniques involved. This cake is a refreshing and light dessert that will impress your guests and satisfy your sweet tooth!
Ingredients
Scale
For the Cake:
- 2 ½ cups cake flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup whole milk
For the Raspberry Filling:
- 1 ½ cups fresh raspberries
- 2 tbsp granulated sugar
For the Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy cream
- Fresh raspberries for topping
Instructions
- Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease the sides.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Alternately add the flour mixture and milk, starting and ending with the flour mixture. Mix until just combined. - Bake the Cakes:
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. - Make the Raspberry Filling:
In a small bowl, mash the raspberries with a fork and mix with the granulated sugar. Let sit for 5 minutes to release the juices. - Prepare the Cream Cheese Frosting:
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and beat until light and fluffy. - Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the top, followed by a layer of the raspberry mixture.
Place the second cake layer on top, and spread a crumb coat of frosting around the entire cake. Chill for 30 minutes, then apply a final layer of frosting. - Decorate and Serve:
Garnish the top with fresh raspberries. Slice and serve, or refrigerate until ready to enjoy!
Notes
- Make-Ahead Tip: The cake layers can be baked a day in advance and stored in an airtight container.
- Freezing Option: You can freeze the fully assembled cake for up to 2 months. Thaw in the fridge before serving.
- For best results, use fresh raspberries to ensure the filling is vibrant and juicy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes