Lemon Raspberry Layer Cake: A Slice of Sunshine and Joy 🍋🍰🍓

Let’s be real: sometimes a single cupcake just won’t cut it. You need a showstopper. You need a dessert that sits on the counter and demands attention like a diva in a sequin dress. That, my friends, is the Lemon Raspberry Layer Cake. It’s bright, zesty, sweet, and tart—basically, all the best flavor profiles having a party in your mouth.

I used to be intimidated by layer cakes. The stacking, the frosting, the potential for a leaning tower of disaster… it was a lot. But then I discovered that a sturdy lemon cake paired with a vibrant raspberry filling is surprisingly forgiving. The tartness of the fruit cuts through the sweetness of the buttercream, creating a balance that makes you want to eat the whole thing. And honestly? If it leans a little, just call it “rustic” and eat it anyway. Ready to bake a masterpiece that tastes like summer? Let’s preheat that oven! 🎯

Ingredients: The Zesty Foundation and Berry Best Filling 🍋🍇

To build this beauty, we need three main components: the lemon cake, the raspberry filling, and the lemon buttercream. Don’t worry; it sounds like a lot, but we’re breaking it down. This recipe makes one 3-layer 8-inch cake.

The Lemon Cake Layers

• 3 cups cake flour. (Cake flour is key for a tender crumb! Don’t swap for AP flour unless you want cornbread).
• 1 tablespoon baking powder.
• $\frac{1}{2}$ teaspoon baking soda.
• $\frac{1}{2}$ teaspoon salt.
• 1 cup (2 sticks) unsalted butter, room temperature.
• 1 $\frac{3}{4}$ cups granulated sugar.
• 4 large eggs, room temperature.
• 2 teaspoons vanilla extract.
• 1 tablespoon lemon zest (from 2 lemons).
• $\frac{1}{2}$ cup fresh lemon juice.
• 1 cup buttermilk, room temperature.

The Raspberry Filling

• 2 cups fresh or frozen raspberries.
• $\frac{1}{4}$ cup granulated sugar.
• 1 tablespoon lemon juice.
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry).¹

The Lemon Buttercream

• 1 $\frac{1}{2}$ cups (3 sticks) unsalted butter, softened.
• 5-6 cups powdered sugar.
• 2 tablespoons fresh lemon juice.
• 1 teaspoon lemon zest.
• Pinch of salt.

Step 1: The Raspberry Filling – Tart and Thick 🍓🥣

We make the filling first so it has time to cool completely. Warm filling = sliding cake layers = sad baker.

Cooking the Berries

1. Simmer: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5-7 minutes, mashing the berries slightly, until they break down and release their juices.
2. Thicken: Stir in the cornstarch slurry. Cook for another 1-2 minutes, stirring constantly, until the mixture thickens into a jam-like consistency.
3. Cool: Remove from heat and transfer to a bowl. Chill completely in the fridge. It will thicken more as it cools.

Step 2: The Lemon Cake – Zesty Perfection 🍋🍰

This cake uses the “creaming method” to incorporate air, making it fluffy and light.

Mixing the Batter

1. Preheat: Set oven to ²$350^{\circ} \text{F}$ (³$175^{\circ} \text{C}$).⁴ Grease and flour three 8-inch round cake pans.
2. Whisk Dry: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a large mixer bowl, beat the butter and sugar on medium-high speed for 3-5 minutes until pale and fluffy. This step is non-negotiable!
4. Add Eggs: Beat in the eggs one at a time, scraping the bowl down. Add vanilla and lemon zest.
5. Alternating Method: Reduce speed to low. Add the flour mixture in three parts, alternating with the buttermilk and lemon juice (start and end with flour). Mix just until combined. Do not overmix!

Baking

• Pour: Divide batter evenly among the three pans.
• Bake: Bake for 22-26 minutes, or until a toothpick inserted comes out clean.
• Cool: Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 3: The Lemon Buttercream – Fluffy Clouds ☁️🧈

This American buttercream is sweet, tangy, and stable enough to hold the layers together.

Whipping It Up

1. Beat Butter: In a large bowl, beat the butter until creamy (about 2 minutes).
2. Add Sugar: Gradually add powdered sugar, one cup at a time, beating on low speed.
3. Flavor: Add the lemon juice, zest, and salt.
4. Whip: Increase speed to high and beat for 3-4 minutes until light, airy, and fluffy.

Step 4: Assembly – The Tower of Power 🏗️🍰

Here is the trick to keep your filling inside the cake and not on the counter.

Stacking

1. Base Layer: Place one cake layer on your stand. Spread a thin layer of buttercream on top.
2. The Dam: Pipe a ring of buttercream around the outer edge of the layer. This acts as a dam to hold the filling in.
3. Fill: Spread half the raspberry filling inside the dam.
4. Repeat: Add the second cake layer, repeat the buttercream dam, and add the rest of the filling.
5. Top: Place the final cake layer on top (bottom side up for a flat top!).
6. Frost: Cover the top and sides with the remaining buttercream. Decorate with fresh berries or lemon slices.

Why Cake Flour? The Gluten Secret 🌾🔬

I insisted on cake flour earlier, and here is why. Cake flour has a lower protein content (about 7-9%) compared to all-purpose flour (10-12%).⁵ Less protein means less gluten formation.

Less gluten = a softer, more tender crumb that melts in your mouth. If you use AP flour, the cake will be sturdier and slightly tougher—more like a muffin than a fine cake. Rhetorical Question: Ever wondered why bakery cakes are so much softer than homemade? It’s almost always the cake flour!

Nutritional Information (Per Slice) 🔥🍰

We are estimating the nutrition for one slice, assuming the cake yields 12 generous slices.

It’s a celebration cake, so enjoy it! The fresh fruit adds vitamins… right? 😉

The Last Word: Bake It Happen! 💖🎉

You now have the blueprint for the stunning Lemon Raspberry Layer Cake. It’s vibrant, delicious, and surprisingly manageable if you take it step-by-step. Remember the key moves: cool the filling completely, use cake flour, and build that buttercream dam!

Go grab your lemons and get zesting. Are you making this for a birthday or just because you deserve cake? Tell me! 😊