Craving a bright and beautiful dessert? This Lemon Raspberry Layer Cake is a delightful choice, perfect for impressing guests or simply enjoying a sweet treat. You’ll love how the tangy lemon pairs with sweet raspberries in this stunning lemon dessert recipe.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: Coconut sugar can be used as a slightly less refined alternative.
- Lemons: Fresh lemon juice and zest are essential for vibrant flavor.
- Raspberries: Fresh or frozen raspberries work well.
- Unsalted butter: Margarine can be substituted for a dairy-free version.
- Cream cheese: For the frosting, choose full-fat cream cheese for the best texture.
Ingredients:
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: Three 8-inch round cake pans, electric mixer, mixing bowls, saucepans, cooling racks.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles. This ensures your cake layers release easily, a crucial step for any lemon dessert recipe.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This dry mix forms the base of your delicious lemon cake.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, lemon zest, lemon juice, and vanilla extract. This creates a rich and flavorful batter for your lemon dessert.
4. Combine and Bake Cake Layers
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cake Layers
Let the cake layers cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. Patience here prevents your cake from breaking, making assembly much easier for your lemon dessert recipe.
6. Prepare the Raspberry Filling
While the cakes cool, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the raspberries soften and release their juices. Stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool completely.
7. Make the Cream Cheese Frosting
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, beating until well incorporated. Stir in the vanilla extract and fresh lemon juice until the frosting is light and fluffy. This makes the perfect tangy frosting for your lemon dessert.
8. Assemble Your Layer Cake
Place one cooled cake layer on a serving plate. Spread about one-third of the raspberry filling evenly over the top, leaving a small border. Top with a layer of cream cheese frosting. Repeat with the second cake layer, filling, and frosting. Place the final cake layer on top and frost the entire cake with the remaining cream cheese frosting.
9. Decorate and Serve
Decorate your Lemon Raspberry Layer Cake with fresh raspberries and lemon zest if desired. Chill for at least 30 minutes before slicing and serving. You’ve created a beautiful and delicious lemon dessert!
Variation Ideas:
- Blueberry Swap: Use blueberries instead of raspberries for a lemon blueberry cake.
- Mini Cakes: Bake the batter in smaller cake pans or a cupcake tin for individual servings.
- Glaze Option: Drizzle a simple lemon glaze over the top instead of full frosting for a lighter touch.
Storage Instructions:
Store your Lemon Raspberry Layer Cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices for up to a month, ensuring they are tightly wrapped to prevent freezer burn.
Frequently Asked Questions (FAQ):
Can you use bottled lemon juice for this recipe?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch.
How do you prevent the cake layers from sticking?
Properly greasing and flouring your pans, or using parchment paper circles, is key.
Can you make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance and wrap them tightly in plastic wrap once cooled. Store at room temperature.
What if the raspberry filling is too thin?
Cook it a bit longer over medium heat, stirring constantly, until it thickens to your desired consistency.
Can you make this a two-layer cake?
You can divide the batter into two 9-inch pans and increase the baking time slightly. This will result in thicker layers for your lemon dessert.
How do you get light and fluffy cream cheese frosting?
Ensure your butter and cream cheese are truly softened, and beat them well before adding the powdered sugar.