why make this recipe

Lemon Raspberry Layer Cake is a delightful treat that balances the sweet taste of raspberries with the tangy zest of lemons. This beautiful cake is perfect for celebrations, gatherings, or even just a special treat at home. The layers of light lemon cake combined with rich raspberry frosting create a dessert that looks impressive and tastes incredible. Whether you’re baking for friends, family, or just for yourself, this cake is sure to be a hit!

how to make Lemon Raspberry Layer Cake

Ingredients:

6 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
½ cup sugar
6 egg yolks
4 tbsp unsalted butter
1 ½ cups granulated sugar
¾ cup unsalted butter, room temperature
1 tsp vanilla extract
¾ cup sour cream
1 ½ tbsp lemon zest
6 egg whites
2 ½ cups all-purpose flour
4 tsp baking powder
½ tsp salt
¾ cup milk
¼ cup water
1 ¼ cups unsalted butter
1 ¼ cups vegetable shortening
12 cups powdered sugar
2 ¼ cups (9 oz) fresh raspberries
1–2 tbsp water or milk
Fondant
Pearl sprinkles
Yellow pearl dust

Directions:

Combine lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler. Heat while whisking continuously until thick enough to coat the back of a spoon. Refrigerate until cool and thickened.
Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides.
Beat butter and sugar together until light and fluffy, about 3-4 minutes. Mix in vanilla extract, sour cream, and lemon zest until combined.
Add egg whites in two batches, mixing thoroughly after each addition.
In a separate bowl, whisk together dry ingredients (flour, baking powder, salt). In another container, combine milk and water.
Alternate adding dry ingredients and milk mixture to the batter, mixing well and scraping the bowl sides as needed.
Divide the batter evenly among the pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Puree fresh raspberries and strain through a fine mesh sieve to remove seeds and pulp, yielding about ½ cup of raspberry liquid.
Beat together butter and shortening until smooth. Gradually add 4 cups of powdered sugar and continue beating until smooth. Mix in raspberry liquid until fully incorporated.
Slowly add remaining powdered sugar, beating to achieve a smooth frosting consistency. Add 1-2 tablespoons of milk or water as needed to thin for spreading.
Level the cake layers by trimming the domed tops. Place the first layer on a serving plate or cake board. Spread about ¾ cup of raspberry frosting evenly on top, then pipe a dam of frosting around the edge. Fill the center with half of the lemon curd.
Add the second cake layer and repeat with frosting and remaining lemon curd. Place the final cake layer on top and frost the entire exterior of the cake with remaining raspberry frosting.
Use an offset spatula to create lines on the frosting for decoration. Pipe tall swirls of frosting on the back half of the cake top, leaving space for decoration. Garnish with lemon slices and fresh raspberries.
To make fondant flowers, cut small blossoms, brush centers with yellow pearl dust, apply sugar water, and stick pearl sprinkles to the centers. Adorn the cake with these flowers.
Refrigerate the cake until ready to serve. For best results, let the cake sit at room temperature for about 30 minutes before slicing.
Dissolve small pieces of fondant in about 2 tablespoons of water and let sit for 10 minutes to help the pearl sprinkles adhere to the fondant flowers.

how to serve Lemon Raspberry Layer Cake

Serve this delightful cake as a centerpiece for any gathering. Slice the cake into even pieces and place on dessert plates. It pairs wonderfully with a cup of tea or coffee. You can also add a scoop of vanilla ice cream on the side for an extra treat!

how to store Lemon Raspberry Layer Cake

Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For longer storage, consider freezing it. Wrap the individual layers in plastic wrap, then place them in a freezer-safe container. Thaw before serving.

tips to make Lemon Raspberry Layer Cake

Make sure all your ingredients, especially butter and eggs, are at room temperature before you start baking. This helps create a smoother batter.
If you’re short on time, you can use store-bought lemon curd instead of making it from scratch.
Adjust the amount of lemon zest in your cake batter and frosting to suit your personal taste.

variation

If you want to switch it up a bit, try adding different fruits like strawberries or blueberries instead of raspberries. You can also replace the lemon curd with other flavors like lime or orange for a unique twist!

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake layers a day in advance and store them wrapped in plastic wrap. Just assemble and frost the cake on the day you plan to serve it.

2. How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out with a few moist crumbs, it’s ready. If it comes out clean, the cake may be overbaked.

3. Can I freeze the cake?
Yes! You can freeze both the baked cake layers and the frosted cake. Just wrap them well in plastic wrap before freezing. Thaw them in the fridge before serving.

Enjoy your baking and revel in the deliciousness of your Lemon Raspberry Layer Cake!

Lemon Raspberry Layer Cake

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A delightful cake that combines the sweet taste of raspberries with the tangy zest of lemons, perfect for celebrations or a special treat at home.

Author: penny
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

6 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
½ cup sugar
6 egg yolks
4 tbsp unsalted butter
1 ½ cups granulated sugar
¾ cup unsalted butter, room temperature
1 tsp vanilla extract
¾ cup sour cream
1 ½ tbsp lemon zest
6 egg whites
2 ½ cups all-purpose flour
4 tsp baking powder
½ tsp salt
¾ cup milk
¼ cup water
1 ¼ cups unsalted butter
1 ¼ cups vegetable shortening
12 cups powdered sugar
2 ¼ cups (9 oz) fresh raspberries
1–2 tbsp water or milk
Fondant
Pearl sprinkles
Yellow pearl dust

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Instructions

Combine lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler. Heat while whisking until thick and refrigerate until cool.
Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides.
Beat butter and sugar together until light and fluffy, about 3-4 minutes.
Add vanilla extract, sour cream, and lemon zest until combined. Mix in egg whites in two batches.
In a separate bowl, whisk together flour, baking powder, and salt. Combine milk and water in another container.
Alternate adding dry ingredients and milk mixture to the batter, mixing well.
Divide the batter among the pans and bake for 23-25 minutes or until a toothpick comes out with moist crumbs.
Puree raspberries and strain to yield about ½ cup of liquid.
Beat butter and shortening, gradually adding powdered sugar, then mix in raspberry liquid until incorporated.
Add remaining powdered sugar, and adjust consistency with milk or water as necessary.
Level cake layers and assemble with frosting and lemon curd. Frost the entire exterior and garnish with fresh fruit.
Chill until ready to serve; let sit at room temperature for 30 minutes before slicing.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 48g
Sodium: 190mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg