Raspberry and Lemon Layer Cake
Brighten up any celebration with this show-stopping Raspberry and Lemon Layer Cake, a perfect harmony of zesty citrus and sweet, summery flavors. Delicately fluffy layers of lemon-infused cake are stacked with luscious raspberry jam and cloud-like whipped cream frosting, creating a dessert that's as stunning as it is delicious. This recipe emphasizes fresh ingredients like tangy lemon zest, tart raspberries, and homemade whipped cream, giving it a vibrant, natural flavor that shines in every bite. Ready in just an hour, this easy-to-follow recipe lets you both bake and decorate like a pro. Ideal for spring gatherings, birthdays, or simply indulging in a citrusy treat, this cake is sure to impress!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1.75 cups granulated sugar
- 4 units large eggs
- 2 tablespoons fresh lemon zest
- 0.5 cup fresh lemon juice
- 1 cup whole milk
- 0.75 cup raspberry jam
- 1.5 cups heavy cream
- 0.5 cup powdered sugar
- 1 cup fresh raspberries
- 6 slices lemon slices (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar with a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the whipped cream frosting. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of raspberry jam over the top, followed by a layer of whipped cream.
Place the second cake layer on top of the first. Spread a thin layer of whipped cream over the entire surface of the cake to create a crumb coat, then frost the cake completely with the remaining whipped cream.
Decorate the top of the cake with fresh raspberries and optional lemon slices. Serve immediately or chill in the refrigerator until ready to serve.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 46.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
