Lemon Raspberry Layer Cake is a light, fluffy, and moist dessert that brings together the refreshing zest of lemon and the sweet-tart flavor of raspberries. This cake is a visual and culinary masterpiece, making it perfect for any special occasion, especially during the warmer months when citrus and berries are in season. The cake layers are soft and tender, filled with tangy lemon curd and complemented by a raspberry buttercream frosting. Decorated with lemon slices, fresh raspberries, and fondant blossoms, this cake is as beautiful as it is delicious.
Table of Contents
Why You’ll Love This Lemon Raspberry Layer Cake
This Lemon Raspberry Layer Cake is a celebration of bright, summery flavors. It’s easy to make, moist, and incredibly flavorful, featuring a balance of sweet and tart elements. Whether you’re hosting a birthday party, a summer gathering, or a holiday celebration, this cake is sure to steal the show. The combination of tangy lemon curd and smooth raspberry frosting creates a unique dessert that appeals to both kids and adults alike. Its gorgeous appearance, enhanced with decorative buttercream swirls, lemon slices, and fondant flowers, also makes it Instagram-worthy.
Ingredients
Here’s a breakdown of the ingredients you’ll need for this delicious cake:
- Lemon Curd
- Fresh lemon juice: Adds the tart and zesty flavor.
- Finely grated lemon zest: Enhances the lemony aroma and flavor.
- Sugar: Balances the tanginess of the lemon.
- Egg yolks: Gives the curd a rich, creamy texture.
- Unsalted butter: Provides smoothness and richness to the curd.
- Lemon Cake
- Granulated sugar: Sweetens the cake layers.
- Unsalted butter: Gives the cake its light and fluffy texture.
- Vanilla extract: Adds depth and warmth to the flavor.
- Sour cream: Keeps the cake moist and tender.
- Lemon zest: Provides a fresh lemon flavor to the cake.
- Egg whites: Contribute to the light, airy texture of the cake.
- All-purpose flour: The main structure of the cake.
- Baking powder: Ensures the cake rises properly.
- Salt: Balances the sweetness and enhances the flavors.
- Milk and water: Adjusts the cake batter consistency.
- Raspberry Frosting
- Unsalted butter: The base of the frosting, ensuring it’s smooth and creamy.
- Vegetable shortening: Helps achieve a stable, fluffy frosting.
- Powdered sugar: Provides sweetness and structure to the frosting.
- Fresh raspberries: Infuse the frosting with a beautiful raspberry flavor and pink hue.
- Water or milk: Helps to adjust the frosting’s consistency.
- Additional
- Fondant: Used for making the decorative flowers.
- Pearl sprinkles: Adds a touch of elegance to the cake decoration.
- Yellow pearl dust: Used to dust the fondant flowers for a golden shimmer.
Alternative Ingredient Suggestions
- Lemon curd: You can use store-bought lemon curd if you’re short on time.
- Raspberry frosting: For a smoother texture, substitute the vegetable shortening with additional butter or use a buttercream frosting base.
- Sour cream: Greek yogurt can be used as a substitute for a tangier flavor.
- Egg whites: If you have dietary restrictions, egg replacers or aquafaba (the liquid from canned chickpeas) can be used as an alternative.
Step-by-Step Instructions
- Make the Lemon Curd: In a double boiler, combine fresh lemon juice, lemon zest, sugar, egg yolks, and butter. Stir continuously until the mixture thickens enough to coat the back of a spoon. Refrigerate until cooled and set.
- Prepare the Cake Layers: Preheat your oven to 350°F and prepare three 8-inch cake pans. Beat together the butter and sugar until fluffy, about 3-4 minutes. Add the vanilla extract, sour cream, and lemon zest, mixing until smooth. Gradually add egg whites in batches. In a separate bowl, whisk the dry ingredients and mix with the wet ingredients, alternating with milk and water until smooth. Divide the batter evenly among the prepared pans and bake for 23-25 minutes.
- Make the Raspberry Frosting: Puree the fresh raspberries and strain to remove seeds. Cream together the butter and shortening, then add powdered sugar and mix until smooth. Stir in the raspberry puree, followed by the remaining powdered sugar. Add milk or water as needed to reach the desired frosting consistency.
- Assemble the Cake: Once the cakes have cooled, level the tops with a serrated knife. Place the first layer on a cake stand, spread with a layer of raspberry frosting, and pipe a dam around the edges. Fill the center with half of the lemon curd. Repeat the process for the second layer. Top with the final cake layer and frost the entire cake with raspberry frosting. Use a spatula to create decorative lines on the frosting and pipe swirls on top. Garnish with lemon slices, raspberries, and fondant flowers.
Tips & Tricks
- Be sure to cream the butter and sugar well to achieve a light, fluffy cake texture.
- When frosting the cake, work quickly before the frosting firms up too much to create the decorative swirls.
- Chill the cake for at least 30 minutes after frosting to allow the flavors to set and make slicing easier.
- If you prefer a lighter frosting, use less powdered sugar or opt for a cream cheese-based frosting for a tangy variation.
Pairing Ideas and Variations
This Lemon Raspberry Layer Cake pairs beautifully with fresh fruit salads, light citrus drinks, or even a scoop of vanilla ice cream. For a gluten-free option, you can use a gluten-free flour blend in place of all-purpose flour. A spicy version of this cake could include a hint of ginger in the frosting or cake layers for an extra layer of flavor.
You can also make the cake ahead of time. It stores well in the refrigerator for 2-3 days. For long-term storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Let it thaw at room temperature before serving.
A Refreshing Summer Treat
This Lemon Raspberry Layer Cake is the perfect dessert to brighten up any occasion. With its vibrant flavors and beautiful presentation, it’s sure to be a crowd-pleaser at your next gathering. The combination of lemony cake, tangy curd, and sweet raspberry frosting is a match made in dessert heaven. Whether you’re celebrating a birthday, holiday, or simply the joys of summer, this cake will add a refreshing and festive touch to your table.
Conclusion
Lemon Raspberry Layer Cake is a delightful dessert that brings together the perfect balance of zesty lemon and sweet raspberry flavors, all wrapped up in a visually stunning package. Whether you’re hosting a summer celebration, a birthday, or simply treating yourself, this cake offers both taste and beauty that will impress your guests. With moist layers, a luscious lemon curd filling, and a smooth raspberry frosting, it’s a cake that is sure to become a favorite. Enjoy this refreshing treat at any time of the year, and let it be the star of your next special occasion!
Frequently Asked Questions
Can I make the Lemon Raspberry Layer Cake ahead of time?
Yes, you can prepare the cake ahead of time. The cake layers can be baked and stored in an airtight container for up to 3 days. You can also make the lemon curd and raspberry frosting in advance and refrigerate them for up to a week. Simply assemble the cake the day you plan to serve it for the freshest taste.
Can I substitute the raspberry frosting with another type of frosting?
Absolutely! If you prefer a different flavor, you can swap the raspberry frosting for a classic buttercream frosting, cream cheese frosting, or even a lemon-flavored frosting. However, the raspberry frosting adds a unique tartness that perfectly complements the lemon cake.
How can I prevent the cake layers from drying out?
To ensure the cake layers remain moist, make sure not to overbake them. Check for doneness by inserting a toothpick into the center—if it comes out with just a few crumbs, the cakes are ready. Additionally, allowing the cake layers to cool in the pans for 10 minutes before transferring them to a wire rack helps retain moisture.
Can I make this cake gluten-free?
Yes, you can make this Lemon Raspberry Layer Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is suitable for cakes to maintain the right texture and structure.
More Relevant Recipes
Print
Lemon Raspberry Layer Cake
- Total Time: 1 hour 25 minutes
- Yield: 12-14 slices
- Diet: Vegetarian
Description
Lemon Raspberry Layer Cake is a vibrant and refreshing dessert with light, fluffy layers of lemon cake, tangy lemon curd, and smooth raspberry buttercream frosting. It is beautifully decorated with buttercream swirls, lemon slices, raspberries, and fondant flowers, making it perfect for any occasion, especially during the summer months.
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) raspberries
- 1–2 tbsp water or milk
- Fondant
- Pearl sprinkles
- Yellow pearl dust
Instructions
- To make lemon curd: Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a spoon. Refrigerate lemon curd until cool and thick.
- To make the cake layers: Preheat oven to 350°F and line three 8-inch cake pans with parchment paper and grease the sides. Beat butter and sugar until light and fluffy, about 3-4 minutes. Add vanilla extract, sour cream, and lemon zest, and mix until combined. Add egg whites in two batches, scraping down the sides of the bowl as needed. In a separate bowl, combine dry ingredients. In another small bowl, combine milk and water. Add half of the dry ingredients to the batter and mix until combined. Add the milk/water mixture and mix until smooth. Add the remaining dry ingredients and mix until smooth. Divide the batter evenly between the three pans and bake for 23-25 minutes or until a toothpick inserted comes out with a few crumbs.
- To make raspberry frosting: Puree fresh raspberries, then strain through a fine mesh sieve to remove pulp and seeds. You should have about ½ cup of raspberry liquid. Combine butter and shortening and beat until smooth. Add 4 cups powdered sugar and beat until smooth. Add raspberry liquid and beat until well combined. Slowly add the remaining powdered sugar, beating until smooth. Add 1 to 2 tablespoons of milk or water as needed to thin out the frosting.
- To assemble the cake: Remove the tops of the cakes to level them. Place the first cake layer on a serving plate and spread about ¾ cup raspberry frosting on top. Pipe a dam around the edges and fill the center with half of the lemon curd. Top with the second cake layer and repeat the frosting and lemon curd layers. Add the final layer of cake and frost the entire cake with the raspberry frosting. Decorate the top of the cake with buttercream swirls, lemon slices, raspberries, and fondant flowers.
Notes
- To prevent the cake layers from sticking, make sure to grease the pans and line them with parchment paper.
- Use a serrated knife to level the tops of the cakes for a clean, even layer.
- If you’re short on time, you can use store-bought lemon curd, though homemade curd adds a fresher flavor.
- The cake layers can be made ahead of time and stored for up to 3 days in an airtight container.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1352
- Sugar: 201.6 g
- Sodium: 134.3 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 223.3 g
- Fiber: 3.8 g
- Protein: 6.9 g
- Cholesterol: 162.1 mg