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.

Lemon Raspberry Layer Cake - Easy Summer Cake Recipe

Name: Lemon Raspberry Layer Cake
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
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

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

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) raspberries
1–2 tbsp water or milk
Fondant
Pearl sprinkles
Yellow pearl dust

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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