Luscious Lemon Raspberry Layer Cake Recipe with 2 Easy Tips
A light and refreshing lemon raspberry layer cake with creamy frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 cake (8-10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
- 2 cups whipped cream frosting
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time.
- Mix in lemon zest and juice.
- Alternate adding dry ingredients and buttermilk to the batter.
- Fold in raspberries gently.
- Divide batter between pans and bake for 25-30 minutes.
- Let cakes cool completely before frosting.
- Spread frosting between layers and on top.
Notes
- Use room-temperature ingredients for best results.
- Do not overmix the batter to keep the cake light.
- Fresh raspberries work best, but frozen can be used if thawed and drained.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg