Description
Delight in the refreshing flavors of Raspberry Lemon Layer Cake, where zesty lemon sponge layers meet a sweet-tart raspberry filling. Perfect for birthdays, summer gatherings, or simply to brighten your day, this eye-catching cake is sure to impress with its vibrant colors and luscious frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs
- 1 cup milk
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing in lemon zest and juice afterward.
- Gradually combine wet and dry ingredients with milk until just mixed.
- Divide batter between pans and bake for 25-30 minutes. Cool before removing from pans.
- Assemble by layering one cake with half of the raspberry filling, topping it with the second layer, frosting with whipped cream, and garnishing with remaining raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 410
- Sugar: 38g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg