Description
Raspberry Lemon Layer Cake is a refreshing and vibrant dessert that perfectly captures the essence of summer. This delightful treat features fluffy lemon sponge layers filled with luscious raspberry goodness, all topped with creamy frosting. Ideal for birthdays, picnics, or any celebration, this cake will impress your guests and leave them craving more. With its beautiful presentation and balanced flavors of tart and sweet, it’s a showstopper for any occasion. Whip up this easy recipe to create a memorable delight that combines joy and flavor in every slice!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup milk
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 2 cups raspberries (fresh or frozen)
- For Frosting: 8 oz cream cheese (softened), 2 cups powdered sugar
Instructions
- 1. Preheat oven to 350°F (175°C) and grease two round cake pans.
- 2. In a bowl, whisk together flour, baking powder, and salt.
- 3. In another bowl, beat butter and sugar until fluffy; add eggs one at a time, mixing well after each addition.
- 4. Stir in lemon zest and juice.
- 5. Gradually mix dry ingredients into wet ingredients, alternating with milk until just combined.
- 6. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before frosting.
- 7. Layer cakes with raspberry filling and cream cheese frosting.
Nutrition
- Serving Size: 1 slice (92g)
- Calories: 320
- Sugar: 27g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: - For added flavor, consider incorporating vanilla extract into the batter. - Substitute raspberries with blueberries or strawberries for delicious variations.