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Lemon Raspberry Layer Cake: The Best Homemade Indulgence

Lemon Raspberry Layer Cake
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A delightful and tangy Lemon Raspberry Layer Cake that will impress your family and friends.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup buttermilk
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 and 1/2 cups fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. In another bowl, mix the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk until well combined.
  7. Gently fold in the fresh raspberries.
  8. Divide the batter evenly among the prepared pans and smooth the tops.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  11. Once cooled, frost with your favorite lemon frosting.

Notes

  • For extra raspberry flavor, add raspberry puree to the frosting.
  • Use lemon extract for a more intense lemon flavor.

Nutrition

Keywords: Lemon Raspberry Layer Cake, homemade cake, dessert recipe

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