Description
A zesty and vibrant lemon raspberry layer cake that combines fresh flavors and a stunning presentation, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- Zest of 2 lemons
- 1 cup fresh raspberries
- 3 cups powdered sugar
- 1 cup unsalted butter, softened
- 3-4 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour three 9-inch round cake pans.
- Mix dry ingredients: combine flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Incorporate eggs one at a time, then add vanilla extract and lemon zest.
- Combine the dry mixture with wet ingredients, alternating with milk until just combined.
- Fold in the fresh raspberries gently.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks.
- Prepare the frosting by beating softened butter and gradually adding powdered sugar and lemon juice.
- Assemble the cake by frosting between layers and on top, decorating with raspberries and lemon zest.
Notes
Ensure all ingredients are at room temperature for better texture. Store any leftover cake in an airtight container at room temperature for a few days or in the fridge for longer!