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The Raspberry Lemon Layer Cake is a delightful confection that perfectly balances the tangy zest of lemons with the sweet, juicy burst of fresh raspberries. This visually stunning cake not only captivates the taste buds but also provides a feast for the eyes, making it a perfect centerpiece for any celebration. Whether you are hosting a summer garden party, celebrating a birthday, or simply indulging in a sweet treat, this layer cake stands out due to its vibrant flavors and elegant presentation.

Raspberry Lemon Layer Cake

Indulge in the vibrant flavors of our Raspberry Lemon Layer Cake! This stunning dessert perfectly balances the tartness of fresh lemons and the sweetness of juicy raspberries, making it a show-stopping centerpiece for any occasion. Follow our detailed step-by-step recipe to craft moist lemon cake layers, decadent raspberry filling, and creamy lemon buttercream frosting. Perfect for summer parties or cozy afternoons! #Baking #LayerCake #RaspberryLemon #DessertGoals #CakeDecorating #SweetTreats #HomeBaking
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Ingredients
  

For the Lemon Cake Layers:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup buttermilk

Zest of 2 lemons

Juice of 2 lemons

For the Raspberry Filling:

2 cups fresh raspberries (or frozen, thawed)

½ cup sugar

2 tbsp cornstarch

1 tbsp lemon juice

For the Lemon Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp lemon zest

3 tbsp lemon juice

1 tsp vanilla extract

Pinch of salt

For Garnish:

Fresh raspberries

Lemon slices

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

    Make the Cake Batter: In a bowl, combine flour, baking powder, and salt. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by vanilla extract, lemon zest, and lemon juice. Alternately mix in the flour mixture and buttermilk, starting and ending with flour.

      Bake the Layers: Divide the batter equally among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

        Prepare the Raspberry Filling: In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook while stirring gently until the mixture thickens (about 5-7 minutes). Remove from heat and let it cool.

          Make the Lemon Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Add lemon zest, lemon juice, vanilla extract, and a pinch of salt. Increase the speed to high and beat until light and fluffy.

            Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of raspberry filling over it, followed by a layer of lemon buttercream. Repeat with the second cake layer, then add the third cake layer on top. Frost the top and sides of the cake with the remaining buttercream.

              Garnish: Decorate the top with fresh raspberries and lemon slices for an attractive finish.

                Slice and Serve: Cut into slices and enjoy your delicious Raspberry Lemon Layer Cake!

                  Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12