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Raspberry Lemon Layer Cake: A Festive Delight Awaits!

Raspberry Lemon Layer Cake – Pretty, Bright, and Party-Ready
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A vibrant and delicious Raspberry Lemon Layer Cake that is perfect for any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup fresh raspberries
  • 2 cups powdered sugar
  • ½ cup cream cheese, softened
  • ¼ cup lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, vanilla extract, and lemon zest.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in the fresh raspberries.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  11. For the frosting, beat together the cream cheese, powdered sugar, and lemon juice until smooth.
  12. Once the cakes are completely cool, layer them with frosting in between and on top.
  13. Decorate with additional raspberries and lemon zest if desired.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Can be made a day in advance; store in the refrigerator.
  • For a more intense lemon flavor, add more lemon zest to the batter.

Nutrition

Find it online: https://recipesdays.com/raspberry-lemon-layer-cake-party-ready-dessert/