Description

This is an incredible 7-layer Lemon Raspberry Cake recipe, combining zesty lemon and sweet-tart raspberries. It’s a visually stunning and flavorful dessert perfect for any occasion, offering a delightful fusion of flavors and textures.

Ingredients

Scale

For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 tablespoon fresh lemon zest
1 cup whole milk
¼ cup lemon juice
For the Raspberry Filling:
2 cups fresh raspberries
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
For the Lemon Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon lemon zest
To Decorate:
Fresh raspberries
Edible flowers (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one by one, ensuring each is well incorporated. Then mix in the vanilla extract and lemon zest.
Gradually add the dry ingredient mixture into the wet mixture. Alternate with the milk and lemon juice, stirring until just combined.
Evenly divide the batter among the three prepared cake pans.
Bake in the preheated oven for 30-35 minutes. The cakes should be golden and a toothpick inserted in the center should come out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch over medium heat. Cook until the raspberries break down and thicken, about 5-7 minutes. Let it cool.
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and zest. Continue beating until fluffy and smooth.
Place one cake layer on your serving platter. Spread a layer of raspberry filling over it, followed by a layer of lemon frosting. Repeat with the second layer. Place the third layer on top.
Cover the top and sides of the cake with lemon frosting. Smooth it out with a spatula.
Top the cake with fresh raspberries and optional edible flowers for an elegant finish.

Notes

Use fresh ingredients for the best flavor.
When zesting lemons, only use the yellow part of the peel to avoid bitterness.
Adjust sugar in the raspberry filling based on the tartness of the raspberries.
Ensure cake layers are completely cool before assembling to prevent sogginess.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking and Layering
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: N/A
Sodium: N/A
Fat: 20g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: 4g
Cholesterol: N/A

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