Introduction

This Lemon Raspberry Layer Cake is a bright and beautiful dessert perfect for any celebration. With layers of moist lemon cake, tangy lemon curd, and creamy raspberry frosting, it’s bursting with fresh flavors that complement each other perfectly.

A smooth, light pink frosted cake with a single layer, decorated on top with swirls of slightly darker pink cream, fresh red raspberries, thin yellow lemon slices, and small white edible flower shapes with yellow centers. Around the base is a ring of small round pink frosting dots. The cake sits on a white decorative cake stand placed on a gray cloth with white polka dots, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
½ cup sugar
6 egg yolks
4 tbsp unsalted butter
1 ½ cups granulated sugar
¾ cup unsalted butter, room temperature
1 tsp vanilla extract
¾ cup sour cream
1 ½ tbsp lemon zest
6 egg whites
2 ½ cups all-purpose flour
4 tsp baking powder
½ tsp salt
¾ cup milk
¼ cup water
1 ¼ cups unsalted butter
1 ¼ cups vegetable shortening
12 cups powdered sugar
2 ¼ cups (9 oz) raspberries
1-2 tbsp water or milk
Fondant
Pearl sprinkles
Yellow pearl dust

Instructions

Step 1: To make the lemon curd, combine lemon juice, lemon zest, ½ cup sugar, egg yolks, and 4 tbsp unsalted butter in a double boiler. Heat gently, stirring constantly with a whisk, until thick enough to coat the back of a spoon. Refrigerate until cool and thick.
Step 2: Preheat oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides.
Step 3: In a mixing bowl, beat ¾ cup unsalted butter and 1 ½ cups sugar until light and fluffy, about 3-4 minutes. Add vanilla extract, sour cream, and 1 ½ tbsp lemon zest; mix until combined.
Step 4: Add egg whites in two batches, beating well after each addition and scraping down the sides to ensure smooth batter.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. In another container, combine milk and water.
Step 6: Add half of the dry ingredients to the batter and mix until just combined. Pour in the milk and water mixture and mix again. Add the remaining dry ingredients and mix until smooth, scraping the sides as needed.
Step 7: Divide the batter evenly among the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
Step 8: To make the raspberry frosting, puree raspberries and strain through a fine mesh sieve to remove seeds, yielding about ½ cup raspberry liquid.
Step 9: Beat together 1 ¼ cups unsalted butter and 1 ¼ cups vegetable shortening until smooth. Add 4 cups powdered sugar and beat until smooth again.
Step 10: Add the raspberry liquid and beat until well combined. Gradually add the remaining powdered sugar, beating until smooth. Add 1 to 2 tablespoons of milk or water to adjust the consistency as needed.
Step 11: Trim the tops of the cooled cakes to level them. Place the first cake layer on a serving plate. Spread about ¾ cup raspberry frosting evenly over the top.
Step 12: Pipe a dam of raspberry frosting around the edge, then fill the center with half of the lemon curd.
Step 13: Place the second cake layer on top. Repeat with another layer of raspberry frosting and the remaining lemon curd.
Step 14: Add the final cake layer and frost the entire outside of the cake with the remaining raspberry frosting.
Step 15: Use an offset spatula to create circular lines on top by turning the cake slowly on a turntable. Start from the center and move outward, holding the spatula at a 30-45 degree angle.
Step 16: Pipe tall swirls of frosting on the back half of the cake top, leaving space for lemon slices and raspberries. Decorate with fresh lemon slices and raspberries.
Step 17: To make fondant flowers, use a small blossom cutter to cut shapes from fondant. Dust centers with yellow pearl dust, brush with sugar water (made by dissolving fondant pieces in water), and press pearl sprinkles into the centers. Arrange flowers on the cake.
Step 18: Refrigerate the cake until ready to serve. For best flavor and texture, let it sit at room temperature for about 30 minutes before serving.

Tips & Variations

Use fresh lemons for the brightest flavor and adjust zest amount according to your taste.
For a vegan version, substitute butter and shortening with plant-based alternatives and use aquafaba to replace egg whites.
Chilling the frosting briefly before spreading can make it easier to handle.
Try adding a layer of fresh raspberries inside the cake for extra texture.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, remove from the fridge and let it sit at room temperature for about 30 minutes to soften the frosting and bring out the flavors. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A slice of a three-layer cake sits on a white textured plate with fresh red raspberries on the side. The cake has three thick layers of light yellow sponge, separated by thin layers of bright yellow filling and covered with smooth pink frosting. The pink frosting also covers the outside of the cake. On top of the full cake, which stands on a white cake stand, are swirls of pink frosting decorated with fresh raspberries and small yellow strips. The setting includes scattered raspberries, a halved lemon, and a silver fork resting on the plate, all on a white marbled surface with a yellow and pink napkin underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made up to 3 days in advance. Store it covered in the refrigerator and bring it to room temperature before assembling the cake.

How do I prevent the cake from drying out?

Be sure not to overbake the layers; check for doneness starting at 23 minutes. Wrapping leftover cake tightly and refrigerating or freezing promptly helps retain moisture.