Raspberry Lemon Layer Cake
Raspberry Lemon Layer Cake is a vibrant dessert that captures the essence of summer in every slice. With moist lemon-infused layers and luscious raspberry frosting, this cake combines tangy and sweet flavors for an unforgettable experience. Perfect for gatherings or a delightful treat at home, each bite promises to bring smiles and joy to your table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup milk
- Zest and juice of 2 lemons
- 1 cup fresh raspberries
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well, then stir in lemon zest and juice.
- In another bowl, whisk together flour and baking powder. Gradually add to the wet mixture, alternating with milk until well combined.
- Gently fold in half of the raspberries into the batter.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for ten minutes before transferring to wire racks to cool completely.
- For frosting, beat powdered sugar with softened butter, lemon juice, and remaining raspberries until smooth. Frost cooled cake layers generously.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://carmenrecipes.com/raspberry-lemon-layer-cake/