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Lemon Raspberry Layer Cake

Bright lemon cake layers with raspberry jam between them and a silky lemon Swiss meringue buttercream, finished with fresh raspberries. Sharp, sweet and very pretty cut.

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Lemon Raspberry Layer Cake

What it's made of

Cake layersLemon Cake Layers Filling between the layersRaspberry Jam Filling FrostingLemon Swiss Meringue Buttercream Frosting FinishFresh Raspberry Finish
Makes 12 servings Active 2 hr 10 minChill or rest 2 hr 0 minParts 4
Contains milk, egg, wheat, soy (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this layer cake and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Lemon Cake LayersCake layers · makes 12 slices

  • 2.5 cupscake flour (285.0 g)
  • 2.5 tspbaking powder (10.0 g)
  • 0.5 tspfine sea salt (3.0 g)
  • 1.5 cupsgranulated sugar (300.0 g)
  • 2.0 tbspfinely grated lemon zest (3 lemons) (12.0 g)
  • 0.75 cupunsalted butter, softened (170.0 g)
  • 3.0 large eggs (150.0 g)
  • 2.0 tsppure vanilla extract (10.0 ml)
  • 0.75 cupwhole milk, room temperature (180.0 ml)
  • 0.25 cupfresh lemon juice (60.0 ml)

Raspberry Jam FillingFilling between the layers · makes 12 doughnuts

  • 2.0 cupsraspberries, crushed (250.0 g)
  • 2.0 tbspfresh lemon juice (30.0 ml)
  • 1.5 tbsplow- or no-sugar-needed fruit pectin
  • 0.5 cupgranulated sugar (100.0 g)

Lemon Swiss Meringue Buttercream FrostingFrosting · makes 24 cupcakes

  • 4.0 large egg whites, about 1/2 cup, room temperature (132.0 g)
  • 1.0 cupgranulated sugar (200.0 g)
  • 1.5 cupsunsalted butter, 3 sticks, softened but cool (about 65°F), cut into tablespoons (340.0 g)
  • 0.25 tspfine sea salt
  • 1.0 tbsplemon zest, finely grated
  • 2.0 tspVanillaGoods pure vanilla extract (10.0 ml)

Fresh Raspberry FinishFinish · makes 12 servings

  • 2.0 cupsfresh raspberries (250.0 g)
  • 1.0 tbsppowdered sugar (8.0 g)
  • 1.0 tsppure vanilla extract (5.0 ml)

Method

1. Lemon Cake Layersfull recipe

  1. Heat the oven to 350°F (175°C). Butter two 8-inch round pans, line the bottoms with parchment and butter the paper; dust with flour and tap out the excess.
  2. Whisk the flour, baking powder and salt. Rub the sugar and zest together with your fingers until fragrant, then beat with the butter 4 minutes until fluffy.
  3. Beat in the eggs one at a time and the vanilla. Mix the milk and lemon juice. Add the flour in three additions alternating with the milk, mixing just until smooth.
  4. Divide between the pans and bake 26 to 30 minutes until golden and a toothpick comes out clean.
  5. Cool in the pans 15 minutes, run a knife around the edges, turn out onto a rack, peel off the parchment and cool completely before filling.

2. Raspberry Jam Fillingfull recipe

  1. In a medium saucepan, combine the raspberries and lemon juice. Whisk in the pectin until no dry lumps remain.
  2. Bring to a full rolling boil over medium-high heat, stirring constantly (a boil that doesn't stop when stirred).
  3. Stir in the sugar, return to a full rolling boil, and boil hard for exactly 1 minute, stirring constantly.
  4. Remove from the heat. Skim off any foam.
  5. Transfer to a heatproof container and cool to room temperature, then refrigerate until set, at least 2 hours. The filling thickens as it chills.
  6. Stir until smooth; if you want a very smooth filling, blend briefly or press through a sieve. Spoon the filling into a piping bag fitted with a long filling tip. Poke a small hole in the side of each cooled doughnut and pipe in about 2 tablespoons, until the doughnut feels heavy.

3. Lemon Swiss Meringue Buttercream Frostingfull recipe

  1. Whisk the egg whites, sugar, and salt in a heatproof stand mixer bowl set over a pan of simmering water (the bowl shouldn't touch the water). Whisk constantly until the sugar dissolves and the mixture reaches 160°F, 4 to 6 minutes.
  2. Move the bowl to the mixer and whip with the whisk on high until thick, glossy, stiff peaks form and the bowl feels completely cool, 8 to 10 minutes.
  3. Switch to the paddle. On medium speed, add the butter 1 tablespoon at a time, letting each piece blend in. If it looks curdled, keep beating; if it looks soupy, refrigerate the bowl for 10 minutes and beat again.
  4. Beat in the vanilla and lemon zest until silky and smooth, about 1 minute.

4. Fresh Raspberry Finishfull recipe

  1. Check the raspberries and set aside any soft ones; do not rinse unless you must, and then dry them well.
  2. Brush the top of the dessert with the vanilla so the berries have something to hold to.
  3. Set the raspberries hollow-side down in rows or rings, touching, to cover the top.
  4. Dust with powdered sugar through a fine sieve just before serving.

5. Put it together

  1. Bake the Lemon Cake Layers and cool the layers completely, at least 1 hour. Level the tops with a serrated knife if they domed.
  2. While the layers cool, make the Raspberry Jam Filling and chill it until it holds its shape.
  3. Make the Lemon Swiss Meringue Buttercream Frosting.
  4. Set one layer on the plate. Pipe a ring of frosting around the top edge as a dam, spread the Raspberry Jam Filling inside it, then set the second layer on top, bottom side up.
  5. Spread a thin coat of frosting over the whole cake and chill 20 minutes, then frost with the rest.
  6. Finish with the Fresh Raspberry Finish.
  7. Chill until the frosting is firm, then let the cake sit at room temperature 30 minutes before slicing.