Description
A bright, layered dessert that balances tart lemon with sweet raspberries, perfect for summer occasions.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 3 large eggs, room temperature
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- ½ cup lemon curd (store-bought or homemade)
- ¾ cup raspberry jam or compote
- ½ cup fresh raspberries (plus extra for garnish)
- ½ cup powdered sugar
- 2 tbsp raspberry juice (from mashed raspberries or use raspberry syrup)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and the buttermilk/lemon juice mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined — do not overmix.
- Divide batter evenly between the prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove and let cool completely on a wire rack.
- Place one cake layer on a serving plate. Spread half the lemon curd over the surface, then spoon and spread half of the raspberry jam on top. Top with fresh raspberries.
- Add the second cake layer and repeat with the remaining lemon curd and raspberry jam.
- For the drizzle: mash the fresh raspberries and strain through a fine sieve to collect about 2 tablespoons of juice. Whisk the raspberry juice into the powdered sugar until pourable.
- Drizzle the glaze over the top of the cake, letting it run down the sides. Decorate with additional fresh raspberries and lemon zest.
- Chill briefly if desired before slicing.
Notes
Use room-temperature eggs and butter for better emulsion. Don’t overmix to keep the cake tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemon cake, raspberry cake, summer dessert, layer cake, baking