Lemon Raspberry Layer Cake with Cream Cheese Frosting

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup raspberry jam
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 350°F. Prepare three 8-inch round cake pans with parchment paper and grease.
2. 2 In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. 3 Add butter, oil, eggs, lemon juice, zest, and vanilla to the dry ingredients. Mix until smooth.
4. 4 Divide batter evenly among prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
5. 5 Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. 6 While cakes cool, prepare the raspberry layer by mixing fresh raspberries with jam.
7. 7 For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla.
8. 8 Once layers are cool, spread raspberry mixture on top of one layer, top with another cake layer, and repeat.
9. 9 Frost the top and sides of the cake with cream cheese frosting.
10. 10 Garnish with fresh raspberries before serving.

Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 8-inch round cake pans
• Parchment paper
• Wire racks

Variations

• Add a layer of lemon curd for extra tang.
• Use lime instead of lemon for a tropical twist.

Substitutions

• Substitute butter with coconut oil for a dairy-free option.
• Use lemon extract if fresh lemon isn't available.

Pairings

• A light sparkling wine or prosecco complements the citrus notes.
• Serve with a scoop of vanilla ice cream for a richer dessert.

Nutrition

Tips

• For extra lemon flavor, use homemade lemon curd instead of lemon juice and zest.
• Ensure all ingredients for frosting are at room temperature for a smooth texture.

Storage

Store in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Freeze wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream and extra fresh raspberries.
• Pair with a cup of Earl Grey tea for a delightful afternoon treat.

FAQ