Description
Soft lemon cake layers with raspberry filling and creamy frosting make a beautiful Mother’s Day dessert.
Ingredients
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups sugar
4 large eggs
1 tbsp lemon zest
¼ cup lemon juice
1 cup milk
1 ½ cups fresh raspberries
⅓ cup sugar
1 tbsp lemon juice
1 cup unsalted butter
4 cups powdered sugar
2 tbsp lemon juice
1 tsp vanilla
Instructions
1. Preheat oven to 350°F and grease two round cake pans
2. Whisk flour, baking powder, and salt in a bowl
3. Beat butter and sugar until light and fluffy
4. Add eggs one at a time and mix well
5. Stir in lemon zest and lemon juice
6. Add dry ingredients and milk gradually while mixing
7. Pour batter into pans and bake for 28 to 30 minutes
8. Cook raspberries with sugar and lemon juice until thick
9. Let the filling cool completely
10. Stack cake layers with raspberry filling between them
11. Frost the cake and chill before serving
Notes
Use fresh raspberries for the best flavor
Chill the cake before slicing
Decorate with lemon slices or extra raspberries
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
