Lemon Layer Cake with Raspberry Filling
Lemon cake with raspberries is a classic flavor combination, especially for springtime. Bring this stunning layer cake with raspberry filling to birthdays, picnics, or dinner parties.
Prep Time:
45 minutes plus cooling
Cook Time:
35 minutes
Serves:
12 servings
Perfect for:
Mothers Day
Wedding DIY
Raspberry Desserts
Ingredients
- 3 Cups cake flour (not self-rising)
- 1 Tsp. baking powder
- 1/2 Tsp. salt
- 1 1/2 Teaspoons vanilla extract
- 1 Cup unsalted butter (2 sticks), at room temperature
- 1 3/4 Cups granulated sugar
- 2 large eggs
- 4 egg yolks
- 1 Cup buttermilk
- 2 Teaspoons grated lemon zest
- 2 1/2 Packages (6 ounces each) Driscoll's Raspberries (about 3 cups)
- 1 1/2 Teaspoons grated lemon zest
- 1/3 Cup granulated sugar
- 1 Tbsp. lemon juice
- 5 Teaspoons cornstarch
- 2 Tablespoons water
- 12 Ounces reduced-fat cream cheese (Neufchâtel), at room temperature
- 10 Tablespoons unsalted butter, at room temperature
- 1 Tsp. vanilla extract
- 2 1/4 Cups confectioners' sugar
- 2-3 Package (6 ounces each) Driscoll's Raspberries
Directions
- TRIM AWAY rounded tops with serrated knife, if necessary, to make cakes flat.
- PLACE one cake layer onto a cake plate or cake stand.
- SPREAD blueberry filling over cake layer.
- PLACE second cake layer on top of bottom layer, flat side up, and PRESS DOWN gently to secure.
- FROST top and sides of cake with frosting.
- DECORATE top of cake with raspberries as desired, PRESSING gently into frosting to secure.
- LINE bottom rim of cake with raspberries, PRESSING gently into frosting to secure.
- SERVE immediately or REFRIGERATE.
- GREASE bottoms and sides of two 9-inch round cake pans.
- LINE bottoms of each pan with one round of parchment paper.
- GREASE parchment paper and DUST each pan with flour and TAP OUT excess flour.
- SET ASIDE cake pans.
- PLACE 3 cups cake flour into a large bowl.
- ADD 1 teaspoon baking powder and 1/2 teaspoon salt.
- WHISK to combine ingredients.
- SET ASIDE flour mixture.
- POUR 1 cup buttermilk into a small bowl or liquid measuring cup.
- ADD 2 teaspoons lemon zest and 1 ½ teaspoons vanilla extract.
- STIR to combine ingredients.
- SET ASIDE buttermilk mixture.
- PLACE 1 cup (2 sticks) butter into the bowl of an electric mixer.
- ADD 1 ¾ cups granulated sugar.
- BEAT on medium-high speed until light and fluffy, about 5 minutes.
- ADD 2 eggs and 4 egg yolks, one at a time, with mixer on low speed and SCRAPE DOWN sides of bowl as necessary.
- ADD one-third of flour mixture and BEAT just until combined. Do not over mix.
- ADD half of buttermilk mixture and BEAT just until combined. Do not over mix.
- ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
- ADD remaining buttermilk mixture and BEAT just until combined. Do not over mix.
- ADD remaining flour mixture and BEAT just until combined. Do not over mix.
- DIVIDE batter evenly between cake pans and TAP gently on countertop to remove large air bubbles.
- BAKE 35 minutes or until golden and cake tester or toothpick inserted into center of cakes comes out clean.
- ALLOW cakes to cool inside pans 10 minutes.
- INVERT cakes onto wire rack and DISCARD parchment paper and ALLOW cakes to cool completely.
- PLACE 2 ½ packages (about 3 cups) raspberries into a medium saucepan.
- ADD 1 ½ teaspoon lemon zest, 1/3 cup granulated sugar, and 1 tablespoon lemon juice.
- BRING blueberry mixture to a boil.
- REDUCE temperature to a simmer.
- COOK, while STIRRING occasionally, about 15 minutes or until raspberries are broken down and mixture thickens.
- COMBINE 5 teaspoons cornstarch and 2 tablespoons water in a small cup and STIR thoroughly.
- STIR cornstarch mixture into blueberry mixture and RETURN to a boil.
- BOIL, while STIRRING constantly, 1 minute or until mixture is very thick.
- ALLOW blueberry filling to cool completely and REFRIGERATE if necessary.
- PLACE 12 ounces cream cheese into bowl of an electric mixer.
- ADD 10 tablespoons butter and 1 teaspoon vanilla extract.
- BEAT on medium-high speed until blended.
- ADD 2 ¼ cups confectioners' sugar and BEAT on low until blended.
