Ingredients
Equipment
Method
Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper.
- In a large bowl, sift together flour, granulated sugar, baking powder, and salt.
- Add softened butter to the dry ingredients. Mix on low speed with an electric mixer until crumbly and resembling wet sand.
- In a separate medium bowl, whisk together eggs, whole milk, lemon zest, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium-low speed until just combined and smooth. Do not overmix.
- Divide batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10-15 minutes before inverting onto a wire cooling rack to cool completely.
Make the Lemon Simple Syrup
- While cakes cool, combine granulated sugar and water in a small saucepan over medium heat. Stir until sugar dissolves.
- Remove from heat and stir in fresh lemon juice. Set aside to cool completely.
Prepare the Raspberry Filling
- In a medium saucepan, combine raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until raspberries break down and release their juices (about 5-7 minutes).
- In a small bowl, whisk together cornstarch and water until smooth.
- Pour the cornstarch slurry into the raspberry mixture, stirring constantly. Continue to cook for 1-2 minutes, until the mixture thickens.
- Remove from heat and stir in lemon juice. Transfer to a heatproof bowl and let cool completely, then refrigerate until firm (at least 30 minutes).
Prepare the Lemon Cream Cheese Frosting
- In a large bowl, beat softened cream cheese and butter with an electric mixer on medium-high speed until light and fluffy (about 2-3 minutes).
- Gradually add sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium-high until smooth and fluffy.
- Beat in fresh lemon juice, lemon zest, and vanilla extract until just combined. Be careful not to overmix, as it can make the frosting too thin.
- If the frosting is too soft, refrigerate for 15-30 minutes to firm up slightly before frosting.
Assemble the Cake
- Once cake layers are completely cool, use a pastry brush to evenly brush the lemon simple syrup over the tops of all three cake layers.
- Place one cake layer on your serving plate or cake stand. Spread about 1/2 cup of frosting evenly over the top, leaving a small border.
- Pipe or spread a dam of frosting around the edge of the first layer to hold the raspberry filling.
- Spoon half of the cooled raspberry filling inside the frosting dam.
- Carefully place the second cake layer on top. Repeat with another layer of frosting, a dam, and the remaining raspberry filling.
- Place the third cake layer on top.
- Apply a thin "crumb coat" of frosting all over the cake to seal in any loose crumbs. Refrigerate for 15-20 minutes to set the crumb coat.
- Finish frosting the entire cake with the remaining Lemon Cream Cheese Frosting.
- Decorate with fresh raspberries and additional lemon zest, if desired.
Notes
For best results, ensure all cold ingredients for the cake and frosting are at room temperature. This helps create a smooth, emulsified batter and frosting.
The raspberry filling can be made a day in advance and stored in an airtight container in the refrigerator.
Leftover cake can be stored covered in the refrigerator for up to 3-4 days. Bring to room temperature before serving for best flavor and texture.
To make frosting easier, you can level your cake layers with a serrated knife if they have domed tops.
The raspberry filling can be made a day in advance and stored in an airtight container in the refrigerator.
Leftover cake can be stored covered in the refrigerator for up to 3-4 days. Bring to room temperature before serving for best flavor and texture.
To make frosting easier, you can level your cake layers with a serrated knife if they have domed tops.