Best 2 Raspberry Lemon Layer Cake Recipes

Raspberry lemon layer cake is a classic dessert that is perfect for any occasion. This decadent cake features layers of moist and fluffy vanilla cake, filled with a tart and tangy raspberry filling, and topped with a creamy lemon frosting. The combination of sweet and sour flavors makes this cake a real treat for the taste buds. Whether you are a seasoned baker or a novice in the kitchen, this step-by-step guide will help you create a stunning and delicious raspberry lemon layer cake that is sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM

Lemon Layer Cake with Raspberry Curd and Whipped Cream image

Categories Cake Dessert Bake Raspberry Lemon Spring Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 21

Ingredients

Cake
Nonstick vegetable oil spray
4 large eggs
2 large egg yolks
3/4 cup whole milk
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Filling
2 6-ounce baskets fresh raspberries
1 1/4 cups sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon salt
3 cups chilled whipping cream

Steps:

For cake:
Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
For filling:
Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)

RASPBERRY LEMON LAYER CAKE

Raspberry Lemon Layer Cake image

Cooking is my best and biggest hobby - trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. - Janice Baker, London, Kentucky

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
3 tablespoons orange juice
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 jar (10 ounces) lemon curd
2-1/2 cups fresh raspberries

Steps:

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers., Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd., Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.

Nutrition Facts : Calories 605 calories, Fat 33g fat (20g saturated fat), Cholesterol 190mg cholesterol, Sodium 243mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 4g fiber), Protein 5g protein.

Tips:

For a richer flavor, use fresh raspberries and lemons instead of frozen or bottled.
Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more evenly and create a smoother batter.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help the cake rise evenly.
Don't open the oven door while the cake is baking. This can cause the cake to fall.
Let the cake cool completely before frosting it. This will help the frosting set properly.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to frost the cake.

Conclusion:

This Raspberry Lemon Layer Cake is a delicious and beautiful dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. With a few simple tips, you can create a cake that is sure to impress your friends and family.