Ingredients
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.
Nutrition
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.