Lemon Raspberry Layer Cake (2024)

Prep Time30 minutes

Cook Time35 minutes

Total Time1 hour 5 minutes

Ingredients

For the Cake

• 4 and 1/2 cups (562g) cake flour*
• 3 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 6 large eggs, room temperature
• 2 and 1/4 cups (450g) caster/granulated sugar
• Zest of 2 lemons
• 3 teaspoons lemon extract
• 1 and 1/2 cups (340g) unsalted butter, melted
• 1 and 1/2 cups (367g) Greek-style yogurt

For the Frosting

• 2 cups (250g) fresh raspberries
• 3 cups (680g) unsalted butter, softened
• 12 cups (1500g) icing/powdered sugar
• 1/2 teaspoon salt
• 2 tablespoons milk

Instructions

For the Cake

1. Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon zest, extract, butter, and yogurt, and whisk until combined. Gradually fold in the dry ingredients.
4. Divide the batter between the prepared cake pans, and bake for 30 - 35 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pans on a wire rack.
5. Once cooled, invert the cakes onto the wire rack and remove the parchment paper.

For the Frosting

1. Using a food processor, process the raspberries until smooth. Drain the mixture through a fine mesh sieve into a small bowl, discarding the pulp and seeds. Set aside.
2. Using a handheld or stand mixer, beat the butter until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar, and beat for about 3 minutes until light and smooth.
3. Add the remaining icing sugar, and salt, and beat for another 3 minutes until smooth. Add the raspberry sauce, and milk, and beat until light and fluffy.
4. To assemble, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a cake stand or serving plate, and spread on a layer of frosting. Top with the 2nd layer of cake and repeat.
5. Top with the final layer, and cover the entire cake with a thin layer of frosting to lock in the crumbs. Refrigerate for about 30 minutes until the frosting is firm, then spread with the remaining frosting, leaving some for piping swirls on top if desired.
6. Garnish with raspberries and lemon slices.

Notes

Nutrition information isn’t always accurate.