Lemon Raspberry Layer Cake

Prep the Pans

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease three 8-inch round cake pans with butter, line the bottoms with parchment rounds, then grease the parchment.

Dust lightly with flour and tap out any excess.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a small bowl or measuring cup, combine the milk and lemon juice — it will curdle slightly, which is fine. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 30 seconds until fragrant.

Add the room-temperature butter and beat on medium-high speed for 4–5 minutes, scraping down the sides twice, until the mixture is very pale, light, and fluffy.

Add Eggs

With the mixer on medium speed, add the eggs one at a time, beating for 30 seconds after each addition. Scrape down the bowl well.

Add the vanilla extract and beat for another 30 seconds. The mixture should look smooth and slightly increased in volume.

Build the Batter

Reduce the mixer to low. Add the flour mixture in three additions, alternating with the milk-lemon mixture in two additions, beginning and ending with flour.

Mix only until just combined after each addition — do not overmix. Fold in the lemon juice with a rubber spatula and give the batter a final gentle fold to make sure no flour streaks remain at the bottom.

Bake the Layers

Divide the batter evenly between the three prepared pans (about 560g per pan if you have a kitchen scale). Smooth the tops with an offset spatula.

Bake for 26–30 minutes, rotating the pans front to back at the 15-minute mark. The cakes are done when the tops are golden and spring back when lightly pressed, a toothpick inserted in the center comes out with just a few moist crumbs, and the edges have pulled away slightly from the sides of the pan.

Cool the Cakes

Let the cakes cool in their pans on wire racks for 15 minutes. Run a thin knife around the edges, then invert onto the racks, peel off the parchment, and flip right-side up.

Allow to cool completely — at least 1 hour — before assembling. Warm cake will melt the buttercream.

Cook Raspberry Filling

While the cakes cool, make the raspberry filling. Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium heat.

Stir and cook for 8–10 minutes until the berries have broken down completely. Stir in the cornstarch slurry and cook for another 2–3 minutes, stirring constantly, until the mixture is thick and glossy.

Press through a fine mesh sieve to remove seeds. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully cold, at least 1 hour.

Make Lemon Buttercream

Beat the room-temperature butter in a stand mixer with the paddle attachment on medium-high for 3–4 minutes until pale and fluffy. Reduce to low and add the powdered sugar one cup at a time, mixing until incorporated before adding the next.

Add the lemon juice, lemon zest, and salt. Increase to medium-high and beat for 2 minutes.

Add heavy cream one tablespoon at a time until the buttercream is smooth, spreadable, and holds a soft peak. If it looks greasy or broken, the butter was too warm — refrigerate the bowl for 10 minutes and beat again.

Stack the Layers

Place one cake layer on a cake board or serving plate on a turntable. Spread a thin layer of buttercream on top, then pipe or spread a border of buttercream around the outer edge to act as a dam.

Spoon half the chilled raspberry filling into the center and spread to the buttercream border. Repeat with the second layer.

Place the third layer on top, pressing down gently to level.

Crumb Coat and Frost

Apply a thin, even crumb coat of buttercream over the entire cake using an offset spatula. Refrigerate uncovered for 30 minutes until the crumb coat is firm to the touch.

Apply the final layer of buttercream, using a bench scraper held at a slight angle against the sides while rotating the turntable to create a smooth finish. Swirl the top with the back of a spoon or offset spatula for a more relaxed look.

Chill and Garnish

Refrigerate the finished cake for at least 30 minutes to set the frosting before decorating. Garnish with fresh raspberries, thin lemon slices, and small mint sprigs.

Bring the cake to room temperature for 30–45 minutes before slicing and serving — cold buttercream tastes dense and waxy. The cake slices cleanly with a sharp knife wiped between cuts.