Scratch Lemon Raspberry Layer Cake with Fresh Berries

Cook Lemon Curd

Make the lemon curd first so it has time to chill. Whisk together 4 egg yolks, 2/3 cup sugar, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and a pinch of salt in a medium heavy-bottomed saucepan.

Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, for 8 to 10 minutes. The curd is ready when it thickens enough to coat the back of the spoon and holds a clean line when you drag your finger through it — it should register around 170°F (77°C) on an instant-read thermometer.

Remove from heat and whisk in 6 tablespoons cold butter, one cube at a time, until fully melted and smooth. Strain through a fine mesh sieve into a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours.

Make Raspberry Jam

Combine 1 1/2 cups fresh raspberries, 3 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan over medium heat. Stir and crush the berries gently with a spoon as they warm, cooking for 5 minutes until the mixture is bubbling and the berries have broken down.

Stir in the cornstarch slurry and cook for another 1 to 2 minutes until the jam thickens noticeably. Pour into a bowl and let cool to room temperature, then refrigerate until needed.

Prep Pans and Bowls

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment rounds, then grease the parchment.

Whisk together 2 1/4 cups flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a bowl and set aside. In a separate small bowl or measuring cup, stir together 3/4 cup whole milk, 1/4 cup lemon juice, and 1/2 cup sour cream — the mixture will curdle slightly, which is fine.

Cream Butter and Sugar

Beat 3/4 cup room-temperature butter and 1 3/4 cups sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 4 to 5 minutes, until the mixture is pale, fluffy, and noticeably increased in volume. Scrape down the bowl.

Add 4 eggs one at a time, beating for 30 seconds after each addition. Add 2 teaspoons vanilla extract and 1 tablespoon lemon zest and mix for another 30 seconds.

Combine Wet and Dry

With the mixer on low, add the flour mixture in three additions, alternating with the milk-sour cream mixture in two additions — starting and ending with the flour. Mix each addition only until just combined; do not overmix.

A few streaks of flour are fine before the next addition goes in. After the last addition, fold the batter a few times by hand with a rubber spatula to make sure no flour is hiding at the bottom of the bowl.

Bake the Layers

Divide the batter evenly among the three prepared pans — about 480g per pan if you have a kitchen scale. Smooth the tops with an offset spatula.

Bake at 350°F for 28 to 32 minutes, rotating the pans halfway through. The cakes are done when the tops are golden and spring back when lightly pressed in the center, a toothpick inserted in the middle comes out with just a few moist crumbs (not wet batter), and the edges have begun to pull away slightly from the pan sides.

Do not overbake.

Cool and Chill Layers

Let the cakes cool in their pans on wire racks for 15 minutes. Run a thin knife around the edges, then turn the layers out onto the racks and peel off the parchment.

Let them cool completely to room temperature — at least 1 hour. Once fully cooled, wrap each layer in plastic wrap and refrigerate for 30 minutes before assembling.

Cold layers are much easier to work with and reduce the risk of the frosting sliding.

Make the Frosting

Beat 16 oz room-temperature cream cheese in a stand mixer with the paddle attachment on medium speed for 2 minutes until completely smooth with no lumps. Add 1 cup room-temperature butter and beat for another 2 minutes.

Scrape down the bowl. Switch to low speed and add 4 cups sifted powdered sugar in two additions, mixing until incorporated before adding the next.

Add 2 teaspoons vanilla, 2 tablespoons lemon juice, and a pinch of salt. Increase speed to medium and beat for 2 to 3 minutes until the frosting is smooth, fluffy, and holds a soft peak.

If it looks too soft, refrigerate for 15 minutes before using.

Fill and Stack Layers

Place one chilled cake layer on a cake board or turntable. Fit a piping bag with a large round tip and fill it with frosting.

Pipe a thick ring of frosting around the outer edge of the layer to create a dam. Spoon half the lemon curd inside the dam and spread it gently to the frosting border.

Spoon half the raspberry jam over the curd in small dollops and spread lightly — you don’t need to fully mix them. Place the second cake layer on top and press down gently.

Repeat with another frosting dam, the remaining lemon curd, and remaining raspberry jam. Place the third layer on top, flat side up.

Apply Crumb Coat

Apply a thin crumb coat of frosting over the entire outside of the cake — top and sides — using an offset spatula. The goal is a thin, even layer that seals in the crumbs, not a finished coat.

Refrigerate the cake for at least 1 hour until the crumb coat is firm and doesn’t smear when you touch it lightly.

Frost the Outside

Apply the final layer of frosting to the top and sides of the cake. Use a large offset spatula to spread it evenly, then run a bench scraper around the sides while slowly rotating the turntable to get a smooth finish.

For a more rustic look, use the back of a spoon to create soft swoops. Refrigerate the finished cake for at least 30 minutes before decorating.

Garnish and Serve

Arrange 1 1/2 cups fresh raspberries on top of the cake in a loose cluster or scattered pattern. Tuck thin lemon half-moon slices among the berries.

Add small mint sprigs if using. The cake is ready to serve once it has been refrigerated for a final 30 minutes after decorating.

It should feel firm to the touch on the outside, slice cleanly with a sharp knife, and hold its layers without sliding. For the cleanest slices, wipe the knife with a damp cloth between cuts.