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Perfect Lemon Raspberry Layer Cake

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A bright and tangy lemon raspberry layer cake with soft, moist layers and a smooth, creamy mascarpone frosting. Easy to make and perfect for summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
  • 2 cups (about 300 g) fresh raspberries, gently rinsed and patted dry
  • 2 tablespoons (25 g) granulated sugar (for macerating berries, optional)
  • 16 ounces (450 g) mascarpone cheese, chilled
  • ½ cup (120 ml) heavy cream, cold
  • ¾ cup (90 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon fresh lemon zest (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line bottoms with parchment paper. Bring eggs, butter, and milk to room temperature.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract, lemon zest, and lemon juice.
  5. On low speed, add flour mixture in three additions alternating with milk in two additions, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly into prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking if needed.
  7. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Optional: Toss raspberries gently with sugar and let sit for 10 minutes to macerate.
  9. Using a mixer, whip mascarpone cheese with heavy cream, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy but not runny. Chill if too soft.
  10. Place one cake layer on serving plate. Spread a generous layer of mascarpone frosting, then scatter half the raspberries on top. Add second cake layer, frost top and sides, and decorate with remaining raspberries.
  11. Refrigerate assembled cake if not serving immediately to keep frosting firm and flavors melded.

Notes

Do not rush creaming butter and sugar for a fluffy crumb. Fold dry ingredients gently to retain air bubbles and avoid lumps. Keep mascarpone and cream cold before whipping to prevent runniness. Toss raspberries with sugar just before assembling to avoid mushiness. Cake can be made gluten-free or vegan with substitutions. Refrigerate cake if not serving immediately.

Nutrition

Keywords: lemon raspberry cake, mascarpone frosting, summer cake, layer cake, easy dessert, homemade cake, fresh berries, lemon zest

Find it online: https://sweetstirring.com/perfect-lemon-raspberry-layer-cake-recipe-easy-homemade-mascarpone-frosting-tutorial/