Description
A delicious lemon raspberry layer cake with tangy lemon flavor and sweet raspberry filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup raspberry jam
- 2 cups whipped cream
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time.
- Alternate adding dry ingredients and milk to the butter mixture.
- Fold in lemon zest and juice.
- Divide batter evenly between pans. Bake for 25-30 minutes.
- Cool cakes completely. Spread raspberry jam between layers.
- Frost with whipped cream.
Notes
- Use fresh lemon juice for best flavor
- Let cakes cool completely before assembling
- Store refrigerated for up to 3 days
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg