Description
This Lemon Raspberry Layer Cake is a delightful balance of zesty lemon and sweet raspberries, creating a refreshing flavor explosion in every bite. The light, fluffy texture of the cake pairs perfectly with the creamy, tangy lemon buttercream, making it a perfect treat for any occasion.
Ingredients
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Instructions
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Notes
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- This cake can be made a day in advance; store it in an airtight container in the refrigerator.
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- Leftover cake can be stored in the refrigerator for up to 3 days.
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- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
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- Fresh or frozen raspberries can be used; if using frozen, do not thaw before adding to the batter.
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- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 30 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Lemon Raspberry Layer Cake, Lemon Buttercream, Layer Cake, Raspberry Dessert, Citrus Cake, Summer Cake, Fresh Berries, Homemade Cake, Celebration Cake, Zesty Dessert, Creamy Frosting, Baking Recipe, Easy Cake Recipe, Fruity Cake, American Dessert