Dense Lemon Burst Layer Cake Recipe
Moist lemon cake filled with a refreshing lemon raspberry cream & sauce, covered in whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Lemon Cake
For the Lemon Raspberry Cream Filling
For the Whipped Cream Topping
Method
For the Lemon Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream the softened butter until fluffy. Gradually add in the granulated sugar and beat until well combined.
- 4
Add Eggs and Zest
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the lemon zest.
- 5
Combine Wet Ingredients
Add the lemon juice and milk to the wet mixture and mix until just combined.
- 6
Combine All Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- 7
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Lemon Raspberry Cream Filling
- 9
Prepare the Cream
In a medium bowl, whip the heavy cream with a mixer until soft peaks form.
- 10
Add Sugar and Lemon
Gradually add the powdered sugar and lemon juice while continuing to whip until stiff peaks form.
- 11
Fold in Raspberries
Gently fold in the fresh raspberries into the whipped cream mixture until evenly distributed.
For the Whipped Cream Topping
- 12
Prepare the Topping
In a large bowl, whip the heavy cream until soft peaks form.
- 13
Add Sugar and Vanilla
Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Assembly
- 14
- 15
Add the Second Layer
Place the second layer of cake on top of the filling.
- 16
Top with Whipped Cream
Spread the whipped cream topping evenly over the top and sides of the cake.
- 17
Serve
Chill the cake for at least 30 minutes before serving. Enjoy your Dense Lemon Burst Layer Cake!