Lemon Raspberry Layer Cake Recipe

Prepare the Cake Layers

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Gently fold in the fresh raspberries. Divide the batter evenly between the prepared pans.

Bake the Cake Layers

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Raspberry Coulis

In a saucepan over medium heat, combine 1 cup of raspberries with 1/4 cup of sugar and 1 tablespoon of lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes. Strain through a fine mesh sieve to remove seeds.

Make the Citrus Anglaise

In a saucepan, heat 1 cup of whole milk and 1/2 cup of sugar until warm. In a separate bowl, whisk together 4 egg yolks and 1 tablespoon of cornstarch. Gradually add the warm milk to the yolk mixture, whisking constantly. Return to the saucepan and cook over low heat until the mixture thickens enough to coat the back of a spoon.

Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of raspberry coulis on top, then place the second layer on top. Optionally, frost the cake with your favorite frosting or serve with additional raspberry coulis and citrus anglaise.