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Lemon Raspberry Cookies & Cream Cake

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A bright and indulgent layer cake featuring tender lemon-infused sponge, tart raspberry filling, and creamy cookies & cream frosting, perfect for celebrations.

Ingredients

Scale
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup milk
  • 2 tbsp lemon zest (from 2–3 lemons)
  • ¼ cup fresh lemon juice
  • 2 cups fresh or frozen raspberries
  • ⅓ cup granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice (for filling)
  • 8 oz cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 20 Oreo cookies, finely crushed
  • Fresh raspberries and lemon slices (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8″ round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large bowl, cream butter and 1¾ cups sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each, then beat in 1 tsp vanilla extract.
  5. In a measuring cup, combine milk, lemon zest, and ¼ cup lemon juice.
  6. Alternately add dry ingredients and milk mixture to the butter mixture, beginning and ending with dry, mixing until just combined.
  7. Divide batter evenly between prepared pans and smooth tops. Bake 22–25 minutes, or until a toothpick inserted comes out clean.
  8. Let cakes cool in pans 10 minutes, then invert onto wire racks to cool completely.
  9. Meanwhile, make raspberry filling: in a small saucepan, combine raspberries, ⅓ cup sugar, cornstarch, and 1 tbsp lemon juice. Cook over medium heat, stirring, until thickened, about 5 minutes. Cool completely.
  10. For frosting: beat cream cheese and ½ cup butter until smooth. Gradually add powdered sugar and 1 tsp vanilla, beating until fluffy. Gently fold in crushed cookies.
  11. To assemble: place one cake layer on a serving plate, spread raspberry filling evenly. Top with second layer. Frost top and sides with cookies & cream frosting.
  12. Garnish with fresh raspberries and lemon slices if desired. Chill at least 30 minutes before slicing.
  13. Slice into 12 pieces and serve chilled or at room temperature.

Notes

  • Be sure cake layers are completely cool before frosting to prevent melting.
  • Use full-fat cream cheese for a richer frosting texture.
  • Frosting can be made a day ahead; keep covered in the refrigerator.
  • For extra lemon punch, add 1 tsp lemon extract to the batter.

Nutrition

Keywords: lemon, raspberry, cookies & cream, layer cake, dessert, celebration cake

Find it online: https://zesticook.com/lemon-raspberry-cookies-cream-cake/