Lemon Raspberry Layer Cake

Soft, tangy lemon cake layered with sweet raspberry preserves and finished with a fresh lemon glaze. Share it at birthdays, bridal and baby showers, or savor a slice as a sweet finish to a long day.

Pairing: Enjoy with citrus green tea, iced hibiscus tea, or a light-roast coffee. For adult celebrations, serve alongside chilled rosé or a lemon-raspberry Prosecco cocktail.

Storage: Keep covered in an airtight container or cake keeper in the refrigerator for 3–4 days. Let sit at room temperature for 30–45 minutes before serving. For longer storage, wrap the cake or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before bringing to serving temperature.

Allergens: Contains wheat, dairy, and eggs.