Lemon Curd Layer Cake with Raspberry Buttercream Recipe
Introduction
This Lemon Curd Layer Cake with Raspberry Buttercream is a bright and refreshing dessert perfect for any celebration. The tart lemon curd pairs beautifully with the sweet, creamy raspberry buttercream, creating a delightful balance of flavors in every bite.
Ingredients
- Cake layers (your choice – vanilla or lemon flavored recommended)
- 1 cup lemon curd
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 cup fresh raspberries
Instructions
- Step 1: Prepare your cake layers and allow them to cool completely.
- Step 2: In a bowl, beat the softened butter until smooth and creamy.
- Step 3: Gradually add powdered sugar to the butter and continue to beat until light and fluffy to make the buttercream.
- Step 4: Place the first cake layer on a serving plate and spread a generous layer of lemon curd over it.
- Step 5: Add a thick layer of raspberry buttercream on top of the lemon curd.
- Step 6: Repeat the layering process with the remaining cake layers, lemon curd, and buttercream.
- Step 7: Frost the outside of the cake with the remaining raspberry buttercream.
- Step 8: Decorate the top of the cake with fresh raspberries for a beautiful finishing touch.
- Step 9: Chill the cake for at least 30 minutes before serving to set the frosting.
Tips & Variations
- For extra flavor, fold some lemon zest into the cake batter or buttercream.
- You can substitute fresh raspberries with frozen ones, but thaw and drain them well to avoid excess moisture.
- Use homemade lemon curd for a fresher taste or store-bought for convenience.
Storage
Store the cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor. Leftover cake can be kept in an airtight container to maintain freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake and frosting ahead of time?
Yes, you can bake the cake layers and prepare the lemon curd and buttercream a day in advance. Store them separately in the refrigerator and assemble just before serving.
How do I prevent the buttercream from melting?
Use butter that is softened but still cool, and keep the cake refrigerated until serving. Avoid leaving the cake out in warm environments to maintain the buttercream’s shape and texture.
PrintLemon Curd Layer Cake with Raspberry Buttercream Recipe
A vibrant and tangy Lemon Curd Layer Cake featuring moist lemon-infused cake layers, rich lemon curd, and smooth raspberry buttercream frosting. This cake combines zesty citrus flavors with sweet raspberries for a refreshing dessert perfect for celebrations and gatherings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp finely grated lemon zest
- 1 tbsp lemon juice
- 1 cup whole milk
Lemon Curd
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 4 large egg yolks
- 6 tbsp unsalted butter, cut into pieces
Raspberry Buttercream
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1/2 cup fresh raspberries, pureed and strained
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
Decoration
- Fresh raspberries for garnish
- Additional lemon zest (optional)
Instructions
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in lemon zest and lemon juice. Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients, mixing just until combined.
- Bake the Cake Layers: Divide the batter evenly between two greased and floured 8-inch round cake pans. Bake in a preheated 350°F (175°C) oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before turning out onto wire racks to cool completely.
- Make the Lemon Curd: In a heatproof bowl set over a pot of simmering water, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook constantly whisking until the mixture thickens and reaches about 170°F, approximately 8-10 minutes. Remove from heat and whisk in butter until smooth. Let cool to room temperature.
- Prepare Raspberry Buttercream: Beat the butter until creamy. Gradually add powdered sugar and beat until smooth. Add raspberry puree and vanilla extract, mixing until combined. Add heavy cream one tablespoon at a time until desired spreadable consistency is achieved.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of lemon curd over the cake. Add a layer of raspberry buttercream on top of the curd. Place the second cake layer on top. Frost the entire cake with raspberry buttercream, using an offset spatula for smooth coverage.
- Decorate: Garnish the cake with fresh raspberries and optional lemon zest on top. Refrigerate for at least 30 minutes to set the frosting before serving.
Notes
- Ensure cake layers are completely cooled before layering to prevent curd and buttercream from melting.
- Lemon curd can be prepared up to 3 days in advance and kept refrigerated.
- For a more intense raspberry flavor, add a few drops of natural raspberry extract to the buttercream.
- This cake is best served chilled but should be brought to room temperature before eating for best texture.
- Store leftovers covered in the refrigerator for up to 4 days.
Keywords: lemon curd cake, raspberry buttercream, layered cake, lemon cake, summer dessert, citrus cake, berry frosting
