Lemon 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
Scale
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
