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, fruity raspberry buttercream for a delightful balance of flavors.

Lemon Curd Layer Cake with Raspberry Buttercream Recipe - Recipe Image

Ingredients

Prepared cake layers (vanilla or lemon flavor)
1 cup lemon curd
1 cup butter, softened
3 cups powdered sugar
1 cup fresh raspberries

Instructions

Step 1: Place one cake layer on a serving plate and spread an even layer of lemon curd over the top.
Step 2: Using a mixer, beat the softened butter until creamy. Gradually add powdered sugar and continue to beat until smooth to make the raspberry buttercream.
Step 3: Fold fresh raspberries gently into the buttercream, leaving some whole for decoration.
Step 4: Spread a layer of raspberry buttercream over the lemon curd, then top with the second cake layer.
Step 5: Frost the entire cake with the remaining raspberry buttercream and decorate with fresh raspberries on top.

Tips & Variations

For a smoother buttercream, gently mash the raspberries before folding them in.
Substitute fresh raspberries with raspberry jam for a sweeter, smoother filling.
Chill the cake for 30 minutes before serving to allow flavors to meld and frosting to set.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftovers can be wrapped tightly and frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade lemon curd for this cake?

Absolutely! Homemade lemon curd works wonderfully and adds a fresh, zesty flavor to the cake.

How do I keep the cake layers moist?

Ensure not to overbake the layers and consider brushing them lightly with a simple syrup before assembling to add extra moisture.

Lemon Curd Layer Cake with Raspberry Buttercream Recipe

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★★★★★

4.9 from 126 reviews

A delightful Lemon Curd Layer Cake featuring moist layers infused with tangy lemon curd, complemented by a luscious raspberry buttercream frosting. This elegant dessert balances citrusy brightness with sweet berry flavors, perfect for special occasions or a refreshing treat.

Author: Cleo
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Layers

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
¾ cup whole milk
½ cup homemade or store-bought lemon curd

Lemon Curd

4 large egg yolks
½ cup fresh lemon juice
½ cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1 tablespoon lemon zest

Raspberry Buttercream

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup fresh raspberries, pureed and strained
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Decoration

Fresh raspberries for garnish
Thin lemon slices or lemon zest curls for garnish

Instructions

Prepare the Lemon Curd: In a heatproof bowl, whisk together egg yolks, lemon juice, sugar, and lemon zest. Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly until thickened (about 8-10 minutes). Remove from heat and whisk in butter pieces until smooth. Strain the curd through a sieve into a container and chill until set.
Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Gently fold in lemon curd to incorporate.
Bake the Cake Layers: Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out to wire racks to cool completely.
Prepare Raspberry Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add raspberry puree, heavy cream, vanilla extract, and salt. Beat until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of raspberry buttercream, then spoon lemon curd over and smooth it out. Repeat with second layer. Top with the third cake layer. Frost the top and sides of the cake with the remaining raspberry buttercream.
Decorate: Garnish with fresh raspberries and lemon slices or lemon zest curls for an elegant finish. Chill the cake for at least one hour before serving to set the frosting.

Notes

Ensure lemon curd is fully chilled and thickened before layering to prevent cake sogginess.
You can substitute fresh raspberries in the buttercream with frozen raspberries if fresh are not available, but strain well to remove seeds.
The cake layers can be baked a day ahead and stored wrapped in plastic wrap at room temperature.
Use room temperature ingredients for smoother batter and frosting.
For a brighter lemon flavor, add extra zest to the cake batter but be careful not to make the batter too bitter.

Keywords: lemon curd cake, raspberry buttercream, layer cake, lemon dessert, berry frosting