Lemon Curd Layer Cake with Raspberry Buttercream Recipe
A luscious Lemon Curd Layer Cake with Raspberry Buttercream that combines tangy lemon curd between tender cake layers, topped with a creamy and fruity raspberry buttercream frosting. This inviting dessert is perfect for spring and summer gatherings, offering a balance of citrus brightness and sweet berry flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- 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
- 1 cup whole milk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
Lemon Curd
- ¾ cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, softened
- ¼ cup fresh lemon juice
- Zest of 2 lemons
Raspberry Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup fresh raspberries, pureed and strained
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Decoration
- Fresh raspberries for garnish
Instructions
- Prepare the Cake Layers: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, lemon zest, and lemon juice. Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture, mixing just until combined. Divide batter evenly among greased and lined 9-inch round cake pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
- Make the Lemon Curd: In a heatproof bowl, whisk together sugar and eggs. Add lemon juice and zest. Place the bowl over a pot of simmering water (double boiler method), stirring constantly until the mixture thickens, about 8-10 minutes. Remove from heat, stir in butter until smooth. Allow lemon curd to cool, then chill until firm.
- Prepare Raspberry Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add vanilla extract and pureed raspberries, then blend until well incorporated. Add heavy cream or milk a tablespoon at a time until desired consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of lemon curd evenly over the cake. Pipe or spread raspberry buttercream over the lemon curd layer. Repeat with remaining cake layers, finishing with a layer of buttercream on top and sides.
- Decorate: Garnish the top of the cake with fresh raspberries. Chill the cake for at least 30 minutes before serving to allow layers to set.
Notes
- For best results, bake the cake layers a day ahead and store tightly wrapped to enhance moisture and flavor.
- If fresh raspberries are not available, use frozen raspberries thawed and strained for the buttercream.
- Lemon curd can be made in advance and refrigerated up to one week.
- Adjust the consistency of the buttercream by adding more powdered sugar to thicken or more cream to thin.
Keywords: lemon curd cake, raspberry buttercream, layered cake, lemon cake, berry frosting, summer dessert
