Raspberry Lemon Curd Cake Recipe

This Raspberry Lemon Curd Cake is a delightful dessert that combines the tartness of lemon with the sweetness of raspberries. The layers of moist cake are complemented by a rich lemon curd filling and a raspberry frosting, making it a perfect treat for any occasion.

The recipe is straightforward and ideal for those looking to impress guests with a homemade cake. With simple ingredients and clear steps, you can create a stunning Raspberry Lemon Curd Cake that showcases vibrant flavors.

Delicious Raspberry Lemon Curd Cake Recipe

This cake features fluffy lemon-flavored layers filled with smooth lemon curd and topped with a light raspberry frosting. The preparation time is about 1 hour, and the cake serves 8-10 people, making it an excellent choice for gatherings.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup lemon curd
1 cup raspberries, fresh or frozen
1 cup heavy cream
1/4 cup powdered sugar
Additional raspberries for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, vanilla extract, and lemon zest.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of lemon curd on top, followed by a layer of raspberries. Place the second cake layer on top and frost the entire cake with the whipped cream mixture.
Garnish: Decorate the top with additional raspberries and serve chilled.