Introduction

This Lemon Curd Layer Cake with Raspberry Buttercream is a delightful treat combining tangy lemon curd and fruity raspberry frosting. The cake layers are moist and fluffy, perfectly balanced by the rich and vibrant fillings. It’s an elegant dessert that’s sure to impress at any gathering.

A three-layer yellow cake with light pink frosting between each layer and on top is displayed on a white cake stand. The frosting is smooth with a soft texture, and there is a slice cut out showing the airy inside of the cake. The top layer is decorated with small red raspberries, pink flowers, and a yellow-orange fruit slice. The cake stand sits on a white marbled surface with a few scattered raspberries and a small white bowl with a golden spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup light brown sugar, loosely packed
1/2 cup unsalted butter, melted and cooled
1/2 cup vegetable oil
1 tablespoon vanilla extract
Zest of 2 lemons
1 cup sour cream
1 cup whole milk
Raspberries for decorating the cake
Edible flowers for decorating the cake (optional)
Zest of 3 lemons (for lemon curd)
Juice of 4 lemons
1/2 cup unsalted butter (for lemon curd)
4 large eggs (for lemon curd)
1 1/2 cups granulated sugar (for lemon curd)
Pinch of salt (for lemon curd)
1 lemon very thinly sliced (1/8” slices) for candied lemon slices (optional)
1 cup water (for candied lemon slices)
1 cup sugar (for candied lemon slices)
1 cup unsalted butter, softened to room temperature (for raspberry buttercream)
2 cups fresh raspberries (for raspberry buttercream)
4 1/2 cups powdered sugar (for raspberry buttercream)
1/2 teaspoon vanilla extract (for raspberry buttercream)
Pinch of salt (for raspberry buttercream)

Instructions

Step 1: Preheat the oven to 350℉. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add melted butter, vegetable oil, vanilla extract, lemon zest, sour cream, and milk; whisk until combined.
Step 3: Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Divide batter evenly between pans and smooth tops. Bake 22-25 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
Step 4: For the lemon curd: melt 1/2 cup butter in a saucepan over medium heat. In a bowl, whisk lemon zest, lemon juice, eggs, salt, and sugar until combined. Slowly whisk some melted butter into the egg mixture to temper it, then pour the mixture back into the saucepan with remaining butter.
Step 5: Cook lemon curd over low heat, stirring constantly, until thickened (about 10-12 minutes). Do not boil. Remove from heat and cool completely. Refrigerate in an airtight container for up to two weeks.
Step 6: For candied lemon slices (optional): boil lemon slices in water for 1 minute, then plunge into ice water. In a saucepan, simmer sugar and water until sugar dissolves (about 3 minutes). Add lemon slices and simmer until transparent (about 45 minutes). Drain and cool on a wire rack.
Step 7: For raspberry buttercream: puree raspberries in a blender and strain to get about 4 1/2 tablespoons juice. Beat softened butter on medium-high until fluffy. On low speed, add powdered sugar gradually. Add vanilla, salt, and half the raspberry juice; beat on medium-high 2-3 minutes. Add remaining juice and beat 1-2 more minutes until fluffy.
Step 8: To assemble, place one cake layer on a serving plate. Spread lemon curd, leaving about 3/4 inch at edges, then add a dollop of raspberry buttercream in the center and smooth into a circle to help stabilize layers.
Step 9: Add the second cake layer; repeat spreading lemon curd and buttercream. Top with the third layer and spread buttercream on top and partially on sides for a semi-naked effect. Smooth the sides with a spatula.
Step 10: Decorate with candied lemon slices, fresh raspberries, and edible flowers if desired. Serve and enjoy!

Tips & Variations

Use full-fat sour cream for the best moisture and flavor in the cake layers.
To make the raspberry buttercream smoother, strain seeds well from the raspberry puree.
Leftover lemon curd is fantastic spread on toast or swirled into yogurt.
For a dairy-free version, substitute sour cream with coconut yogurt and use dairy-free butter.
If fresh raspberries are unavailable, frozen ones can be used for the buttercream; thaw and drain excess moisture before blending.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover lemon curd can be kept refrigerated in an airtight container for up to two weeks. Raspberry buttercream is stable when refrigerated but may need re-whipping before use.

How to Serve

A three-layer cake sits on a pale pink cake stand with a fluted base. The cake layers alternate between light brown sponge and thick pink frosting, with the frosting slightly thin at the edges, revealing some of the cake beneath. The top layer is fully covered with smooth pink frosting and decorated with a few small bright pink flowers, some delicate white blossoms, fresh red raspberries, and an orange-yellow slice of fruit. The background is a soft, pale green, and the cake stand is placed on a white marbled surface, with scattered red raspberries and small white bowls around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling.

How do I prevent the lemon curd from curdling?

Tempering the eggs by slowly adding warm butter to the egg mixture while whisking continuously prevents scrambling. Also, cook the curd gently over low heat and avoid boiling.