Description
This delightful Lemon Curd Layer Cake with Raspberry Buttercream combines moist, tender layers infused with fresh lemon zest and juice, complemented by tangy lemon curd and a vibrant raspberry buttercream frosting. Finished with candied lemon slices, fresh raspberries, and edible flowers, this cake offers a perfect balance of citrusy brightness and sweet berry flavor, ideal for special occasions or elegant gatherings.
Ingredients
Scale
Cake
- 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
Lemon Curd
- Zest of 3 lemons
- Juice of 4 lemons
- 1/2 cup unsalted butter
- 4 large eggs
- 1 1/2 cups granulated sugar
- Pinch of salt
Candied Lemon Slices (optional)
- 1 lemon very thinly sliced (1/8” slices)
- 1 cup water
- 1 cup sugar
Raspberry Buttercream
- 1 cup unsalted butter, softened to room temperature
- 2 cups fresh raspberries
- 4 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Decoration
- Raspberries for decorating the cake
- Edible flowers for decorating the cake (optional)
Instructions
- Prepare Cake Pans: Preheat your oven to 350℉ (175℃). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper to prevent sticking. Set them aside.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk the eggs with granulated sugar and brown sugar until smooth. Add melted and cooled butter, vegetable oil, vanilla extract, lemon zest from 2 lemons, sour cream, and whole milk. Whisk until everything is thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet using a rubber spatula, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake Layers: Evenly divide the batter among the three prepared pans. Smooth the tops with a spatula and bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Make Lemon Curd: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. In a separate bowl, whisk together lemon zest, lemon juice, eggs, salt, and sugar to combine. Temper the egg mixture by slowly whisking in the melted butter bit by bit to prevent scrambling. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly for 10-12 minutes until thickened, but do not boil. Remove from heat and cool completely. Refrigerate if not using immediately, up to two weeks.
- Prepare Candied Lemon Slices (Optional): Bring a pot of water to a boil. Boil lemon slices for 1 minute, then immediately transfer to an ice bath to stop cooking. In a saucepan, dissolve sugar in water by boiling and simmering for about 3 minutes. Place lemon slices in the sugar syrup in a single layer and simmer for about 45 minutes until slices are translucent. Remove slices with a slotted spoon and drain on a wire rack until dry.
- Make Raspberry Buttercream: Purée fresh raspberries in a food processor or blender, then strain through a fine mesh sieve to obtain about 4 1/2 tablespoons raspberry juice. In a stand mixer bowl, whip softened butter on medium-high speed for 2-3 minutes until light and fluffy. Gradually add powdered sugar on low speed, then add vanilla extract, pinch of salt, and half the raspberry juice. Increase speed to medium-high and whip for 2-3 minutes. Add the remaining raspberry juice and whip for 1-2 more minutes until very fluffy.
- Assemble the Cake: Place one cake layer on a serving plate or cooling rack. Spread a layer of lemon curd on top, leaving approximately 3/4 inch border around edges. Add a dollop of raspberry buttercream in the center and smooth it out in a circular shape to prevent layers from slipping. Place the second layer on top and repeat with lemon curd and raspberry buttercream. Add the third layer, spread the top with raspberry buttercream, leaving some frosting for the sides. Use the leftover frosting to semi-frost the sides creating a “semi-naked” cake effect. Smooth sides with an offset spatula or bench scraper.
- Decorate: Garnish with candied lemon slices, fresh raspberries, and edible flowers if desired. Serve and enjoy your gorgeous and flavorful cake!
Notes
- Be careful when tempering the eggs into the butter for the lemon curd to avoid scrambling.
- Do not overbake the cake layers to keep them moist and tender.
- The lemon curd can be made in advance and stored refrigerated up to two weeks.
- The candied lemon slices are optional, but add a beautiful decorative touch and extra lemon flavor.
- Straining raspberry purée removes seeds for a smoother buttercream texture.
- The semi-naked frosting look is intentional for a modern aesthetic and to showcase the cake layers.
- Ensure the cakes are completely cool before assembling to prevent melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon curd cake, raspberry buttercream, layer cake, lemon cake, citrus cake, dessert, homemade cake, lemon raspberry cake
