This raspberry lemon cake is perfect for a party or family desert. The lemon curd has a pucker that the raspberries balance perfectly. You may use jam or preserves, but I prefer fresh raspberries.
- 2 - 8" round white cakes baked (white cake recipe)
- 1 cup lemon curd (lemon curd recipe)
- 1 pint fresh or frozen raspberries
- 1/2 cup. sugar
- 2 cups whipping cream or heavy cream
- 1/2 cup confectioners sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Using a long serrated blade, layer each of the two baked cakes so once the entire cake is assembled, you actually have four thin layers. Set aside.
- In a medium sauce pan, on medium heat, combine raspberries, lemon juice, and sugar. Heat slowly, stirring constantly until a thick syrup forms.
- Remove from heat and refrigerate until cold.
- Beginning with the bottom layer, first spread raspberry filling in a thin layer.
- Over the layer of raspberry filling, drizzle/spread lemon curd in a thin layer. I add a lot and it always drips out of the cut pieces like the photo above displays!
- Place the second cake layer over the filled layer evenly and repeat the raspberry and lemon spreads.
- Once you have topped the cake with the last cake layer, refrigerate.
- in a smaller mixing bowl, beat confectioners sugar with heavy cream until stiff peaks form.
- Spread whipped cream over entire cake.
This cake needs refrigerating because of the cream, but I allow it to warm to room temperature before serving, as cold cake is too dense for my tastes.
Put some fresh berries on top for a nice display!