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Tuesday, February 19, 2013

Raspberry and lemon layer cake

Yield: 1 double layer 8" round cake

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


  1. 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.
  2. In a medium sauce pan, on medium heat, combine raspberries, lemon juice, and sugar. Heat slowly, stirring constantly until a thick syrup forms.
  3. Remove from heat and refrigerate until cold.
  4. Beginning with the bottom layer, first spread raspberry filling in a thin layer. 
  5. 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!
  6. Place the second cake layer over the filled layer evenly and repeat the raspberry and lemon spreads. 
  7. Once you have topped the cake with the last cake layer, refrigerate.
  8. in a smaller mixing bowl, beat confectioners sugar with heavy cream until stiff peaks form.
  9. 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!


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