Raspberry Lemon Curd Cake Recipe

This Raspberry Lemon Curd Cake Recipe is a delightful dessert that combines the tartness of raspberries with the sweet and tangy flavor of lemon curd. It is a perfect treat for any occasion, from birthdays to summer parties. With its moist and fluffy cake layers filled with raspberry buttercream and fresh raspberries, paired with a luscious lemon curd, this cake is sure to impress your guests.

Made with simple ingredients and easy-to-follow instructions, this homemade raspberry lemon cake is a great choice for both experienced bakers and beginners. The combination of flavors creates a delicious and refreshing dessert that will leave everyone wanting more. Whether you are a fan of fruity desserts or simply love the taste of raspberries and lemon, this cake is a must-try.

Key Takeaways:

• This Raspberry Lemon Curd Cake is a tall and colorful special occasion cake.
• The cake features creamy white cake layers filled with raspberry buttercream and fresh raspberries.
• The tangy yet sweet lemon curd adds a burst of flavor to the cake.
• This cake is a grand prize winner in King Arthur’s “Great Cake Contest” at the Illinois State Fair.
• Make this cake using the provided recipe and enjoy a delicious and moist raspberry lemon dessert.

Ingredients

Prepare a delicious homemade raspberry lemon cake with this easy lemon curd cake recipe. The combination of tangy lemon and sweet raspberry flavors is sure to delight your taste buds. Gather the following ingredients:

Raspberry Lemon Curd Cake Ingredients:

• 1 cup raspberry jam
• 1 1/2 cups fresh raspberries
• 1 cup granulated sugar
• 2 tablespoons Instant ClearJel
• 2 teaspoons lemon zest
• 1/4 cup lemon juice
• 1/2 cup unsalted butter, softened
• 4 large egg yolks

With these ingredients in hand, you’re ready to start creating your raspberry lemon curd cake masterpiece.

Instructions

To make this Raspberry Lemon Curd Cake, follow these easy steps:

Cake Preparation:

1. Preheat the oven to 350°F (175°C).
2. Grease and line three 8-inch (20 cm) cake pans with parchment paper.
3. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt.
4. In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
5. Beat in the large egg yolks, one at a time, followed by the lemon zest and vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly between the prepared pans.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Frosting Preparation:

• In a mixing bowl, beat the softened unsalted butter until creamy.
• Add powdered sugar, lemon juice, and lemon zest. Beat on low speed until combined, then increase the speed to medium-high and beat until light and fluffy.

Raspberry Filling Preparation:

• In a small saucepan, heat raspberry preserves over low heat until melted and smooth. Remove from heat and let cool.

Lemon Filling Preparation:

• In a heatproof bowl, whisk together granulated sugar, cornstarch, lemon juice, lemon zest, and egg yolks.
• Place the bowl over a pot of simmering water and cook, whisking constantly, until the mixture thickens and coats the back of a spoon.
• Remove from heat and whisk in butter until melted and well combined.
• Transfer the lemon filling to a clean bowl and let cool completely.

Assembling the Cake:

1. Place one cake layer on a serving plate.
2. Spread a layer of raspberry filling over the cake.
3. Add a second cake layer and spread a layer of lemon filling on top.
4. Repeat with the remaining cake layer and fillings.
5. Frost the sides and top of the cake with the prepared lemon buttercream frosting.
6. Garnish the top of the cake with fresh raspberries.
7. Store the finished cake in the refrigerator for up to 5 days.

“This Raspberry Lemon Curd Cake is a delightful combination of zesty lemon and juicy raspberries. The tangy lemon curd and the smooth raspberry filling perfectly complement the moist and tender cake layers. It’s a showstopper dessert that never fails to impress!”

Tips and Variations

Create a unique twist on the Raspberry Lemon Curd Cake recipe by exploring these tips and variations:

1. Use purchased lemon curd: Short on time? Instead of making your own lemon curd, opt for a store-bought version. This convenient alternative will still deliver that tangy lemon flavor to complement the raspberry filling.
2. Substitute King Arthur Unbleached Cake Flour: For a slightly different texture, swap out the recommended flour with King Arthur Unbleached Cake Flour. This premium flour will give your cake a tender and moist crumb, ensuring a delightful eating experience.
3. Frost with a pastry bag: Take your cake decorating skills to the next level by using a pastry bag to frost the Raspberry Lemon Curd Cake. With different nozzles, you can create beautiful patterns and designs that will impress your guests and make the cake even more visually appealing.

Get creative with these tips and variations to personalize the Raspberry Lemon Curd Cake and make it your own!

Expert Advice:

“Adding store-bought lemon curd is a time-saving option that still delivers a burst of flavor to the cake. Don’t be afraid to experiment with different frostings using a pastry bag; it’s a fun way to get creative and add a special touch to your homemade cake!” – Pastry Chef Emma Johnson

A delicious slice of homemade Raspberry Lemon Curd Cake topped with fresh raspberries.

Lemon Raspberry Cake with Lemon Curd – The Perfect Summer Dessert

This Lemon Raspberry Cake is the perfect summer dessert. It combines the refreshing lemon flavor with the tangy sweetness of raspberries, creating a delightful treat for those warm months. The cake itself is soft, light, and airy, making it a refreshing choice on a hot day. The lemon zest and lemon juice infuse the cake with a burst of citrus flavor that complements the fruity raspberries perfectly.

What sets this cake apart is the addition of the lemon curd filling. The creamy and tangy lemon curd adds a burst of flavor to each bite, elevating the cake to a whole new level. It adds a delightful contrast to the sweetness of the cake and the freshness of the raspberries. And if you want to take it up a notch, you can even drizzle a delectable lemon syrup over the cake for an extra zing of lemon.

This Lemon Raspberry Cake is not only visually appealing but also a crowd-pleaser in terms of taste. It’s the perfect dessert for any summer gathering or special occasion. The combination of the refreshing lemon flavor, the burst of raspberry sweetness, and the tangy lemon curd filling makes this cake irresistible.

How to Add Lemon Flavor to Any Cake

If you want to infuse your cake with a burst of tangy and refreshing lemon flavor, there are a few simple techniques you can try. By incorporating lemon zest, lemon juice, and even a lemon syrup, you can elevate the taste of any cake and create a delightful citrusy experience.

The Power of Lemon Zest

Lemon zest is a versatile ingredient that can add intense lemon flavor to your cake. To maximize its potential, combine the zest of fresh lemons with sugar. The sugar helps extract the essential oils from the zest, intensifying its flavor.

To use lemon zest in your cake, follow these steps:

1. Wash and thoroughly dry the lemons.
2. Using a microplane or fine grater, carefully remove the outer yellow layer of the lemon peel.
3. In a small bowl, combine the lemon zest with granulated sugar.
4. Use your fingertips to rub the zest into the sugar, releasing the oils and infusing it with lemon essence.
5. Add the lemon-sugar mixture to your cake batter, incorporating it evenly for a burst of citrus flavor.

The Tang of Lemon Juice

Lemon juice is another fantastic way to add a zesty kick to your cake. The acidic nature of lemon juice brightens flavors and creates a tangy sensation that perfectly complements a sweet cake.

To incorporate lemon juice into your cake recipe, try the following:

1. Squeeze fresh lemons to extract the juice, being careful to remove any seeds.
2. Measure the desired amount of lemon juice and add it to your cake batter, adjusting the quantity to taste.
3. Gently fold the lemon juice into the batter until it is well-distributed.

Enhancing with Lemon Syrup

If you want to take your lemon flavor to the next level, consider making a simple lemon syrup to drizzle over your cake. This syrup sinks into the layers, infusing them with extra moisture and a burst of lemon goodness.

Here’s how you can make a lemon syrup:

1. In a small saucepan, combine equal parts lemon juice and granulated sugar.
2. Heat the mixture over low heat, stirring until the sugar dissolves completely.
3. Once the syrup is smooth and clear, remove it from the heat and allow it to cool slightly.
4. While the cake is still warm, use a toothpick or skewer to poke several holes into the top.
5. Pour the lemon syrup over the cake, allowing it to soak in and infuse the layers with its tangy flavor.

By using these techniques, you can easily incorporate lemon flavor into any cake and create a delightful and refreshing treat that will impress your taste buds.

Baking and Decorating the Lemon Raspberry Cake

When it comes to baking the perfect Lemon Raspberry Cake, you have a few options for pans. You can use traditional round cake pans or opt for a convenient sheet pan if you prefer a sheet cake. Whichever pan you choose, the end result will be a delicious treat that combines the tanginess of raspberries with the refreshing taste of lemon.

Once your cake layers are baked and cooled, it’s time to get creative with the filling and frosting. One popular option is to torte the cake layers by slicing them horizontally, creating multiple layers. This technique allows for a generous filling of tangy lemon curd and fresh raspberries between each layer, resulting in a burst of flavor with every bite.

To achieve a smooth and polished look, it’s important to frost your Lemon Raspberry Cake with a crumb coat. This thin layer of frosting seals in the crumbs, providing a clean foundation for the final decoration. After applying the crumb coat, you can add additional raspberry frosting to create a beautiful and appetizing design.

Don’t be afraid to let your creativity shine when it comes to decorating the Lemon Raspberry Cake. You can use piping bags and different nozzles to create intricate patterns, or simply add fresh raspberries and lemon slices on top for an elegant touch. The goal is to make your cake visually appealing and irresistible.

Follow these baking and decorating tips, and you’ll have a stunning and delicious Lemon Raspberry Cake that is sure to impress your guests. Whether it’s for a special occasion or just a sweet treat, this cake is a guaranteed crowd-pleaser.

Mascarpone Whipped Cream Frosting – The Perfect Pairing

The Mascarpone Whipped Cream Frosting is the perfect pairing for the Lemon Raspberry Cake. It enhances the flavors of the tangy lemon curd and fruity raspberry in every bite. Made with cold mascarpone cheese, this thicker and more stable whipped cream frosting adds a creamy richness to the light and refreshing cake.

Unlike traditional whipped cream, this frosting holds its shape well, making it ideal for layer cakes. Its velvety texture and subtle sweetness perfectly complement the bright and tangy flavors of the lemon raspberry cake.

To make the Mascarpone Whipped Cream Frosting, simply combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a bowl. Whip until the mixture reaches stiff peaks. Keep the frosting refrigerated until ready to use to maintain its stability.

Spread a generous layer of the Mascarpone Whipped Cream Frosting between each cake layer, creating a luscious filling that balances the tartness of the lemon curd and the fruity raspberry flavors. Use the remaining frosting to cover the entire cake, creating a smooth and creamy finish.

This irresistible combination of flavors and textures makes the Mascarpone Whipped Cream Frosting the ultimate companion for the Lemon Raspberry Cake. Whether you’re celebrating a special occasion or simply indulging in a delightful dessert, this pairing is sure to satisfy your cravings.

Conclusion

The Raspberry Lemon Curd Cake Recipe is a delightful dessert that combines the tangy flavors of raspberries with the sweet and refreshing taste of lemon curd. Whether you’re looking to impress guests at a special occasion or simply craving a homemade treat, this cake is an excellent choice. With its moist cake layers, flavorful raspberry buttercream, and tangy lemon curd filling, every bite is a burst of deliciousness.

Not only is this cake visually appealing with its colorful layers and the addition of fresh raspberries on top, but it also offers a perfect balance of flavors. The tartness of the raspberries pairs perfectly with the sweetness of the lemon curd, creating a harmonious blend that is sure to please any dessert lover.

Whether you’re an experienced baker or a novice in the kitchen, this Raspberry Lemon Curd Cake Recipe is relatively easy to make. With a few simple steps and readily available ingredients, you can recreate this tantalizing dessert in the comfort of your own home. Give it a try and indulge yourself and your loved ones in this moist and decadent raspberry lemon delight!