Lemon Curd & Raspberry Drizzle Cake
Short, Catchy Intro
So you are craving something bright and tangy but you do not want to waltz into a baking marathon, huh? Same. This Lemon Curd and Raspberry Drizzle Cake is exactly the kind of thing that looks fancy enough to impress guests yet cooks up quick enough that you still have time to text your friend a humble brag photo. Light, zesty, and a little bit cheeky, this cake will cheer up any afternoon tea, picnic, or "I deserve a treat" moment.
Why This Recipe is Awesome
Why is this cake awesome? For starters it balances sweet and tart like a pro. The lemon curd hits you with sunshine vibes and the raspberry drizzle brings fruity sass. Texture wise you get a tender crumb that is moist but not soggy. It is also pretty forgiving so even if you get distracted by life or your phone you will probably still win.
Want another reason? It plays well with shortcuts. Use store bought lemon curd and jam if you are feeling lazy and nobody will judge. If you are feeling ambitious you can make everything from scratch and become a kitchen legend. Also if you are into layered fruit cakes, you might enjoy checking this perfect lemon blueberry cake for more citrus-and-berry inspo.
Ingredients You’ll Need
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 3 large eggs, room temperature
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup lemon curd, store-bought or homemade
- 3/4 cup raspberry jam or compote
- 1/2 cup fresh raspberries, plus extra for garnish
- 1/2 cup powdered sugar
- 2 tbsp raspberry juice from mashed raspberries or use raspberry syrup
Notes on the list because you asked: if you use store-bought curd that is totally fine. If you zest lemons be careful to avoid the white pith or your cake will taste like disappointment.
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Make sure parchment fits snugly so your layers come out looking tidy.
In a large bowl, cream the butter, sugar, and lemon zest until fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla. Do this on medium speed or with elbow grease if you are old school.
In another bowl, combine flour, baking powder, baking soda, and salt. Whisk them so they are evenly distributed. This helps the cake rise nicely and keeps pockets of baking powder from making sad spots.
Alternate adding the dry ingredients and the buttermilk and lemon juice to the butter mixture, starting and ending with the dry. Mix until just combined. Stop when you see no streaks of flour.
Divide batter evenly between pans. Bake for 22 to 25 minutes, or until a toothpick comes out clean. Be careful not to overbake or you will lose that perfect tender crumb.
Let the cakes cool completely before assembling. If you try to frost while warm you will make a lemony lava mess and then cry a little. Cool them on a rack for at least 30 minutes.
Place one cake layer on a serving plate. Spread half the lemon curd and half the raspberry jam on top. Add the second layer and repeat. You can swirl the curd and jam together a bit for a marbled look or keep them in neat layers for a designer vibe.
Mash the raspberries and strain the juice if you want a smooth drizzle. Mix the juice with powdered sugar to create a drizzle. Adjust thickness by adding more sugar or juice. Taste as you go. You want bright, not cloying.
Pour the drizzle over the cake and let it pool in pretty places. Decorate with fresh raspberries. Step back and admire your creation before someone inevitably asks for a second slice.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven. Rookie move. Preheat like you mean it.
- Overmixing the batter. Beat until combined then stop. Overmixing gives you a tough cake and zero forgiveness.
- Frosting a warm cake. This melts the filling into sad streams. Cool the layers fully.
- Using too much lemon juice without balancing sugar. You want zing not puckered regret.
- Skipping the parchment. It saves you from a cake pan wrestling match later.
Alternatives & Substitutions
- No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and wait 5 minutes. Works like a charm.
- Want a dairy free version? Use a plant based butter and swap buttermilk for an almond milk and vinegar mix. Texture changes slightly but flavor still sings.
- Short on fresh raspberries? Use frozen thawed berries for the drizzle or a high quality raspberry jam. Expect a slightly different texture.
- No lemon curd? You can thin a thick lemon curd with a tiny amount of warmed lemon juice or use lemon curd jam. It will still be lovely.
- Prefer a glaze instead of jam? Use a thin lemon glaze over the top and add fresh raspberries as filling. Both paths lead to deliciousness.
My opinion here: store-bought lemon curd is not a sin. It is a practical delight. IMO it keeps life simple without tanking flavor.
FAQ
Q. Can I use margarine instead of butter?
A. Well technically yes but why hurt your soul like that. Butter gives flavor and texture that margarine cannot match.
Q. Can I make this as cupcakes instead of layers?
A. Absolutely. Reduce baking time to 16 to 18 minutes and keep an eye on those little darlings.
Q. How long does the cake keep?
A. Stored in the fridge it will keep for up to 3 days. Left uncovered it dries out. Cover it lightly so the drizzle does not go soggy.
Q. Can I freeze the cake?
A. Yes freeze layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before assembling.
Q. What if my drizzle is too runny?
A. Add more powdered sugar a little at a time. If it becomes too thick add a teaspoon of raspberry syrup or a drop of lemon juice.
Q. Do I have to use fresh raspberries for the garnish?
A. No but fresh berries look and taste best. Frozen can work in a pinch but they tend to be mushier.
Q. Can I make the batter ahead of time?
A. You can store the batter in the fridge for a few hours but bake as soon as you can. The leaveners like to do their job promptly.
Final Thoughts
You did it. You just read a recipe that is part sunshine and part fruit jam party. This cake is playful, fresh, and surprisingly easy to make. It works for weekday baking therapy and weekend guest impressing alike. Be bold with your decorating and generous with your servings. You earned dessert and maybe a second slice.
Conclusion
If you want to see other takes and inspiration for lemon and raspberry cakes check out this lovely version at Lemon Raspberry Cake with Lemon Curd on The Flavor Bender. For another great tutorial and tips on building a perfect lemon raspberry layer cake see The Best Lemon Raspberry Layer Cake on Beyond Frosting.
Now go impress someone or yourself with this tart and sweet cake. You deserve it.
Print
Lemon Curd and Raspberry Drizzle Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and tangy cake that impresses guests but is quick to prepare, featuring layers of lemon curd and raspberry drizzle.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 3 large eggs, room temperature
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup lemon curd, store-bought or homemade
- 3/4 cup raspberry jam or compote
- 1/2 cup fresh raspberries, plus extra for garnish
- 1/2 cup powdered sugar
- 2 tbsp raspberry juice from mashed raspberries or use raspberry syrup
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Cream the butter, sugar, and lemon zest until fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla.
- Combine flour, baking powder, baking soda, and salt in another bowl. Whisk to evenly distribute.
- Alternate adding the dry ingredients and the buttermilk and lemon juice to the butter mixture, starting and ending with the dry. Mix until just combined.
- Divide batter evenly between pans. Bake for 22 to 25 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely before assembling.
- Place one cake layer on a serving plate. Spread half the lemon curd and half the raspberry jam on top. Add the second layer and repeat.
- Mash the raspberries and strain the juice if desired. Mix with powdered sugar for a drizzle.
- Pour the drizzle over the cake and decorate with fresh raspberries.
Notes
If using store-bought lemon curd, it is perfectly fine. Be careful when zesting lemons to avoid the pith.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon cake, raspberry cake, easy dessert, summer cake, fruity dessert
