Description
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
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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
- Notes
- If using store-bought lemon curd, it is perfectly fine. Be careful when zesting lemons to avoid the pith.