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Lemon Curd & Raspberry Drizzle Cake

There’s something about the bright, tart pop of lemon and the soft, fragrant sweetness of raspberries that instantly transports me to long summer afternoons — this cake captures exactly that feeling with every forkful. If you enjoy layered lemon-berry desserts, you might also like the similarly bright textures in lemon raspberry cheesecake parfaits, which echo the same sunny flavor pairing in a no-bake format. Light, tender cake layers, a ribbon of lemon curd, and a raspberry drizzle make this a showstopper for weekend baking or special occasions.

Why make this recipe
If you’re fed up with desserts that are either too sweet or too plain, this cake solves both problems: the lemon curd cuts through the sugar while raspberries add natural brightness and a pretty finish. It’s an elegant-looking cake that’s actually straightforward to make, and the layered flavors mean every slice feels like a balanced, bakery-style treat.

Step-by-Step Guide to Making Lemon Curd & Raspberry Drizzle Cake

Ingredients

2 cups (250g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
Zest of 2 lemons
3 large eggs, room temperature
½ cup (120ml) buttermilk
¼ cup (60ml) fresh lemon juice
1 tsp vanilla extract
½ cup lemon curd (store-bought or homemade)
¾ cup raspberry jam or compote
½ cup fresh raspberries (plus extra for garnish)
½ cup powdered sugar
2 tbsp raspberry juice (from mashed raspberries or use raspberry syrup)

Directions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and the buttermilk/lemon juice mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined — do not overmix.
Divide batter evenly between the prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean and the cakes are lightly golden.
Allow the cakes to cool in the pans for 10 minutes, then remove and let cool completely on a wire rack before assembling.
Place one cake layer on a serving plate. Spread half the lemon curd evenly over the surface, then spoon and spread half of the raspberry jam or compote on top of the curd. Top with a handful of fresh raspberries if you like extra fruit.
Add the second cake layer and repeat with the remaining lemon curd and raspberry jam.
For the drizzle: gently mash the ½ cup fresh raspberries and strain through a fine sieve to collect about 2 tablespoons of raspberry juice (or use 2 tablespoons raspberry syrup). Whisk the raspberry juice into the powdered sugar until it reaches a pourable but slightly thick consistency. Drizzle the glaze over the top of the cake, letting it run down the sides.
Decorate with additional fresh raspberries and a little lemon zest for a finished look. Chill briefly if you prefer a firmer drizzle set before slicing.

Keeping Lemon Curd & Raspberry Drizzle Cake Fresh

Room temperature: Store covered on the counter for up to 1 day if you’ll serve it the same day.
Refrigerator: Tightly cover the cake (or place in an airtight container) and refrigerate for 3–4 days to retain freshness and prevent the curd from weeping.
Freezer: For longer storage, wrap individual slices in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions for Lemon Curd & Raspberry Drizzle Cake

Serve slightly chilled or at cool room temperature so the lemon curd stays glossy but the cake remains tender.
Add a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for a richer dessert.
Pair slices with a cup of Earl Grey or a bright, citrus-forward white wine (such as a Vinho Verde or a dry Riesling) to complement the lemon notes.
For brunch, present thin slices with a side of fresh fruit and sparkling water or prosecco.

Tips to make Lemon Curd & Raspberry Drizzle Cake

Use room-temperature eggs and butter for better emulsion and a lighter texture. Cold ingredients will produce a denser crumb.
Don’t overmix after adding the dry ingredients — stop as soon as the flour disappears to keep the cake tender.
Strain the raspberry mash for a smooth, vibrant drizzle; if you prefer texture, stir back in some of the seeds.
If your lemon curd is very thick, warm it briefly (microwave in 10-second bursts) so it spreads easily without tearing the cake layer.
To check for doneness, use a toothpick inserted into the center — a few moist crumbs are fine; a batter-coated pick means it needs more time.

Variations

Raspberry Swirl: Fold ½ cup of raspberry jam into half the batter before dividing between the pans and create a marbled effect. This gives raspberry flavor throughout the cake instead of only between layers.
Lemon Mascarpone Filling: Replace the lemon curd layer with a mixture of 8 oz mascarpone, ¼ cup powdered sugar, and 2 tbsp lemon curd for a creamier, less acidic filling that still highlights lemon.

FAQs
Q: How do I keep the cake from becoming soggy from the curd?
A: Spread only a modest layer of curd (about ¼–⅓ cup per layer) and avoid slathering it to the edge. Chilling the cake briefly before serving helps the curd set and reduces seepage.

Q: Can I use frozen raspberries for the drizzle?
A: Yes — thaw and strain the frozen raspberries to collect the juice. You may need to press through the sieve to extract enough liquid.

Q: Is buttermilk necessary?
A: Buttermilk adds tenderness and a slight tang that complements the lemon. If unavailable, use regular milk plus 1 tsp lemon juice or vinegar as a quick substitute (let it sit for 5 minutes).

Q: Can I make this cake ahead of time?
A: You can bake the sponge layers a day ahead and wrap them tightly. Assemble the cake on the day you plan to serve for the freshest texture and best-looking drizzle.

Q: How do I prevent the raspberry drizzle from running off too quickly?
A: Thicken the drizzle with a touch more powdered sugar to slow the flow; refrigerate the assembled cake for 15–30 minutes so the drizzle firms slightly before serving.

Conclusion
This Lemon Curd & Raspberry Drizzle Cake is a bright, layered dessert that balances tart citrus with sweet berries, and it’s accessible enough for a confident weeknight baker while still impressive enough for guests. For another take on the lemon-raspberry combination with a rich curd layer, see Lemon Raspberry Cake (with Lemon Curd) – The Flavor Bender, and for an alternate layered version featuring a classic frosting approach, check out Lemon Raspberry Layer Cake – Beyond Frosting. Enjoy baking — and saving a slice (or two) for yourself.