• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Sweets
  • How To's
  • About

Where Is My Spoon

menu icon
go to homepage
  • Recipe Index
  • Sweets
  • How To's
  • About
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • Sweets
    • How To's
    • About
    • Facebook
    • Pinterest
    • Twitter
  • ×

    Where Is My Spoon > Sweet Recipes > Cakes

    Published: Jul 7, 2022 by Adina · 8 Comments

    Raspberry Lemon Curd Cake

    Sharing is caring!

    1202 shares
    • Share
    • Yummly
    • Reddit
    • Twitter
    raspberry lemon curd cake cut into squares and served on vintage plates

    This raspberry lemon curd cake is one of the best lemon cakes ever: soft sponge layers filled with luscious and tangy lemon curd, raspberries and whipped cream!

    Jump to Recipe
    lemon curd raspberry cake

    Incredible raspberry lemon curd cake, one of my favorite cakes ever! EVER! EVER! I have been baking it for years now, at least 7 or 8, and I never get tired of it. Actually, I don't even bake it as often as I wish to, because I know that when I have it in the fridge I cannot stop eating it...

    And what makes it so great? That amazing combination of sweet-tangy and creamy lemon curd, softened by the addition of whipped cream and those flavorful, wonderful raspberries.

    And if you like lemon curd, how about trying these raspberry lemon curd tartlets or this no-bake cheesecake? Or try the Raspberry and White Chocolate Cake.

    cake with lemon curd and raspberries

    Table of contents

    • Expert tips
    • Recipe ingredients
    • Steps to make the cake
      • How to make lemon curd?
      • Cake
      • Assemble
      • Decorate
    • More lemon cakes and desserts

    Expert tips

    • Use a kitchen scale when baking, it is more reliable. (Amazon affiliate link)
    • When you zest the lemons make sure you grate only the yellow layer of the peel, the white parts are very bitter.
    • Alternatively to lemons, you can try limes, the cake will have a different flavor, but you will love it just as much.
    • If using limes, keep in mind that they are much smaller than lemons, so adjust the quantities accordingly. You will need more or less 10-12 tablespoons of freshly squeezed juice, that would be 4-5 small limes.
    • When making the lemon curd whisk the mixture continuously and very vigorously on very low heat.
    • If the heat is too high and you don't whisk well enough, the eggs might curdle.
    • Don't let the saucepan unattended at any time and keep whisking, in about 5 minutes the lemon curd will be ready.
    • Let the lemon curd cool completely before making the filling. Place a piece of plastic wrap/cling film directly over the surface, which will prevent it from forming a skin.

    Recipe ingredients

    listed ingredients for cake with raspberries and lemon curd.

    Lemons:

    • You will need the zest of the lemons as well, that is why it is preferable to use organic lemons and, if possible, unwaxed ones.
    • Either way, I always wash them very well with soap and hot water and rub the skin to remove the wax.

    Raspberries:

    • Fresh ones are preferable. I try to make this cake only when I know for sure that I can get fresh raspberries.
    • However, I had to bake it a couple of times when fresh raspberries were unavailable, so I used frozen raspberries instead.
    • In this case, place the frozen raspberries in a single layer on kitchen paper. Let defrost and pat dry very gently with more kitchen paper.
    • The kitchen paper will absorb the extra water and will keep the filling from getting watery.
    lemon cake with curd and raspberries
    lemon curd raspberry cake

    Steps to make the cake

    The raspberry lemon curd cake needs some time between the different steps. Both cake base and lemon curd need to be completely cool before assembling the cake, the filling has to spend 15 minutes in the refrigerator before using and the assembled cake also needs about 2-3 hours in the fridge to set.

    How to make lemon curd?

    Start with the lemon curd, as it will need time to cool completely.

    • Mix lemon zest and juice, eggs, cornstarch, sugar, and water in a small saucepan (1).
    • Simmer on low heat whisking continuously. It will take about 5 minutes until the curd thickens. Let bubble for a couple of seconds, then remove from the heat (2).
    • Place a piece of cling film directly over the top of the curd to avoid it from getting skin. Let cool completely.
    collage of two pictures of making lemon curd in a small pot.

    Cake

    Make the cake base, it will need to get completely cool as well.

    • Separate the eggs. Beat the egg whites with a pinch of salt until stiff (3).
    • In another bowl, beat the egg yolks and water until frothy (4). Add the sugar and vanilla extract and continue beating until the mixture thickens about 3 minutes.
    collage of two pictures of beaten eggs whites and then egg yolks with sugar.
    • Carefully fold in the stiff egg whites (5). Sieve the flour over this mixture and fold it carefully (6).
    collage of two pictures or making batter in a bowl.
    • Bake: Pour the batter on the prepared baking tray and bake for about 12 minutes or until golden. In the meantime, place a clean kitchen towel on the table and sprinkle it with some sugar.
    • Cool: Carefully turn out the cake base onto this towel. Remove the baking paper. Let the cake cool completely.

    Assemble

    • Whip about ¾ of the heavy cream to use for the filling. The rest will be whipped later when you decorate the cake.
    • Set aside 12 pretty raspberries for decoration.
    • Mix the lemon curd shortly with the electric mixer (7).
    • Fold the cream into the lemon curd. Place the filling in the refrigerator for about 15 minutes (8).
    collage of two pictures of beating lemon curd and then mixing it with whipped cream.
    • Cut sponge: Once the cake is cool, cut it in the middle to obtain two parts (9). Place one half on a serving platter (10).
    collage of two pictures of sponge baked on a baking sheet.
    • Spread ½ the filling on the sponge piece on the platter (11).
    • Top with the raspberries (12) and add the remaining filling in a smooth layer.
    • Cover with the second cake layer.
    • Let set: The filling will need some time to set in the refrigerator, about 2-3 hours.
    collage of two pictures of filling cake with lemon curd and raspberries.

    Decorate

    • Cut: Once ready to serve, cut the lemon curd raspberry cake into 12 squares.
    • Top the squares: Whip the remaining cream and pipe a little of it on each square. Place a raspberry on top.
    • You can sprinkle the squares with some icing sugar if you wish.
    lemon raspberry cake

    More lemon cakes and desserts

    • Lemon Drizzle Tray Bake
    • Lemon Slice
    • Popsicles
    • Thermomix Lemon Curd
    • Limoncello Bundt Cake

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    a square of raspberry lemon curd cake

    Raspberry Lemon Curd Cake

    This raspberry lemon curd cake is one of the best lemon cakes ever: soft sponge layers filled with sweet and tangy lemon curd, raspberries and whipped cream!
    4.67 from 6 votes
    Print Pin Share GrowSaved! Rate
    Course: Cakes
    Cuisine: German
    Prep Time: 1 hour 15 minutes
    Cook Time: 18 minutes
    Additional Time: 6 hours
    Total Time: 7 hours 18 minutes
    Servings: 12
    Calories: 217kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    Lemon curd

    • 2 organic lemons about 10-12 tablespoons freshly squeezed juice
    • 2 eggs large
    • 35 g cornstarch 1.2 oz/ ¼ cup + 1 teaspoon
    • 100 g granulated sugar 3.5 oz/ ½ cup
    • 200 ml water 6.5 fl.oz/ ¾ cup + 2 tablespoons

    Cake

    • 4 eggs large
    • 1 pinch salt
    • 2 tablespoons water
    • 75 g granulated sugar 2.5 oz/ ⅓ cup + 1 tablespoon
    • ½ teaspoon vanilla extract
    • 80 g all-purpose flour 3 oz/ ⅔ cup

    Filling

    • 250 ml heavy cream 8.5 fl.oz/ 1 cup
    • 300 g raspberries 10.5 oz, Note 2
    • some icing sugar

    Instructions

    Lemon curd:

    • Combine: Wash and dry the lemons and finely grate the zest. Juice the lemons as well. Place the lemon zest and juice into a saucepan. Add the eggs, cornstarch, sugar, and water.
    • Cook: Gently bring to a simmer, lower the heat and whisk continuously. It will take about 5 minutes until the curd thickens. Let bubble for a couple of seconds, then remove from the heat.
    • Cool: Place a piece of cling film directly over the top of the curd to avoid it from getting a skin. Let cool completely.

    Cake base:

    • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
    • Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Set aside.
    • In another bowl, beat the egg yolks and water until frothy. Add the sugar and vanilla extract and continue beating until the mixture thickens, about 3 minutes.
    • Batter: Carefully fold the egg whites into the egg yolks. Sieve the flour over this mixture and fold it in carefully.
    • Bake: Pour the batter on the prepared baking tray and bake for about 12 minutes or until golden. In the meantime, place a clean kitchen towel on the table and sprinkle it with some sugar. Carefully turn out the cake base onto this towel. Remove the baking paper. Let the cake cool completely.

    Prepare the flling:

    • Curd: When the lemon curd is completely cool, beat it very shortly with an electric mixer.
    • Whip ¾ of the heavy cream (keep the rest for whipping up later and decorating the cake squares). Carefully fold the whipped cream into the lemon curd. Place the filling in the fridge for about 10-15 minutes.
    • Prepare rasberries: In the meantime, wash and dry the raspberries. Set 12 nice ones aside for decoration purposes.

    Assemble the cake:

    • Halve the cake base in the middle to obtain two equal parts. Place one cake slice on a rectangular serving platter.
    • Spread ½ of the filling on top and add the raspberries, cover them with the remaining lemon curd filling and place the second cake slice on top. Refrigerate for about 2-3 hours before serving.

    Decorate cake:

    • Cut: Just before serving cut the cake into squares.
    • Beat the remaining cream, place it in a piping bag, and pipe cream rosettes on the cake squares.
    • Place a raspberry on top of each rosette. Sprinkle the cake with some icing sugar.

    Notes

    1. Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
    2. You can make the cake filling with frozen raspberries. Defrost them in time on a piece of kitchen paper that will absorb the water. Gently pat them dry with another piece of paper before filling the cake. It is preferable to use fresh raspberries for the decoration, they look nicer.

    Nutrition

    Serving: 1square | Calories: 217kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 53mg | Fiber: 2g | Sugar: 17g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Cakes

    • overhead view of a slice of bailey's chocolate cake with glaze and streusel.
      Easy Bailey’s Chocolate Cake
    • green tomato bread slices on a platter with small tomatoes beside it.
      Quick Green Tomato Bread
    • overhead view of a sliced healthy apple cake on a vintage platter with blue pattern.
      Healthy Apple Cake (Low-Fat, Low-Sugar Recipe)
    • one cherry brownie with fresh cherries on top close up.
      The Ultimate Cherry Brownies (with Chocolate)

    Sharing is caring!

    1202 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Monica says

      April 20, 2018 at 9:18 pm

      So, so pretty and such great flavors. I can see why this is a huge favorite of yours. I also can relate to almost trying to avoid making some things because I have no resistance. : ) But life is too short...bring on the cakes!

      Reply
    2. Priya @priyascurrynation says

      April 21, 2018 at 8:04 pm

      Lemon curd is the new favorite... ooooo goshhhh! i have to try this ASAP 🙂
      how are you doing btw??

      Reply
      • Adina says

        April 22, 2018 at 6:15 am

        Lemon Curd is soooo good. I am fine, Priya, enjoying the nice weather we have, it will not last long. I hope you are fine as well.

        Reply
    3. Anca says

      April 22, 2018 at 10:37 am

      Looks amazing. I love lemon curd too. Like you with this cake, I try to avoid buying/making it because I eat too much.

      Reply
    4. Evon says

      April 24, 2018 at 5:29 am

      Question, what size baking tray is used for this recipe? Thanks

      Reply
      • Adina says

        April 24, 2018 at 9:05 am

        Hi Evon. My baking tray is 30x40cm or 12x15.7 inch.

        Reply
    5. Marvellina | What To Cook Today says

      April 25, 2018 at 4:19 pm

      What a beautiful cake that screams spring all over!

      Reply
    6. grace says

      April 27, 2018 at 5:05 pm

      lovely layers and a great flavor combination!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Follow me!

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Popular

    • lamb marinade in a bowl with a spoon in it.
      Easy Lamb Marinade
    • green plate with slow cooker lamb chops, roast potatoes and green beans.
      Slow Cooker Lamb Chops (Crock Pot)
    • lamb seasoning on a silver spoon of a green striped cloth.
      Homemade Lamb Seasoning
    • close up of beer braised short ribs in a white dutch oven.
      Beer Braised Short Ribs

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Our second blog

    The Fast Recipe Food Blog

    Newsletter

    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 - Where Is My Spoon. All rights reserved.