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!
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.
- 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.
- 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.
- 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, that will prevent it from forming a skin.
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.
- Start with the lemon curd, as it will need time to cool completely.
- Make the cake base, it will need to get completely cool as well. Once the cake is cool, cut it in the middle to obtain two parts.
- Whip about ¾ of the heavy cream to use for the filling. The rest will be whipped later when you decorate the cake. Also set aside 12 pretty raspberries for decoration.
- Fold the cream into the lemon curd. Place the filling in the refrigerator for about 15 minutes.
- Smear one layer of the cake with ½ of the filling. Top with the raspberries and add the remaining filling in a smooth layer. Cover with the second cake layer.
- The filling will need some time to set in the refrigerator, about 2-3 hours.
- Once ready to serve, cut into 12 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.
More lemon cakes and desserts:
- Lemon curd:
- 2 organic lemons (about 10-12 tablespoons freshly squeezed juice)
- 2 eggs (medium in Germany, large in US)
- 35 g/ 1.2 oz/ ¼ cup + 1 teaspoon cornstarch
- 100 g/ 3.5 oz/ ½ cup granulated sugar
- 200 ml/ 6.7 fl.oz/ ¾ cup + 2 tablespoons water
- Cake base:
- 4 eggs (medium in Germany, large in US)
- 1 pinch salt
- 2 tablespoons water
- 75 g/ 2.6 oz/ 1/3 cup + 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 80 g/ 2.8 oz/ 2/3 cup all-purpose flour
- 250 ml/ 8.5 fl.oz/ 1 cup heavy/ double cream
- 300 g/10.6 oz raspberries
- some icing sugar
- 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.
- 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.
- Place a piece of cling film directly over the top of the curd to avoid it from getting a skin. Let cool completely.
- 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. Carefully fold in the stiff egg whites. Sieve the flour over this mixture and fold in carefully.
- 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.
- When the lemon curd is completely cool, 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.
- In the meantime, wash and dry the raspberries. Set 12 nice ones aside for decoration purposes.
- 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.
- Just before serving cut the cake into squares. Beat the remaining double cream, place it to 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.
Nutrition Information:Yield: 12 Serving Size: 1 square
Amount Per Serving: Calories: 217Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 117mgSodium: 53mgCarbohydrates: 28gFiber: 2gSugar: 17gProtein: 5g
Nutrition information isn’t always accurate.