Description

This Lemon Raspberry Layer Cake is a refreshing and elegant dessert featuring moist lemon-infused cake layers filled with tangy homemade lemon curd and a luscious raspberry frosting. Decorated with fondant flowers and fresh fruit, this cake is perfect for special occasions or an indulgent treat.

Ingredients

Scale

Lemon Curd

6 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
½ cup sugar
6 egg yolks
4 tbsp unsalted butter

Cake Layers

1 ½ cups granulated sugar
¾ cup unsalted butter, room temperature
1 tsp vanilla extract
¾ cup sour cream
1 ½ tbsp lemon zest
6 egg whites
2 ½ cups all-purpose flour
4 tsp baking powder
½ tsp salt
¾ cup milk
¼ cup water

Raspberry Frosting

1 ¼ cups unsalted butter
1 ¼ cups vegetable shortening
12 cups powdered sugar
2 ¼ cups (9 oz) raspberries
1–2 tbsp water or milk

Decoration

Fondant
Pearl sprinkles
Yellow pearl dust

Instructions

Make Lemon Curd: Combine lemon juice, lemon zest, sugar, egg yolks, and unsalted butter in a double boiler. Heat gently, whisking constantly until thick enough to coat the back of a spoon. Refrigerate until cool and thickened.
Prepare Cake Layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. Beat ¾ cup butter and 1 ½ cups sugar until light and fluffy (3-4 minutes). Mix in vanilla extract, sour cream, and 1 ½ tbsp lemon zest. Gradually add egg whites in two batches, blending well. In a separate bowl, combine flour, baking powder, and salt. In another container, mix milk and water. Add half the dry ingredients to the batter, mix, then add milk/water mixture. Add remaining dry ingredients and mix until smooth. Divide batter evenly into pans and bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs.
Make Raspberry Frosting: Puree raspberries and strain through a fine mesh sieve to remove seeds, yielding about ½ cup raspberry liquid. Beat butter and shortening until smooth. Add 4 cups powdered sugar and beat until smooth. Mix in raspberry liquid, then gradually add remaining powdered sugar, beating until smooth. Add 1-2 tablespoons milk or water if frosting is too thick to achieve desired consistency.
Assemble the Cake: Level the tops of the cooled cake layers. Place the first cake layer on a serving plate. Spread about ¾ cup raspberry frosting evenly over it, then pipe a dam of frosting around the edge. Fill the center with half of the lemon curd. Place the second cake layer on top and repeat frosting and lemon curd layers. Add the last cake layer and frost the entire exterior with the remaining raspberry frosting.
Create Decorative Frosting Texture: Before the frosting sets, use an offset spatula angled at 30-45 degrees on a turntable to create concentric circular lines starting from the center outwards.
Decorate the Cake: Pipe tall frosting swirls on the back half of the cake’s top, leaving space for fresh lemon slices and raspberries. Arrange lemon slices and raspberries decoratively. Using a small blossom cutter, cut fondant flowers. Dust centers with yellow pearl dust, brush with sugar water (made by dissolving fondant pieces in water), and press pearl sprinkles into centers. Add fondant flowers to the cake. Refrigerate until ready to serve. Remove from refrigerator about 30 minutes before serving.

Notes

Ensure the lemon curd is fully cooled and thickened before layering to prevent it from running.
Use room temperature ingredients for best mixing and texture.
Straining the raspberry puree removes seeds for a smoother frosting.
The dam of raspberry frosting around the lemon curd keeps the filling contained during slicing.
If frosting hardens too much while decorating, briefly warm your spatula or beat frosting again for easier use.
Allow the cake to sit at room temperature before serving to enhance flavors and texture.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon raspberry cake, lemon curd cake, layered cake, raspberry frosting, lemon cake recipe, homemade cake