Lemon Raspberry Cake

Lemon Raspberry Cake with Lemon Curd

I’m sharing a delicious, light, and wonderfully refreshing lemon raspberry cake. It features a fluffy white sponge cake layered with lemon cream made with lemon curd and fresh raspberries. I decorated the cake with fresh raspberries and sweet lemon curd. This cake is perfect for special occasions and holidays.

Lemon Raspberry Cake Recipe Step by Step

If you’re looking for a light and refreshing cake that’s perfect for any occasion, be sure to try this lemon curd and raspberry cake.

Lemon-raspberry cake recipe

Wypieki Beaty

Recipe for a delicious and light lemon cake with lemon curd and raspberries.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Layer Cakes

Cuisine American cuisine, English cuisine

Servings 15

Calories 275 kcal

Wyposażenie

• 22 cm diameter baking pan.

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Składniki

ingredients for white sponge cake for the cake

• 3 egg whites (- from size L eggs)
• 3 egg yolks
• 100 g sugar ((half a cup))
• 80 g wheat flour (all-purpose (half a cup))
• 30 g potato starch ((2 tablespoons))

ingredients for lemon curd:

• 2 lemons (juice squeezed from both and zest grated from one)
• 150 g sugar ((2/3 cup))
• 60 g butter
• 2 eggs (- size L)
• 1 egg yolk ( from a size L egg)

ingredients for lemon cream for the cake

• 500 g mascarpone cheese (cold)
• 250 ml heavy cream ( cold – I used 30%)
• lemon curd

additional ingredients for the cake

• 300 g raspberries

Instrukcja

 

How to make white sponge cake for the cake

• Whisk the egg whites with a pinch of salt until light and foamy.
  3 egg whites
• Add sugar and mix until the egg whites are glossy.
  100 g sugar
• Sift the flour through a sieve together with the potato starch.
  80 g wheat flour, 30 g potato starch
• Add the egg yolks to the egg whites and gently mix with a spatula.
  3 egg yolks
• Pour in the flour and carefully mix with a spatula.
• Line the bottom of a 22 cm diameter springform pan with baking paper – leave the sides clean.
• Transfer the batter to the springform pan and level the surface.
• Bake at 180 degrees (top/bottom heat) for about 20 minutes – until a dry skewer comes out clean.
• After baking, let it cool.
• Cut the sponge cake into two layers (if the top is very domed, you can trim it to get a flatter cake).
• I like soaked sponge cakes and I soaked mine with water with a little sugar and lemon juice.

How to make lemon curd

• Pour some water into a larger pot and place it on the heat.
• Place a smaller pot on top of it.
• Pour lemon juice into the smaller pot, add lemon zest, sugar, and butter.
  2 lemons, 150 g sugar, 60 g butter
• Cook over a double boiler until the butter and sugar dissolve.
• Whisk the eggs briefly with the egg yolk.
  2 eggs, 1 egg yolk
• Pour the eggs into the lemon mixture and cook – stirring constantly – until the cream thickens (almost like pudding).
• Cover the finished lemon curd with cling film and let it cool, then chill in the refrigerator.

How to make lemon cream for the cake

• Add cold heavy cream and chilled lemon curd to the cold mascarpone (you can set aside 1-2 tablespoons of lemon curd for decoration).
  500 g mascarpone cheese, 250 ml heavy cream
• Mix until well combined and a thick cream forms.

Lemon-raspberry cake – finishing

• Place the bottom sponge cake layer on a cake stand – if you wish, you can soak it.
• Spread about 2/3 of the lemon cream.
• Arrange most of the raspberries on the cream and gently press them into the cream.
  300 g raspberries
• Place the second sponge cake layer and soak it (if you like).
• Spread the remaining cream on top and decorate with the remaining raspberries.
• Store the cake in the refrigerator.

Prywatne

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Wartości Odżywcze

Servings: 100gCalories: 275kcalCarbohydrates: 20gProtein: 4gFat: 19g

Keyword cake with lemon curd, lemon cake, raspberry cake

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Lemon Raspberry Cake Tips

I highly recommend this lemon raspberry cake for all kinds of occasions.

It’s perfect as a birthday cake or a special holiday dessert :)

Its lovely lemon flavor comes from the lemon curd.

Lemon curd is a lemon cream that’s very popular in the UK and the United States.

You’ll find a separate lemon curd recipe on my blog, but I’ve included the full recipe here, too, so you don’t have to look for it :)

How to Make Lemon Curd Cream for a Cake

This lemon cream is made with lemon juice, sugar, eggs, and butter.

It’s cooked over a double boiler until thickened, then left to cool.

How do you make a cream using a double boiler?

It’s easy :) Place a small saucepan with a little water in the bottom on the stove and bring the water to a boil.

Set a heatproof bowl containing the cream ingredients over the saucepan of simmering water. Metal bowls work especially well because they heat up quickly.

You can also watch this short video showing how to make orange curd. The method is the same.

How to Make Curd – Preparation Video

Once the homemade lemon curd had cooled, I mixed it with mascarpone and whipped cream and used the mixture to fill the sponge cake.

The cream had a lovely, refreshing lemon flavor. Since lemon curd is quite sweet, I didn’t add any extra sugar to the lemon cream. However, if you have a sweet tooth, feel free to add a little powdered sugar :)

This lemon raspberry cake calls for not only lemons but raspberries, too :)

I tucked fresh raspberries into the cream and used some more to decorate the top of the cake.

And just like that, this delicious lemon raspberry cake is ready :)

Be sure to give it a try, especially if you love lemon desserts.

I also invite you to try my other recipes for delicious cakes for special occasions :D

Recommended Recipes for Light Cakes

Be sure to try my other delicious cake recipes, perfect for all kinds of occasions. Here are three recipes I especially recommend:

Peach cream cake recipe

Blueberry cream cake recipe

Light cherry cake recipe