Raspberry and lemon curd layer cake recipe

Raspberry and Lemon Curd Layer Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Raspberry and lemon curd layer cake recipe, recipe Rating: 4.7
Number of votes:110 

Ingredients

	For the cake:
225 g	unsalted butter, softened
225 g	caster sugar
5 medium	eggs, separated
1 tsp	vanilla extract
1 tsp	lemon extract or 1 tbsp fresh lemon juice + 1 tsp lemon zest
250 g	plain flour
1 tsp	baking powder
2 tbsp	milk, up to, but only if mixture is dry
	For the Frosting:
60 g	cream cheese
3 tbsp	icing sugar
240 ml	whipping cream, or double cream if necessary
¼ tsp	vanilla extract
	For the Filling:
120 ml	lemon curd, either commercial or homemade
250 g	fresh raspberries, up to 300g, rinsed and dried
3 tbsp	raspberry jam
	strips of lemon zest for decoration, optional

Instructions

On the last occasion I used this recipe, the mixture was drier than it should be. I was unsure of the reason but believe that the eggs used were smaller than labelled. I consequently needed to add a splash of milk. I have added that here as a precaution but it is probably not required.

Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and flour a 1lb, 500g loaf tin.

Cream butter and sugar in a bowl until light and fluffy. Beat in egg yolks one at a time. If the mixture shows signs of curdling, add a little flour. Beat well after each addition. Sift in remaining flour and baking powder and add vanilla and lemon. If mixture appears too dry, or if dry flour remains add a little milk to moisten and beat in thoroughly.

Beat egg whites in a clean bowl until stiff peaks form. Fold in about a third of the whites into the batter and then quickly fold in remaining whites until no streaks remain.

Pour into prepared tin and bake for about an hour.

Remove from oven and cool in tin for 10-15 minutes. Turn out onto wire rack and cool completely before filling.

Frosting:
Beat cream cheese and sugar in a bowl until smooth. Add cream and vanilla and beat until stiff peaks form. Refrigerate until required. If using an electric beater, use medium speed for the first phase and increase to high speed to whisk.

To assemble:
Cut the cake parallel to the bottom into 3 roughly equal slices. Set the two topmost slices aside temporarily. Spread a layer of lemon curd on the bottom slice. Set aside about ¼ of the raspberries for garnish. Spread half of the remaining raspberries on top of the curd.

Spread the lower surface of the middle slice with jam and place on top of the raspberries, jam side down. Spread lemon curd over the top surface of the middle slice and spread over the other half of the remaining raspberries. Add the top layer of cake.

Spread the frosting over the top and sides of the cake using a palette knife or spatula. Loosely wrap in cling film and refrigerate for at least 2 hours, but preferably overnight.

To serve:
Remove cling film and garnish with lemon zest and reserved raspberries. Use a sharp serrated knife (a bread knife perhaps) to slice.

Preparation time:
ca. 1 hr 20 min
Resting time:
ca. 8 hrs
Grade of difficulty:
medium
Calories per portion:
n/a