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Lemon Raspberry Layer Cake with Lemon Curd and Raspberry Jam Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings

Description

This vibrant Lemon Raspberry Cake is a delightful blend of tart lemon curd and sweet raspberry jam layered between moist lemon-flavored cake. Its luscious cream cheese frosting accented with lemon zest and juice creates a refreshing, tangy finish perfect for spring or summer celebrations. The cake is baked in three layers, soaked with a lemonade syrup for extra moisture, and garnished with fresh raspberries for a beautiful presentation.

Ingredients

Lemon Curd Filling

  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest

Cake

  • 1 package (3 ounces) lemon gelatin
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar, divided
  • 4 large eggs, room temperature
  • 4 teaspoons grated lemon zest
  • 1/2 cup lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 3/4 cup thawed lemonade concentrate

Frosting

  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3-3/4 to 4 cups confectioners’ sugar
  • 1-1/2 teaspoons grated lemon zest
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 3/4 cup seedless raspberry jam
  • Fresh raspberries, optional (for garnish)

Instructions

  1. Make the lemon curd filling: Beat the eggs and sugar in a heavy saucepan. Add the lemon juice, cubed butter, and lemon zest. Cook and stir the mixture over medium-low heat for 15 minutes until thickened and reaching 160°F on a thermometer. Remove from heat, press plastic wrap onto the surface, and chill for 1.5 hours until thickened.
  2. Make the gelatin: Preheat the oven to 350°F. Dissolve the lemon gelatin in boiling water and set aside to cool.
  3. Mix the rest of the cake batter: In a large bowl, cream together the softened butter, canola oil, and 1.5 cups of sugar for five minutes. Add eggs one at a time, beating well after each addition. Beat in the cooled gelatin mixture, lemon zest, lemon juice, lemon extract, and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add the dry ingredients and evaporated milk to the wet mixture, beating well after each addition.
  4. Bake the cake layers: Grease and flour three 9-inch round cake pans. Divide the batter evenly among pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pans.
  5. Make the lemon syrup: Mix thawed lemonade concentrate with remaining 1/4 cup sugar in a microwave-safe bowl. Microwave uncovered on high for 2 minutes, stirring occasionally, until sugar dissolves. Poke holes in warm cake layers with a fork and pour syrup evenly over each. Let cool 10 minutes in pans, then transfer layers to wire racks to cool completely.
  6. Make the frosting: Beat cream cheese and butter together until fluffy. Gradually add confectioners’ sugar, lemon zest, lemon juice, and vanilla extract, beating until smooth and fully blended.
  7. Assemble the cake: Place one cake layer on a serving plate. Spread with 6 tablespoons of raspberry jam. Add second layer and spread with jam again. Top with final cake layer, then spread 1/2 cup of lemon curd on top (reserve remaining curd for serving or another use).
  8. Frost and garnish: Spread frosting evenly around the sides of the cake and pipe a shell border around the top edge. Garnish with fresh raspberries and dust with confectioners’ sugar if desired. Chill the cake in the refrigerator for 1 hour before serving.

Notes

  • Ensure eggs for the cake are at room temperature to achieve a smooth, well-emulsified batter.
  • Pressing plastic wrap directly onto lemon curd prevents a skin from forming and helps it chill evenly.
  • Using gelatin in the batter adds stability and moisture, enhancing texture.
  • Poking holes in cake layers before adding syrup allows for better absorption, keeping the cake moist.
  • The leftover lemon curd can be served as a spread or alongside the cake slices for extra flavor.
  • Fresh raspberries add a beautiful, fresh garnish and complement the tartness of lemon.
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-raspberry-layer-cake-with-lemon-curd-and-raspberry-jam-recipe/