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Lemon Curd Raspberry Cake

45-50mins Cook
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If you are on the lookout for a Summer showstopper, look no further! This celebration cake is made up of three tasty layers.

To begin, a raspberry and lemon buttermilk sponge, topped with zesty lemon curd and finished with a crown of whipped cream and raspberries. This cake will be the star of the show at all your Summer BBQs or picnics.

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Lemon Curd Raspberry Cake

Lemon Curd Raspberry Cake

agnesgempackfoods-ie
prep time
30 mins
cooking time
45-50mins
servings
10
total time
1 hr 20 mins

Equipment

  • Oven

  • Weighing scales

  • 1 x loose bottom cake tin

  • Parchment paper

  • Pastry brush

  • Sieve

  • Spatula

  • Grater

  • Saucepan

  • Mixing bowls

  • Whisk

  • Piping bag

  • Star nozzle

Ingredients

  • Sponge Cake:

  • 115g butter

  • 170g caster sugar

  • 1 large egg

  • 160g Gem plain flour

  • 25g Gem cornflour

  • 1 tsp Gem bread soda

  • 1 tsp Gem baking powder

  • Pinch salt

  • 165ml buttermilk

  • 45ml vegetable oil

  • 1 lemon zest

  • 50g fresh raspberries

  • Lemon Curd:

  • 2 large eggs

  • 2 lemons, juiced

  • 1 lemon, zest

  • 150g Gem caster sugar

  • 110g butter, cold & diced

  • 1.5 Gem tbsp cornflour

  • Cake Garnish:

  • 250ml single cream, whipped

  • 200g raspberries

  • Fresh mint

Instructions

1
To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine.
2
Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 8-10 mins)
3
Remove and add the butter and with a hand blender, blitz until combined and smooth.
4
Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours.
5
To make the sponge, heat your oven to 170C/150C fan.
6
Line the base of a 8” loose bottom cake tin with parchment and grease and dust with butter & flour.
7
In a bowl, cream the butter and sugar until soft.
8
To this add the egg and mix.
9
Add in the sieved flour, cornflour, baking powder, salt and bread soda.
10
Into another bowl, whisk the buttermilk, lemon zest and oil.
11
Add this to the cake mix and combine to form a smooth batter.
12
Spoon the batter into the lined tin and sprinkle the raspberries on top.
13
Bake in the centre of the preheated oven for 45-50 minutes or until a skewer inserted comes out clean.
14
Remove from the oven & allow to rest in the tin for a few mins before removing and placing on a wire rack to cool fully.
15
To assemble the cake, spoon ¾ of the curd on top of the cooled cake and spread to cover, keeping the rest to serve on the side.
16
Spoon the whipped cream into a piping bag fitted with a star nozzle.
17
Pipe cream on top to create a border around the edge.
18
Fill the centre of the cake with fresh raspberries and garnish with some fresh mint.
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