Raspberry Lemon Curd Snacking Cake
- Serves
- 1 (8-inch) cake
- Prep Time
- 30 - 35 minutes
- Cook Time
- 27 minutes
I had some leftover lemon curd and wanted to pair it within one of my snacking cakes. Raspberry and lemons are one of my favorite combinations, so I knew immediately that this would go great with it. You can make your own lemon curd or opt for a store bought version to get the same great taste!
Ingredients
For the cake
- 1 1/2 cups (188g) All-Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (56g) butter, room temperature
- 2/3 cup (134g) granulated sugar
- 3 tablespoons (45mL) vegetable oil
- 3 large eggs, room temperature
- 1 tablespoon lemon extract (or vanilla extract)
- 3/4 cup (90mL) buttermilk, room temperature
- 10 raspberries, whole
- 2 tablespoons lemon zest
For the topping
- 9 rasbperries whole
- 1/2 cup lemon curd
- 1/4 cup raspberries, blended into a puree
- 1/2 cup (113g) salted butter, room temperature
- 2 cups powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon salt
- 1 tablespoon vanilla extract
Directions
Make your cake
- Step 1
Preheat your oven to 350 F and oil and line an 8-inch cake pan. Set aside
- Step 2
Combine your flour, baking soda, baking powder, and salt in a medium bowl together.
- Step 3
In a separate bowl, add your butter, lemon zest, granulated sugar, and neutral oil. Using a whisk or electric mixer, combine until pale — about 3 minutes.
- Step 4
One at a time, add in your room temperature eggs. (If you forget to take your eggs out before you begin baking, add them in a bowl of warm water for a few minutes.)
- Step 5
Next, add in the buttermilk and lemon (or vanilla) extract. Mix until combined.
- Step 6
Gradually add your dry ingredients to your wet and fold in the ingredients, but stop once the flour has disappeared. Make sure you aren’t over mixing.
- Step 7
Pour batter in your prepared cake pan, sprinkle on top the whole raspberries. Back for about 27 minutes.
- I use a cake tester to ensure my cake is done! I recommend using those/a thermometer since ovens aren’t the same.
- Step 8
Once done, remove from the oven and let cool fully. After the cake has fully cooled, remove from the cake pan and onto your serving dish.
Make the buttercream frosting
- Step 1
In a bowl, cream the butter for about 5 minutes on medium speed until light and creamy.
- Step 2
Add the powdered sugar, pinch of salt, vanilla, and milk and continue mixing until fully combined, another 3 minutes.
For assembly
- Step 1
Remove cake from the cake pan and place on serving plate.
- Step 2
Spread on a smooth layer of the buttercream frosting.
- Step 3
Add a smooth layer of the lemon curd
- Step 4
With the puree and a spoon, add droplets of the raspberry puree throughout. Top with raspberries and enjoy!