Two delicious layers of cake, separated using homemade lemon curd, encased in a white chocolate Swiss buttercream frosting. Does that sound good? Well, don’t forget about the raspberries on top! This cake recipe is not only easy, it’s one of the most adaptable recipes I’ve made in a while – it’s perfect for birthdays, weddings, summer days, winter days, and even just wonderful to put on a platter next to a bunch of other cakes! In fact, if you have any sort of occasion coming up, this cake (possibly with a few minor modifications) is probably appropriate! And if that’s not enough of an introduction, since I put up photos of the cake I made for my mum’s birthday, this has been one of my most requested recipes!
Let me start off with a quick apology, I know it’s been a while since my last post went up, and it’s been ages since I actually wrote this recipe. I’ve been busy holidaying around Alberta and British Columbia – those of you that follow my Facebook Page or Instagram would have already seen plenty of photos, but for those of you that don’t:
Sorry for the delay! But I hope this very special post will make up for it.
It was my mother’s birthday over the summer, and she flew all the way from Saudi Arabia to Canada so that we could spend it together (my dad was busy with work so sadly he couldn’t make it, but he and my mum are having a little holiday in France as I type this)!
Of course, I wanted to do something special for my mum, something other than buying her some mille-feuille from the local patisserie shop (though she does love mille-feuille!). And this Lemon Curd Cake with White Chocolate Swiss Buttercream was what I finally decided on. As far as cakes go, this is a relatively easy recipe (don’t let the various components scare you, preparation is key here), that results in a lovely looking cake that you can decorate or adapt any way you like – for the more adventurous of you, I’d suggest halving the layers once more (so that you have four layers), and filling two layers with lemon curd, and two layers with raspberry jam! Of course, if lemon curd cake isn’t your thing, or you fancy something just a little more chocolate-y, try out my Chocolate Cake with Whipped Cocoa Buttercream. You won’t be sorry!
As for whether my mother liked the cake, well – you can see for yourself!
So…? What are you waiting for? Go make this lemon curd cake for someone you love!
- 2 1/2 cups Cake Flour, sifted
- 2 1/2 tsp Baking Powder
- 1 tsp Sea Salt
- 1/2 cup Milk
- 1 tsp Pure Vanilla Extract
- 2 sticks Unsalted Butter, softened
- 1 1/2 cups White Sugar
- 2 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 4 Large Eggs
- A heaping load of raspberries!
- 1/2 cup White Sugar
- 2 tbsp Lemon Zest
- 1/3 cup Lemon Juice
- 3 Large Eggs
- 1 stick Unsalted Butter, cubed/chilled
- 3/4 Cup White Sugar
- 3 Egg Whites
- 2 sticks & 4 tbsp Unsalted Butter, softened
- 2 oz. White Chocolate, melted, cooled
- 1 tsp Pure Vanilla Extract
- 1/8 tsp Sea Salt
- Heat oven to 350°. Butter and flour two 9-inch round cake pans and set aside.
- Whisk flour, baking powder, and salt in a bowl; set aside. Whisk milk and vanilla in a bowl; set aside.
- Cream butter, sugar, zest, and juice together. One by one, add the eggs, beating well each time.
- Alternately add dry ingredients in 3 batches, and wet ingredients in 2 batches. (If you’re using an electric mixer, be sure to initially drop to a low speed for this… unless you like a messy kitchen. Which is totally cool. It’s your kitchen, after all!). Beat until batter is smooth.
- Divide batter equally between cake pans. Tap pans lightly on a solid surface to get rid of any air bubbles. Bake 25-30 minutes, or until a toothpick inserted in middle comes out clean.
- Let cakes cool for 20 minutes in pans; remove, and allow to cool completely (ideally on a wire rack).
- Whisk sugar, zest, juice, and eggs in a saucepan until smooth.
- Place over medium heat; cook, stirring the mixture until it thickens to a consistency similar to that of a watery pudding (approx.10 minutes).
- Remove from heat and slowly whisk in butter until melted and smooth.
- Pour curd through a fine-mesh strainer into a jar; chill until ready to use.
- Place sugar and egg whites in a bowl, over a pot of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer.
- Remove bowl from double boiler; beat on high speed until meringue stiff peaks form. Gently mix in softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla extract, and salt.
- Place one cake layer, curved side down on a cake stand and spread with ½ cup lemon curd; place top layer curved side up. Use the white chocolate buttercream to ice the cake as you please using a cake spatula (or a large spoon if your kitchen is as bare bones as mine!), and a piping bag if needed.
- Garnish the top of the cake with fresh raspberries.
- Refrigerate to allow the icing to set (about 45 minutes). Serve at room temperature.