Two delicious layers of lemon 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 lemon curd cake (with white chocolate Swiss buttercream) recipe is not only easy, it’s one of the most adaptable cake 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!
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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.
Tell me about this Lemon Curd Cake with White Chocolate Swiss Buttercream Frosting
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!
Don’t forget to check out the Lemon Curd with White Chocolate Buttercream Frosting recipe video on YouTube!
How to make lemon curd
Making lemon curd from scratch is easier than you’d think – it’s a matter of mixing together sugar, lemon zest, lemon juice, and eggs; thickening the mixture over heat; adding in the butter (for that lovely consistency!); and straining to make it super smooth.
Of course, if you want to skip this part, you can buy some good quality lemon curd and use that instead.
What is white chocolate Swiss buttercream
Technically, this is called a “white chocolate Swiss meringue buttercream” – this type of frosting has a silkier consistency than your standard American buttercream, and is usually less sweet.
It’s made by making your meringue over a double-boiler, before whipping to create stiff peaks, at which point the white chocolate is folded in.
More delicious cake recipes
Of course, lemon curd cakes might not be your thing, that’s totally cool.
- If you fancy something just a little more chocolate-y, try out my Chocolate Cake with Whipped Cocoa Buttercream. You won’t be sorry!
- If you want something unique and super indulgent, you can’t beat this Gooey Chocolate Meringue Cake!
- Cheesecake is always a good idea. This Burnt Basque Cheesecake is a magical recipe that’ll make you extra popular with anyone that gets a bite!
- Or you don’t have much time? Here’s a cake you can make in 5 minutes.
- Okay, okay! I get it…you want another non-chocolate option. Try out this Victoria Sponge Cake with Balsamic Strawberries.
As for whether my mother liked the cake, well – you can see for yourself!
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So…? What are you waiting for? Go make this lemon curd cake with white chocolate Swiss buttercream for someone you love!
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Print📖 Recipe
Lemon Curd Cake with White Chocolate Swiss Buttercream
- Total Time: 1 hour 45 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A great recipe for a delicious Lemon Curd Cake with a White Chocolate Swiss Buttercream frosting. Perfect for birthdays and special occasions!
Ingredients
For The Cake:
- 2 ½ cups Cake Flour, sifted
- 2 ½ tsp Baking Powder
- 1 tsp Sea Salt
- ½ cup Milk
- 1 tsp Pure Vanilla Extract
- 2 sticks Unsalted Butter, softened
- 1 ½ cups White Sugar
- 2 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 4 Large Eggs
- A heaping load of raspberries!
For the Lemon Curd:
- ½ cup White Sugar
- 2 tbsp Lemon Zest
- ⅓ cup Lemon Juice
- 3 Large Eggs
- 1 stick Unsalted Butter, cubed/chilled
For the White Chocolate Buttercream:
- ¾ cup White Sugar
- 3 Egg Whites
- 2 sticks & 4 tablespoon Unsalted Butter, softened
- 2 oz. White Chocolate, melted, cooled
- 1 tsp Pure Vanilla Extract
- ⅛ tsp Sea Salt
Instructions
For the Cake:
- 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).
For the Lemon Curd:
- 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.
For The White Chocolate Swiss Buttercream:
- 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.
To Assemble:
- 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.
Notes
In case you find it helpful, here’s a White Chocolate Buttercream Frosting recipe post that provides more information!
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French
Keywords: Lemon Curd Cake, Lemon Curd cake with white chocolate swiss buttercream, White Chocolate Swiss Buttercream, White Chocolate Buttercream, Lemon Curd Cake recipe
Sina @ Vegan Heaven
Yummy! This looks so delicious, Riz! And Lake Louise is such a gorgeous place, I’ve been there almost 10 years ago! 🙂
Riz
Thanks Sina! I think it’s about time you revisited Lake Louise! 🙂
Stella @ Stellicious Life
Gorgeous cake, and that lake is breathtakingly beautiful!
Your mom is pretty, happy birthday to her! 🙂
Riz
Thanks Stella! I’ll tell my mum you said she’s pretty and wished her a happy birthday, I bet it’ll make her day! 🙂
Camilla
Oh my, what a gloriously decadent and delicious cake, love the combination of lemon and raspberry here:-)
Riz
Lemon and raspberry is one of my favourite combinations! Thank you for commenting Camilla 🙂
Yasmin
Really can’t wait to try out this recipe, looks absolutely amazing! Found your blog from Facebook, really great recipes m’A
Riz
Glad you found my blog Yasmin! Thank you for the kind words. I hope you enjoy the recipe!
Cakes Mumbai
your food photography are amazing and cake looks so delicious
Riz
Thank you so much!
Vanessa
This cake looks delicious – I feel like it’s one my mother would love too! Beautiful photo of Lake Louise as well – I went there as a kid and have been dreaming of going back!
Riz
Thanks Vanessa! You should make it for your mother too! 🙂
Denise from Urb'n'Spice
Raspberries and white chocolate! A winning combination already. Your cake looks delicious – I am sure that your Mom loved it and that it is asked for annually!
Riz
Thanks Denise! My mum asks me to come up with a new cake recipe for her every year! lol!
Fouzia Husainy
This is such an irresistibly delicious cake. I love the combination of flavours – the lemon curd with the white chocolate buttercream and the texture is so silky smooth. Best of all is the happy look on your mom’s face – you made her day so special!
Riz
Thanks so much Fouzia! I loved the texture on this cake too, I was particularly proud of how it turned out! And my mum was happy indeed! 🙂
Ange
Can I add the raspberries to the top of the cake will sit for 24 hours? Or will they bleed? Will the frosting be too hard to add fresh berries just before serving?
Riz
Hi Ange! Adding the raspberries 24 hours before serving the cake should be fine (provided you make sure to refrigerate the cake!). They shouldn’t really bleed unless you break them. IF you’re adding the berries just before serving, then it would be best to let the cake/frosting thaw for a little while before adding the raspberries. (This frosting isn’t particularly stiff but like all frostings, it can become much stiffer when kept cold for a long time.)
Nataly
Hello ! I absolutely love your recipes you’re the first site that I go to when I want to make something! But this time I have a question. I don’t understand very good English plus I’m new in baking but I don’t get what I’m supposed to do with the bowls at the cake part. Mix the flour, in another bowl mix the wet ingredients but where do I mix the butter etc? And what do I do with it afterwards? Thank you so much for everything you are amazing!
★★★★★
Riz
Hey Nataly! Thanks so much for commenting! And for reading my recipes! So, you have initially two separate bowls – one with flour, baking powder, salt; and one with milk and vanilla. In a THIRD bowl you’re going to cream the butter with the sugar, lemon zest and juice. You’re going to add bowls 1 and 2 into bowl 3 (with the butter) in order to make the final cake batter. Hope that helps!
Brenda H
I made this for my son’s wedding last weekend. Four tiers, top and second layer because the bride-to-be loves lemon and sent me your link. It was delicious and the curd…WOW! I loves the cake so much, I used your recipe for the bottom layer without the lemon. I made a Sticky Toffee Pudding for the 3rd layer (because our family loves it) and frosted it all with your white chocolate swiss meringue buttercream. It was such a hit! It is the first wedding cake I have ever made. I’m so happy we found your recipe. It was such a busy day that the lemon cake was gone before I could get a piece so I made your recipe a couple of days later with raspeberries and blueberries on top and took it in for my co-workers…another instant hit…gone in 10 minutes! Best cake, curd and frosting ever!!! ❤
★★★★★
Riz
BRENDA! This is SUCH a wonderful comment. It’s honestly made my day…week…potentially, month! I’m so happy that you all enjoyed the cake recipe so much, and I’m lost for words knowing that my recipe was part of your son’s wedding cake! But I have to say, wedding cakes are not just about a recipe…I think what truly made the difference was that it was your loving hands that made the cake.
(And so glad to hear your coworkers enjoyed the cake too! Hopefully you make it again sometime soon. And if you post a photo on instagram, please be sure to tag me @yamisohungry or use the #chocolatesandchai hashtag so I can see it!)
Riz
Rara!!
OK THIS RECIPE IS LEGIT AMAZING!! I did it awhile ago but forgot to comment about it lol. Seriously, AMAZING! I like to bake stuff and this year i baked my own birthday cake using this. Loved it so much:) thank u for this awesome recipe!!! It was so perfect bc of my love of anything lemon and everything to do with chocolate adds extra perfection… and again, THANK YOU I LOVE THIS RECIPE. I would sooo make this again. People, if u are reading this and wondering if you can trust this recipe- yeah stop waiting- go bake it!
★★★★★
Riz
OH! HAPPY BELATED BIRTHDAY!!! I’m so happy to hear you had this lemon curd cake for your birthday, and that you enjoyed it so much!!!
I have a few more cake recipes on the site (and actually, a new one coming soon that I’m excited about!), please do check them out! I’m hoping you’ll like them just as much! 🙂