If you’re ready to brighten up your dessert table, this Lemon Curd & Raspberry Drizzle Cake is just the thing! Right after the first bite, you’ll fall in love with the perfect balance of sweet and tangy. The layers of soft lemon sponge are generously filled with zesty lemon curd and fresh raspberry jam, creating a cake that’s both stunning and downright irresistible.
The lemon and raspberry pairing is one of those classic flavor combinations that never gets old. The lemon sponge is moist and tender, the raspberry drizzle adds a burst of fresh fruit flavor, and the glossy finish on top makes this cake just as beautiful as it is delicious.
I promise you this cake will become your go-to for brunches, birthdays, holidays, or anytime you need a dessert that feels extra special but is secretly simple to make!
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Why You’ll Love This Lemon Curd & Raspberry Drizzle Cake
This cake isn’t just pretty to look at—it’s packed with flavor and texture in every bite. Here’s why I think you’ll adore this recipe as much as I do:
- Fresh, Bright Flavors: Tart lemon curd meets sweet raspberry jam for a cake that’s vibrant and refreshing.
- Moist and Tender Crumb: The lemon sponge stays soft for days thanks to buttermilk and a touch of oil.
- Simple to Decorate: No piping bags or fancy frosting needed! The drizzle does all the work.
- Crowd-Pleaser Appeal: This cake looks bakery-worthy but is totally doable in your own kitchen.
- Make-Ahead Friendly: Bake the layers in advance and assemble when you’re ready.
What Does It Taste Like?
This cake is the perfect marriage of tangy and sweet. Each layer of soft lemon sponge soaks up just enough of the lemon curd and raspberry filling to stay moist without getting soggy. The raspberry drizzle on top adds that extra pop of fruity brightness, while the fresh raspberries give it a burst of texture. Honestly, the smell when this is in the oven is incredible! I’m kicking myself for not having filmed it last time.
Ingredients You’ll Need
For the Lemon Cake Layers:
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 3 large eggs, room temperature
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) lemon juice (freshly squeezed)
- 1 tsp vanilla extract
For the Filling and Drizzle:
- ½ cup lemon curd (store-bought or homemade)
- ¾ cup raspberry jam or compote
- ½ cup fresh raspberries (plus extra for garnish)
- ½ cup powdered sugar
- 2 tbsp raspberry juice (strain from mashed raspberries or use store-bought raspberry syrup)
Tools You’ll Need
- Two 8-inch round cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
- Small saucepan (if making homemade raspberry drizzle)
- Fine mesh strainer (optional, for smoother drizzle)
Optional Additions and Substitutions
- Swap the Fruit: Use blackberries or strawberries for a fun twist.
- Lighter Option: Substitute half of the butter with Greek yogurt for a lighter crumb.
- Make it Gluten-Free: Use a 1:1 gluten-free baking blend in place of regular flour.
- Homemade Lemon Curd: If you have the time, making your own lemon curd takes this cake over the top!
- Decorative Touch: Add edible flowers or mint leaves for extra color.
How to Make Lemon Curd & Raspberry Drizzle Cake
Step 1: Prepare Your Cake Pans
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This step helps prevent sticking and makes for easier assembly.
Step 2: Make the Lemon Cake
In a large bowl, cream the butter, sugar, and lemon zest together until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and the buttermilk/lemon juice to the butter mixture, starting and ending with the dry. Mix until just combined—don’t overmix!
Divide the batter evenly between the pans and bake for 22-25 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
Step 3: Assemble the Cake
Place one cake layer on a serving plate. Spread half of the lemon curd and raspberry jam evenly over the top. Repeat with the second layer.
If you’re making a three-layer cake, simply divide the fillings accordingly and stack them up!
Step 4: Make the Raspberry Drizzle
Mash ½ cup of fresh raspberries and strain out the seeds if desired. Mix the juice with powdered sugar until you have a smooth, pourable glaze. Drizzle this over the top of the cake, letting it drip naturally down the sides.
Step 5: Garnish
Top the cake with a generous handful of fresh raspberries. For extra shine, you can brush them with a bit of warmed jam.
What to Serve With This Cake
This cake pairs beautifully with:
- A pot of Earl Grey tea or chamomile
- Sparkling lemonade or prosecco
- A scoop of vanilla bean ice cream (if you want to turn dessert into a real event!)
Tips for Success
- Use Room Temperature Ingredients: This helps the batter mix more evenly.
- Don’t Overmix: Stir just until combined to keep the cake fluffy.
- Cool Completely Before Drizzling: If the cake is warm, the drizzle will melt too quickly.
- Double the Drizzle: If you love extra sauce (who doesn’t?), make a bit more and serve it on the side.
How to Store It
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerating, bring the cake to room temperature before serving for the best texture.
You can also freeze the plain cake layers (before filling) for up to 2 months. Wrap them tightly in plastic wrap and foil.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled will work in a pinch.
Can I make this cake the day before?
Absolutely! In fact, the flavors get even better after a few hours in the fridge.
What if I don’t have buttermilk?
Mix ½ cup milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, and use it in place of buttermilk.
Conclusion
If you’re looking for a cake that’s both impressive and easy to make, this Lemon Curd & Raspberry Drizzle Cake checks all the boxes. It’s bright, beautiful, and loaded with fresh fruit flavors that never feel heavy. Whether you’re hosting brunch, celebrating a birthday, or just treating yourself to something special, this cake will bring smiles all around.
Share Your Bake!
I’d love to see your version of this cake! Share your photos on Pinterest or tag me on social media. And don’t forget to leave a review to let me know how it turned out.
Nutritional Information (Per Slice)
Approximate values:
- Calories: 390
- Fat: 18g
- Carbohydrates: 52g
- Protein: 4g
- Fiber: 2g
- Sugar: 36g
Lemon Curd & Raspberry Drizzle Cake
- Total Time: 45 minutes
- Yield: 8 slices
Description
A soft and zesty lemon sponge cake layered with smooth lemon curd and raspberry jam, topped with a vibrant raspberry drizzle and fresh berries. An easy yet impressive dessert for brunch, birthdays, or special occasions.
Ingredients
For the Cake:
– 2 cups (250g) all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup (170g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– Zest of 2 lemons
– 3 large eggs, room temperature
– ½ cup (120ml) buttermilk
– ¼ cup (60ml) fresh lemon juice
– 1 tsp vanilla extract
For the Filling and Drizzle:
– ½ cup lemon curd (store-bought or homemade)
– ¾ cup raspberry jam or compote
– ½ cup fresh raspberries (plus extra for garnish)
– ½ cup powdered sugar
– 2 tbsp raspberry juice (from mashed raspberries or use raspberry syrup)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream the butter, sugar, and lemon zest until fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla.
3. In another bowl, combine flour, baking powder, baking soda, and salt.
4. Alternate adding the dry ingredients and the buttermilk/lemon juice to the butter mixture, starting and ending with the dry. Mix until just combined.
5. Divide batter evenly between pans. Bake for 22-25 minutes, or until a toothpick comes out clean.
6. Let the cakes cool completely before assembling.
7. Place one cake layer on a serving plate. Spread half the lemon curd and raspberry jam on top. Add the second layer and repeat.
8. Mash the raspberries and strain the juice (optional). Mix the juice with powdered sugar to create a drizzle. Pour it over the cake.
9. Decorate with fresh raspberries.
Notes
– Use blackberries or strawberries for a variation.
– Homemade lemon curd adds extra flavor.
– To make buttermilk: mix ½ cup milk with 1 tbsp lemon juice, let sit 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / British Fusion
Keywords: Lemon cake, raspberry drizzle cake, lemon curd cake, summer desserts, easy layer cake, berry cake recipe
