Lemon Curd and Roasted Raspberry Layer Cake
This elegant layer cake features tender vanilla sponge filled with tart homemade lemon curd and oven-roasted raspberries that offer a deep, concentrated berry flavor. It is finished with a silky Swiss-style buttercream for a balanced, sophisticated dessert.
Ingredients
Ingredients
- 2.5 cup all-purpose flour sifted
- 1.5 cup granulated sugar divided for cake and berries
- 1 cup unsalted butter softened at room temperature
- 4 large eggs room temperature
- 1 cup whole milk
- 2 tsp baking powder
- 12 oz fresh raspberries
- 0.5 cup lemon curd high quality store-bought or homemade
- 2 tsp vanilla extract
- 0.5 tsp salt
- 2 cup confectioners sugar for the frosting
- 1 tbsp lemon zest freshly grated
Notes
Store the cake in an airtight container in the refrigerator for up to 3 days. For the best flavor, let slices sit at room temperature for 15 minutes before serving. You can roast the berries and make the lemon curd up to 2 days in advance.