Recipe: Lemon Curd Raspberry Cake

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Lemon Curd Raspberry Cake

Lemon curd, raspberry sponge cake

Serves: 10

Prep: 30 mins

Bake 45-50mins

Sponge Cake

  • 115 butter
  • 170g caster sugar
  • 1 lemon zest
  • 1 large egg
  • 45ml vegetable oil
  • 165ml buttermilk
  • 160g plain flour
  • 25g custard powder
  • 1 tsp bread soda
  • Pinch salt
  • 1 tsp baking powder

Lemon Curd

  • 2 large eggs
  • 2 lemons, juiced
  • 1 lemon, zest
  • 150g caster sugar
  • 110g butter, cold & diced
  • 1.5 tbsp cornflour

Cake Garnish

  • 250ml single cream, whipped
  • 200g raspberries
  • Fresh mint
  • 1 lemon


  • To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine.
  • Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 8-10 mins)
  • Remove and add the butter and with a hand blender, blitz until combined and smooth.
  • Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight.
  • To make the sponge, heat your oven to 180C/160C fan.
  • Line the base of a 8” loose bottom cake tin with parchments and grease and dust with butter & flour.
  • Cream the butter, sugar and lemon zest until soft.
  • Add the egg and mix to combine.
  • Sieve the flour, custard powder, baking powder, bread soda and salt into a bowl.
  • Add this to the butter mixture along with the buttermilk, egg and oil.
  • Mix to form a smooth batter.
  • Spoon the batter into the lined tin.
  • Bake in the centre of the preheated oven for 45-50 minutes or until a skewer inserted comes out clean.
  • Remove from the oven & allow to rest in the tin for a few mins before removing and placing on a wire rack to cool fully.
  • To assemble the cake, spoon ¾ of the curd on top of the cake and spread to cover, keeping the rest to serve on the side.
  • Spoon the whipped cream into a piping bag fitted with a star nozzle.
  • Pipe 10 rosettes around the top border of the cake.
  • Fill the centre of the cake with fresh raspberries, garnish with some fresh mint and lemon rind.

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