I made another cake that I am very proud of. This lemon cake is filled with lemon curd and fresh raspberries and it just made me so happy to see it!
This buttercream is similar to the Swiss Meringue Buttercream that I made for my birthday cake, however, this frosting used whole eggs and not just the egg whites. The egg yolks gave the frosting a beautiful pale yellow color that I loved!
It was just the perfect shade of happiness!
You know that feeling? You’re on vacation and anything is possible for the day. There are no plans, no times to be anywhere, no restrictions, just limitless possibilities… like going back to bed to snuggle with your better half.
Man… I really, really need a vacation like that. But I digress….
I would like to point out the middle layer to you. In the post with the cake recipe, here, I discussed using the baking strips and pointed out the domed top of the third cake. Well, while preparing the cake, I had to make the cakes all the same diameter. I used a serrated knife to trim off the hard edge of the cake and make the other two cakes the same size. This also removed a lot of the nibble marks, not perfect, just reduced.
In the photo above, you can see a noticeable slope to the middle cake and how much frosting I had to use to build up that layer to make a level area for the third cake to rest on. You can also see the darker line at the bottom of the middle cake. This is just from the darkening of the cake baked without the bake strips.
Lemon cake with lemon curd and fresh raspberries just scream out Spring to me!
- 3 White Lemon Sponge Cakes
- Lemon Curd
- Lemon Simple Syrup
- 1 1/2 cups sugar
- 3/4 cup water
- 4 eggs
- 2 egg yolks
- 3 cups butter (6 sticks)
- 1/4 teaspoon salt
- Stir the water and sugar together in a small pot over high heat. Bring to a boil and do not stir again. Heat the sugar to 238℉ (soft ball stage).
- While the syrup is cooking, whip your eggs and egg yolks until they are pale and light.
- When the syrup is ready, turn the mixer to low and very, very slowly add the syrup to the eggs. Allow it to drip down the sides of the bowl into the eggs.
- Increase the speed to medium and whip the mixture until the bowl is cool to the touch. This may take 5 minutes. Do not rush it.
- Reduce the speed of the mixer back to low and slowly add in the butter one Tablespoon at a time. Once all the butter has been added, increase the speed to medium and whip for another 5 minutes. It'll get pretty ugly before it gets beautiful.
- Finally add the salt and get the rest of the cake ready to be frosted.
- Divide the buttercream into two 3 cup bowls. Cover one bowl set to the side; add 1/2 cup of the lemon curd to the second one. Mix the lemon curd and frosting together. Add 1/2 cup of the lemon buttercream into a pastry bag.
- Place one of the cakes on a cake round or directly on to a cake platter. Brush on, or use a squirt bottle, about 1/3 cup of the lemon simple syrup. Be generous.
- Spoon 1 cup of the lemon buttercream on to the cake and smooth out. Add a frosting dam around the cake then fill in with 1/2 cup of lemon curd. Add in a few raspberries. Top with second cake.
- Repeat with the syrup, frosting, dam, curd and more raspberries. Top with the third cake upside down so that the edges are squared off. Add the simple syrup to the cake then add a thin crumb coating with any lemon buttercream remaining. Place into the fridge to firm up for 1 hour.
- Once it has firmed up, frost the cake with the reserved plain frosting. You may have to beat it a wooden spoon to smooth it out again if it separates. Frost and decorate as desired. I kept it basic and simple.
- Top the cake with 1/3 cup of lemon curd and a few pretty raspberries.
- Store in an airtight container in the fridge for up to 2 days (if it lasts that long).
Find the recipe for the White Lemon Sponge Cake HERE.
Find the recipe for the Lemon Curd HERE.