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–+ servings

Lemon Raspberries and Cream Cake

5 from 2 votes
Lemon raspberries and cream cake, with three layers of moist lemon cake, two layers of vanilla pudding, lemon curd, and raspberries - piled high with whipped cream.
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Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Servings8 slices
Calories600 kcal

Ingredients 

Lemon Vanilla Cake

  • 150 g all purpose flour (1 ¼ c.)
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • 175 g granulated sugar (¾ c. + 2 tbsp.)
  • zest of 2 lemons
  • 85 g unsalted butter cubed, room temperature (6 tbsp.)
  • 25 g vegetable oil (2 tbsp.)
  • 1 tbsp. vanilla
  • 60 g sour cream room temperature (¼ c.)
  • 100 g whole milk room temperature (¼ c. + 3 tbsp.)
  • 2 egg whites room temperature

Lemon Curd

  • 35 g unsalted butter cubed (2 ½ tbsp.)
  • 2 egg yolks
  • 65 g granulated sugar (⅓ c.)
  • zest of 1 large lemon
  • 40 g lemon juice (2 ⅔ tbsp.)
  • ⅛ tsp. salt

Vanilla Pudding

  • 1 packet instant vanilla pudding (96g / 3.4 oz)
  • 335 g heavy whipping cream (1 ½ c.)
  • 115 g whole milk (½ c.)
  • 120 g fresh raspberries halved (1 c.)

Whipped Cream

  • 170 g heavy whipping cream (¾ c.)
  • 1 tbsp. granulated sugar
  • 1 tsp. vanilla bean paste
  • ⅛ tsp. salt

Instructions 

Lemon Vanilla Cake

  • Preheat the oven to 350°F / 175°C. Butter a 7" springform pan, then coat the inside with sugar.
  • To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, lemon zest, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
  • Add in the oil, vanilla, sour cream and milk. Whisk the ingredients together just until a cohesive batter has formed.
  • In a separate bowl, beat the egg whites until they reach stiff peaks.
  • Add the egg whites to the batter and gently fold them into the batter until the mixture is cohesive.
  • Pour the cake batter into your prepared pan. Bake for 35-45 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.

Lemon Curd

  • While the cake is baking, make the lemon curd. Prep a small mixing bowl by adding the cubed butter to it, along with a fine mesh sieve. Set aside.
  • Add the egg yolks, sugar, lemon zest, lemon juice, and salt to a small saucepan.
  • Whisk the mixture, then place the saucepan over medium-low heat. Continue to stir the curd until it thickens and reaches a temperature of at least 170°F / 76°C (This took me about 3 minutes.)
  • Remove the curd from the heat and pass it through the fine mesh sieve over the butter. Mix the curd and the butter together until the butter has melted and the mixture is smooth. 
  • Place the curd in the fridge until you’re ready to assemble the cake.

Vanilla Pudding

  • Add the instant vanilla pudding mix to a medium sized mixing bowl. Add in the heavy cream and whole milk and whisk for 2 minutes.
  • Transfer the pudding to the fridge to chill until you're ready to assemble the cake.
  • Once the cake has completely cooled to room temperature, slice it in half horizontally twice to get three even pieces. If the cake seems a little over-baked/dry, brush some milk onto the inside part of both halves.
  • Place the bottom piece of the cake into the pan. Spread ½ of the vanilla pudding onto the bottom cake layer, then top it with ~⅓ of the lemon curd and ~⅓ of the raspberries.
  • Place the middle cake layer on top, then spread the remaining pudding on top of it, followed by ½ of the remaining lemon curd and ½ of the remaining raspberries.
  • Place the top half of the cake on to the pudding - pushing down slightly to secure it.
  • Cover the cake and place it in the fridge while you make the whipped cream.

Whipped Cream

  • Add the heavy cream, sugar, vanilla and salt to a medium sized mixing bowl (or to the bowl of a stand mixer fitted with the whisk attachment.) Beat the mixture until soft peaks form.
  • Remove the cake from the fridge and from the pan. Top it with the whipped cream, remaining lemon curd, and remaining raspberries. Slice, serve, and enjoy!

Notes

Affiliate links: 7-inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer
Store extra cake sealed airtight in the fridge.

Nutrition

Serving: 1sliceCalories: 600kcalCarbohydrates: 53gProtein: 6gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 136mgSodium: 307mgPotassium: 179mgFiber: 1gSugar: 37gVitamin A: 1431IUVitamin C: 6mgCalcium: 142mgIron: 1mg