Lemon Raspberry Layer Cake with Lemon Curd


Cake 1 cup extra virgin olive oil

1¼ cups raw castor sugar or castor sugar

1 tbs vanilla paste or extract Zest of 3 lemons

3 eggs

2 cups plain flour

½ cup almond meal

1 tsp of baking powder

½ tsp bi-carb soda

½ tsp sea salt

1 cup thick natural greek yoghurt

Juice of 2 lemons (about ½ cup juice)

250g fresh raspberries or blackberries

Zesty Cream Cheese Frosting

100g unsalted butter, softened

500g cream cheese

¾ cup icing sugar

1 tbs vanilla bean paste

2 tbs lemon juice Zest of 1 lemon

To Assemble

¼ cup store-bought lemon curd

125g fresh raspberries or blackberries to decorate (optional)


Cake Preheat your oven to 180C (fan-forced).

In a large mixing bowl combine the olive oil, sugar, lemon zest, and vanilla, and whisk well until combined.

Add the eggs and whisk until combined and smooth.

Fold in the flour, almond meal, baking powder, bi-carb soda, and sea salt.

Gently stir through the yoghurt and lemon juice until smooth.

Then gently fold through the raspberries.

Pour mixture into 2 pre-lined 20cm round cake tins.

Bake for 30-35 minutes, until a skewer comes out clean.

Remove from the oven and set aside to cool completely.

Zesty Cream Cheese Frosting

Beat the softened butter until smooth and fluffy.

Add the cream cheese and beat until smooth.

Add the vanilla and lemon juice and beat until smooth.

Add the icing sugar and lemon zest and beat until super smooth. Set aside until ready to use.

To Assemble

Place one of the completely cooled cakes onto a serving plate.

Top with a few dollops of frosting and smooth over the cake, creating a slight dip in the frosting.

Add the lemon curd and smooth out with the back of a spoon.

Place the second cake on top and gently press it down.

Top with the remaining frosting and smooth it out around the edges and the top until smooth.

Top the cake with fresh raspberries.

Serve and enjoy!


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