Leftover Lemon Curd? Make This Easy Cake
Yet another reason why lemon and raspberries are the best combo.
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Welcome to Snacking Cakes, where each week our resident baker, Terrence, whips up a cake you can leave out on the counter and slice into whenever the craving strikes.
Last week, Terrence made lemon curd for his mom’s birthday cake and, like many of us, found himself with a jar of leftovers. Lemon curd is one of those things you reach for only occasionally—maybe with tea, maybe on a biscuit—but this time, he turned it into something even better: a lemon-raspberry snacking cake.
Even if you don’t have homemade lemon curd sitting in your fridge, this cake is reason enough to pick some up. The recipe layers lemon’s bright tartness with juicy raspberries and a cloud of buttercream for a cake that feels fancy but is actually easy to pull together. Like most snacking cakes, it improves even after a day in the fridge—the curd keeps it moist and punchy.
What you’ll need:
- Flour
- Baking soda
- Baking powder
- Salt
- Sugar
- Lemon zest
- Butter
- Neutral oil
- Eggs
- Vanilla
- Milk
- Fresh raspberries
- Powdered sugar
How it comes together:
- Mix the dry ingredients (flour, baking soda, baking powder, salt, sugar, and plenty of lemon zest).
- Mix the wet ingredients (butter, oil, eggs, vanilla, and milk).
- Combine, bake, and finish with buttercream, fresh raspberries, and swirls of curd or raspberry purée.
Pro tips:
- Rub the lemon zest into the sugar with your fingertips before mixing—this releases the oils and deepens the lemon flavor.
- Use real zest over extract for that fresh, bright taste.
- Cream the butter and sugar for about 5 minutes until fluffy—don’t skip this step.
- Feel free to freestyle: swap raspberries for other berries, or use jam and purée for extra bursts of flavor.
The end result? A cake that feels like a celebration of summer fruit, but casual enough to slice for breakfast, afternoon coffee, or midnight snacks.
Get the full recipe here.
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