This lemon raspberry cake has a nice balance between tender yellow cake, rich Italian meringue buttercream, silky lemon curd and fresh raspberries. It is as colorful as it is pretty. While there are several components, they can all be be ahead to a certain degree, so take advantage (check individual recipes). As with any cake filled and frosted with Italian meringue buttercream, make sure to bring to room temperature before serving for the best texture and flavor.
- Plan on assembling the cake a day ahead or at least 6 hours ahead. The time allows the flavors and textures to meld and develop.
- Cut each cake layer in half so that you have four even layers. Place one layer on a 9-inch cardboard round or simply place directly on your serving platter. Spread a thin layer of lemon curd on top of the cake; top with another cake layer. Spread about ¾-cup of the buttercream on top of that layer, then using one container of raspberries, nestle the berries upright, side by side in the buttercream all over the cake layer. Top with another cake layer, another thin layer of lemon curd and then the last cake layer. Frost the top and sides with the buttercream and chill the cake for 30 minutes to set buttercream. Spread remaining lemon curd on top of the cake using a small offset spatula, leaving a half-inch border around the edges. Using the last container of berries, pick out the most similarly sized ones and place them upright in a ring around the edge of the cake; they should fill the empty space between the lemon curd and the edge. Refrigerate the cake up to one day. Make sure to bring to room temperature before serving (which could take several hours depending on ambient temperature).