Okay, It’s time to get that Raspberry Buttermilk Cake out of your freezer and top it with your choice of either lemon curd, fresh fruit frosting, or both!!
Like I said yesterday, this cake is super yummy on it’s own, but so is the Lemon Curd! It’s so tart and so addicting. My mouth is watering just thinking of it.
You can use the curd to fill cupcakes, or in a tart. I’ve also heard that in Britain, it’s pretty popular at tea time to have lemon curd to spread on your scones and biscuits. Just sayin’…Anywho, give it a try!
1 1/2 cups sugar
1 stick of salted butter, cold and cubed
1/2 cup of lemon juice (freshly squeezed!)
1/8 t. salt
- Use a zester or a vegetable peeler to scrape off the zest or your lemons. You don’t want to skip this step! I’ve tried it without zest and it just isn’t the same!
- Add sugar to your food processor and put lemon zest on TOP of the sugar. Blend the sugar and zest until the zest is incorporated with the sugar. (If you put the sugar on the bottom it doesn’t seem to mix as well).
- Add the eggs one at a time, add lemon juice, salt, and blend until all incorporated.
- Add the mixture to a double boiler, or use a stainless steel bowl over a medium saucepan with simmering water.
- Cook until curd thickens and reaches 170 degrees F.
- Add cubed butter and whisk into mixture.
- Let the curd cool in the fridge and then pour all over your Raspberry Buttermilk Cake!
Okay, you could stop there if you wanted, and I promise you wouldn’t be disappointed, but I think you should add this delicious frosting too.
Fresh Berry Frosting
8 oz. cream cheese, softened
1 stick of salted butter, softened (I always use salted butter because I think it’s better that way!)
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1 cup fresh berries (we used blueberries this time)
Use your mixer to blend cream cheese and butter until fluffy, about 2 minutes. Add vanilla extract, turn down mixer to low and slowly add powdered sugar until frosting is stiff and forms peaks. Add berries until incorporated. You may or may not need to add more powdered sugar, depending on how juicy your berries are.
Now that you have your cake baked, your lemon curd ready, and your frosting is whipped, get your cake out of the freezer.
Pour Lemon Curd all over the bottom layer, press the top layer on so that the curd oozes out all over. Pour lemon curd on the top too. Let it drizzle all over!
Fill a piping bag with your Fresh Fruit Frosting and pipe whatever design you want onto your delicious cake. Let cake thaw and enjoy your moist cake! OOOOH you are going to love it. If you don’t believe me, ask my sister-in-law Brooke from All Things Thrifty. She tried it and is now a believer!
The day I made this cake, I had blueberries and raspberries in my fridge and Gracie wanted raspberry cake, but Max loved the blueberry cake, so I ended up using both berries and called it Double Berry Buttermilk Cake.