Raspberry Lemon Layer Cake Recipe

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Raspberry Lemon Layer Cake
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  • 3 tbsp confectioners' sugar
  • 3 tbsp orange juice
  • 1 loaf (10-3/4 oz) frozen lb cake, thawed
  • 1 jar (10 oz) lemon curd
  • 2-1/2 cups fresh raspberries


  1. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers.
  2. Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd.
  3. Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.37 Kcal (759 kJ)
Calories from fat 106.21 Kcal
% Daily Value*
Total Fat 11.8g 18%
Cholesterol 41.1mg 14%
Sodium 44.9mg 2%
Potassium 124.99mg 3%
Total Carbs 19.48g 6%
Sugars 12.05g 48%
Dietary Fiber 3.78g 15%
Protein 1.43g 3%
Vitamin C 20mg 33%
Iron 0.7mg 4%
Calcium 44.7mg 4%
Amount Per 100 g
Calories 171.35 Kcal (717 kJ)
Calories from fat 100.34 Kcal
% Daily Value*
Total Fat 11.15g 18%
Cholesterol 38.83mg 14%
Sodium 42.42mg 2%
Potassium 118.08mg 3%
Total Carbs 18.4g 6%
Sugars 11.38g 48%
Dietary Fiber 3.57g 15%
Protein 1.35g 3%
Vitamin C 18.9mg 33%
Iron 0.6mg 4%
Calcium 42.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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