A soft white cake topped with a smooth and tangy lemon curd buttercream frosting, then swirled with sweet raspberry jam and garnished with fresh tart raspberries and a sprinkling of lemon zest!
There’s a certain magic in the air when June rolls around. The days get longer, the sun shines a little brighter, and for me, it’s a month filled with birthdays and my wedding anniversary!
With that being said, there will be lots of cake making!
The cake I’m sharing today is more than just a dessert; it’s a story, a celebration, and a cherished tradition that has been sweetening my anniversary day for years, one that is filled with the flavors of lemon and raspberries.
Our wedding day feels like a blur of joy and emotion, but one detail stands out vividly—the cake. It was a stunning white cake, dipped in lemon syrup, layered with lemon curd and fresh raspberries, lightly frosted with buttercream, topped with a smooth and iridescent white fondant, and decorated with pretty fresh flowers.
This cake was a sweet symbol of our new life together, filled with moments of tangy surprises and bursts of sweetness.
Almost every year since that stunning day, I’ve created a dessert reminiscent of our wedding cake to commemorate our anniversary. Each bite is a nostalgic journey back to that day, a delicious reminder of the promises we made and the journey we’ve embarked on together. This tradition is truly comforting and delicious!
As the special day approaches, the kitchen becomes a hub of activity and anticipation. The familiar routine of mixing and baking, the fragrant zest of lemons, and the sight of rich, red raspberries evokes a sense of happiness.
This year, we celebrate 28 years, and our cake holds layers of memories.
The white cake symbolizes the foundation of our relationship—strong, tender, and ever-present.
The lemon curd buttercream adds a zesty brightness, reflecting the lively moments and the zest for life we share.
The raspberry jam swirls bring in a touch of sweetness and a burst of color, reminiscent of the joyful surprises and the vibrant love that has colored our years together.
As we slice into this cake, we’re not just indulging in a sweet treat; we’re celebrating us, our journey, and the many more slices of life we’ll share together.
It’s a reminder that while life can be unpredictable, some things are constant—like the love we have for each other and the joy we find in our little traditions.
White Cake with Lemon Curd Buttercream and Raspberry Jam Swirls
By: Sheila | Sweet Baked Life 
Ingredients
For the White Cake:
- 2-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1-1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg whites, room temperature
- 1 cup milk
For the Lemon Buttercream & Raspberry Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 cups confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 cup lemon curd
- 1/4 cup raspberry jam
- Fresh raspberries, lemon zest, and lemon slices for garnish (optional)
Instructions
Prepare the Cake:
- Preheat your oven to 350°F. Prepare a 13×9-inch baking dish with non-stick spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Into a large bowl of an electric mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs whites, one at a time, then add the vanilla extract.
- Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add the batter to the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely on a wire rack before frosting.
Make the Frosting:
- In a large bowl of an electric mixer with the paddle attachment, beat the butter until creamy, about 5 minutes.
- Gradually add the confectioners sugar, one cup at a time, beating well after each addition. Add the vanilla extract and lemon juice and beat until the frosting is smooth and fluffy, about 3-4 minutes. Then add the lemon curd and mix until well combined.
Assemble the Cake
- Add the frosting to the cake and spread to an even layer with an offset spatula.
- Spoon dollops of the raspberry jam over the top, and using an offset spatula, swirl the raspberry jam into the frosting.
- Garnish with fresh raspberries, lemon zest, and lemon slices. (optional).
Here’s to many more years of love, laughter, and some version of a lemon and raspberry cake! Here’s to us, our story, and the sweet tradition that keeps our love fresh and vibrant year after year.
Happy Anniversary, my love. Here’s to the next slice of our journey together.
Sweetly
Sweet Baked Life 