Jul 14 2026
Restaurants›Kitchen 67›Lemon Burst Layer Cake Recipe

Lemon Burst Layer Cake Recipe

Inspired by Kitchen 67
Serves1

Dense moist lemon cake filled with a refreshing lemon cream & covered in a silky lemon ganache w/raspberry sauce & whipped cream.

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Ingredients

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Lemon Cake

Lemon Cream Filling

Lemon Ganache

Raspberry Sauce

Whipped Cream

Method

Lemon Cake

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. 3

    Cream Butter and Sugar

    In a separate bowl, cream the softened butter until smooth. Gradually add the sugar and beat until light and fluffy.

  4. 4

    Add Eggs and Lemon

    Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest and lemon juice.

  5. 5

    Combine Mixtures

    Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

  6. 6

    Bake the Cakes

    Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

  7. 7

    Cool the Cakes

    Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Lemon Cream Filling

  1. 8

    Whip the Cream

    In a medium bowl, whip the heavy cream until soft peaks form.

  2. 9

    Mix with Lemon Curd

    Gently fold in the powdered sugar and lemon curd until well combined. Set aside.

Lemon Ganache

  1. 10

    Heat the Cream

    In a small saucepan, heat the heavy cream until just boiling.

  2. 11

    Melt the Chocolate

    Remove from heat, add the white chocolate chips, and let sit for 5 minutes. Stir until smooth.

  3. 12

    Add Lemon Juice

    Stir in the lemon juice until fully incorporated. Let cool slightly before using.

Raspberry Sauce

  1. 13

    Prepare the Raspberries

    In a saucepan, combine the raspberries, sugar, and lemon juice over medium heat.

  2. 14

    Cook the Sauce

    Simmer for about 10 minutes, stirring occasionally, until the raspberries break down and the sauce thickens.

  3. 15

    Strain the Sauce

    Remove from heat and strain through a fine mesh sieve to remove seeds. Set aside to cool.

Whipped Cream

  1. 16

    Whip the Cream

    In a medium bowl, whip the heavy cream until soft peaks form.

  2. 17

    Add Sugar and Vanilla

    Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

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