Lemon and Raspberry Sandwich Cake

Today's bake is the final part of a 4 part series where I'll be showing you how to make each cake that makes up this beast of a bake!

Today's bake is the lemon and raspberry sandwich cake with a sweet but tangy lemon buttercream! 


For the cake:
  • 300g unsalted butter, room temperature
  • 300g caster sugar
  • 300g self-raising flour 
  • 6 eggs
  • Zest of 2 lemons 
  • 225g raspberries 
For the lemon buttercream and decoration: 
  • 265g unsalted butter, softened
  • 500g icing sugar, sifted
  • juice of 1 lemon
  • few extra raspberries 

  • two 20 inch sandwich cake tins 
  • star shaped nozzle 
  1. Preheat the oven to 180C/fan 160C/Gas Mark 4 and line both of your cake tins with baking paper. 
  2. In a bowl, beat together the butter and sugar until well combined. 
  3. Add in the self-raising flour, eggs and lemon zest. Now beat using a manual or electric whisk until smooth. 
  4. Pour the mixture into your prepared tins and pop in the middle of your preheated oven for approximately 30-35 minutes or until a skewer inserted comes out clean. 
  5. Whilst the cakes are baking, make your buttercream. In another bowl, beat the butter on its own until smooth. Now slowly add the icing sugar a bit at a time until fully incorporated and smooth. Pour in the lemon juice and beat again. 
  6. Once the cakes are done, remove from the oven and leave to cool. Pop your buttercream into a piping bag topped with a star shaped nozzle. 
  7. Pipe splodges of the buttercream on top of one of the cake halves until completely covered. Now put the other half on the top of this to form a sandwich cake. 
  8. Put a few more splodges of buttercream around the top of the cake followed by an individual raspberry. 
  9. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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