Lemon cake with raspberry buttercream

(7 ratings)

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Lemon cake with raspberry buttercream
Lemon cake with raspberry buttercream
  • Serves: 10-12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This light zesty lemon cake with raspberry buttercream is complimented with a creamy raspberry buttercream frosting that is so simple to make and can be used to top other cake recipes too like a rich chocolate sponge. The sponge only takes 25 mins to cook and is soft, moist and easy to cut. The pink raspberry infused buttercream is made from sweet raspberry jam. You could also try strawberry jam instead or even marmalade for a tangy, citrus twist.


  • 200g unsalted butter, room temperature
  • 225g caster sugar
  • Zest and juice of 1 lemon
  • 4 eggs
  • 225g self-raising flour, sifted

For the buttercream:

  • 50g unsalted softened butter
  • 250g icing sugar
  • 1 heaped tbsp raspberry jam

To get light fluffy buttercream, beat with an electric mixer for 5 to 10 minutes.


  1. Preheat oven to 180C/350F/Fan 160C/Gas Mark 4 and grease 2 x 22cm sandwich tins and line with baking parchment
  2. Cream together the butter and sugar. Beat in the Lemon zest and juice
  3. Add 1 egg and quarter of the flour and beat. Repeat until all the eggs and flour has been used
  4. Divide the mix between the 2 sandwich tins and bake for 20 to 25 minutes, or until a cocktail stick inserted into the center comes out clean
  5. When baked remove the cakes from the oven and allow to cool in the tins for 5 minutes
  6. Transfer the cakes to a wire rack and allow to cool fully
  7. To make the buttercream, beat the butter until soft and creamy
  8. Gradually add the icing sugar and beat vigorously. Lastly mix through the raspberry jam
  9. When the cakes have fully cooled, place one of the cakes onto your serving dish
  10. Spread half of the butter cream onto the cake and place the second cake on top. Spread the remaining buttercream over the top of the cake

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