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Lemon and Raspberry Cake


3 layers of moist lemon sponge studded with juicy raspberries, layered with creamy lemon buttercream and filled with gooey raspberry jam.  For this recipe, you won’t need any eggs or any dairy, and the best part is it’s super simple to make! 






Lemon and Raspberry Cake


We start by rubbing lemon zest into a mix of brown and white sugar to release the delicious oils creating sweet fragrant lemon sugar. This is then mixed into buttermilk and yoghurt for that incredibly tender crumb. Fresh raspberries are folded into the mixture for a burst of juicy sweetness in every single bite. Between each layer is a beautifully sweet raspberry jam before being wrapped in a gorgeous lemon buttercream. It’s the perfect Spring cake, or for celebrating Easter or Mother's Day. 












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