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Four layers of cake sponge with creme friache and raspberries between each layer.

Lemon raspberry layer cake

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2.778 stars based on 9 ratings

This cake is perfect for a summer garden party or just as part of afternoon tea.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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For the cake

For the layers

  • 200ml 6⅞ fl oz Crème fraîche
  • 250g 8⅞ oz Raspberries fresh

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease 2 x 20cm cake tin and line each tin with circles of baking paper.

  2. Classic mode Step 2

    Sift together the flour and baking powder.

    Ingredients for this step

  3. Classic mode Step 3

    Place the butter in a large mixing bowl and add the sugar. Beat together with an electric hand whisk for a good few minutes until the mixture is light and fluffy.

    Ingredients for this step

  4. Classic mode Step 4

    Beat in the eggs one at a time, adding a spoonful of the flour with each one to prevent the mixture from curdling. Add the lemon extract and fold in the remaining flour, with a metal spoon until you have a soft, smooth cake batter.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • ½tsp .5tsp Lemon extract (we use Nielsen-Massey) Lemon extract
  5. Classic mode Step 5

    Divide the mixture between the prepared tins, and level the tops with a spatula. Place in the oven and bake for about 20 minutes or until the cakes spring back when pressed gently with a finger and are pale golden in colour.

  6. Classic mode Step 6

    Leave to cool on a cooling rack. When cool enough to handle slice each cake in half horizontally to make four layers.

  7. Classic mode Step 7

    Assemble the cake with layers of crème fraiche and raspberries.

    Ingredients for this step

    • 200ml 6⅞ fl oz Crème fraîche
    • 250g 8⅞ oz Raspberries fresh