Raspberry and Lemon Cake

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This is my favourite summer cake recipe! Super simple to make – you can’t go wrong!


For the Cake
200g golden caster sugar
200g self-raising flour
1 tsp baking powder
4 large eggs
200g unsalted butter, softened
1 tsp vanilla extract
zest of 1 lemon

For the Filling
50g caster sugar
50ml water
50ml amaretto
250g mascarpone cheese
300ml double cream
1 punnet of raspberries

– Preheat the oven to 180°C / 160°C with a fan.

– Add the sugar, butter, flour, baking powder, vanilla extract, eggs, and lemon zest to an electric mixer and beat for 2 minutes until light a fluffy.

– Grease and line 4 8″ cake tins. Disperse the cake mixture evenly between the tins. Place in the oven and bake for 20-25 minutes.

– Once cooked, remove them from the oven and cake tins, and place them on a cooling rack for around half an hour.

– In a pan, add the sugar, water, and amaretto. Bring to a simmer until the sugar has dissolved. Remove from the heat and set aside.

– In a large bowl, add the mascarpone cheese and 3 tbsp of sugar. Mix well.

– Add the cream and whisk thoroughly. Add 150g raspberries and fold them in.

– Spread some syrup onto a cake layer. Then, add some cream filling.

– Place another cake layer on top and repeat. Do not add anything to the top layer at this stage.

– Wrap the cake in clingfilm and place in the fridge for 3-4 hours.

Decorate with a sprinkling of icing sugar and a few raspberries and enjoy!