I am a lover of simple cakes, particularly mix and bake ones that I can remember by heart. I have several in my repertoire that I can make without even consulting a recipe. Then there are the cakes that impress. They’re the ones I only make a few times a year, for a special occasion or if I’m feeling a bit extra.
This lemon and raspberry cake is a happy combination of the two. It has layers (which gives the cake height and drama), but at its core it’s a very simple lemon butter cake sandwiched between lemon curd, raspberries and a whipped raspberry icing. You can use a quality store bought lemon curd for a shortcut to cake heaven, but making it yourself is rather easy if you have 20 minutes up your sleeve.
For a smaller cake, simply halve the recipe to make a two layer beauty. You can even leave the cake as one whole cake and simply top it with the frosting, a swirl of lemon curd and some raspberries. I topped my cake with some beautiful garden roses, just be sure they’re spray-free before using them on your cake!
Sponge cakes ready to be layered. Photo – Eve Wilson for The Design Files.
This cake is ready to be layered with fresh raspberries, creme fraiche icing and lemon curd. Photo – Eve Wilson for The Design Files.
Julia is just heaven! Photo – Eve Wilson for The Design Files.
Icing the layered cake with creme fraiche frosting. Photo – Eve Wilson for The Design Files.
This epic cake is the perfect Mothers’ Day showstopper! Photo – Eve Wilson for The Design Files.
Julia and sweet Yuki at home! Photo – Eve Wilson for The Design Files.
This cross section is what dreams are made of! Photo – Eve Wilson for The Design Files.
The layers of butter cake are bursting at the seams with drizzles of lemon curd and folds of creme fraiche. Photo – Eve Wilson for The Design Files.
The finished product! Photo – Eve Wilson for The Design Files.
