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A three-layer lemon and raspberry cake with a lemon and raspberry sponge, lemon buttercream frosting and more! 

Lemon and raspberry

Can we start this blog post off by appreciating how light and delicious a flavour this cake sounds. Lemon and Raspberry together is sweet, tangy and fruity – and it’s hard to beat. I love a lemon cake, I love a raspberry bake.. combine them? Heaven. 

White chocolate and raspberry together is also an epic combination. But I know that not all of you like to bake using chocolate, and lemon and raspberry together is just as good. Honestly, I can never get over how light and fruity it is! 

My Lemon & Raspberry Cheesecake was my main inspiration for this bake – as I just adore it. It almost feels healthier as it’s got two types of fruit in – but don’t kid yourself.. it’s still a cake full of all the sugary goodness. 

Lemon and raspberry cake

I decided originally for this one to do a two layer cake as some of you have requested some more two layers, but genuinely completely forgot until I had baked my first three layer version. I fell in love with the three layer version and it stuck… It’s a sponge that you can easily adapt into more layers if you wanted, or create only two layers – it’s definitely adaptable and that’s the good bit. You can find the notes below on a two layer version!

My lemon & raspberry cupcakes are so moist and light, that this cake version is such a showstopping cake version of the cupcakes you will adore it, but you can obviously have a go at the cupcakes if you wish instead.   


This sponge is light, it’s easy to mix together and I utterly adore it. It’s a standard cake mixture of butter and sugar beaten together until light and fluffy, and then you mix in the eggs and flour. I mix in the lemon zest, and then fold through the raspberries and split that between the cake tins. 

  • Butter – I use either a room temperature block butter or baking spread for a cake sponge
  • Sugar – I use caster sugar in this cake, but golden caster sugar would work well as well 
  • Flour – self raising flour as always. However, if you don’t have it, you can make your own with 2 level tsps per 150g of plain flour, mixed in before using and removing any other raising agent in the recipe. 
  • Eggs – 7-8 medium eggs, but weigh in the shells and try and get as close to 400g as possible and match the butter, sugar and flour to this weight
  • Lemon – I use the zest of lemons, but as mentioned above you can use lemon extract 
  • Raspberries – I use fresh raspberries because they’re the best


For the buttercream I was originally just got to do a lemon and raspberry frosting to make it easier, but I decided to make a lemon one because adding in the raspberries just wasn’t my vibe that day. However, you can easily add some in and slather the buttercream on!

If you mix it too much, you will just get a pink frosting – but that’s not necessarily a bad thing! I find if I make the frosting mostly by the mixer, and then swirl the raspberries in by hand it works the best. However, just lemon is easy!

I piped my buttercream on as you can see, but it really doesn’t matter – you can slather, you can pipe, you can dollop, you can whatever you actually fancy. I find the freeze dried raspberries give a beautiful colour on the top anyway and would easily cover any mistakes!

The filling & decoration

I did decided to add a little raspberry jam into the middle, but the good thing about this bake is that you can easily use lemon curd in the middle instead if you wished. I would have used a little of both, but I didn’t have any lemon curd in at the time of baking; both work really well. 

For the decoration I just went down the usual route of fresh raspberries, and freeze dried raspberries. I know, I know… I am obsessed with them. I can’t help it – they just look so beautiful on a bake, and when you ‘bulk’ buy them like I do, they’re much cheaper in the long run! 

I used these large piping bags as I find them strong, easy to control when piping, and I used this beautiful 2d closed star piping tip for the decoration as I adore it’s look. 

Tips & Tricks 

Lemon and Raspberry Cake!

A three-layer lemon and raspberry cake with a lemon and raspberry sponge, lemon buttercream frosting and more! 
Print Pin Rate
Category: Cakes
Type: Cake
Keyword: Lemon, Raspberry
Prep Time: 30 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 18 Slices
Author: Jane's Patisserie



  • 400 g unsalted butter
  • 400 g caster sugar
  • 400 g self raising flour
  • 8 medium eggs
  • Zest of 2 lemons
  • 300 g raspberries


  • 350 g unsalted butter (room temp)
  • 700 g icing sugar
  • Juice of 2 lemons




  • Preheat your oven to 180C/160C Fan and line three 8"/20cm tins with parchment paper, and leave to the side. 
  • Beat together your butter and sugar for 3-4 minutes until light and fluffy!
  • Add in your self raising flour, eggs and lemon zest and beat again for a couple of minutes until smooth
  • Try not to over beat - mix until it comes together and is smooth.
  • Add in your raspberries and fold through - Split the cake mix between the three tins.
  • Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles! Because of the fruit, this can often take a bit longer!
  • Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling. 


  • To make the buttercream, make sure your butter is at room temperature. 
  • Beat the butter on its own for 3-4 minutes, I use the paddle attachment. 
  • Once the butter is nice and supple, add the icing Sugar in 1/2 at a time, and beat fully before adding any more in. 
  • Add in the lemon, and beat again for 3-4 minutes until it's all come together. 


  • Get your first cake onto your chosen plate and spread/pipe over a third of the buttercream.
  • Add on a few tablespoons of jam and spread.
  • Add on your second cake and spread/pipe the second third of the buttercream on top.
  • Finally add on your third sponge and pipe the rest of the buttercream on!
  • Decorate with fresh raspberries, freeze dried raspberries, lemon zest and so on! Enjoy!


  • This cake will last for 3 days at room temperature, in a cake box. 
  • I use fresh raspberries, but you can use frozen if need be - can make the cake take longer to bake though due to moisture. 
  • If you want to bake a two layer version use...
    • 250g butter/sugar/flour and 5 medium eggs with the zest of 1 lemon with 150g raspberries. 
    • Use 200g butter/400g icing sugar for the buttercream with the juice of 1 lemon!
    • Bake into two 8" tins for 30 minutes! 
  • I recommend using this beautiful piping tip
  • I also recommend buying these freeze dried raspberries as they're the best!


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jo on May 9, 2024 at 1:06 pm

    I’m going to make this lovely cake but I want to make it into a two layer using 2x 10 inch tins please could you advise. Shall I keep all the ingredients the same and just divide the mixture between the two 10” tins and perhaps bake for a little bit longer? Thank you

  2. Zoe on February 16, 2024 at 7:25 pm

    5 stars
    Hi could I swap the lemon zest and juice for orange? Would that still work?

    • Jane's Patisserie on February 19, 2024 at 9:50 am

      Yes for sure! Keep an eye on the quantity you add though as oranges are often much bigger! xx

  3. Sian on January 22, 2024 at 12:23 pm

    5 stars
    What an incredible recipe. I made this for the first time yesterday and it is the best cake I have ever made.
    The recipe is really good and the cake went down a treat with the birthday girl.

  4. Christine Smith on January 14, 2024 at 11:17 am

    5 stars
    Hi Jane. Love love all your recipes and book 🥰 please can I ask, I’d love to make this cake but semi-naked Can you help with how much I’d have to increase the buttercream ingredients please? Do you think this work work? looked through the reviews but can’t see if it’s previously been asked. Forgive me if so xx

  5. Lara on September 17, 2023 at 9:53 pm

    Hi Jane,
    I was really excited at the thought of making this delicious lemon and raspberry cake for a friend’s birthday.
    Unfortunately I have had big issues with the butter icing melting. I put it in the fridge before spreading on, because it was a bit runny having added the lemon juice. By the time I had spread the middle layer and put jam on, it was beginning to melt down the sides. Then having piped icing on the top, it was melting even more, so I put the cake in the fridge ASAP. Now the top sponge has completely cracked through the middle as the middle layer has continued to pour out. I am gutted 😭 Why has this happened? Was it simply just too warm?
    I am sure it will taste delicious… it just doesn’t look it anymore!

    • Jane's Patisserie on September 26, 2023 at 8:42 am

      What brand of butter did you use? x

    • Zoe on February 16, 2024 at 7:45 pm

      Was the cake still hot when you put the buttercream on?

  6. Amy on August 25, 2023 at 12:40 pm

    5 stars
    A fantastic cake! I first made this cake for my boyfriends birthday, we loved it so much we made a tiered version of this cake for our wedding cake. We got lots of complements on the day. Thank you

  7. EP on May 15, 2023 at 9:06 pm


    Would it work by substituting the raspberries with strawberries?


  8. janice on May 7, 2023 at 9:15 am

    5 stars
    This was absolutely Devine!
    Made it for the kids coronation yesterday and everyone loved it and it had the wow factor.
    Thank you

  9. Jordan on April 4, 2023 at 2:05 pm

    Hello , my auntie likes lemon cake with white chocolate and raspberries

    Do I make a lemon cake with raspberries in and then do a white chocolate butter cream or do I make a lemon and white chocolate cake and then do a raspberry butter cream ?
    I’m stuck on what to do for the best as it’s my first time making this cake

    • Jill Fallon. on July 24, 2023 at 6:22 pm

      Hi Jane, I only have one big 8″ tin – what would the baking time be for one big cake please?

  10. Jess Marshall on March 20, 2023 at 10:42 am

    I can’t wait to make this for my mother in laws birthday in a couple of weeks!

    What size cake box do you recommend purchasing please?

  11. Faye on January 4, 2023 at 4:35 pm

    Can I use fresh cream with a bit of lemon instead of buttercream

    • Jane's Patisserie on January 9, 2023 at 1:32 pm

      Yes absolutely – whatever you like! x

  12. Rleanor on September 29, 2022 at 6:04 am

    Hi Jane,

    I want to do this cake in a square cake tin. 25cm & 20cm.
    How do I convert the recipe to fit this? It’s for a wedding tierd cake!


  13. Hannah Warwick on July 25, 2022 at 10:14 am

    5 stars

    I LOVE this cake. My question is is it possible to freeze the sponges for a time before putting the cake together?

    Thanks xxx

    • Jane's Patisserie on July 25, 2022 at 11:39 am

      Yes absolutely you can – this can also sometimes help when decorating too! Hope this helps! x

  14. NC on July 14, 2022 at 2:30 pm

    Hi Jane
    Could I remove the lemon and add white chocolate chips to this? If so, how much white chocolate would you add, and do you think I’d need to adjust the baking time at all? I have your recipe book, but unfortunately the white chocolate and raspberry round cake in it doesn’t have white chocolate in the sponge itself!

    Thank you!

  15. Isabella on July 10, 2022 at 5:36 pm

    Hi Jane,
    I’ve baked this cake today (Sunday) and want to decorate it during the week ready for it to be used for my mums bday the following Saturday. Do you think it’ll be okay to freeze the cakes until then as I’m conscious the current weather will send it off. But do you think as I’ve used fresh raspberries these will be affected when frozen? Thanks

  16. NC on June 24, 2022 at 9:21 pm

    Hi Jane
    Could I remove the lemon and add white chocolate chips to this? If so, how much white chocolate would you add, and do you think I’d need to adjust the baking time at all? I have your recipe book, but unfortunately the white chocolate and raspberry round cake in it doesn’t have white chocolate in the sponge itself!

    Thank you!

  17. Rads on June 22, 2022 at 3:05 pm

    Hi Jane, what is the best way to apply the buttercream between the layer cakes please so that it holds its shape. I have tried a few of your cakes but when I put a layer of sponge on top of the buttercream it squashes the buttercream and starts to look a bit messy.

    • Jane's Patisserie on June 23, 2022 at 8:59 am

      Hiya! I either spread it or pipe it! Hope this helps x

  18. Isabella on June 20, 2022 at 10:02 am

    5 stars
    Hi Jane, I would like to do this cake for my mums 50th bday. I want to decorate the cake around the edge with buttercream but wondered if you think doing lemon buttercream all the way around the edge would be too much? Would it be better to do vanilla buttercream around the edge and leave the lemon buttercream for the filling? Thankyou x

    • Jane's Patisserie on June 21, 2022 at 10:52 am

      Hiya! No, I think all lemon would still be delicious,, but it’s really up to you! Enjoy, hope she loves it! x

  19. Laura on May 30, 2022 at 6:15 pm

    Hi Jane,

    Would this recipe work using gluten free self raising flour okay?

    Thanks In advance

    • Jane's Patisserie on June 6, 2022 at 12:00 pm

      Hiya, yes this should be fine! Hope this helps! x

  20. Sophie Rimmell on October 22, 2021 at 9:55 pm

    Hi Jane, can you confirm how tall the cake is one assembled? Thank you! Xx

  21. CT on September 4, 2021 at 8:57 am

    Hey Jane!
    I want to make 2 6 inch cakes so what would be the measurements? Thanks

  22. Katie on September 3, 2021 at 5:17 pm

    Hi Jane,
    Would it be possible if you could give me the measurements for 11 inch cake tins please? Many thanks 🙂

  23. Amy on July 17, 2021 at 4:31 pm

    Hi Jane
    Is there a recipe for a lemon cream cheese frosting, rather than a lemon buttercream, that I could use please? X

  24. Gale on July 9, 2021 at 7:42 am

    Hi Jane
    Cake looks amazing and I can’t wait to try it.. I’ve seen similar cake recipes on other websites but they always call for baking powder. Just a general question but do you ever use baking powder for any of your cakes or does the creaming method suffice?
    Thank you

    • PIppa on May 1, 2022 at 10:31 am

      self raising flour contains the raising agent required for the cake to rise, hence the name!!

  25. Beth on June 24, 2021 at 11:49 am

    Haia Jane!

    Absolutely love this recipe, I’ve baked it a few times and it’s absolutely delicious.
    I’m planning on making a 5 layer cake this weekend in 7″ tins, I was just wondering what quantities would you suggest? I’ve tried working it out but have just confused myself even more! Xx

  26. Isabella on May 14, 2021 at 5:53 pm

    5 stars
    Hi Jane, I’m currently just about to ice this cake however the icing is struggling to come out of the piping bag. Is there anything you suggest I can add to the icing etc to make it easier to pipe? Thankyou in advance

    • Jane's Patisserie on May 15, 2021 at 11:24 am

      Hiya! If this happens add a teaspoon at a time of boiling water xx

  27. Rachel Herbert on May 10, 2021 at 6:43 pm

    4 stars
    Would recommend more raspberries

  28. HA on April 23, 2021 at 5:40 am

    Sorry Jane
    Can you delete the comment I just posted. I am not very comfortable with my full name over internet. Thank you
    My query is Can you tell me how many cupcakes would the recipe as modified for 2 layer cake in notes will render? And what will be the baking time?

    • Jane's Patisserie on April 26, 2021 at 2:55 pm

      Hey! Yes sure I have done, my previous reply said to have a look at my lemon and raspberry cupcake recipe, it may be easier to just use that. xx

  29. Kay on April 20, 2021 at 6:51 pm

    Hi Jane
    Not a criticism, but why do you only posy posts of completed cakes, cookies etc. It would be really usefully to see the process I’d the bake and then photos of the recipe as it gets put together?

    • Jane's Patisserie on April 21, 2021 at 3:07 pm

      I have never done them as it’s a lot more work to take process shots, and my kitchen is not built for a photo studio for process shots unfortunately.

  30. Jade on April 12, 2021 at 2:07 pm

    If I wanted to do just a lemon cake can I just simply remove the raspberries from the ingredients or do I need to amend the other ingredients to compensate?

    • Jane's Patisserie on April 13, 2021 at 12:40 pm

      Hey! Yeah you can just remove them, but it may take a smidge less time to bake xx

  31. Han on April 7, 2021 at 7:33 pm

    Hello, If I was to do the 400g ingredients but for a two layer version, how long would I need to bake for ? Thanks 🙂

    • Jane's Patisserie on April 9, 2021 at 11:49 am

      Hey! I would try baking for 50-60 minutes xx

  32. Han on April 7, 2021 at 9:45 am

    Hello, if I was to bake this as a two layer cake using the ingredients at 400g, how long would I have to bake for ? Thanks 🙂

  33. Akis on April 2, 2021 at 6:51 pm

    I have like 300gr of stork can I also use 100gr and combine both fats?

  34. Natalie on March 30, 2021 at 12:06 pm

    Hi! Is it possible to put food colouring in the lemon buttercream e.g pink or white ? Also I’m making this for a birthday and wanted to cover the sides in buttercream too, do you think that would be okay? Thanks!

    • ellie on February 25, 2022 at 10:41 am

      I belive this would be fine as the food colouring does not effect the taste – unless you put too much die in

  35. natalie on March 30, 2021 at 11:48 am

    Hi, is it possible to use food colouring in the lemon buttercream? For example if I wanted to make the frosting white or pink and cover the sides in buttercream too, would that look good? Or do you think that would make the cake too rich with too much icing? Thanks.

  36. Susan kelsey on March 28, 2021 at 8:19 pm

    Hello.My butter cream looks like it has split
    do not know what I am doing wrong

    • Jane's Patisserie on March 29, 2021 at 2:46 pm

      Hello! What type of butter did you use? if that was wrong it could have split more easily because of the added liquid x

    • Susan kelsey on March 29, 2021 at 5:46 pm

      I used unsalted butter

  37. Han on March 28, 2021 at 7:48 pm

    Hello, im thinking of baking this for a birthday. I’ve never baked with fruit before and am a bit worried that they might sink.. is there any way to make sure this doesn’t happen? Thanks 🙂

    • Jane's Patisserie on March 29, 2021 at 2:47 pm

      Hello! There is no guarantee but you can try coating the fruit in flour to prevent this!x

  38. Sophie on March 26, 2021 at 9:12 pm

    Hi Jane, could the raspberries be coated in some of the flour before folded in to stop them sinking? And also a handful put on top of the mixtures in the tins? X

    • Jane's Patisserie on March 27, 2021 at 9:49 am

      Hello! Yes you can do x

    • Sarah on March 24, 2022 at 12:26 pm

      Hi Jane, can this recipe be adapted to be Gluten Free?

    • Jane's Patisserie on March 30, 2022 at 3:15 pm

      Hiya! Yes absolutely – just swap the gluten-containing ingredients for gluten free alternatives! Hope this helps! x

  39. Maria on March 25, 2021 at 4:36 pm

    Hello Jane. This looks amazing and are some of my favourite flavours. I can’t wait to make it , then decorate it as a drip cake, would that be possible? As I would like to have it as a celebration cake so it’s not naked round the sides. Any ideas? Thank you.

    • Jane's Patisserie on March 26, 2021 at 1:07 pm

      Hii! Yes you could double the decoration and make it into a drip cake x

  40. Dani on March 20, 2021 at 3:48 pm

    Hi Jane – I adore your recipes and I’m planning to try this one for a birthday cake for my sister’s 30th. Any tips on getting the sponges nice and flat? Mu can tend to dome a bit, which is fine with too layers but I’m worried it won’t be balanced with 3. If I cooked at a slightly lower temp would it help? Any idea how much I’d increase the cook time by?

    • Jane's Patisserie on March 27, 2021 at 11:39 am

      Hiya! Ahh thank you so much. When I bake cupcakes at 140 fan compared to 160 they take about 40-45 minutes instead of about 22. I haven’t tested a cake like this, so hopefully this will help xx

  41. Akbar on March 3, 2021 at 1:37 am

    5 stars
    This is my favourite recipe of all time!!! The smell from the oven is super amazing.
    Due to some personal reasons i have to prepare this a week ahead. Can i bake the layers and cling wrap and foil wrap and freeze please? Will they be fine? And should i let them cook before wrapping

    • Jane's Patisserie on March 3, 2021 at 8:15 pm

      Hiya! Yes you can definitely do that! and I always cool them before freezing personally x

  42. Nadia Rahman on February 25, 2021 at 1:54 pm

    Hi Jane ,

    Can we replace the buttercream icing with Fresh cream ? If so , what recipe would you suggest ?

    Thank you so much. I have tried your cakes . Every week we make one. This week is Oreo cake !

  43. Isabella on February 20, 2021 at 9:55 pm

    5 stars
    Hi Jane, do you pipe all of the first layer and then add the jam or do you pipe just around the edge and smooth the rest of it in the middle? X

  44. Stephanie irvine on February 10, 2021 at 4:39 pm

    Hi Jane
    Just wondering if I could turn this recipe into Gluten Free please?

    • Jane's Patisserie on February 11, 2021 at 8:33 am

      Yes you can! You can use a good quality gluten free flour, and then add xantham gum if its not already in the flour! 1 tsp maybe x

  45. Hina on January 12, 2021 at 9:51 am

    Really quick question..i dont have self raising flour at hand. Can i use a substitute please?

    • Jane's Patisserie on January 13, 2021 at 12:25 pm

      You would need to make your own – I use the ratio of 2 level tsps baking powder per 150g of plain flour, whisked in before using x

  46. Hina on January 12, 2021 at 4:49 am

    Hi Jane. Totally love your recipes
    Just 2 questions
    1. Do i half the recipe if i want 2 6 inch cakes
    2. What is the weight if medium eggs? In our country we get them by sizes eg 6 7 etc. If u can give me an approx weight with shells i would know what size
    Thank you

    • Jane's Patisserie on January 13, 2021 at 12:28 pm

      Medium eggs are 53-63g here. And I think half yes x

    • Hina on January 14, 2021 at 1:19 am

      5 stars
      Omg Jane! This is the best most refreshing frosting ever! I havent tasted the cake yet but its smells amazing. at first i was skeptical because the batter was so thick i was having trouble spreading but during back i saw how much moisture raspberry gave out. Thank you! I want to just keep eating the frosting

    • Hina on February 18, 2021 at 9:55 am

      Hi Jane

      Me again. Can you please help me with the bake time for 6inches….i am using your measurements for 2 8 inches to actually get 3 6 inches please. How lond do i bake for?

    • Jane's Patisserie on February 18, 2021 at 8:52 pm

      I am unsure I am afraid!

  47. Emma on December 30, 2020 at 10:38 pm

    Would it be possible to do the cake with freeze dried raspberries so that it doesn’t go soggy? I’ve never used them in baking before but they seem so clean and not wet!!
    Thanks 😊

    • Jane's Patisserie on January 1, 2021 at 12:10 pm

      Yes for sure!! I would use maybe 30g if you have a larger bag if freeze dried, but maybe 2 tubes if you are buying them from a supermarket xx

  48. Leonie on December 7, 2020 at 9:38 pm

    5 stars
    Worked so well! Tasted beautiful! Looked amazing!

    • jazz on February 11, 2021 at 4:33 pm

      Hi Jane love all your recipes! please can you tell me where your lovely set of cake plates are from?

    • Jane's Patisserie on February 11, 2021 at 4:43 pm

      It was a set from Debenhams a few years ago!

  49. Cicely Simpson on December 7, 2020 at 8:26 pm

    5 stars
    Made this cake for my mum’s birthday and it went down such a treat with everyone!! I ended up doing the two tier version instead and still got a good amount of raspberry in there. So so easy to follow along with the recipe . Would recommend trying for all lemon lovers!

  50. Molly on December 6, 2020 at 9:14 pm

    Hi Jane,

    I want to pre make these cakes. Would they freeze okay with fruit in? Worries when I defrost the cake might become slightly soggy?

    Thanks molly x

    • Jane's Patisserie on December 7, 2020 at 9:27 am

      It can go slightly soft, but the sponge is naturally softer anyway because of the fruit.

  51. Kirsty on November 24, 2020 at 8:49 am

    Hi Jane,

    Could I puree the raspberries and put it in the cake mixture instead of the full raspberries? If possible would I need to change anything in the recipe?

    • Jane's Patisserie on November 24, 2020 at 10:25 am

      I’m not sure I’m afraid! It might be okay, but it might not have as strong a taste x

  52. Chelsey on November 6, 2020 at 11:30 am

    5 stars
    I made this in 2 layers the other week for my nans birthday and it was absolutely delicious!!
    The lemon and raspberry flavour tasted so lovely together. My family managed to eat it all within 1 day!! Definitely a thumbs up from me. Amazing recipe xx

  53. farah on October 31, 2020 at 10:53 am

    What would you suggest for the baking time and recipe if i want to bake in 2 5” round pan? Thank you for your time.

    • Jane's Patisserie on October 31, 2020 at 1:18 pm

      Hey! Do you mean 2x 5″ round cakes? I’ve never baked a cake that small I am afraid, but I think it would be roughly 1/3 of the recipe!

  54. Maisie Bray on October 19, 2020 at 10:48 am

    4 stars
    You always provide the best recipes, I have made several of your other cakes and other treats! I am making this one for my mums birthday. A nice light fluffy cake choice rather then a heavy chocolate, perfect for my mum!

  55. Chelsey on October 10, 2020 at 10:19 am

    Hey! I’d love to make this but instead of having 3 layers I’d like to split the mix and have 2 thick layers instead. How long would I need to bake this for? I’ll be using 2 8inch tins xx

    • Jane's Patisserie on October 10, 2020 at 10:36 am

      I would imagine about 45 minutes? xx

  56. Pam on October 6, 2020 at 8:17 pm

    Hi Jane. Looks fab, am going to try this one for my mum & dad’s anniversary, as I am sure they will love the flavour combination. Could I just ask about the edible glitter on the top tier, what brand is it? Is there there a particular supplier you use? Many thanks!

    • Jane's Patisserie on October 7, 2020 at 2:22 pm

      Honestly I can’t remember now unfortunately – but quite a few places sell them now, just make sure on the notes of the product it says edible! X

  57. V Fensom on October 5, 2020 at 11:23 am

    Hi Jane, I’m making this for my mum’s birthday on Wednesday. How long would you suggest leaving the cake to cool before decorating? Would it be better to make the cakes on Tuesday evening and decorate them Wednesday morning or would it be ok to make them Wednesday morning and then decorate 2/3 hours later? Thanks in advance!

    • Jane's Patisserie on October 5, 2020 at 12:11 pm

      The cake needs to be completely cooled before decorating – how long that takes can vary depending on how hot you kitchen is for example, or even the temperature of the day, but a few hours usually! Either of those options would work well, if you bake them the day before, just make sure to store the cakes in a good container or wrap the sponges in clingfilm so they are fine over night! x

    • Chelsey on October 19, 2020 at 10:36 pm

      Hi Jane, just reading your reply about storing the cake in a good container or wrap the sponges in clingfilm if the sponges are baked the night before. Would they then need to be kept in the fridge or can they be left at room temp overnight? 🙂 xx

    • Jane's Patisserie on October 20, 2020 at 8:26 am

      I leave them at room temperature personally! x

  58. Kirsty moon on September 16, 2020 at 9:38 am

    Hi Jane I’m wanting to make this cake but I need four layers instead of 3 could you let me know the quantities I would need please?! Thankyou

    • Jane's Patisserie on September 16, 2020 at 7:15 pm

      Increase the recipe to a 500g mix/10 eggs, and just increase the raspberries by another 1/3 x

  59. Emily on September 13, 2020 at 10:37 am

    5 stars
    Hi, I’ve made this cake before and everyone loved it! This time I want to make it in 3 x 6 inch tins, what would the quantities be for this instead?
    Thanks so much x

    • Jane's Patisserie on September 13, 2020 at 10:43 am

      Hey! So it would be roughly 2/3 of the recipe (or as close to that as you can) – baking time is also reduced but I’m not certain on the timings xx

  60. Samuel on September 13, 2020 at 8:57 am

    I only have 9″ tins would what the measurements be?

    • Jane's Patisserie on September 13, 2020 at 10:15 am

      You can either split the mix between two 9″ tins (And bake for longer), or increase the recipe by 1/3 and split between three 9″ tins x

  61. Lauren on September 12, 2020 at 10:45 pm

    Hi Jane,

    Could I make this recipe without the raspberries to have just a lemon cake only? Thank you x

    • Jane's Patisserie on September 13, 2020 at 10:16 am

      Yes definitely – may take slightly less time to bake but very similar xx

  62. April on September 5, 2020 at 8:16 pm

    Hi Jane,

    I’ve used a couple of your cake recipes and they always turn out great. The only issue I have is with the piping bags I use (tend to be supermarket cheap ones), and they tend to burst/split.

    Which ones would you recommend?


    • Jane's Patisserie on September 6, 2020 at 9:16 am

      Ahh yes, they are never that good annoyingly! I use savoy style piping bags and they are amazing!

  63. Bridget on August 26, 2020 at 10:34 am

    Hi Jane,

    I want to make this recipe tomorrow, but don’t have access to a 20cm tin! How would I adjust this recipe to work in two 23cm tins?

    Thanks and love all your recipes 🙂

    • Jane's Patisserie on August 26, 2020 at 12:08 pm

      For two 9″ tins you can split the mixture between the two and not change anything – but the baking time will increase! x

  64. Laura on August 22, 2020 at 7:21 pm

    Hi Jane, if you’re using frozen raspberries in the cake, do you defrost them first or just add them straight in? X

  65. Ray on August 22, 2020 at 10:06 am

    Hi Jane, I can’t wait to try this recipe. I have a question / need advice, my daughter is allergic to eggs – could I use egg replacer or an alternative for this? Thank you so much!

    • Jane's Patisserie on August 22, 2020 at 2:53 pm

      I don’t often use egg replacer as I personally rather make a vegan sponge – but if you have done before and it works then go for it! X

  66. Becki on August 7, 2020 at 3:52 pm

    Looking forward to making this cake for some friends. What is the best type of cake tin to use? I have some deep ones and some sandwich tins. All of them are loose bottomed ones. Thanks!
    Ps I’ve been zoom-baking with my niece through lockdown and your recipes have been our faves!

    • Jane's Patisserie on August 8, 2020 at 12:14 pm

      I would use the deeper ones – I tend to find some sandwich tins are way too shallow!! xx

  67. Kelly on August 6, 2020 at 9:17 pm

    5 stars
    Made this cake once before and making it again but wondered if the buttercream could.be made in advance and best way to store after

    • Jane's Patisserie on August 6, 2020 at 9:33 pm

      It can, but it would need re-beating again to make it pipeable/it’s best. Buttercream lasts 2 weeks in the fridge!

  68. Jenny on August 5, 2020 at 8:01 pm

    5 stars
    Hello jane,
    Il be baking this cake soon, I was wondering could I use golden caster sugar for the cake same measurements? Only because I have it already. Or shall I just buy normal caster?
    Thank youu

    • Jane's Patisserie on August 5, 2020 at 9:25 pm

      Ahh yeah just switch to the golden!! x

  69. Jacqui on July 30, 2020 at 8:36 pm

    Hi Jane, looking to try this. If using frozen raspberries have you noticed a difference?

    • Jane's Patisserie on July 30, 2020 at 8:39 pm

      Sometimes it can take a smidge longer to bake, but otherwise it’s fine!!

  70. Rebecca Robinson on July 16, 2020 at 9:23 pm

    5 stars
    Hi there,

    I made this cake today but the sides haven’t browned like yours, only the tops. I don’t suppose you have any idea why this might be?

    • Jane's Patisserie on July 17, 2020 at 8:34 am

      That could be your oven? As long as it tastes nice it shouldn’t matter! x

  71. Chloe on July 14, 2020 at 11:58 am

    What piping technique did you use with the 2D tip for this cake?

    • Jane's Patisserie on July 14, 2020 at 5:23 pm

      Just pipe downwards and lift off each time and you get the flowery/star style!

  72. Chloe on July 14, 2020 at 11:44 am

    Hi Jane, I’m excited to make this cake For my dads 60th and wondered what piping technique you used please?

  73. Marie on July 7, 2020 at 8:46 pm

    Hi Jane! I love all of your recipes so much. If I was to make this a two layer with 6 inch deep tins what measurement shall I use? I want to make them deep so I can cut into 4 cakes to buttercream over it! Thanks so much!!

    • Jane's Patisserie on July 8, 2020 at 7:11 pm

      I would use 2/3 of the recipe roughly, and then bake and split! x

  74. shree on July 7, 2020 at 11:12 am

    5 stars
    Hey Jane -What would happen if I used this recipe but using three smaller cake tins e.g. 6inch or 7inch cake tins? Could I still use the same quantities as your recipe and just have taller cakes?

    • shree on July 7, 2020 at 12:10 pm

      sorry realised I only have three 6 inch cake tins – so same question as above but for 6 inch tins only?

    • Jane's Patisserie on July 7, 2020 at 4:47 pm

      So 6″ tins are about 2/3 of the size – so it could be too much cake mix for three tins. I would maybe reduce the recipe slightly and bake into the 3 6″ tins!

  75. shree on July 5, 2020 at 11:38 pm

    Hi Jane – thank you for the recipe. I want to try this recipe with an ombre icing. Would I be able to make this cake by applying the icing all the way round i.e. apply a crumb coat, then another layer of icing using 2 different food colours? Want to achieve a look similar to your mini egg cake (without the chocolate ganache drip)

    • Jane's Patisserie on July 6, 2020 at 9:33 am

      Hey! Yes definitely – I would just follow the mini egg drip cake guidance but colour to what you want on this cake x

  76. Dawn brown on June 26, 2020 at 9:52 pm

    5 stars
    I made this cake for my bosses leaving party. It was a huge hit! Everybody loved it, and it was so easy to make. My son then made it for his girlfriends 30th birthday, and again it was a big hit. It just looks so impressive and nobody could believe I’d actually made it. 🙂

  77. Angela on June 19, 2020 at 1:10 pm

    I’m going to try this recipe tomorrow though I may use it to make cupcakes instead as they’ll be easier to share (and deliver) amongst my family in pretty cupcake boxes.

    • Jane's Patisserie on June 19, 2020 at 7:32 pm

      Yay! I do have a cupcake version on my blog x

  78. Yasmin Rosie on June 18, 2020 at 6:24 am

    5 stars
    I really enjoyed making this cake and I used lime instead of lemon. I also only used about 3/4 of the buttercream. It looked and tasted amazing loved by everyone.

  79. tabby on June 8, 2020 at 1:42 pm

    5 stars
    hi, this is a great recipe i was just wondering if it would work with white chocolate buttercream instead of lemon?

    • Jane's Patisserie on June 8, 2020 at 7:25 pm

      Yes it could do!!

    • Elizabeth on June 17, 2020 at 12:07 pm

      Hi Jane
      I have similar question to above – if I replaced lemon with white chocolate in cake! Would u add white chocolate chips and if so how much??


      P.s Everyone of your recipes I have tried is amazing every time

  80. Rameesa on June 5, 2020 at 6:30 am

    5 stars
    Hi Jane,

    I love your recipes, I always recommend them to family and friends. Quick question if you put frozen raspberries in how long will the cake last pls? Is it okay to make on a wednesday to serve on saturday?

    Thank you.x

    • Jane's Patisserie on June 5, 2020 at 12:45 pm

      Hey! The cake will still last 3-4 days once made with fresh or frozen raspberries! It should be fine to bake on a Wednesday and serve saturday, but it would be more towards the end of it’s life by then! x

  81. Emily on June 1, 2020 at 11:24 pm

    Hi Jane, I’ve done a few of your recipes and I love them! I’m really excited to try this cake but I was just wondering for this recipe can I use lemon extract instead and if so how much would I use? Also I would love if you could a YouTube video for this cake! Thx

    • Jane's Patisserie on June 2, 2020 at 11:38 am

      Hey! Yes you can – I would use about 1-2tsps for the cake, and maybe the same for the buttercream! And it’s on my list to film, but I don’t have much time for filming at the moment unfortunately!! x

  82. Shary on May 24, 2020 at 4:04 pm

    Hi Jane, there’s a shortage of self-raising flour in this country, I have tried most of the supermarkets near me. I have a plain flour though, can this be done using plain flour and adding baking powder? Do you by any chance know the ratio? Any do’s and don’ts?

    I am an amateur baker and this will be my very first cake. I had been impressing my friends and family so far with your recipes. Thank you.

    • Jane's Patisserie on May 24, 2020 at 5:47 pm

      Hey! So to make your own you need to use 150g of plain flour, per two level teaspoons of baking powder. So, increase that accordingly for this recipe! You whisk the baking powder in to the flour in a separate bowl before using in a recipe! x

  83. Paula on May 22, 2020 at 1:27 am

    5 stars
    Do you not add in baking powder for this cake?
    If not how come?
    Thank you 😊

    • Jane's Patisserie on May 22, 2020 at 8:00 pm

      Hey! This one doesn’t need it is all!

  84. Iqra on May 20, 2020 at 2:33 pm

    5 stars
    Hey can the raspberries be replaced by strawberries?

    • Jane's Patisserie on May 20, 2020 at 8:50 pm

      They can be, but strawberries can be slightly mushier/produce more liquid sometimes!

  85. Sophie on May 20, 2020 at 1:07 pm

    5 stars
    Are these nutrition facts for the three or two layer cake?😁 if for the three, do you know what the two layer is? Thank you! Xx

    • Jane's Patisserie on May 20, 2020 at 1:09 pm

      All nutritional facts are estimations per serving, and are automatically estimated based on the ingredients written!

  86. Faye on May 19, 2020 at 7:57 pm

    Hi Jane, love your recipes! To make this dairy free would I only have to swap the butter to dairy free (stork in foil)? Thanks 😊

    • Jane's Patisserie on May 20, 2020 at 1:25 pm

      Hey! Yes – just double check other ingredients yourself if you have allergies! X

  87. Jene on May 18, 2020 at 12:41 am

    5 stars
    Hey can you do a YouTube video of this cake? Looks delicious!

  88. Bozena on May 7, 2020 at 9:57 pm

    Hi. I want to try it. Do you add eggs and flour together? I usually add eggs first one by of incorporating well between each addition, then flour in 2 or 3 parts. Does it make any difference?

    • Jane's Patisserie on May 7, 2020 at 10:09 pm

      I don’t think it makes a difference – I add it all in as the recipe says!

  89. Betsy on May 7, 2020 at 1:53 pm

    5 stars
    This cake is a real showstopper. It’s delicious. We put raspberry jam in one layer and lemon curd in the other and they were both really tasty. We somehow ended up with extra icing so will probably be making a batch of lemon cupcakes later in the week as well! Another fantastic recipe Jane 🙂

  90. Emma Craddock on May 6, 2020 at 4:01 pm

    Hi Jane,

    Love your page but i wondered if i could use this for a banana sponge and use banana instead of raspberries and lemon? I want to make a Banoffee Pie but as a birthday cake for my husband (his favourite). I can only seem to find recipes for banana loaf which i think would be too heavy. Xxx

    • Jane's Patisserie on May 6, 2020 at 5:16 pm

      I’m afraid I haven’t tried that with this one – but I will repost a banoffee cake soon!

  91. Floss on April 21, 2020 at 1:49 pm

    5 stars
    Hi, this looks delicious! I’m planning to make it for my mums birthday to help cheer her up and make up for the lack of presents due to isolation☹️ Would you be able to point me in the right direction of where I can find the recipe for 2 layers please? Thankyou xxx

    • Jane's Patisserie on April 27, 2020 at 8:33 pm

      It’s in the notes section of the recipe card!! X

    • Lauren on May 4, 2020 at 3:19 pm

      Hi I’m also going to make this for my mother in law for her birthday next week as I thought it would make a change to the normal lemon and poppyseed I make her every year. Hope she likes it just as much 🤞🏻
      Just wondering what tins do you sue for your sponges ?
      Thank you 🌈

  92. Nikki on April 18, 2020 at 6:09 pm

    Hi would I be bale to substitute raspberries for strawberries? Thanks.

    • Jane's Patisserie on April 18, 2020 at 8:21 pm

      Yes – just keep an eye on the cakes whilst baking as strawberries can hold more moisture!

    • Caroline on August 6, 2020 at 5:06 pm

      I also wanted to use strawberries. Would this just mean bake for longer or soggy cake.
      Many thanks

    • Jane's Patisserie on August 6, 2020 at 6:25 pm

      It definitely depends on the strawberries as they can vary so much, but it does work! x

  93. Lisa Brace on April 17, 2020 at 8:58 pm

    5 stars
    Hi Jane, I love the look of this!! However my cake tins are not arriving for another couple of weeks…can I do a cupcake version instead?? I’ve already bought all the ingredients! TIA xx

    • Jane's Patisserie on April 17, 2020 at 9:05 pm

      Yes – have a look at my Lemon & Raspberry cupcakes for guidance on timings etc!

  94. Charlie on March 16, 2020 at 11:26 am

    Hi Jane, Fantastic Blog! All your bakes look/sound/are delicious!
    Quick question, when baking any of your three layer cakes what are the 8” tins that you use? Are they shallow sandwich tins or deeper tins? Can you post a link to the ones you use please?
    Thank you in advance.

    • Jane's Patisserie on March 16, 2020 at 5:49 pm

      All of my tins tend to be 3+ inches deep – and I switch depending on which ones are in the dishwasher or not!

  95. Miss Chloe J J Riggs on March 14, 2020 at 10:31 am

    Hello, can it be baked and frozen in advance?

  96. Tsakane on February 29, 2020 at 12:24 pm

    Hi Jane, if I don’t have medium eggs how many large eggs should I use for this recipe?

    • Jane's Patisserie on February 29, 2020 at 5:54 pm

      For 8 medium, I usually use 6-7 large!

  97. Helen Daley on February 29, 2020 at 12:02 pm

    Confused you said mix raspberries in buttercream but you haven’t on the pics? Also said slather not pipe but pic is piped ? I’m an idiot I follow word for word no freestyling on my
    Y part 😂

    • Jane's Patisserie on February 29, 2020 at 6:01 pm

      Hahha no that’s translation gone wrong – was meant to be phrased that you CAN do it that way, and have an example picture in there of when I did do it that way, but the picture files failed!

  98. Kath on February 29, 2020 at 11:42 am

    Hi Jane
    This combination looks amazing – I love lemon and raspberry so I’m definitely going to give this a go. For the 2 layer version, should it be 200g butter and 400g icing sugar? It’s just that notes section says 200g icing sugar and 400g butter?!

  99. Caroline Litteboy on February 29, 2020 at 9:39 am

    What a beautiful looking cake 😍

  100. Sienna on February 29, 2020 at 8:27 am

    Hi Jane! How would you do 2/3 of the recipe for a 2 layer cake? Xxxx

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