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Lemon, Raspberry & White Chocolate Cake

This cake is the perfect balance of fresh, fruity and indulgent – with its zingy lemon sponge, tangy raspberry filling, and creamy white chocolate buttercream!

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Prep: 2 hours
Cook: 40 minutes
Total: 2 hours 40 minutes
Servings: 12 people

Equipment

Ingredients

For the lemon sponge cakes:

  • 325 grams Margarine or unsalted butter I use Stork baking spread
  • 350 grams White caster sugar
  • 2 teaspoons Vanilla extract
  • 5 medium Eggs Room temperature
  • 350 grams Self-raising flour or 350 grams plain flour + 2.5 teaspoons baking powder
  • 1 tablespoons Milk
  • 1 Lemon zest and juice

For the lemon sugar syrup:

  • 60 millilitres water
  • 60 grams White caster sugar
  • 1 Lemon jucie only

For the raspberry coulis:

  • 150 grams Raspberries
  • 2 teaspoons Cornflour

For the white chocolate buttercream and fresh raspberry filling:

  • 200 grams White chocolate
  • 400 grams Salted butter soft at room temperature
  • 700 grams Icing sugar
  • 2 tablespoons Milk
  • 50 grams Raspberries

For the decoration:

  • 100 grams Raspberries to dot around the edge
  • 1 Lemon cut into small wedges
  • 50 grams White chocolate use a potato peel or knife to make chocolate curls/shards
Metric - US Customary

Instructions

Start by baking the lemon cakes:

  • Preheat the oven to 160°C fan / 180°C conventional. Grease and line two 8-inch round cake tins with baking paper.
  • Beat the margarine (or butter), caster sugar and vanilla extract together until light and fluffy.
    325 grams Margarine or unsalted butter, 350 grams White caster sugar, 2 teaspoons Vanilla extract
  • Beat in the eggs one at a time. TIP: Add a spoonful of the 350g flour with each egg to stop the mixture from curdling.
    5 medium Eggs
  • Fold in the flour and milk until combined.
    350 grams Self-raising flour, 1 tablespoons Milk
  • Fold in the lemon zest and juice. The cake mixture should be smooth and combined.
    1 Lemon
  • Divide the mixture evenly between the cake tins. Bake on the middle shelf of your oven for 40-45 minutes until risen, golden and the sponge springs back when pressed in the middle. Whilst the cakes are baking, make the lemon sugar syrup (steps below).

Meanwhile, prepare the lemon sugar syrup and soak the cakes:

  • In a small saucepan combine the water and sugar. Stir over medium heat until the sugar dissolved and the liquid is clear. Squeeze in the lemon juice and continue to heat until the mixture reaches a boiling point. Remove and leave to cool.
    60 millilitres water, 60 grams White caster sugar, 1 Lemon
  • Leave the baked cakes to cool in the tins for 20 minutes. Then prick the top of the sponges all over with a toothpick or skewer, and brush or spoon the syrup over them (only use roughly 1-2 tablespoons of syrup). The syrup will sink into the sponge, making it super soft and full of lemon flavour. Leave the cakes in the tins to cool completely.

Prepare the raspberry coulis:

  • In a saucepan, combine the raspberries, the remaining sugar syrup (roughly 100ml) and cornflour. Cook on medium heat for 5-10 minutes until the raspberries have softened, the liquid is bubbling up and has thickened. Strain through a sieve into a bowl to remove the seeds, then place in the fridge to cool.
    150 grams Raspberries, 2 teaspoons Cornflour

Prepare the white chocolate buttercream:

  • Break the chocolate into a bowl and melt in the microwave in 15-20 second bursts until smooth. Be careful not to overheat as white chocolate can burn very quickly. Allow the heat of the bowl to melt any remaining chunks. Set aside to cool.
    200 grams White chocolate
  • Beat the butter until soft and pale in colour. Sift in the icing sugar in two stages and mix until smooth. If the buttercream feels a little stiff, add the milk a tablespoon at a time.
    400 grams Salted butter, 700 grams Icing sugar, 2 tablespoons Milk
  • Pour in the cooled melted chocolate and mix until the buttercream is smooth and creamy.

Assemble the cake:

  • If the cakes have domed on top, level them off with a sharp knife. You want to get them as flat and level as possible.
  • Place one sponge layer on a cake stand or plate and spread a thick layer of buttercream on top.
  • Pipe a ring of buttercream around the outside. Slice the raspberries in half and arrange them in the middle in an even layer.
    50 grams Raspberries
  • Spoon over the raspberry coulis until it's level with the buttercream ring.
  • Carefully place the second layer on top and press down at the edges to sandwich the cakes together. Coat the top and sides of the cake with buttercream. Use the back of a spoon or icing palette knife to create a swirly finish.
  • Decorate the top of the cake with raspberries, lemon wedges and chocolate curls.
    100 grams Raspberries, 1 Lemon, 50 grams White chocolate

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