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Lemon And Raspberry Sandwich!

Published Friday, 09 May, 2014 by Victoria @

This sponge sandwich is light, full of fresh juicy flavours, and leaves a beautiful after taste!



  • • 175g caster sugar
  • • 175g butter, softened
  • • 175g self raising flour
  • • 3 eggs
  • • 1 level tsp baking powder
  • • zest of 1 lemon
  • • juice of 1 lemon
  • • icing sugar - 1 tbsp plus dusting
  • • 140ml double cream
  • • lemon curd - about 1/3 regular jar


• grease your 2 20cm cake tins and preheat the oven to 180c

• cream together the butter and sugar

• break in the eggs and mix together

• sift the flour and baking powder in and mix until smooth

• add the lemon zest and juice, and bring everything together

• pour half into each cake tin and place in the oven

• bake for about 25 minutes, until the top is golden and springy, and an inserted skewer/knife comes out clean

• allow to cool

• on one of the cake halves, spread an even layer of lemon curd across

• whisk up the double cream to soft peaks using an electric whisk, then whisk 1 tbsp icing sugar into it

• spread the cream on top of the lemon curd

• top with your raspberries covering the edges, then filling the middle

• put the other cake on top and sprinkle with icing sugar.

tada! Your beautiful deliciously fluffy cake is complete!

now sit down, feet up, cuppa tea, and enjoy! Store the rest in the fridge - will be good for a couple of days!

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