Raspberry & Lemon Spring / Easter Cake Recipe

Name: Raspberry & Lemon Spring / Easter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g caster sugar; 350 g butter, softened; 2 teaspoons almond essence; 6 medium eggs, beaten; 150 g ground almonds; 300 g self raising flour; 4 lemons, zest of, grated (optional); 150 g icing sugar; 4 tablespoons lemon juice; 300 ml double cream; 150 g lemon curd; 200 raspberries; 300 g royal icing sugar; 3 tablespoons lemon juice; yellow food coloring; mini chocolate egg (optional); fresh edible flower (optional); raspberries (optional); strawberry (optional); rose petal (optional)

Servings: persons

300 g caster sugar
350 g butter, softened
2 teaspoons almond essence
6 medium eggs, beaten
150 g ground almonds
300 g self raising flour
4 lemons, zest of, grated (optional)
150 g icing sugar
4 tablespoons lemon juice
300 ml double cream
150 g lemon curd
200 raspberries
300 g royal icing sugar
3 tablespoons lemon juice
yellow food coloring
mini chocolate egg (optional)
fresh edible flower (optional)
raspberries (optional)
strawberry (optional)
rose petal (optional)

1
["Preheat the oven to 180C/350F Grease & flour two 20cm / 8"" cake tins.", "Beat the sugar, butter & almond extract until pale & fluffy.", "Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.", "Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.", "Make a drizzle by mixing the icing sugar& lemon juice together.", "When the cake comes out of the oven, turn out onto a cooling rack set over a plate.", "Prick the cakes all over with a skewer & drizzle the syrup over.", "Set aside to cool/.", "Whip the cream & fold in the lemon curd.", "Set one cake on a plate, level the top if necessary & spoon the filling over the top.", "Sprinkle with the raspeberries & set the other cake on the top.", "Set aside.", "To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste.", "Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides.", "Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.", "Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc."]

2335

kcal

Calories

131

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 300 g caster sugar, 350 g butter, softened, 2 teaspoons almond essence, 6 medium eggs, beaten, and more.

Yes, Raspberry & Lemon Spring / Easter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry & Lemon Spring / Easter Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions