Date posted: 04/08/2022

Lemon raspberry & white chocolate cake

This cake encompasses a British summer pudding. Through its light sponge to its vibrant, fresh filling, it will give your table a feast for the eyes. We even added some spun sugar on top for an added wow factor. Perhaps you could top yours with fresh strawberries or a homemade cake topper!

  • Serves 10
  • Timing: 1 hr
Votes: 5 Average: 3.6


Unsalted packet butter 150g
Tate & Lyle caster sugar 225g
Free range medium eggs 3
Self raising flower 150g
Lemons 1
Double cream 225ml
Raspberries 250g
Callebaut white chocolate couverture 120g
Tate & Lyle fairtrade icing sugar 20g


  1. Preheat the oven to 180 degrees and line an 8 inch cake tin.
  2. In a mixing bowl, cream together the butter and 150g of the sugar together until light and fluffy.
  3. Next, add the eggs and continue to whisk. Gradually add the flour until you achieve a light batter mix.
  4. Zest the lemons and juice before adding to the mixture. Fold through.
  5. Place the mixture into a baking tin and cook for approximately 30 minutes. To test the readiness, place a skewer into the sponge to see if it is clear. Allow to cool.
  6. In another bowl whisk 150ml of cream and the remaining 75g of sugar until it reaches a soft peak. Add 150g of the raspberries and continue to whisk until the mixture reaches a stiff peak and set to one side.
  7. Warm the remaining cream slightly and melt the white chocolate. Mix together to form a ganache.
  8. Cut the cake in half then place the raspberry cream on top. Top with the other cake half.
  9. Drizzle with the chocolate ganache and garnish with raspberries and icing sugar.
Chef tip Why not decorate your cake with some fresh fruit! If you're looking for a wholesale cake and dessert supplier click the link to find out how we can help you.
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