Recipe: Lemon and summer berries layer cake

Lemon and summer berries layer cake

Nothing says summer better than fresh berries and zingy lemon, layered up and drowned in glorious white chocolate.


Sponge cake
285g caster sugar
285g butter or margarine
5 eggs
285g self-raising flour
1 tsp lemon essence
1.5 tsp vanilla extract
pink food colouring
red food colouring

zest of 2 lemons
300g raspberries
300g blueberries
200g red currants

Ganache and garnish
550g white chocolate + 50g for garnish
300ml double cream
zest of 1 lemon
blueberries, raspberries and red currants


*Preheat oven to 180*c and grease and line 2 7″ round cake tins.

For the two lemon layers:

  • Cream together 2oz caster sugar and 2oz butter or margarine
  • Beat in 1 egg
  • Add lemon essence
  • Grate in the zest of 2 lemons
  • Sift in 2oz flour and fold in gently with a metal spoon
  • Divide the mixture between the 2 cake tins and bake for 11mins, or until risen
  • Carefully take the sponges out of the tins and cool on a wire rack
  • Set the tins aside to reuse later (you can also reuse the greaseproof paper)

For the three berry layers:

  • Take 3 bowls and in each cream together 2oz caster sugar and 2oz butter or margarine
  • Beat in 1 egg and 1/2tsp vanilla extract into each bowl
  • Sift 2oz flour into each mixture and fold in gently with a metal spoon
  • Add 100g raspberries plus 1tsp pink food colouring to one bowl, 100g blueberries to the second and 100g red currants plus 1tsp red food colouring to the last
  • If you have 3 cake tins, bake all the mixtures at the same time for around 12 minutes. If not, bake 2 of the mixtures and then the third when they are out of the oven (there is no need to wash out the tins in between baking)

Blueberries sponge layer

For the ganache:

  • In a bain marie, melt together the white chocolate and double cream, stirring occasionally until well combined
  • Leave to cool slightly and then refrigerate until firm
  • Remove the remaining fresh berries from the fridge


  • Place the red currant sponge layer onto a large plate or decorating board
  • Spread a little of the ganache over the sponge and top with some of the fresh berries
  • Gently place one lemon sponge on top of the red currant layer and spread over ganache and berries
  • Repeat this process placing on top the blueberry layer, then the second lemon sponge and finally top with the raspberry layer
  • Make sure the layers are well aligned and using a spatula, cover the whole cake with the rest of the ganache until the sponge is completely hidden
  • Refrigerate for 15 minutes
  • While the cake is in the fridge, using a vegetable peeler or a sharp knife, shave off curls of white chocolate
  • Cover the top of the cake with the white chocolate shavings and then grate over the zest of one lemon from a height

*Best eaten on the day made. Consume within 3 days.

Lemon and summer berries layer cake