Raspberry Lemon Cake

Raspberry Lemon Cake


White chocolate cake layers are filled with fresh raspberries and lemon curd and frosted in a tart, lemon butter cream!

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7 Responses to Raspberry Lemon Cake

  1. ada September 30, 2015 at 7:00 am #

    hello tatyana my name is ada and I would like to know how many grams of butter u used in this recipe. In Romania we use grams and I would love to make this amazing cake.is it really that much butter? 920 grams?Thank you

    • tkorchemnaya September 30, 2015 at 10:46 am #

      Hi! 🙂 so, for the cake layers, you will need 114 grams of butter. For the butter cream frosting, if you want to make the full recipe, you will need 450 grams of butter

      • ada October 2, 2015 at 1:18 am #

        thank you so much. i managed to make it and today is tasting day!:)

  2. Maribelle April 4, 2016 at 4:14 pm #

    i made this cake for my husband. friends said it was the best cake they ever had. instead of macrons, i piled on some raspberries and white chocolate curls in the centre of the cake. i also added 10 swirls evenly on the top edge of the cake and added a raspberry in the centre of the swirls. it looked and tasted amazing. thanks for the recipe.

    • tkorchemnaya April 9, 2016 at 3:28 pm #

      I’m so happy that everyone enjoyed the cake! Thank you for the feedback 🙂

  3. Ina February 16, 2018 at 8:52 pm #

    Can the cake be made 3 days ahead? If not, can I make the layers ahead of time and freeze them? Thank you!

    • tatyanaseverydayfood February 17, 2018 at 8:55 am #

      Hi! 🙂 Yes, this cake will be just fine if you make it 3 days in advance

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