There’s something special about the combo of sharp raspberries and zingy lime – especially when wrapped up in a soft, buttery sponge. This Raspberry & Lime Cake is light, fresh, and bursting with flavour, making it the ideal treat for a summer afternoon.
Whether you’re baking for friends, family or simply for yourself (no judgement here!), this one’s a winner.
What You’ll Need
For the Cake:
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225g Butter (softened)
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225g Golden Caster Sugar
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4 Eggs (lightly beaten)
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225g Self Raising Flour
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100g Fresh Raspberries
For the Lime Buttercream:
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125g Butter
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250g Icing Sugar
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Zest and Juice of ½ a Lime
You’ll also need:
2 x 20cm round cake tins, greased and lined with baking paper.
Let’s Bake
Step 1 – Preheat & Prep
Preheat your oven to 180°C (Gas mark 4 / 350°F). Grease and line your cake tins so they’re ready to go.
Step 2 – Cream the Butter & Sugar
In a stand mixer (or by hand if you’re feeling strong!), cream the butter and golden caster sugar until pale, fluffy and dreamy – about 3–5 minutes.
Step 3 – Add the Eggs
Gradually beat the eggs into the mixture, adding a spoonful of flour to stop any curdling.
Step 4 – Fold in the Flour
Gently fold in the remaining flour using a spatula or large spoon – keep it light and airy.
Step 5 – Add the Raspberries
Dust your raspberries with a little flour (this helps stop them sinking), then fold them gently into the mixture.
Step 6 – Bake
Divide the mixture evenly between your prepared tins and level the surface.
Bake for 20–25 minutes, or until the tops are golden and a skewer comes out clean.
Lime Buttercream Time
While your cakes cool, whip up the icing. Beat the butter, icing sugar, lime zest and juice together until light, fluffy and full of zingy goodness.
Time to Assemble
Once your cakes are cool:
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Slather buttercream on top of one sponge.
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Sandwich the second sponge on top.
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Add more buttercream on top if you’re feeling fancy!
Slice, Snap & Enjoy
Now for the best bit:
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Cut yourself a slice
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Make a cuppa
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Snap a photo and tag us @thecaketastingclub – we LOVE seeing your creations!
💡 Baking Tip
This cake is best eaten the same day – the raspberries keep it super moist. Store in an airtight tin and enjoy within 2 days.
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