Raspberry Lemon Cake

This tangy cake is made with butter-based lemon cake layers,
which is denser than our sponge layers, but great for butter cake lovers!

The tightly crumbed cake has a velvety texture that melts away slowly in your mouth.
Sandwiched with raspberry buttercream made from freeze-dried raspberry and homemade lemon curd.
Topped with more raspberries and lemon zest.

Cake Size: 4″ // 6″ // 8″

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