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″
Click here to order.