Gluten free lemon and raspberry layer cake
Two light lemon sponges with whipped cream, lemon curd and fresh raspberries. A proper centrepiece for a birthday tea.
- Time1 hr 15
- LevelMedium
- Costabout £0.67 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
- 2
Beat the butter and sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it splitting.
- 3
Fold in the rest of the flour, baking powder, xanthan gum, lemon zest, 2 tbsp lemon juice and the milk. The mixture should drop easily off the spoon.
- 4
Divide between the tins, level the tops and bake for 22 to 25 minutes, until golden and springy. Cool in the tins for 10 minutes, then on a rack until completely cold.
23 min - 5
Whip the cream with the icing sugar to soft peaks.
- 6
Spread the lemon curd on one sponge, top with half the cream and most of the raspberries. Add the second sponge, spoon over the remaining cream and finish with the last raspberries.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.