Lemon Cake Sandwich - Tessa Kiros Recipe

Moist and tender lemon cake slices sandwich between a yogurt whipped cream and raspberries that make for the simplest lemon cake sandwich dessert, a perfect summer tea cake recipe.

Welcome to my Cookbook Recipe Series Episode 4, where I make some of my favorite recipes from cookbooks that I own. The last episode covered the Fruit & Nut Loaf from Tartine’s Cookbook which was gluten free and so yummy! Today we have made the Lemon cake sandwiches from Apples For Jam by Tessa Kiros. I had posted a poll on threads on which recipe to choose from, it was between this and the lemon semolina syrup cake by Ottolenghi (which I also LOVE), however this one was a winner.

This recipe was first made during lockdown, as I got this cookbook from a friend (Liz Stevenson) who was having a sale of her kitchen stuff. She is a chef and I have tagged her here, check out some of the cool things she is doing with chocolate. When I made them I was blown away by the genius of this recipe. Why genius? Am glad you asked. The cake itself is lightly scented with lemon but the texture is tender and firm – sounds odd but it is true. The cake is firm enough to slice and make sandwiches but tender enough to melt away once eaten. The yogurt whipped cream is not too rich and a yummy compliment the sourness from the lemons but the raspberries are the best part, it just ties the lemons and yogurt and adds freshness to the cake.

If you love lemon as much as I do in desserts then please check out my lemon drizzle loaf cake recipe that is so good! It is a simple but but very moist and fluffy lemon cloud like cake. Or check out the leftover lemon peel jam recipe that I posted which is so so good! A leftover make over recipe. However if you are looking for a single serve portion then check out my single serve lemon drizzle cake recipe with a simple lemon glaze. It would be rude of me to leave out the lemon blondies which are like a cross between blondies, cookies, fudge bars and lemon cake all in one. But if you are into cookies then have a look at the eggless lemon crinkle cheesecake stuffed cookies, they are a thing of beauty – we add a little turmeric to bring out the yellow color in the cookies.

What is lemon cake?

Lemon cake is basically a tender and fluffy pound cake that is scented with lemon. This could come from lemon zest or lemon juice. Some recipes also use lemon extract, lemon essence or limoncello. The cake most often than not is made by creaming together butter and sugar, there are eggs in the cake which helps give it a deep yellow color once baked. Some lemon cakes are drenched with a lemon drizzle syrup while others have a lemon glaze on top. There is no rule of thumb for lemon cakes to absolutely HAVE a syrup or glaze but a lemon drizzle cake would have to have a syrup or glaze. It is summer tea can recipe that is fresh, light and delicious.

What is a cake sandwich?

Cake sandwiches are basically cakes sandwiched between a filling and some fruit. It is a fun way to serve dessert that have many components. In this case this cake is a lemon pound cake that is served with a yogurt whipped cream and raspberries. They are so simple but so good. This can be made with store bought lemon cake as well but homemade is definitely the best option.

What ingredients do you need to make this lemon cake?

To make this lemon cake we need butter, castor sugar, eggs, lemon zest, lemon juice, flour, baking powder, salt and single cream. For the cream we need whipped cream, yogurt, vanilla and icing sugar. We serve the cake with raspberries and salt flakes.

What equipment do you need to make this lemon cake?

To make the cake batter we need a large mixing bowl, electric beater and rubber spatula. You can use a stand mixer to make the cake batter with a paddle attachment. The cake is baked in a 9 inch loaf tin that is lined with baking paper. The cream is made in a mixing bowl with an electric beater. I use a bread knife to cut the cake once it is cooled down before assembling.

How to make this lemon cake?

Preheat the oven to 170℃ and line a 9 inch loaf tin with baking paper and set aside. In a large mixing bowl add the butter and castor sugar, beat until pale and creamy around 2-3 minutes. Add the eggs one at a time and beat well. Sift in the flour, baking powder, salt. Add the lemon zest, lemon juice, cream and vanilla. Mix together until smooth. I like to finish mixing the batter with my rubber spatula. Pour the batter into the tin and bake for 1 hour until a tooth pick inserted into the center comes out clean. Allow it cool on a wire rack before removing from the tin and slicing.

How to make the yogurt whipped cream?

In a mixing bowl add the whipping cream, castor sugar and beat until soft peaks. Add the yogurt, vanilla and beat until stiff peaks. Store in the fridge until needed. Both the cream and yogurt must be fridge cold or else it will not form stiff peaks.

How to turn this lemon cake into sandwiches?

Once the lemon cake is cooled, remove it from the tin and slice the cake. Take two slices and dollop 3 teaspoons worth of the cream onto one slice, add frozen raspberries and cover with the other slice of lemon cake. Serve it immediately.

How to serve lemon cake?

If you do no want to make the yogurt you can serve this can with a dusting of icing sugar or a pouring double cream on top as well. It is a deliciously tender and fluffy cake to make during summer that is yummy on its own.

Storing lemon cake?

I like to wrap this lemon cake with cling wrap and place in zip lock bags. It keeps well in the fridge for 2 days and the freezer for up to 1 month. The whipped yogurt cream can be stored in an air tight container in the fridge for 1-2 days. Once the cake sandwiches are assembled they can be wrapped in plates in cling wrap and place in the fridge for a day. The cream will get stained with the fruit juice though.

What have I done differently from Tessa Kiros’s recipe from Apples for jam?

I like using a combine of single cream and yogurt to make this lemon cake. I think it not only add flavor but also makes it very tender.
I have reduced the sugar in the cake by 50 gm because I wanted it more sour than sweet.
I have made the whipped cream without greek yogurt by straining regular low fat yogurt for a few minutes before adding into the cream.
I add only 1 tsp of icing sugar into the whipped cream as I prefer it less sweet.
Frozen raspberries in my opinion are so much better than fresh in this recipe. Alternatively I have made this with strawberries and it was yummy too.

Looking for more cookbook inspired recipes?

Now that we have covered how to make this Lemon cake sandwiches, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Lemon Cake Sandwich - Tessa Kiros Recipe

Moist and tender lemon cake slices sandwich between a yogurt whipped cream and raspberries that make for the simplest lemon cake sandwich dessert, a perfect summer tea cake recipe.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Course Breakfast, Brunch, Cake, Dessert, Finger food, High Tea, sandwich, Sweet tooth, tea time

Cuisine American

Servings 6 sandwiches

Equipment

Mixing bowls
Electric beater/planetary mixer
Rubber spatula
9 inch loaf tin
Baking paper

Ingredients

Lemon cake -

225 gm butter
225 gm castor sugar
3 eggs
310 gm all purpose flour
1 1/2 tsp baking powder
Pinch of salt
1 lemon zest & juice
140 ml single cream
45 ml yogurt
1 tsp vanilla

Cream filling -

100 ml whipped cream
1 tsp icing sugar
50 gm thick yogurt
1 tsp vanilla

Serve with -

Frozen raspberries

Instructions

Lemon cake -

Preheat the oven to 170℃ and line a 9 inch loaf tin with baking paper and set aside.
In a large mixing bowl add the butter and castor sugar, beat until pale and creamy around 2-3 minutes.
Add the eggs one at a time and beat well.
Sift in the flour, baking powder, salt. Add the lemon zest, lemon juice, cream and vanilla. Mix together until smooth.
I like to finish mixing the batter with my rubber spatula. Pour the batter into the tin and bake for 1 hour until a tooth pick inserted into the center comes out clean.
Allow it cool on a wire rack before removing from the tin and slicing.

Cream filling -

In a mixing bowl add the whipping cream, castor sugar and beat until soft peaks.
Add the yogurt, vanilla and beat until stiff peaks. Store in the fridge until needed.

Assembly -

Once the lemon cake is cooled, remove it from the tin and slice the cake.
Take two slices and dollop 3 teaspoons worth of the cream onto one slice, add frozen raspberries and cover with the other slice of lemon cake. Serve it immediately.

Notes

Allow the cake to cool completely before slicing and assembling.
To make the cream filling make sure the whipping cream and yogurt are fridge cold when beating or else it wont form stiff peaks.
You can use fresh raspberries if you prefer or any other berries of your choice.

Annika Eats

Hi Ninja!