Luscious lemon & raspberry sandwich

Luscious lemon & raspberry sandwich

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(14 ratings)

Prep: 25 mins Cook: 30 mins


Cuts into 8-10 slices

Lemon curd yogurt gives this gluten-free sponge cake a lovely light texture. It's filled with cream and berries and topped with a drizzle icing

Nutrition and extra info

  • sponges only
  • Gluten-free

Nutrition: per slice (10)

  • kcal577
  • fat31g
  • saturates11g
  • carbs68g
  • sugars43g
  • fibre1g
  • protein6g
  • salt0.4g


  • 450g pot gluten-free lemon curd yogurt
  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 large eggs
  • 300g golden caster sugar
  • 300g gluten-free self-raising flour blend
  • 25g ground polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 1 tsp xanthan gum
  • 1 tsp gluten-free baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 150g pack raspberries
  • 170ml pot double cream

For the icing

  • 50g icing sugar, sifted
  • zest 1 lemon, plus 1 tbsp juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.

  2. Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.

  3. Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.

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Comments, questions and tips

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19th Jul, 2019
Excellent recipe. No one knew it was gluten free which is always a bonus. and the taste was incredible. I stuck to the original recipe above, but personal preference meant I added in more raspberries than suggested to the sandwich filling, does make it rather tall. Just need to work on making the icing for the top, look as arty as the photos. The flavour was incredible and I've made this cake twice now both times with success.
Eleri Williamson's picture
Eleri Williamson
28th May, 2018
Absolutely delicious, enjoyed by everyone. Really light and fresh - not too sweet. As suggested below, substituted polenta for almond. Was slightly concerned as it was very dough like when mixed but rose really well. Will definitely make again
26th Mar, 2018
Lovely cake. I did this as a birthday cake so used buttercream instead of cream and topped it with roll out icing. Used mix of lemon curd and yoghurt which was fine - just guessed the proportions.
25th Jul, 2017
Made this with normal self raising flour and baking powder and omitted the xantham gum and came out beautifully (all light and fluffy). You can find 450g pots of lemon curd yogurt from yeo valley, also, if anyone couldn't find it.
22nd May, 2016
This is a really light, lovely and decadent cake, a huge hit with my family, makes a fantastic birthday cake. The best thing about this cake is how moist it is, even though its gluten free. I substituted the polenta for ground almonds as mentioned in previous comments and left out the drizzle as I felt the cake was a show stopper without it, just a sprinkle of icing sugar on the top and its good to go.
27th Feb, 2015
This is lovely. I couldn't get lemon curd yoghurt so I did a 50-50 mix of lemon curd and plain yoghurt. And as I don't have polenta I used ground almonds instead.
16th Sep, 2013
Made this cake yesterday. Gluten free cakes are often disappointing but this is not, it is amazing. I did alter recipe slightly, used ground almonds instead of polenta, didn't use the xanthan gum as my Mum who is a coeliac doesn't like it. I used 1/4 tsp of glycerine instead. Also added 1/2tsp lemon oil,and used 100g frozen raspberries in cake mixture and 120g fresh raspberries in filling. yummy!!!!
21st Aug, 2013
If we cant get lemon curd yogurt mixing lemon curd and some yogurt would work??
5th Jun, 2020
I am having trouble finding polenta that is suitable. Can the polenta be substituted for something else or left out?
25th Aug, 2013
I want to make this, but we don't need to eat gluten-free food and I'd rather not have to splash out on gluten-free flour, baking powder, etc, if I don't have to. Will this work just as well with 'ordinary' SR flour, etc? And would I then still need to use the xanthan gum :) ?
16th Sep, 2013
yes you could make it with ordinary SR flour I haven't yet but plan to. You wouldn't need the xanthan gum as it is only used when baking gluten free.
21st Aug, 2013
Hi could I make this cake without it being gluten free and if so other than using normal flour and baking powder are there any other ingredients I need to change /omit? Thank you Sue j
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