A sprinkling of fresh raspberries are baked into four layers of our delicate lemon cake to create a spring showstopper! Alternating raspberry and lemon curd buttercream filling and topped with light lemon buttercream, this cake is the ultimate seasonal stunner.
Storage Instructions: Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing.
To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!
Thawing Instructions: To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3-4 hours. Refrigeration may cause the texture of the icing to change.
• We ship Monday through Thursday of each week with UPS.
• Orders cannot be shipped to PO boxes.