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Raspberry, Lemon Sherbet & Pistachio Cake

Close up of a raspberry, lemon and pistachio cake showing the fruit and nuts on top

The lovely Janmaree has permitted us to add this wonderful new recipe to our blog.  This is Janmaree’s very own recipe for Raspberry and Lemon Sherbet Cake. The one she created in one of our “develop your own recipe” meetings at Bake Club.

Not only does this cake taste great, but it looks so pretty that it doesn’t even need any further decoration.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Close up of a raspberry, lemon and pistachio cake showing the fruit and nuts on top

Raspberry, Lemon Sherbet & Pistachio Cake

3.67 from 3 votes

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Raspberry, Lemon sherbet and Pistachio cake. Looks fantastic and tastes great. Second place winner at Open Day 2015.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Difficulty Easy
Course Cake, Dessert
Cuisine Australian
Servings 12
Method Conventional


  • 1 Stand mixer


  • 250 g unsalted butter
  • 200 g caster sugar
  • 200 g egg 4 x 55g eggs
  • 300 g plain flour
  • 10 g baking powder 2 tsp
  • 2 lemons juice and zest of 1 whole lemon
  • 2 tbsp of chopped pistachios
  • 2 tbsp of whole pistachios
  • 1 cup raspberries
  • 1 Extra caster sugar for dusting and syrup
  • ¼ cup lemon juice
  • ¼ cup of caster sugar


  • Set the oven to 150°c fan
  • Prepare your tin using a high collar to protect the pistachios from going brown.
  • Collect all your ingredients and have them in front of you.
  • Cream the butter, sugar and lemon zest until light and pale
  • Add the eggs individually, making sure each addition is well absorbed.
  • Remove bowl from mixer, fold in sieved flour and baking powder alternately with the lemon juice.
  • Add ½ the batter to the prepared tin and gently fold through ½ cup raspberries and 2 tablespoons of chopped pistachios
  • Add the remainder of the batter and top with ½ cup of raspberries and 2 tablespoons of whole pistachios and gently fold in.
  • Sprinkle 2 tablespoons of sugar on the top
  • Bake at 150 °c fan
  • Make a syrup of ¼ cup of lemon and ¼ cup of sugar, bring to the boil and allow to cool.
  • Once the cake is cooked, leave to rest 10 minutes before turning out onto a cooling rack.
  • Pierce holes in the base of the cake and pour over 1/2 the syrup (prepared earlier) to soak. Once cold, turn over and pour the remainder of the syrup.


Author – Janmaree Richardson
Janmaree Richardson created this recipe for Raspberry, Lemon Sherbet and Pistachio Cake in one of our Bake Club Cake development meetings, and was awarded 2nd place Winner at our Open Day 2015.
Janmaree produced this recipe from learning my method on “How to make a perfect cake in a Thermomix“.

Want to know more?

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