Cast Iron Cake
Lemon and Raspberry Cake
This is the kind of cake that goes straight from oven to table — baked, decorated, and served all in one pan. No tins, no transferring, no extra washing up. Just a deeply flavourful, tender cake with a rustic charm that makes it perfect for gatherings, picnics, or weekend camping trips.
I first made this cake for a celebration and haven’t looked back since. Something about baking it directly in a cast iron casserole dish brings a richness and depth that’s hard to beat. And once it’s out of the oven, the real magic begins — pop the lid back on, and the cake stays beautifully moist thanks to the natural self-basting effect of those concentric rings on the underside.
Whether you're baking for a crowd or just want something simple and satisfying with minimal fuss, this is a recipe that’s ready to go wherever you are — straight from the pan, every time.
For the cake:
200g unsalted butter, softened
220g caster sugar
3 large eggs (room temp)
250g Greek yoghurt (full fat)
Zest of 2 lemons
60ml lemon juice (about 2 lemons)
250g plain flour
2 tsp baking powder
½ tsp fine sea salt
150g fresh raspberries (plus extra for topping)
Method:
Grease your 30cm Chasseur casserole and line the base with a round of parchment paper.
In a stand mixer, cream the butter and sugar until light and fluffy (3–5 mins). Beat in the eggs one at a time. Add yoghurt, lemon zest and juice — mix just until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Fold into the wet mix gently.
Carefully fold in the raspberries. Pour batter into the prepared casserole dish. Smooth the top.
Bake at 160°C (fan) for 30 minutes, or until a skewer comes out clean. Cool completely in the pot I leave the lid on to lock in the moisture.
Eat as it is or top with Swiss mergingue buttercream. Colour and pipe it like I have in the pictures or you can just spoon it on for a more rustic finish.
