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Recipe: Summer Lemon and Spinach Cake

A firm favourite on our barista counter, this delicious lemon and spinach cake layered with cream cheese frosting is perfect for summer hosting. Follow our recipe to recreate this showstopper…

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For the cake 

250g self-raising flour

250g caster sugar

250g unsalted butter


1 lemon zest

500g bag of spinach washed and blanched

For the cream cheese frosting  

200g full fat cream cheese

100g unsalted butter

200g icing sugar

To decorate

Fresh raspberries

Edible flowers

Micro cress

Crushed dried raspberries

Grated zest of lemon to decorate


  1. Preheat the oven to 160C or 180C if using a fan oven.
  2. Beat together butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
  3. Sift in the self-raising flour, then add the lemon zest & spinach and mix until well combined.
  4. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  6. Leave the cake to cool in the tin, meanwhile mix together the cream cheese, butter and sugar to make thecream cheese frosting.
  7. Garnish with raspberries, edible flowers and micro cress as required.
  8. Enjoy!


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