This sumptuous cake is perfect for entertaining.


  • 250g butter, softened

  • 1 cup caster sugar

  • 2 teaspoons vanilla bean paste

  • 3 eggs

  • 2 cups self-raising flour

  • ½ cup buttermilk

  • Strawberries, blueberries and icing sugar mixture, to serve

  • Lemon Icing

  • 4 cups icing sugar mixture

  • 2 tablespoons lemon juice

  • Fresh figs, strawberries, cherries, raspberries, and honey to garnish


  • 1.

    Preheat oven to 180C/160C fan-forced. Grease and line base and sides of two 20.3cm Pyrex Platinum Loose Base Deep Round Cake Pans.

  • 2.

    Using an electric mixer, beat butter, caster sugar and vanilla for 5 minutes or until light and fluffy. Add eggs, one at a time, beating until combined after each addition. Sift in flour and buttermilk, in 2 batches, until combined.

  • 3.

    Divide batter among prepared pans. Bake for 20 to 25 minutes or until a skewer inserted in the centres comes out clean. Cool cakes in pans for 5 minutes. Turn out onto a wire rack to cool. Split each cake in half.

  • 4.

    Make lemon icing. Sift icing sugar into a large bowl. Whisk in lemon juice. Add 1 to 2 tablespoons cold water and whisk until smooth (icing should be a spreadable consistency).

  • 5.

    Stack cake layers on a serving plate drizzling with some of the icing between each layer. Top cake with remaining icing. Garnish with fresh figs, strawberries, cherries and raspberries. Drizzle with honey.


Exclusive recipe courtesy of Pyrex.

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