Lemon Raspberry Cake
Ready To Eat
Bittersweet’s Lemon Raspberry Cake: classic vanilla cake layered with lemon sabayon and raspberry preserves, finished with vanilla buttercream — bright, sunny, and exactly the counterpoint to the dark chocolate mousse that has been the Lakeview institution’s most popular cake for 30 years. Judy Contino opened Bittersweet in 1992 as Chicago’s first European-style pastry shop; the lemon raspberry is the spring-summer argument for why the full menu deserves attention.
This package serves 8-10 people and includes a Lemon Raspberry Cake
- Each cake measures approx. 6" round x 4.5" tall
- Toppings arrive on the side.
- Cake ships frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Refrigerate cake immediately upon receipt.
- For best flavor and texture, let your cake sit at room temperature for 2-3 hours before serving.
- Refrigerate any leftovers (there won’t be any)
- Cake can be stored in the refrigerator for up to 3 days, or kept frozen for up to 2 months.
To Serve
- Remove plastic wrap while cake is still frozen to ensure icing stays intact.
- If frozen, allow to thaw. Option to thaw in the refrigerator overnight.
- Cake is best enjoyed after coming to room temperature before serving.
- Enjoy!
- Lemon Raspberry Cake – Vanilla Cake (Sugar, Flour, Soybean Oil, Canola Oil, Eggs, Milk, Baking Soda, Salt, Cornstarch, Vanilla Extract), Lemon Sabayon (Eggs, Sugar, Lemon Juice, Butter, Gelatin), Raspberry Preserves (Red Raspberries, Sugar, Corn Syrup, Pectin, Citric Acid), Italian Meringue Buttercream (Butter, Egg Whites, Sugar, Vanilla Extract, Rum)
Contains: Wheat, Egg, Milk, Soy
Chicago’s Premier Pastry Shop
Chicago’s Premier Pastry Shop
Bittersweet Pastry Shop, the Chicago Lakeview institution behind European-trained celebration cakes and inventive pastries, has been setting the city's standard for upscale baked goods since 1992. Founded with a mission to bring the artistry of luxury wedding cakes into everyday life, the bakery draws on classic French and Austrian techniques while incorporating global flavors — every confection a balance of precision and imagination.
Now with a second location in Pilsen and led by owner Esther Griego alongside Top Chef alumnus Katsuji Tanabe, Bittersweet has earned more than three decades of loyalty from Chicagoans who know the difference — shipped nationwide on Goldbelly.
