The Raspberry Lemon Cake (S$6.90) was a limited-time offer in conjunction with the cherry blossom season. I liked the lemon zest that was sprinkled on the top of the cake, giving it that citric flavour with a bit of texture to every bite.

However, I realised from previous visits and this one that the cakes at Starbucks were starting to have sponge cake layers that were on the dry and hard side. I thought that the cake could have given a better experience if the sponge layers were more fluffy and light.