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Raspberry and lemon sponge cake

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 450
A delightful sponge cake infused with lemon zest and filled with raspberry cream, topped with fresh raspberries and a zesty lemon icing.

Ingredients

Cake ingredients

  • 225 g butter, softened (plus extra for greasing)
  • 2 pieces lemons, grated zest (of 2 lemons)
  • 225 g golden caster sugar
  • 4 large free-range eggs
  • 225 g self-raising flour
  • 0.5 tsp baking powder
  • 1 handful fresh raspberries

Icing ingredients

  • 2 pieces lemons, juiced (juice of 2 lemons)
  • 3 tbsp icing sugar (plus extra for dusting)

Filling ingredients

  • 400 ml double cream
  • 3 tbsp raspberry jam

Instructions 

  • Preheat oven to 180°C (fan160°C, gas 4). Grease and line two 20cm round tins.
  • Cream butter, lemon zest, and sugar until soft. Beat in eggs one at a time, adding a little flour with the last to prevent curdling.
  • Sift in remaining flour and baking powder, then fold gently. Divide batter between tins and bake for 20-25 minutes.
  • Make the lemon icing by mixing lemon juice and icing sugar. Poke holes in cakes, drizzle icing, and cool. Whip cream, swirl in jam, and spread between cakes. Decorate with raspberries and dust with icing sugar.

Notes

Ensure not to open the oven door early to prevent cakes from collapsing.
Calories: 450kcal
Cost: $15
Course: Dessert
Keyword: Lemon, raspberry, sponge cake