Recipe: Perfect Lemon and Raspberry Sponge

Delicious, fresh and tasty.

Lemon and Raspberry Sponge. White Chocolate and Raspberry together is also an epic combination, but I know that not all of you like to bake using chocolate, and Lemon and Raspberry. Dean loves this lemon raspberry cake but also goes crazy for my Love at First Sight Chocolate Cake. You can't get much different than lemon and I only had to increase the lemon juice quantity in order to give a little zingy flavour.

Lemon and Raspberry Sponge If you like lemons and raspberries you're going to LOVE this Lemon Raspberry Cake! This raspberry cake is exploding with fresh lemon flavor and covered in tangy lemon cream cheese. A lusciously moist and light lemon sponge cake is sandwiched with your favourite raspberry preserves and topped with a light icing. You can cook Lemon and Raspberry Sponge using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Lemon and Raspberry Sponge

  1. You need 200 grams of soft butter.
  2. You need 200 grams of castor sugar (fine sugar).
  3. Prepare 200 grams of plain white flour.
  4. It's 4 medium of eggs.
  5. It's 2 tsp of baking powder.
  6. You need 1 tsp of bicarbonate of soda.
  7. You need 2 tbsp of milk.
  8. You need 1/2 of grated lemon zest.
  9. You need of filling.
  10. You need 200 ml of double cream.
  11. It's 1 tbsp of castor sugar.
  12. You need 3 tbsp of raspberry jam (preserve).

This easy to make Raspberry and Lemon Curd Sponge from Neven Maguire will be sure to impress your guests. You will find this recipe and many more great recipes in his cookbook The Nation's Favourite Food Fast. It's delicious with any fresh fruit. Add the fresh raspberries and then add the other cake half to the top.

Lemon and Raspberry Sponge instructions

  1. Preheat oven to 180°c.
  2. Line two 8 inch tins with baking paper.
  3. Add all first lot of ingredients and mix well until it's fully combined.
  4. Evenly divide the mixture into both tins and tilt the tins so the mix reaches the sides.
  5. Put in the oven on middle shelf for 20-25 mins until a skewer comes out clean.
  6. Remove from oven, take out the tins and leave to cool on the wire rack.
  7. Whip cream and sugar in a bowl and spread onto one of the cooled sponges. Spread the jam on the other. Bring the two fillings together.
  8. Dust with icing sugar or decorate with fresh raspberries.
  9. .

Easy Lemon Raspberry Layer Cake Lemon and Raspberry: My Favorite Flavor Combo in an Easy Cake. Lemon raspberry is one of my favorite flavor How thick does each sponge normally come out? Mine are thinner than i expected but I can't decide if they are supposed to be like that or not and. Covered in whipped cream and juicy raspberries, this delicious sponge cake is showstopping masterpiece. Watch how to make Woman's Weekly almond and raspberry sponge cake.