Lemon sponge cake with raspberry cream


It’s been a while since I’ve baked a cake. I’ve been on a health kick and that has meant baking has been well and truly off the menu which is a shame because I love it! This Sunday was Mother’s Day in the UK and I planned on making afternoon tea at mine for all the mum’s in my family, at last I had an excuse to bake a cake!


Spring has just started, the sun has begun to shine and we officially have longer days since the clocks went forward on the weekend so I wanted a nice light, spring inspired cake – a lemon sponge with pink raspberry cream. Note: the original recipe is one by Delicious magazine which I have adapted.

Lemon sponge cake with raspberry cream

  • 225g soft butter
  • Zest of 2 lemons
  • 225g golden caster sugar
  • 4 large free-range eggs
  • 225g self-raising flour
  • ½ tsp baking powder
  • Juice of 2 lemons
  • 3 tbsp icing sugar, plus extra for dusting
  • 300ml double cream
  • 200g fresh or frozen raspberries

1. Preheat the oven to 180°C and grease your round baking tins (I also lined the bottom of mine with baking paper).

2. Add the soft butter, lemon zest and caster sugar into a mixing bowl and beat with a wooden spoon until nice and creamy.

3. Crack an egg into the butter and sugar mixt and beat it in with your wooden spoon. Add each egg one by one and repeat until all the eggs are mixed in (you may need to add a spoonful of flour to stop the mix from curdling).

4. Sift the remaining flour and baking powder into the mix and fold in gently using a metal spoon (to keep the air in).

5. Share the mixture between the two (greased) tins. Bake for 15 minutes or until the cake has risen. Check that the cake is cooked by inserting a skewer and checking that it comes out clean (with no cake mix stuck to it)

6. Cut the two lemons in half and squeeze the juice into a bowl making sure to remove the pips. Mix in the icing sugar to create an icing you are going to drizzle over both cakes. Use your skewer to make holes in the cake and then pour the icing over them. This will sink into the cake and give it an extra lemony flavour.

7. Leave cakes to cool on a wire rack.

8. When cake is completely cooled you can make the filling. Whisk your cream until it stiffens and forms peaks. Fold in the (defrosted or fresh) raspberrries and watch the cream turn pink! (My little girl loved the pink cream) Add the filling to one side of the cake and place the other on top to make a sandwich. Dust the top with icing sugar and you are done!





2 Comments on Lemon sponge cake with raspberry cream

  1. shani
    31 March, 2014 at 10:46 am (4 years ago)

    ….and delicious it was!


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