Raspberry lemon sponge cake

Prep: 15 mins
Cook: 30 mins
Raspberry lemon sponge cake
Gorgeous, double layer sponge which is pefect for parties and special occasions.

170g caster sugar

170g butter

3 eggs

170g self-raising flour, sifted

1 tsp baking powder

2 lemons, zested


250g icing sugar

30g butter

1 tp vanilla extract

2 tbsp milk

300g raspberries

Preheat oven to 160°C/320°F/Gas 4.

Grease and line two 20cm sandwich tins

Cream butter and sugar until pale and creamy.

Add eggs one at a time, beating between each addition.

Add self-raising flour and lemon zest. Fold together gently.

Bake in the oven for around 40 minutes until golden on top.

Remove from the oven and allow to cool on a wire rack.


Beat together icing sugar, butter, vanilla extract and milk until smooth.

Lay out sponge cakes.

Spread one sponge layer with a thick layer of icing and cover this with a layer of raspberries

Bring the two layers together to form a sandwich cake.

Ice the top layer of the cake with the remaining icing.

Scatter raspberries on top to decorate.


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking, Easy, Entertaining, Cake Stall, Classics

Special Info
Nut free, Vegetarian

Level of Difficulty

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