Raspberry lemon sponge cake
Prep:
15 mins
Cook:
30 mins
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
Icing
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.
Icing
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.
Serves
10
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
Easy
