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Lemon raspberry cake with fresh fruit
Lemon sponge cake layered with fresh raspberries and cream

Lemon & Raspberry Sponge Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The pairing of lemon and raspberry is a true classic: the bright acids of the lemon amplify the fruity, slightly tart aroma of the raspberry. In this cake, the sponge is dense and buttery, broken up by the freshness of the fruit. It's not a light sponge, but a rich 'pound cake' style base that can hold the juicy fruits without getting soggy.
🕒 Prep Time 35 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 45 mins
🍽️ Servings 10 servings
🔥 Calories 345 kcal
🌍 Cuisine Contemporary Baking

Ingredients

Equipment Needed

  • Sieve
  • Food processor/Mixer
  • Cake tin (24 cm)
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the tin. Grate the lemons and squeeze their juice.

Tip: Preparation (mise en place) is the secret to calm baking.
2 ✓

Cream the soft butter with the caster sugar and grated lemon zest until fluffy (approx. 5 minutes).

Tip: The abrasive action of the sugar releases the essential oils of the lemon zest, making the flavour much more intense.
3 ✓

Add the eggs one by one, mixing thoroughly with each.

Tip: Adding them one by one is important to maintain the emulsion.
4 ✓

Sift together the flour, salt, and baking powder. Mix into the buttery base alternately with the milk and 50 ml of lemon juice.

Tip: The acidity of the lemon juice can react with the baking powder and milk (like buttermilk), resulting in a softer crumb.
5 ✓

Smooth the batter into the tin. Sprinkle with half of the raspberries and press them in slightly.

Tip: Do not mix the raspberries into the batter as they will break and discolour it.
6 ✓

Bake for 35-40 minutes (do a skewer test!). Once done, allow to cool completely.

Tip: The batter around the fruits cooks the hardest; check there too!
7 ✓

Whip the cream with the icing sugar and vanilla until stiff. Spread over the top of the cake.

Tip: Cold cream holds air better.
8 ✓

Decorate with the remaining fresh raspberries and grated lemon zest. Chill for 1-2 hours before serving.

Tip: The acidity of fresh raspberries counterpoints the sweet cream well.

Recipe FAQ

The raspberries sank to the bottom.
This is natural with thinner batters. Toss the raspberries in a little flour before sprinkling them on the batter; this provides 'grip'.
It turned out too sour.
The sugar content of fruits varies. Taste the batter and the fruit raw (if you dare), and correct with sugar!

Ingredients

  • 250 g Plain flour
  • 200 g Caster sugar
  • 150 g Butter (soft)
  • 3 whole Eggs (Large)
  • 100 ml Milk
  • 1 sachet Baking powder
  • 2 whole Lemons (zest and juice)
  • 200 g Fresh raspberries
  • 100 g Icing sugar
  • 250 ml Whipping cream (cold)
  • 1 tsp Vanilla extract
  • 1 pinch Salt