Lemon and Raspberry Sponge Recipe

Name: Lemon and Raspberry Sponge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 200 grams soft butter; 200 grams castor sugar (fine sugar); 200 grams plain white flour; 4 medium eggs; 2 tsp baking powder; 1 tsp bicarbonate of soda; 2 tbsp milk; 1/2 grated lemon zest; 200 ml double cream; 1 tbsp castor sugar; 3 tbsp raspberry jam (preserve)

Servings: persons

200 grams soft butter
200 grams castor sugar (fine sugar)
200 grams plain white flour
4 medium eggs
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp milk
1/2 grated lemon zest
200 ml double cream
1 tbsp castor sugar
3 tbsp raspberry jam (preserve)

1
Preheat oven to 180c
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.
8
Spread the jam on the other.
9
Bring the two fillings together
10
Dust with icing sugar or decorate with fresh raspberries

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 grams soft butter, 200 grams castor sugar (fine sugar), 200 grams plain white flour, 4 medium eggs, and more.

Yes, Lemon and Raspberry Sponge falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon and Raspberry Sponge

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