Sponge Cake with Lemon Zest and Raspberries Recipe

Name: Sponge Cake with Lemon Zest and Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt; 1/4 cup extra-virgin olive oil; 3 tablespoons milk; Finely grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice; 1 cup sugar; 4 large eggs; 2 cups individually quick-frozen raspberries (6 ounces)

Servings: persons

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/4 cup extra-virgin olive oil
3 tablespoons milk
Finely grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
1 cup sugar
4 large eggs
2 cups individually quick-frozen raspberries (6 ounces)

1
Preheat the oven to 350.
2
Lightly grease and flour a 10-inch round cake pan, tapping out any excess flour.
3
In a bowl, whisk the flour with the baking powder, baking soda and salt.
4
In a small pitcher, mix the olive oil with the milk and lemon juice.
5
In a large bowl, using an electric mixer, blend the sugar with the lemon zest.
6
Add the eggs, 1 at a time, and beat at medium speed until thick and pale, about 3 minutes.
7
Beat in the dry ingredients, alternating with the olive oil mixture until the batter is smooth.
8
Pour the batter into the prepared pan and scatter the raspberries on top.
9
Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
10
Invert the cake onto a wire rack, turn it right side up and let cool completely.
11
Cut the cake into wedges and serve.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, Pinch of salt, and more.

Yes, Sponge Cake with Lemon Zest and Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sponge Cake with Lemon Zest and Raspberries

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