- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Lemon sponge cake
A lusciously moist and light lemon sponge cake is sandwiched with your favourite raspberry preserves and topped with a light icing. Pure heaven!
Durham, England, UK
77 people made this
- 170g (6 oz) self-raising flour
- 170g (6 oz) caster sugar
- 170g (6 oz) butter
- 3 eggs
- 1 teaspoon baking powder
- zest of 2 lemons
- 250g icing sugar
- 30g butter, softened
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons milk
- 8 tablespoons raspberry preserves
- fresh raspberries, to decorate
MethodPrep:25min ›Cook:30min ›Ready in:55min
- Preheat your oven to 160 C / Gas 3 and grease and line two 20cm sandwich tins.
- Mix the flour, caster sugar, butter, eggs, baking powder and lemon zest until mixture is smooth.
- Divide mixture evenly between the sandwich tins and smooth out with the back of a spoon.
- Bake in oven for 30-35 minutes or until the sponge springs up when pressed lightly and no indentation remains. Do not open the oven until at least 30 minutes has elapsed.
- While the cakes are warm, turn out onto cake rack for cooling.
- For the icing: In a mixing bowl, beat together the icing sugar, 30g butter, vanilla, salt and milk until smooth. Place a cake layer on a serving plate. Spread with raspberry preserves. Top with second layer; spread the icing over the top of the cake. Decorate the top of the cake with fresh raspberries.
For more lemon flavour, you can make a drizzle for the cakes with the juice of 2 lemons and 75g caster sugar. Mix the juice and sugar together until sugar dissolves. While the cakes are warm, poke holes in the tops with a skewer. Pour the lemon drizzle over top, and let it soak in while the cake cools.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Excellent everyone loved this great icing too-30 Nov 2013
Turned out pretty nice! I added 2 tablespoons lemon juice to the icing too.-13 Dec 2012
Turned out fantastic, Icing was the best I have ever made. Just the right consistency.I also added 1 tablespoon of lemon juice to the icing.-04 Jan 2014
Raspberry layer cake
Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don’t want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.
Lemon Victoria sandwich cake recipe
Luscious, buttery and perfect for an afternoon treat Credit: Karen Thomas
Follow the author of this article
Follow the topics within this article
A Victoria sandwich cake is made from equal weights of eggs, butter, sugar and self-raising flour. A medium egg in its shell weighs approximately 55g if you have different sized eggs, adjust the weight of the other ingredients accordingly. Traditionally, the sponge is unflavoured and filled with raspberry jam or lemon curd this is a more luxurious, buttery lemon version.
Prep time: 25 minutes | Cooking time: 20 minutes
For the Victoria sponge
- Oil, for greasing the tins
- 225g unsalted butter, softened
- 225g caster sugar
- Finely grated zest and juice of 4 lemons
- 4 medium eggs
- 225g self-raising flour, sifted
- 6 tbsp milk
For the lemon buttercream
- Finely grated zest and juice of 3 lemons
- 170g unsalted butter, softened
- 125g icing sugar, sifted
- Preheat the oven to 180C/170C fan/gas mark 4. Lightly oil two 18cm sandwich tins. Line the base of each with baking parchment.
- To make the sponge cake, cream the softened butter and sugar together in a large bowl, using a wooden spoon or electric whisk, until pale and fluffy. Add the grated lemon zest.
- Break the eggs into a jug, roughly beat with a fork and whisk a little at a time into the creamed butter. If the mixture begins to curdle (forming little lumps), add 2 tbsp flour. Once the eggs have been whisked into the mixture, use a flat metal spoon to gently fold in the remaining flour in three batches. Loosen the mixture with 2 tbsp lemon juice and 6 tbsp milk, so that it drops off the spoon in soft blobs.
- Quickly divide the mixture between the tins and smooth the tops. Bake for about 20 minutes, or until the cakes are well risen, golden brown and spring back when lightly pressed.
- Place on a wire rack for 5 minutes. Then, using a knife, gently loosen the sides of each cake from its tin. Turn out, peel off the baking parchment, and leave to cool.
- To make the lemon buttercream, place the lemon zest, butter and icing sugar in a mixing bowl. Using an electric whisk, beat thoroughly until light and fluffy. Then gradually whisk in 4½ tbsp lemon juice.
- Once the cakes are cold, spread a third of the buttercream on one. Sandwich the other cake on top, baked-side up.
- Spread another third of the cream on the top and the remaining third around the sides of the cake. Chill for 30 minutes to set the buttercream.
- Decorate with sugared primroses or cut a lemon in half lengthways, and then cut into thin slices and arrange on top.
Recipes from ‘National Trust Book of Baking’ by Sybil Kapoor, published on 15 April (National Trust Books, £16.99).
All-in-one Sponge Cake with Raspberry and Mascarpone Cream
Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort.
What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again. Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed.
To test if they are cooked or not, touch the centre lightly with your little finger if it leaves no impression and springs back, the sponge is cooked. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray.
Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray For the filling, combine the mascarpone and fromage frais in a bowl a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam.
Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.
26 of the best raspberry recipes
This simplified version of the French classic makes a stunning finish to any meal.
Clotted cream makes the most luxurious ice cream &ndash its dense texture benefits from proper churning in an ice cream machine.
Most chocolate brownie recipes contain lashings of butter, but what if you&rsquore after a less sinful treat? We&rsquove perfected a version using sunflower oil, and much less of it.
Sponge covered with crushed raspberries and liqueur and topped with meringue - a delicious way of serving British raspberries.
This unconventional cheesecake tastes fantastic &ndash and it slices easily.
After an expert tasting session of this cake, not a morsel was left - now that&rsquos a successful recipe!
Be careful not to overbake these oozy puddings. The chocolate sauce and juicy raspberries should just spill out.
This colourful treat is sure to be a Summer favourite.
This impressive mousse cake can be made up to a day in advance.
These elderflower and raspberry jellies can be kept for up to a month - a perfect dinner party solution that can be planned ahead!
An impressive, easy to make freeze ahead dessert.
Take a twist on the classic Victoria sponge cake with a marbled effect using dollops of raspberry jam.
Don&rsquot be timid when serving up this beauty &ndash plunging in with a knife to slice is the easiest way.
Non-fat Greek yogurt is a luxurious base for these puddings, providing creaminess without guilt.
Not only beautiful to look at, this fresh and fruity jelly is also fat-free and light on sugar.
Meet AshleyHey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.
Lemon and Raspberry Cake!
A Three-Layer Lemon and Raspberry Cake With a Lemon and Raspberry Sponge, Lemon Buttercream Frosting and more!
Can we start this blog post off by appreciating how light and delicious a flavour this cake sounds. Lemon and Raspberry together is sweet, tangy and fruity – and it’s hard to beat. I love a lemon cake, I love a raspberry bake.. combine them? Heaven.
White Chocolate and Raspberry together is also an epic combination, but I know that not all of you like to bake using chocolate, and Lemon and Raspberry together is just as good. Honestly, I can never get over how light and fruity it is!
My Lemon & Raspberry Cheesecake was my main inspiration for this bake – as I just adore it. It almost feels healthier as it’s got two types of fruit in – but don’t kid yourself.. it’s still a cake full of all the sugary goodness.
I decided originally for this one to do a two layer cake as some of you have requested some more two layers, but genuinely completely forgot till I had baked my first three layer version. I fell in love with the three layer version and it stuck…
It’s a sponge that you can easily adapt into more layers if you wanted, or create only two layers – it’s definitely adaptable and that’s the good bit. You can find the notes below on a two layer version!
I thought for the sponge I would use fresh raspberries as they look awesome in the sponge – and it doesn’t even slightly bother me if they sink a bit. It’s fruit, in a cake mixture, it will inevitably sink somewhat. No digging here, but if it really bothers you.. you need to relax. It will never ruin the taste, which is the most important bit!
Also in the sponge, I used some fresh lemon zest as I adore the flavour for baking – but if you want to use lemon extract that’s also perfectly okay. If I don’t happen to have any fresh lemons in, I will use extract too! Also, I find the extract easier for buttercream anyway.
For the buttercream I was originally just got to do a lemon and raspberry frosting to make it easier, but I decided to make a lemon one because adding in the raspberries just wasn’t my vibe that day. However, you can easily add some in and slather the buttercream on!
If you mix it too much, you will just get a pink frosting – but that’s not necessarily a bad thing! I find if I make the frosting mostly by the mixer, and then swirl the raspberries in by hand it works the best. However, just lemon is easy!
I piped my buttercream on as you can see, but it really doesn’t matter – you can slather, you can pipe, you can dollop, you can whatever you actually fancy. I find the freeze dried raspberries give a beautiful colour on the top anyway and would easily cover any mistakes!
For the decoration I just went down the usual route of fresh raspberries, and freeze dried raspberries. I know, I know… I am obsessed with them. I can’t help it – they just look so beautiful on a bake, and when you ‘bulk’ buy them like I do, they’re much cheaper in the long run!
I did decided to add a little raspberry jam into the middle, but the good thing about this bake is that you can easily use Lemon Curd in the middle instead if you wished! I would have used a little of both, but I didn’t have any lemon curd in at the time of baking!
If you want to have a delicious and light cake with a fresh and fruity taste, I would 100% recommend this cake. I really hope you enjoy it if you do make it! x
Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment.
Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins.
Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely.
Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool.
Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar.
Decorating the cake:
- First of all take a full size pencil, measure it against the height of the cake. 10cm or 4 inches is the desired height of excess pencil from the top of the cake.
- Trim a pencil to the length needed and measure against the cake to double check.
- Make any adjustments and keep the pencil as a guide for cutting the remaining pencils.
- Cut a few pencils at a time. Carefully take the first one placing vertically against the side of the cake. Gently push it into the buttercream.
- Continue with the next pencil, placing as close as possible next to the first pencil.
- Work around the outside of the cake, adding pencils until the entire cake is surrounded.
- Turn the cake, check from each angle, ensuring the pencils are uniform.
- Starting at the outside rim, place raspberries as close together as possible.
- Work in circles towards the cake’s centre, until the first layer of raspberries is complete.
- Place the remaining raspberries on top, in a circular fashion, finishing at the cake’s centre.
- Finally, measure a length of ribbon around the base of the, so that it just overlaps.
- Cut and fix the ribbon in place with a pin. Ensure the join is at the back.
Chill the cake for one hour before serving. Doing so ensures that the cake is easy to slice.
Remove the ribbon before cutting.
Raspberry Lemon Celebration Layer Cake
Store any remaining cake in an airtight container, ideally in the fridge. Eat within 5 days of making.
Lemon Sponge Tassies
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 tbsp sugar
- 1 cup flour
- 1/2 cup sugar
- 1/2 each lemon, zest, juice and pulp
- 1 each egg, separated
- 1/2 tbsp butter
- dash of salt
- 1/2 tbsp flour
- 1/2 cup milk
Dough: Cream together butter, cream cheese and sugar. Add flour. Beat into smooth dough. Divide dough into 24 equal balls. Press into individual mini muffin tins. Smooth evenly on bottom and up sides.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Prize 1 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2 – Adams Extract Prize Pack
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.