Lemon Raspberry Sponge Cake Recipes

RASPBERRY LEMON CAKE

Steps:

• Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
• Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
• Beat in the egg yolks, one at a time, along with the vanilla.
• In a separate bowl beat the egg whites until soft peaks form.
• Whisk together the flour, baking powder, salt, and baking soda.
• Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
• Fold in the whipped egg whites, and when no white streaks remain.
• Fold in the berries.
• Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
• Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
• Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
• To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
• Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

RASPBERRY AND LEMON SPONGE CAKE

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm round baking tins and line the bases with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together with a wooden spoon or an electric whisk until soft and creamy.
• Crack 1 egg into the butter and sugar mixture and beat it in with your wooden spoon or whisk. Add another egg and beat again, then repeat until you have added all 4 eggs. When you add the last egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling.
• Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in (use the spoon to cut through the middle of the mixture, then move it across the bottom of the bowl and up the other side). The idea is to fold in the flour gently, so you don't push out the air from the mixture.
• With a spoon, divide the mixture between the tins. Bake for 20-25 minutes or until risen and cooked through. Try not to open the door until the end of the cooking time, or they might not rise properly.
• Make the icing. Cut the lemons in half and squeeze the juice into a bowl. Sift over the icing sugar and mix together. Poke holes all over the cakes with a skewer, then drizzle the icing over them. When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool.
• To make the filling, put the cream in a clean bowl and whip until soft peaks form. Mix in the jam so you have a swirled effect rather than fully combined. Spread the cream onto one of the cakes and top with the other cake. Dust with icing sugar, and top with fresh raspberries.

LEMON RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
• In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
• In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
• In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
• Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
• Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
• While the cakes cool, you can make the frosting.

LEMON SPONGE VERTICAL LAYER CAKE WITH RASPBERRY BUTTERCREAM

Steps:

• For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment.
• Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
• In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
• Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
• Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
• For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill).
• Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
• For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand.
• Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.

LEMON-RASPBERRY SORBET CAKE

Steps:

• Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
• Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
• Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
• Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

LEMON SPONGE CAKE

Steps:

• Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
• Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
• Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
• When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
• To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.