Raspberry and lemon sponge cake
- Published: 9 Jul 18
- Updated: 18 Mar 24
Try this lemony twist on a Victoria sponge cake, filled with raspberry jam and fresh cream – it’s a scrumptious teatime or Mother’s Day treat.
Or, swap the lemon zest for chocolate in this gluten-free chocolate and raspberry sponge cake.
Learn our fail-safe method for buttering and flouring a cake tin below…
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Serves 8-10 -
Hands on time 30 mins, 30 mins to cook, plus cooling
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Recipe from July 2009 Issue
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