Raspberry & Lemon Cake

Raspberry & Lemon Cake


The fresh and fruity flavour of this simple pretty cake will leave your taste buds feeling great!
A normal sponge with a couple of different ingredients makes this cake a spring sensation . If your cooking for guests this Easter be sure not to miss serving up this dish.
6 oz margarine/butter
6 oz Caster sugar
3 eggs
6 oz self raising flour
1 small punnet of raspberries
Half a jar of lemon curd
1. Cream fat and sugar until light & fluffy.
2. Add the flour a bit at a time with each egg and slowly combine.
3. Transfer cake batter into tin and spread out evenly.
4. Sprinkle 3/4 of the raspberries on top of the cake mix and gently push them down slightly.
5. Bake at 180 degrees Celsius , 160 degrees fan for 40-45 minutes. Keep an eye on it.
6. Once baked remove from oven and set aside to cool completely.
7. Cut the cake in half


and spread with a quater of the the lemon curd and a small handful of raspberries in the centre. Reassemble then spread the rest of the curd on top of the sponge. Decorate with the remaining raspberries.

You could then chill it in the fridge if you so wish and serve with natural yoghurt.

Optional but a very tasty suggestion for a unusual desert. Failing that a cup of tea and cake never goes to waste!

Look out for some lovely little cherry loaves coming to the blog next.
Happy Easter baking everyone


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s