Desserts > Cakes > Other Cakes > Sponge Cake Recipe

Lemon Sponge Cake with Raspberry Glaze

A delightful lemon sponge cake with a tangy raspberry glaze. This cake is light, refreshing, and perfect for a summer dessert. The bright lemon flavor is beautifully complemented by the sweet and tart raspberry glaze. This recipe includes tips for achieving a perfectly moist and flavorful sponge cake.

Prep Time
25 minutes
Cook Time
35-40 minutes
Servings
8-10
Ingredients
  • 200 g All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 5 Large Eggs
  • 175 g Granulated Sugar
  • 2 tsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 50 ml Vegetable Oil
  • For the Raspberry Glaze:
  • 150 g Powdered Sugar
  • 2-3 tbsp Raspberry Puree

Preparing the Oven and Pan

Preheat oven to 175°C (350°F). Grease and flour a 8-inch round cake pan. Alternatively, line the bottom with parchment paper.

Mixing Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt.

Whipping Eggs, Sugar, and Lemon Zest

In a large bowl, beat the eggs, sugar, and lemon zest with an electric mixer until light and fluffy. This may take 5-7 minutes.

Adding Wet Ingredients

Gradually add the vegetable oil and lemon juice to the egg mixture, mixing until well combined.

Combining Wet and Dry Ingredients

Gently fold the dry ingredients into the wet ingredients in two or three additions until just combined. Be careful not to overmix.

Baking the Cake

Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cooling the Cake

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Making the Raspberry Glaze

In a small bowl, whisk together the powdered sugar and raspberry puree until smooth. Add more raspberry puree or a drop of water if needed to achieve the desired consistency. The puree should be strained to remove seeds for a smoother glaze.

Glazing the Cake

Once the cake is completely cooled, drizzle the raspberry glaze over the top. Let the glaze set before serving.

Serving

Slice and serve. This cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts Estimated per 100g of product

Calories: 340, Carbohydrates: 50g, Protein: 5g, Fat: 15g (Note: These values are estimates and can vary depending on specific ingredients and portion sizes.)

Other Important Considerations for Nutrition

This cake contains a moderate amount of sugar and fat. Consider using a sugar substitute in the glaze to reduce the sugar content. The glaze also adds extra calories, so use it sparingly if you are watching your calorie intake.

← Lemon Sheet Cake with Cream Cheese Frosting Lemon Strawberry Shortcake →

FAQ

  • Can I use a different type of oil?

    Yes, you can substitute vegetable oil with canola oil or melted coconut oil.
  • Can I use frozen raspberries for the puree?

    Yes, you can use frozen raspberries. Thaw them slightly before pureeing.
  • How can I make the glaze thicker?

    Add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.