Authentic Raspberry and Lemon Sponge Cake Recipe from England

Introduction: 

Indulge in the delightful flavors of England with this Raspberry and Lemon Sponge Cake recipe. This classic British dessert combines the tartness of fresh raspberries with the zesty brightness of lemons, all wrapped in a light and airy sponge cake. Whether you're hosting a tea party or simply craving a taste of England, this recipe will transport your taste buds across the Atlantic. Let's dive right into creating this scrumptious treat!

Ingredients:

For the Sponge Cake:

1 1/2 cups (180g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (200g) granulated sugar

Zest of 2 lemons

4 large eggs

1/2 cup (120ml) whole milk

1/2 cup (120g) unsalted butter, melted

1 teaspoon vanilla extract

For the Raspberry Filling:

2 cups (about 250g) fresh raspberries

1/4 cup (50g) granulated sugar

Juice of 1 lemon

For the Lemon Glaze:

1 cup (120g) powdered sugar

Juice of 1 lemon

Zest of 1 lemon

Instructions:

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In another bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing its aromatic oils.

In a separate large mixing bowl, beat the eggs until they become pale and slightly thickened. This should take about 2-3 minutes.

Gradually add the sugar-zest mixture to the beaten eggs and continue to beat until well combined.

Mix in the melted butter and vanilla extract until the batter is smooth.

Gently fold the dry ingredients into the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix.

Divide the batter equally between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

While the cakes are baking, prepare the raspberry filling. In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, or until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.

Once the cakes are baked, let them cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Assemble the cake: Place one of the sponge cakes on a serving platter. Spread the raspberry filling evenly over the top.

Carefully place the second sponge cake on top of the raspberry filling.

Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.

Slice, serve, and savor the taste of England with each delightful bite of your Raspberry and Lemon Sponge Cake!

Conclusion: 

This Raspberry and Lemon Sponge Cake brings the flavors of England to your table with its perfect balance of sweet raspberries and zesty lemons. Whether you're celebrating a special occasion or simply treating yourself to a slice of something delicious, this classic British dessert is sure to please. Enjoy!