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Summer Raspberry Cake on a square white plate with a slice of it being cut.

Summer Raspberry Cake

Strawberries, move over! Raspberries are taking the spotlight in this Summer Raspberry Cake! If you like a traditional Victoria Sponge, you will enjoy our version of lemon and raspberry cake with a layer of buttercream in the middle! Baked in one tin, the sponge is topped with tangy summer raspberries, then sliced in half after baking and cooling, creating a wonderful summer dessert for the whole family to enjoy!
4.67 from 3 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Baking, Dessert
Cuisine American, British, European
Servings 10 slices
Calories 378 kcal

Equipment

Ingredients
  

For The Sponge:

  • 170 g butter softened
  • 150 g caster sugar
  • 3 eggs medium
  • 1 tsp vanilla bean paste
  • 1 lemon zest only
  • 170 g plain flour (all-purpose flour), plus extra for raspberries
  • 2 teaspoon baking powder
  • 150 g raspberries

For the Middle:

  • 95 g unsalted butter softened
  • 90 g icing sugar
  • ½ teaspoon vanilla bean paste
  • 2 heaped tbsp raspberry jam

Instructions
 

  • Preheat the oven to 170° C Fan. Grease a 7in (18cm) springform cake tin with butter and line the bottom with a circle of baking parchment.
  • Place softened butter and caster sugar in a large bowl and, using an electric handheld mixer, beat until pale and fluffy.
  • One at a time, beat in the eggs Add the milk together with the last egg. Finally, mix in the lemon zest and vanilla paste.
  • In a separate bowl, mix the flour, baking powder and a pinch of salt.
  • Gently fold the dry ingredients into the butter mixture. Only mix long enough for the ingredients to combine - overmixing will result in a less fluffy cake.
  • Spoon the cake batter into a prepared cake tin and smooth out the surface with a spatula or the back of a spoon.
  • Scatter the raspberries across the surface of the cake (see notes for tips). Place the cake into the oven for approx. 50 minutes.
  • Once cooked, leave the cake in the tin for 10 minutes. Then take it out of the tin and leave to cool down completely on a wire rack.
  • Cut the sponge in half crosswise.
  • Using an electric mixer, beat the butter until pale and fluffy, for approx 1-2 minutes. Add vanilla paste. Tip the sifted icing sugar into the butter and mix carefully to incorporate (this will avoid a cloud of icing sugar when you start beating). Using an electric mixer, beat again until butter and sugar are completely incorporated.
  • Spread the raspberry jam onto the bottom half of the cake. Spread the buttercream on the top half (you may reserve some buttercream for decorating the top) and carefully invert on to the bottom layer.

Notes

You can coat the raspberries lightly in flour or cornflour before scattering them on top of the cake. This will prevent the raspberries from sinking to the bottom of the cake, but don't expect them to stay fully on top either. 

Nutrition

Calories: 378kcalCarbohydrates: 41gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 215mgPotassium: 81mgFiber: 2gSugar: 25gVitamin A: 741IUVitamin C: 10mgCalcium: 70mgIron: 1mg
Keyword Lemon and Raspberry Cake, Lemon Raspberry Cake, Raspberry Sponge Cake, Raspberry Victoria Sponge, Summer Raspberry Cake, Summer Raspberry Cake Recipe
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