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Raspberry & Lemon Buttermilk Sponge Recipe

This sponge cake is light and delicious and screams of summery delights. Created with freshly picked raspberries and my all time favourite fruit.

The addition of buttermilk makes the sponge extra light but don’t worry if you don’t have any buttermilk, the instructions explain how to make your own in minutes.

Raspberry & Lemon Buttermilk Sponge Recipe

Print Recipe
Cook Time 45 minutes
Servings 8 people

Equipment

  • 1 electric mixer hand held or food mixer
  • 1 8 inch round cake tin ideally a loose bottom tin
  • 1 zester & juicer this is for zesting and juicing the lemon

Ingredients
  

  • 2 medium free range eggs room temperature
  • 175 g caster sugar
  • 125 g unsalted butter softened, at room temperature
  • 200 g self raising flour sieved
  • 150 g fresh raspberries If using frozen, defrost before using
  • 1 zest of one lemon
  • 100 ml buttermilk at room temperature OR 80ml room temperature whole milk and 20ml of lemon juice
  • 30 g demerara sugar optional for sprinkling on the top

Instructions
 

  • Preheat the oven to 155 fan oven (gas mark 3)
  • If making your own buttermilk, using a jug add the lemon juice to the milk and stir. Set aside for 5 minutes, it will look curdled but thats ok.
  • Grease and line the bottom of your 8 inch round cake tin.
  • In a mixing bowl beat the butter, caster sugar and lemon zest until light in colour and creamy and fully combined.
  • In a jug, beat the eggs until mixed together and add to the butter mixture gradually (in 3 stages), mixing well after each addition.
  • You are now going to add flour and buttermilk in 3 stages alternatively and you do it like this.
    Add a 1/3 of the sieved flour into the cake batter and using a spatula gently combine, going round the outside of the bowl and through the middle of the mixture, keep doing this until fully combined.
    You have added a lot of air into your mixture so being gentle at this stage should stop you knocking out all of the air. 
    Then add a 1/3 of the buttermilk and again gently combine.
    When fully combined, add another 1/3 of the flour and repeat alternating with buttermilk and flour until fully combined.
  • Add half of the cake batter to the cake tin and then spread evenly over the base of the cake tin. Then sprinkle half of the raspberries over the cake batter.
    Add the remaining cake batter to the cake tin and level then sprinkle the remainder of the raspberries evenly on the top. Using the back of a spoon gently press the raspberries into the batter.
  • One final time level the cake batter and then if you are using it, sprinkle demerara sugar all over the top.
  • Place in a pre-heated oven and bake for 45 – 50 minutes, until it is golden brown and when a skewer / cocktail stick that's been inserted into the middle comes out clean.
  • Place the tin on a cooling rack to cool for 30 minutes. 
    Slice and enjoy. Store the cake in an airtight tin for 2 days.  I'd recommend you store it in the fridge with the raspberries being fresh and it should last up to 4 days but let it come to room temperature before you eat it or the sponge may be slightly stodgy.

This sponge cake is light and delicious and screams of summery delights. Created with freshly picked raspberries and my all time favourite fruit.

The addition of buttermilk makes the sponge extra light but don’t worry if you don’t have any buttermilk, the instructions explain how to make your own in minutes.

Raspberry & Lemon Buttermilk Sponge Recipe

Print Recipe
Cook Time 45 minutes
Servings 8 people

Equipment

  • 1 electric mixer hand held or food mixer
  • 1 8 inch round cake tin ideally a loose bottom tin
  • 1 zester & juicer this is for zesting and juicing the lemon

Ingredients
  

  • 2 medium free range eggs room temperature
  • 175 g caster sugar
  • 125 g unsalted butter softened, at room temperature
  • 200 g self raising flour sieved
  • 150 g fresh raspberries If using frozen, defrost before using
  • 1 zest of one lemon
  • 100 ml buttermilk at room temperature OR 80ml room temperature whole milk and 20ml of lemon juice
  • 30 g demerara sugar optional for sprinkling on the top

Instructions
 

  • Preheat the oven to 155 fan oven (gas mark 3)
  • If making your own buttermilk, using a jug add the lemon juice to the milk and stir. Set aside for 5 minutes, it will look curdled but thats ok.
  • Grease and line the bottom of your 8 inch round cake tin.
  • In a mixing bowl beat the butter, caster sugar and lemon zest until light in colour and creamy and fully combined.
  • In a jug, beat the eggs until mixed together and add to the butter mixture gradually (in 3 stages), mixing well after each addition.
  • You are now going to add flour and buttermilk in 3 stages alternatively and you do it like this.
    Add a 1/3 of the sieved flour into the cake batter and using a spatula gently combine, going round the outside of the bowl and through the middle of the mixture, keep doing this until fully combined.
    You have added a lot of air into your mixture so being gentle at this stage should stop you knocking out all of the air. 
    Then add a 1/3 of the buttermilk and again gently combine.
    When fully combined, add another 1/3 of the flour and repeat alternating with buttermilk and flour until fully combined.
  • Add half of the cake batter to the cake tin and then spread evenly over the base of the cake tin. Then sprinkle half of the raspberries over the cake batter.
    Add the remaining cake batter to the cake tin and level then sprinkle the remainder of the raspberries evenly on the top. Using the back of a spoon gently press the raspberries into the batter.
  • One final time level the cake batter and then if you are using it, sprinkle demerara sugar all over the top.
  • Place in a pre-heated oven and bake for 45 – 50 minutes, until it is golden brown and when a skewer / cocktail stick that's been inserted into the middle comes out clean.
  • Place the tin on a cooling rack to cool for 30 minutes. 
    Slice and enjoy. Store the cake in an airtight tin for 2 days.  I'd recommend you store it in the fridge with the raspberries being fresh and it should last up to 4 days but let it come to room temperature before you eat it or the sponge may be slightly stodgy.

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