Sponge Cake with Lemon Zest and Raspberries

Yet another cakey delight from the kitchen, with a low-sugar option in the ingredients 🙂

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons milk
  • Finely grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
  • 1 cup sugar (or half a cup of e.g. Splenda)
  • 4 large eggs
  • 2 cups individually quick-frozen raspberries (6 ounces)
  1. Preheat the oven to 350°. Lightly grease a 10-inch round cake tin or loaf tin.
  2. In a bowl, whisk the flour with the baking powder, baking soda and salt. In a bowl, mix the olive oil with the milk and lemon juice.
  3. In a large bowl, using an electric mixer, blend the sugar with the lemon zest. Add the eggs, 1 at a time, and beat at medium speed until thick and pale, about 3 minutes. Beat in the dry ingredients, alternating with the olive oil mixture until the batter is smooth.
  4. Pour the batter into the prepared pan and scatter the raspberries on top. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Invert the cake onto a wire rack, turn it right side up and let cool completely. Cut the cake into wedges and serve.
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