This lemon sponge cake with raspberries is the result of what you yourselves have asked me for: a lemon recipe in the form of a sponge cake that will steal your heart. And I think I've succeeded.

As many of you know I had to repeat the recipe until I got the texture I was looking for and I think this is the best lemon cake I've made so far and I hope you like it as much as everyone who has tried it.

Happy day, handsome.


  • 250 g sugar
  • the zest of 2 lemons
  • 165 g soft butter
  • 3 large eggs (room temperature)
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla
  • 60 ml lemon juice
  • 270 g flour
  • 1 1/2 tsp baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 low-fat yogurt
  • 55 ml milk
  • 50 g chopped white chocolate (optional)
  • 100 g fresh raspberries

For the lemon glaze:

  • 130 g icing sugar
  • 30 ml of lemon juice (depending on the texture you like more you need a little more juice, but I like it to be very dense)
  • 1 tablespoon poppy seeds


Preheat the oven to 175ºC.

Grease the mold with butter or grease spray and flour. If you don't have a bund you can use a round mold about 20 cm in diameter.

In a bowl, mix the lemon juice, yogurt and milk and set aside.

In a medium bowl, mix the dry ingredients (flour, salt, baking powder, baking soda) until well combined.

In a large bowl, rub the sugar and lemon zest so that the sugar takes on all the flavor of the lemon. Add the butter at room temperature and mix with an electric whisk until creamy, light and fluffy.

Add the eggs one by one, mixing well before adding the next one.

Add the vanilla and lemon juice and mix. Add the flour mixture alternating with the yogurt mixture that we had reserved.

Fill the mold with half of the mixture and cover with the raspberries and chopped white chocolate (chocolate is optional. Sometimes I add it and sometimes I don't and I don't know if I prefer it without, but you should know that you can add it and it's also super tasty).

Cover with the rest of the mixture.

Bake for about 50-60 minutes until the cake is pierced with a toothpick in the center, and it comes out clean.

When it is ready, wait 10 minutes before unmolding it and let it cool on a wire rack.

Meanwhile, to prepare the icing, in a bowl mix the lemon juice with the sparkling sugar and poppy seeds and cover the cake with the icing.

Tips and Tricks

  • Chocolate is optional. Sometimes I add it and sometimes I don't, so I'll tell you: you can add it and it's also super tasty.
  • Difficulty: easy
  • Preparation time: 60 minutes
  • Servings: 10

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