About this recipe: A lusciously moist and light lemon sponge cake is sandwiched with your favourite raspberry preserves and topped with a light icing. Pure heaven!
For more lemon flavour, you can make a drizzle for the cakes with the juice of 2 lemons and 75g caster sugar. Mix the juice and sugar together until sugar dissolves. While the cakes are warm, poke holes in the tops with a skewer. Pour the lemon drizzle over top, and let it soak in while the cake cools.
Excellent everyone loved this great icing too - 30 Nov 2013
Turned out pretty nice! I added 2 tablespoons lemon juice to the icing too. - 13 Dec 2012
Turned out fantastic, Icing was the best I have ever made. Just the right consistency. I also added 1 tablespoon of lemon juice to the icing. - 04 Jan 2014