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Raspberry and Lime Squares

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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Squares
Fruity sponge squares with a zingy icing. Easy to make and easy to eat!


  • 175g Caster sugar
  • 175g Soft butter/margarine
  • 250g Self-raising flour
  • 1 tsp Baking powder
  • 3 Eggs
  • Splash of milk
  • Generous handful of Raspberries

1 Lime, juiced (use 1 tbsp, save the rest for icing)

  • 1 Lime, juiced (use 1 tbsp, save the rest for icing)

For Icing

  • 250g Icing sugar (approx)
  • Lime juice (as above)


  • STEP 1
    Preheat the oven to 180C/Fan 160C/Gas 5. Lightly grease a square baking tin
  • STEP 2
    Beat sugar and butter together until light and creamy. Gradually add the flour and baking powder until smooth. Add eggs and stir. If the mixture is stiff, add a splash of milk to soften.
  • STEP 3
    Mash the raspberries in a bowl or with a pestle. Add 1 tbsp of lime juice and add to the cake batter. Fold the mixture lightly.
  • STEP 4
    Pour the cake batter into the cake tin, making sure it is even. Bake in oven for 35-40 minutes, until springy to touch. TIP: use a knife to test the middle. If the mix sticks to the knife, it's not cooked. Leave to cool for 10 minutes in the tin before turning out on to a cooling rack.
  • STEP 5
    For the icing - gradually add the lime juice to the icing sugar to make a runny paste. When the cake is cool, drizzle over the icing or completely cover, as desired. Cut into 9 squares and serve on it's own or with cream or ice-cream.

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