Raspberry and lemon bars by Dr. Oetker

Makes 12
For the sponge:
225g butter
225g caster sugar
4 large eggs
1 tsp Dr. Oetker sicilian lemon natural extract
225g plain flour
1 tsp Dr. Oetker baking powder
100g raspberries

For the cream cheese icing:
100g icing sugar
100g unsalted butter, softened
200g cream cheese, at room temp.
1 tsp Dr. Oetker sicilian lemon natural extract

To decorate:
Lemon zest
Fresh raspberries
small Mint leaves, (optional)
  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Line a 26x19cm tin with non-stick parchment paper.
  2. In a bowl, beat together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the lemon extract.
  4. Sieve in the flour and baking powder. Add the raspberries and fold until just combined
  5. Evenly divide the mixture between the prepared moulds. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  6. To make the cream cheese icing, in a large, beat together the icing sugar and butter until smooth. Add in the cream cheese and lemon extract, beat until smooth.
  7. Using a spatula or the back of a spoon spread the cream cheese icing on the cooled cake.
  8. Use sharp knife to cut into squares. Decorate each square with some lemon zest, fresh raspberries and fresh mint.


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