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Raspberry & Lemon Bars

12 slices
Easy
70
A light fresh treat ideal for your summer picnic!
Ingredients
Preparation
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Ingredients

For the Sponge
225 gUnsalted butter
225 gCaster Sugar
4Eggs
1 tspDr. Oetker Sicilian Lemon Extract
225 gPlain Flour
1 tspDr. Oetker Baking Powder
100 gRaspberries
For the Icing
100 gIcing Sugar
100 gUnsalted butter
200 gCream Cheese
1 tspDr. Oetker Sicilian Lemon Extract
To Decorate
1 gLemon Zest
10 gRaspberries
leafMint Leaves
Picture - Dr. Oetker Sicilian Lemon Extract
Picture - Dr. Oetker Baking Powder
Picture - Dr. Oetker Sicilian Lemon Extract
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.