Lemon and Raspberry Drizzle Cake

Step 1/7

• loaf pan
• parchment paper

Preheat the oven to 180 and grease the loaf tin with a little bit of butter. Then line the tin with non-stick parchment paper.

Step 2/7

• 30 g raspberries

• bowl

Toss 100g raspberries with a tbsp of flour in a separate bowl and leave to the side

Step 3/7

• 25 g salted butter
• 30 g caster sugar
• ⅜ eggs

• bowl
• wooden spoon

Beat the sugar and butter together in a bowl till fluffy. Then beat in the eggs (a little at a time)

Step 4/7

• 30 g self-raising flour
• ⅛ tsp baking powder
• ⅝ tbsp milk
• ⅜ lemon zest

• grater
• bowl
• sieve
• wooden spoon

Sieve in the flour and baking powder mixing well till they are combined. Stir in the milk, grated lemon zest and floured raspberries

Step 5/7

Transfer to the loaf tin and bake for 45mins (or till a skewer comes out clear when inserted into the middle of the cake)

Step 6/7

• 18 g icing sugar
• ¼ lemon juice

Prick the cake all over with a skewer and leave to stand for 10minutes. Whilst the cake is cooling, crush 50g raspberries in a bowl until just the juice and seeds remain. Add the juice from one lemon and icing sugar, and mix till combined fully.

Step 7/7

After 10mins of cooling, spoon the icing onto of the warm cake till covered. Take the cake out of the tin once fully cooled.

Enjoy your meal!