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Lemon and Raspberry Drizzle Cake
Ingredients
Utensils
loaf pan, parchment paper, 3 bowls, 2 wooden spoons, grater, sieve
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
- â 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
- â tsp baking powder
- â tbsp milk
- â 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
- Œ 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!
Tags
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