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Lemon and Raspberry Drizzle Cake

Too few ratings

Bella Roydhouse-Bettney

Community Member

Difficulty

Easy 👌
140
min.
Preparation
45
min.
Baking
10
min.
Resting

Ingredients

Servings:-10+
125 g salted butter
150 g raspberries
150 g self-raising flour
150 g caster sugar
eggs
½ tsp baking powder
3 tbsp milk
lemon zest
90 g icing sugar
lemon juice

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

    • 150 g raspberries
    • bowl

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

  • Step 3/7

    • 125 g salted butter
    • 150 g caster sugar
    • 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

    • 150 g self-raising flour
    • ½ tsp baking powder
    • 3 tbsp milk
    • 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)

    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

    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.
    • 90 g icing sugar
    • 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.

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

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