Last week, I was invited over to my lovely friend Siân’s house for dinner, and it was my job to provide dessert. I hadn’t baked since my birthday, so I thought it’d be fun to make a cake using some fresh fruit from my local greengrocers.
The cake went down a treat with a little creme fraîche, and I had so much left over that I had to share it with my housemate and work friends – some of which have asked for the recipe. It was so yummy that I thought you guys deserved the recipe too.
Bonus thing: this recipe has been featured alongside loads of other scrummy blogger’s recipes in an awesome Blogger’s Recipe Book put together by House of Fraser.
Lemon and raspberry drizzle cake recipe
This makes a lovely cake, which doesn’t dry out (at least in the three days that it was around before it was all consumed!) and is so summery looking with the yellow sponge & pink-red raspberries.
Ingredients
- 175g softened butter
- 175g caster sugar
- 2 unwaxed lemons
- 3 eggs
- 100g self raising flour
- 75g ground almonds
- a little milk
- 100g demerara sugar
- 2 small punnets of raspberries
Method
- Preheat oven to 180ºC/160ºC fan
- Grease & line a 20cm cake tin with baking paper
- Beat the butter, caster sugar and finely grated zest of 1 lemon, until light & fluffy
- Add a pinch of salt & then the eggs, one at a time
- Sift in the flour & ground almonds, and fold in
- Add a little milk to make the mixture a dropping consistency
- Spoon into the tin & spread out evenly
- Bake for 45mins, or until the top is golden & a skewer comes out clean
- Leave to cool slightly in the tin, while you make the lemon drizzle
- Mix together the zest of 1 lemon, the juice of 2 lemons and the demerara sugar
- Poke holes over the top of the cake and drizzle over half of the mixture
- Pile raspberries on top of the cake and pour over the rest of the lemon drizzle
- Allow to cool in the tin before turning out
(This dress was a gift from Lindy Bop)
