This cake was kind of a happy accident. I wanted to make my Mum a cake for Mother’s Day and my original thought was to make her a classic lemon drizzle cake. I’d made her a Blueberry + Lemon Drizzle Cake before which was amazing btw, but I wanted to do something a little different whilst still not taking away from the good old classic lemon drizzle. We had some raspberries that needed using up in the fridge because they literally die the second you get them home and I didn’t want them to be forgotten about and then end up in the bin and so this breed of drizzle was born and it has been labelled as “the best cake that has ever touched my lips” by Ben but also “yucky” by Lily who only likes non fruit related cakes AKA the most unhealthy variations of cake possible (chocolate mainly, obvs). Anyway, I thought I would share my recipe with you because I’m good like that. I hope you like it!
100g caster sugar
1 tsp baking powder
1 handful of fresh raspberries
1/2 lemon juice
zest of 1/2 a lemon
50g granulated sugar
1/2 tbsp lemon juice
2 tbsp icing sugar
1/2 lemon for decoration
2. add the lemon juice, zest and baking powder and combine.
3. grease and line a loaf tin and line the bottom with your raspberries.
4. pour in your cake mixture and bake in the oven at 180 degrees for about 30 minutes or until a sharp knife comes out clean.
5. when the cake is cooked, mix together your lemon juice and granulated sugar, add a drop of water to make the mixture a bit runnier and pour over the cake whilst it’s still warm in the tin and
6. prepare your icing and add water according to the instructions on the box but about 1 tbsp should do.
7. add 1/2 tsp of
8. pour the icing over the cake and leave to set.