lemon & raspberry drizzle cake.
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 & work friends - some of which have asked for the recipe! It was so yummy that I thought you guys deserved the recipe too!
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
- adapted from this 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.
Will you be giving it a go?
• dress c/o Lindy Bop •
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