Lemon & Raspberry Cake
If I had to choose to be a cake, I would be a lemon cake of some sort. Sweet with a hint of zesty flavour, enough to keep you interested but not so overwhelming that you turn your back on it. In my opinion, it is very hard to go wrong with lemon drizzle cake, and believe me, I have gone wrong. I'm not a professional by any stretch of the imagination, but I have learnt after several -eggy-flan-cakes and rock-solid-cakes and why-won't-it-set-cakes that sticking to the recipe is key. I'm all for being a renegade- I live for a little quirky rebellion! But I leave that for the avant-garde outfits and the bold lipsticks.
One of the common mistakes that people seem to complain about is having a cake that turns out very dry. To those people I say: throw away your chocolate gateaux gone awry, embrace the lemon drizzle cake instead!
Servings: 7-8 slices
Prep+cooking time: 1 hr
Ingredients for the cake
- 150g self-raising flour
- 150g caster sugar
- 150g unsalted butter
- 2 medium eggs
- grated rind of 1/2 a lemon
- 1 tbsp lemon curd (available in most large supermarkets)
- handful frozen raspberries
Ingredients for the drizzle
- 50g caster sugar
- 50ml tap water
- 2-3 tbsp lemon juice
Instructions
1) Line your cake tin and preheat the oven at 180°c
2) Place all wet ingredients first and whisk until they are light and fluffy. Add flour and sugar in parts to make sure everything combines thoroughly
3) Place in the oven and bake for 30 minutes or until golden and springy to the touch
3) Make the drizzle while the cake is baking by stirring the sugar and lemon juice in lukewarm water. Allow the cake to cool before you drizzle it.
Note: pink buttercream icing is optional but not absolutely necessary to how tasty this recipe will turn out!
