The humble lemon drizzle cake is tasty, yet quick and easy to make which means it’s on our “Cakes that everyone will eat and that have a low probability of going wrong” shortlist. Whilst a moist, tangy lemon cake is enough to get us salivating, we decided to add a twist by combining the lemon juice with the juice of crushed raspberries. The end result is a pink syrup that looks great and tastes delicious.
Cake Ingredients
Mixing
Pouring in to tray
Cake is done 🙂
Squishing raspberries in to lemon juice
Pinch of sugar
Drizzling syrup over the cake
Cake soaked in syrup
The finished product
Nice colour from the syrup
Yum!
Cake Ingredients
175g self-raising flour
175g butter
150g caster sugar
3 eggs
2 tablespoons milk
1 teaspoon baking powder
Grated rind of 2 lemons
Syrup Ingredients
Juice of 2 lemons
Juice of a handful of raspberries
100g caster sugar
Method
- Add all cake ingredients in to a large mixing bowl and beat until smooth (sift the flour and baking powder in).
- Grease and line a loaf tin, then spoon the mixture in
- Stick the tin in the oven at 180 degrees for about 60 minutes
- Once done (should look like a cake!), take it out and put it on to a wire tray to sit
- Add the lemon juice, raspberry juice and sugar in to a saucepan and heat until dissolved
- With the cake still warm (very important), gently drizzle the syrup over the top of it
- Leave to sit for another hour to let the syrup soak in fully