It is always my pleasure to bake for friends. Let’s be honest, as much as I might want to, even I can’t eat the results of baking twice a week all by myself. I’m quite the feeder and offering up blondies, cookies and cake is as much to minimise damage to my own waistline as it is a sign of generosity.
Nevertheless, after a while one of my friends wanted to contribute to the baking so we came to a deal where she helps me out with an ingredient in return for baked goods. I made the rhubarb tart, she brought the custard. Today, she bought the raspberries, I baked the cake. Together we sat on my bed, eating warm freshly baked cake, gossiping and discussing Broadchurch theories. An ideal Saturday. The raspberries really made all the difference in this super simple cake – going super jammy and adding little pockets of colour and flavour throughout. It was light, sweet but sharp and dangerously moreish – enjoy!
Lemon and raspberry drizzle cake
- 125g caster sugar
- 115g butter
- 2 eggs
- 2tbsp milk
- 125g plain flour
- 5tsp baking powder
- zest 2 lemons
- punnet of raspberries
- 100g icing sugar
- juice of ½ lemon
Preheat the oven to 180’C. Line the base of a 20cm round tin.
Cream the butter and sugar together until soft and creamy. Add the eggs, one by one, beating well between each addition. Pour in the milk and stir through. Add the lemon zest, plain flour and baking powder and stir until just combined.
Scrape the mixture into the lined cake tin. Dot the cake with raspberries. Bake for 25-30 minutes, until the top is golden and a skewer inserted in the centre comes out clean.
In a small bowl, sift the icing sugar. Make a well in the middle and add the lemon juice and stir to a drizzle-able consistency! When the cake is cooled, drizzle the icing over the cake.