A tangy lemon and raspberry drizzle cake – sweet yet sharp lemon sponge with fresh raspberries dotted throughout. Topped off with a crunchy sugar coating and dusted with icing sugar for added sweetness.
Spring seems to have arrived today. The sun is shining and so I felt it was only appropriate to bake something that reflected the change in seasons. Lemons and raspberries are two of my favourite things and nothing makes me happier than combining the two.
This is a simple twist on the traditional Lemon Drizzle cake – I added in fresh raspberries which, when baked, become these bright pink jewels hidden in the sponge with a wonderful jammy texture that make a pleasing contrast to the crunchy top and moist sponge.
This cake is super quick to make which is helped further by using the all in one method to make the sponge. It is perfect if you are in a rush – either because you’re busy, or, like me, because you just want cake and you want it soon!
Serves 6 -8, takes 15 minutes to prepare plus baking and cooling time.
- 120g dairy free butter (I used Pure Sunflower)
- 120g golden caster sugar
- 2 medium eggs
- 120g self raising flour, plus 1 tbsp for the raspberries
- Zest of 1 lemon
- 100g raspberries, washed and dried
- 50g granulated sugar (you can use caster but you will not get as crunchy a topping)
- Juice of 1 lemon
- Preheat the oven to 170 degrees and line a loaf tin with baking paper.
- When the oven has come to temperature add the butter, caster sugar, eggs, flour and lemon zest to a large bowl and beat until smooth.
- In a small bowl, toss the raspberries with the tablespoon of flour. Fold the raspberries into the cake batter, and then spoon the batter into the lined tin, smoothing over the top.
- Bake for 30 – 35 minutes until golden brown and a skewer comes out clean from the centre of the cake.
- Remove the cake from the oven, prick all over with a skewer and then leave in its tin for 5 minutes. Meanwhile, make the topping by mixing the lemon juice and granulated sugar together.
- After 5 minutes the cake should be cool enough to touch for a few seconds – at this point, spoon the lemon sugar mix evenly all over the cake.
- Remove the cake from the tin (keeping the baking paper on the cake) and leave to cool completely on a wire rack.
- Once cold serve in generous slices with some fresh raspberries on the side.