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!
