lemon & raspberry drizzle cake.

Last week, I was invited over to my lovely friend Siân's house for dinner, and it was my job to provide dessert. I hadn't baked since my birthday, so I thought it'd be fun to make a cake using some fresh fruit from my local greengrocers.

The cake went down a treat with a little creme fraîche, and I had so much left over that I had to share it with my housemate & work friends - some of which have asked for the recipe! It was so yummy that I thought you guys deserved the recipe too! 

INGREDIENTS:

• 175g softened butter

• 175g caster sugar

• 2 unwaxed lemons

• 3 eggs

• 100g self raising flour

• 75g ground almonds

• a little milk

• 100g demerara sugar

• 2 small punnets of raspberries

METHOD:

• Preheat oven to 180ºC/160ºC fan

• Grease & line a 20cm cake tin with baking paper

• Beat the butter, caster sugar and finely grated zest of 1 lemon, until light & fluffy

• Add a pinch of salt & then the eggs, one at a time

• Sift in the flour & ground almonds, and fold in

• Add a little milk to make the mixture a dropping consistency

• Spoon into the tin & spread out evenly

• Bake for 45mins, or until the top is golden & a skewer comes out clean

• Leave to cool slightly in the tin, while you make the lemon drizzle

• Mix together the zest of 1 lemon, the juice of 2 lemons and the demerara sugar

• Poke holes over the top of the cake and drizzle over half of the mixture

• Pile raspberries on top of the cake and pour over the rest of the lemon drizzle

• Allow to cool in the tin before turning out

- adapted from this recipe -

This makes a lovely cake, which doesn't dry out (at least in the three days that it was around before it was all consumed!) and is so summery looking with the yellow sponge & pink-red raspberries.

Will you be giving it a go?

• dress c/o Lindy Bop •

Hey AND also, this recipe has been featured alongside loads of other scrummy blogger's recipes in this awesome Blogger's Recipe Book put together by House of Fraser!

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