Lemon and raspberry is another one of those great combinations. So instead of just making a traditional lemon drizzle cake I decided to mix it up a bit and create this. I couldn't help but add some pink food colouring to make it look extra pretty (yes I do go a bit over the top) I just cant help myself!
.jpeg)
For the cake:
- 180g unsalted butter
- 180g caster sugar
- 3 eggs, beaten
- 2 tbsp lemon juice
- rind of 1 lemon
- 180g self raising flour
- 1 tsp baking powder
- 100g raspberries (set aside a few to decorate on top)
- 1 tbsp of flour
For the decoration:
- 3 tbsp lemon juice
- 5 tbsp icing sugar (or enough to make a thick icing)
- pink food colouring
Preheat your oven to 180c and grease and line a loaf tin with baking paper, make sure the baking paper comes out at the sides so you can easily lift out the cake once baked.
In a large bowl cream together the butter and sugar until light and fluffy.
Gradually add in the eggs beating well after each addition. Add the lemon juice and rind and mix together.
Sift in the flour and baking powder and gently fold in with a metal spoon until just incorporated.
Before adding the raspberries, toss them together with the tbsp of flour (this keeps them from falling to the bottom of the cake when baking.) then fold the raspberries into the batter.
Pour into the prepared loaf tin and place into the oven for 40 minutes.
To check its done, stick a knife in the centre, if it comes out clean its ready!
Now lift out onto a baking rack and leave to cool completely.
Once cooled you can get on with the icing, mix together the icing sugar, lemon juice and food colouring until you get a light pink, quite thick icing.
Drizzle this right over the cake making sure it runs over the edges (I recommend placing a plate underneath to catch the drippings.)
Now place on your remaining raspberries on the top (I rolled them in pink glitter but that's totally optional!)
.jpeg)
.jpeg)
Great blog! Would love if you checked out mine! :)
ReplyDeletehttp://bakingeatingblogging.blogspot.ie/