Raspberry Lemon Drizzle Cake

Updated: Jul 9, 2021

The perfect cake for afternoon tea or dessert for cosy summer nights. Everyone loves this cake and it will certainly be gone quick.

Preparation Time: 20 mins

Cooking Time: 55 mins

Total Time: 75 mins

Servings: 8-10 people

Portion: 1 cake

 

Ingredients


Cake:

225 g sugar

225 g butter

4 eggs

225 g flour

1 tsp baking powder

100 g raspberries (fresh or frozen)

1 unwaxed lemon (zest)



Icing:

1 lemon (juice)

100 g icing sugar

 

Method


1. Preheat the oven to 190°C.


2. Beat butter and sugar until creamy. While mixing slowly, gradually add the eggs.


3. Gradually add the flour, baking powder and lemon zest.


4. Fold in the raspberries.


5. Grease a cake tin and cover the base with baking paper.


6. Pour the dough into the cake tin and bake for 50-60 minutes.


7. Meanwhile, mix the icing sugar with the lemon juice.


8. Take the cake out of the oven and let cool for 10 minutes. Then carefully take it out of the cake tin and put it on a cooling grid.


9. With a thin wooden skewer, cut in some thin holes into the cake to allow the icing to enter. Then pour over the lemon-sugar icing and let the cake cool completely.


Enjoy!


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