I just can’t get enough of baking with fresh summer fruit at the moment, so when I was trying to decide how to make a classic lemon drizzle cake more summery, it wasn’t long before I decided to throw some lovely sweet British raspberries into it.
I’ve made lemon drizzle cake in a loaf form a few times before, but went with a traybake style for this raspberry lemon drizzle cake so I could have the oven on for as short a period of time as possible – I had no desire to melt any more in this heatwave than was completely necessary!
I adapted the recipe from one in my little BBC Good Food book, and it was extremely easy to make, as it basically involved chucking all the ingredients in a bowl and mixing them thoroughly. I coated the raspberries in flour before stirring them in, but they still sank to the bottom during baking, presumably because there wasn’t that much of a distance between them and the bottom of the tin.
The drizzle topping itself was also easy to make, and sank nicely into the cake after baking, while creating a sugary top. The original recipe calls for simply pouring it straight over the top of the cake, but I did what I’ve always done and pricked some holes into the top of the cake with a skewer to help it sink in.
The resulting cake was absolutely delicious – extremely lemony and with a nice sweetness from the sugar and raspberries. The sponge was very light, so it felt like I was eating hardly anything at all, which is dangerous when you have a big pile of cake to get through while also trying to keep your weight down!
Adapted from BBC Good Food 101 Cakes and Bakes.
For the sponge:
- 100g butter, softened
- 175g self-raising flour
- 1 tsp baking powder
- 175g golden caster sugar
- 2 eggs
- 6 tbsp milk
- finely grated rind of 1 lemon
- 150g raspberries
For the drizzle:
- 3 tbsp lemon juice
- 100g golden caster sugar
- Preheat the oven to 180C/Gas 4/fan 160C. Grease and line the base of a 18 cm x 28 cm rectangular tin.
- Put the butter, flour, baking powder, sugar, eggs, milk and lemon zest in a bowl and beat until thoroughly mixed.
- Toss the raspberries in some flour and stir them into the cake mix.
- Pour the mixture into the tin and level the top. Bake for 30-40 mins, until golden and firm to the touch.
- Make the drizzle by whisking the lemon juice and sugar together. Use a skewer to lightly poke some holes into the top of the cake and pour the drizzle all over it, while it’s still hot from the oven.
- Leave the cake to cool completely before slicing it up into squares.