Discover the irresistible charm of this Lemon and Raspberry Drizzle Cake, a perfect blend of zesty lemon and sweet, tart raspberries. This cake is wonderfully moist and packed with the refreshing flavors of fresh citrus and berries, topped with a crunchy lemon sugar drizzle and a smooth lemon icing. It’s an exemplary treat that offers a delightful burst of summer flavors, making it an ideal dessert for any occasion.
Why You’ll Love This: This cake shines with its bright, sunny flavors that are sure to lift your spirits. The combination of lemon and raspberry not only provides a fantastic flavor contrast but also creates a visually appealing dessert with its vibrant colors. The crispy, sugary topping adds a delightful texture that complements the soft, moist cake base.
Perfect Occasion: This Lemon and Raspberry Drizzle Cake is perfect for summer picnics, afternoon teas, or as a festive treat during special occasions. It’s also wonderful for birthdays, Mother’s Day, or any gathering where a light, flavorful cake is desired. Its elegant appearance and exquisite taste make it a sure favorite.
Decoration Tips: To enhance the visual appeal, you can top the cake with more freeze-dried raspberries or even fresh raspberries if available. For a more decorative finish, add lemon zest strips or edible flowers for a touch of sophistication. Serve each slice with a dollop of whipped cream or a side of raspberry coulis for an extra indulgent dessert.
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- Zest of 1 lemon
- 125g fresh raspberries
For the Drizzle Topping:
- Juice of 1½ lemons
- 50g caster sugar
For the Lemon Icing:
- 4 tablespoons icing sugar
- Juice of 1 lemon
- A handful of freeze-dried raspberries
Instructions:
- Preheat the Oven:
- Heat your oven to 180°C (160°C fan/gas 4).
- Prepare the Cake Batter:
- In a large mixing bowl, beat together the softened butter and caster sugar until pale and creamy.
- Add the eggs one at a time, mixing slowly after each addition.
- Sift in the self-raising flour and mix until just combined.
- Stir in the lemon zest, then gently fold in the fresh raspberries to avoid crushing them.
- Bake the Cake:
- Line a 2 lb loaf tin with greaseproof paper.
- Spoon the cake mixture into the tin, leveling the top with a spoon.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Add the Drizzle:
- While the cake is still warm in the tin, mix lemon juice and caster sugar for the drizzle.
- Prick the top of the cake all over with a skewer or fork, then evenly pour over the lemon-sugar mixture.
- Cool and Decorate:
- Allow the cake to cool completely in the tin.
- Once cooled, remove the cake and prepare the lemon icing by mixing icing sugar with lemon juice until smooth.
- Drizzle the icing over the cake and sprinkle with freeze-dried raspberries for garnish.
- Storage:
- Store the cake in an airtight container for up to 3-4 days, or freeze for up to a month.
Enjoy this delightful Lemon and Raspberry Drizzle Cake, a treat that’s as beautiful to look at as it is delicious to eat!
