Yields:
10 Servings
Difficulty: Easy
Prep Time: 25 Mins
Cook Time:
50 Mins
Total Time:
1 Hr 15 Mins
This fresh raspberry and lemon cake is exploding with fresh flavours – it is super delicious and topped with a wonderful creamy raspberry icing. The perfect cake for afternoon tea.
Ingredients
Adjust Servings
- For the topping
Instructions
- Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a 900g loaf tin and line with baking parchment.
- Place the raspberries in a bowl and toss them in 1 tablespoon of the flour and set aside. In a large bowl, beat the caster sugar and butter together until pale and fluffy. Add the eggs, a little at a time, then add the remaining flour and baking powder, mixing well to combine. Stir in the milk and finely grated lemon zest, followed by the floured raspberries.
- Place in the lined loaf tin and bake for 45 - 50 minutes until golden, a skewer inserted into the centre should come out clean. Allow to cool in the tin for 10 minutes then allow to fully cool on a wired rack.
- For the topping, place all the ingredients in a blender and mix until fully combined. Drizzle or spread the glaze over cooled cake and decorate with fresh raspberries and serve. Enjoy!