As you may have noticed I have a love affair with lemons.
This cake continues that affair, but a little addition of raspberries.
This is very similar to a cake my mother always makes, its a family afternoon tea/picnic/quick knock-up cake staple and for me the lemon sugar drizzle on the top really finishes it off.
Here's the recipe.
175g caster sugar
2 eggs, lightly beaten
2 lemons, zested and juiced
175g self raising flour
1/4 cup raspberries (frozen or fresh)
50g caster sugar
Preheat the oven to 180 deg C.
Spray with oil or line a 20cm round cake tin, then place the raspberries around the base in any order you wish.
Cream the butter and sugar until fluffy and pale.
Slowly add the egg, alternating with the flour and then add 1 tablespoon of lemon juice and half the zest. Mix until combined.
Carefully spoon the mixture over the raspberries and when complete smooth it down slightly with a spatula.
Bake in oven for 25 minutes.
Just before the cake is due to be removed carefully heat the remaining lemon juice and sugar until the sugar has dissolved. When you remove the cake carefully use a skewer to poke holes in the cake and then drizzle the lemon sugar mix over the top. The holes will allow the juice to run into the cake. Sprinkle with the lemon zest and leave cake to cool for 15 minutes before removing from the tin.
Decorate with more raspberries.
This would be delicious served with some plain yogurt or whipped cream.
|These are the best frozen ones to use! So yummy (the kids also love these as a snack in the their lunchboxes...pop them in frozen and by morning tea they're defrosted and juicy)|
Linking in with this months Sweet New Zealand with Greedybread