LEMON AND RASPBERRY LOAF CAKE
Ingredients
FOR THE CAKE
- 200 g caster sugar
- 200 g unsalted butter
- 3 medium eggs
- 250 g self-raising flour
- 100 g ground almonds
- 1 lemon (juice and rind)
- 125 g fresh raspberries (plus extra for topping)
- Handful of flaked almonds
FOR THE DRIZZLE
- 20g caster sugar
- 1 lemon (juice)
Instructions
FOR THE CAKE
- Pre-heat your oven to 180℃ (or 160℃ fan)
- Whisk together your butter and sugar until fluffy
- Beat in your eggs, one at a time
- Add the zest and juice of one lemon
- Add your flour and ground almonds. Fold until incorporated
- Mix in your fresh raspberries. Pour your mixture into a loaf tin. Sprinkle over extra raspberries and your flaked almonds
- Bake for an hour and 5 minutes or until a skewer inserted comes out clean
FOR THE DRIZZLE
- While the cake is cooking, Add the 20g of caster sugar and juice of one lemon to a saucepan
- Heat gently on the hob until the sugar has completely dissolved
- Once your cake is out the oven and still warm, poke a through holes through the surface. Gently pour your drizzle on top
- Allow to cool completely, then slice up and enjoy!