Super Moist Lemon Drizzle Raspberry Cake
This cake is so moist and lemony, it's so delicious! The sponge is softened with lemon syrup and packed with tasty juicy raspberries, then topped with a lemon glaze swirled with raspberry jam 🤤
All you need is:
- For the cake:
- 170g margarine or salted butter, softened
- 170g caster sugar
- 3 large eggs, room temp
- 170g self raising flour
- Zest from 1 lemon
- Approx 30 fresh raspberries
- For the lemon syrup:
- 50g icing sugar
- 50ml lemon juice (approx 2 fresh lemons, lemon from concentrate is also fine)
- For the glaze:
- 200g icing sugar
- 1 tbsp lemon juice
- 2 tsp milk (any)
- 50g seedless raspberry jam, melted & hot
Tin size: 8x8”
Bake 170C/(150C fan) 25-30 mins or until a toothpick comes out with a few crumbs on
Tips:
🌟 Poking little holes in the cake helps the lemon syrup to seep into the cake making it super moist throughout
🌟 Wrapping the cake in cling film whilst it’s still warm helps to hold in the moist whilst it cools
🌟 Scattering the raspberries on top helps stop them from all sinking to the bottom
🌟 Flipping the cake over to add the glaze give you a really smooth, flat surface to decorate
🌟 If you overbake the cake it will be drier, so keep and eye on it, as all ovens are different and the exact size of your tin will make a difference to how quickly the cake cooks
🌟 Make sure the cake is cool before adding the glaze
Enjoy!
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