This is going to be a short but sweet post. I was trying out my Dad’s new lens which I am pretty excited about. However, all my props are in London and there wasn’t much for me to work with at home so I just took a few shots of the cake.
My Mum is great at baking classic cakes like Lemon Drizzle. Her go to recipe is by the British Baking Queen, Mary Berry and it always goes down a treat. I wanted to jazz the recipe up a bit and thought berries would be a good place to start seeing as summer is in full swing! I opted for a bit of Orange Blossom because I love the stuff. It adds such a nice, subtle, floral-citrusy flavour to things. Definitely one for summer bakes as it compliments berries rather nicely.
As I mentioned up there, this is one of Marry Berry’s classic recipes from her book Ultimate Cake Book. It was published in 1994 and I’ve just seen original copies are going for > £50! Better hold on to this one then eh!
Prep Time: 10 mins
Cooking Time: 30-40mins
Skill Level: Easy Peasy Lemon SqueezyEquipment
large mixing bowl
7″ cake tin (greased & lined)
small mixing bowl
100g butter (softened)
125g caster sugar
175g plain flour
1tsp baking powder
1 tsp Orange Blossom Extract
zest of 1 lemon
juice of 1 lemon
100g granulated sugar
- Preheat oven to 180c/170c (fan)/Gas 4
- Beat together butter, caster sugar, plain flour, baking powder, eggs, milk and lemon zest until a smooth batter forms.
- Pour out cake mix into prepared cake tin.
- Scatter 1/3 of raspberries on top of the bater.
- Place cake in oven and bake for 30-40mins until golden/ skewer comes out clean.
- Whilst cake is baking make topping. In a small mixing bowl, mash remaining raspberries until most are broken down. Add sugar and lemon juice and mix together. Set aside.
- Remove cake from oven.
- Using a toothpick, prick holes all over top surface of cake.
- Pour over topping and leave cake to cool completely in tin.
- Remove from tin. Slice. Eat.
WHEN LIFE GIVES YOU LEMONS GET SOME RASPBERRIES AND MAKE THIS CAKE
I am currently really digging Sinkane….