Okay, so I decided to bake a lemon drizzle cake with raspberries today. I’ve seen so many beautiful pictures of them online, and I finally thought, “Why not give it a go?”
First things first, I gathered all my ingredients. You know, the usual suspects: flour, sugar, butter, eggs, lemons, and of course, those gorgeous raspberries. I made sure I had everything measured out beforehand because, honestly, who has time to scramble for stuff mid-bake?
Getting Started
- I creamed together the butter and sugar until it was all fluffy and light. This always takes longer than I think it will, but it’s worth it for the texture.
- Then, I cracked in the eggs one by one, mixing well after each addition. Don’t want any eggy clumps, right?
- Next, I zested and juiced the lemons. My kitchen smelled amazing at this point! I folded the zest and juice into the batter.
- Finally, I sifted in the flour and gently folded it in until everything was just combined. Overmixing is the enemy of a tender cake!
I poured half of the batter into my prepared cake tin. The batter is very soft, and the sweet smell is all over the house.
Then I scattered a generous layer of raspberries over the batter, and then, I spooned the rest of the batter on top, trying to cover most of the raspberries.
Bake Time
Into the oven it went! I baked it at… well, the temperature the recipe said (I always forget!). It took a while, maybe 45 minutes? I stuck a skewer in the center to check if it was done. Clean skewer means it’s ready!
The Drizzle
While the cake was baking, I whisked together some more lemon juice and sugar to make the drizzle. This is the best part, in my opinion. It makes the cake so moist and tangy.
Once the cake was out of the oven and still warm, I poked lots of holes in it with a skewer. Then I poured the drizzle all over, letting it soak into those holes. More is more when it comes to drizzle!
Cool Down & Enjoy
I let the cake cool completely in the tin. This is the hardest part because you just want to dig in! After it was cool, I carefully turned it out onto a plate. I added a few extra raspberries on top, you know, to make the cake look fancy.
And that’s it! My lemon drizzle cake with raspberries. It’s not perfect, the edge of the cake is a bit over-baked, but it tastes pretty darn good. The perfect treat with a cup of tea. I’d definitely make this again, maybe with blueberries next time!
Post Comment