Raspberry & Lemon Drizzle Cake
Course: Sweet Treats Servings: 8-10
Prep time: 15 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
Author: Jennifer Sargison
This raspberry and lemon drizzle cake is one of my favourite cakes. It’s perfect to make at the start of the week to enjoy a slice with a cup of tea for a mid week snack or it’s also great to make and take for family and friends too as it looks so impressive. The best bit is that it’s a real simple recipe that can be whipped up in no time at all. I really think you’ll love this one. Big love, Jen x
Ingredients
250g self raising flour
150g caster sugar
1tsp baking powder
220ml plant milk
120ml rapeseed/vegetable oil
zest and juice of one lemon
1 cup raspberries (fresh or frozen)
For the icing
100g icing sugar
1 tbsp plant milk
2 tbsp lemon juice
Zest of 1 lemon - 1/2 zest of lemon for the icing and 1/2 of the zest for the topping
Method
Line a bread/loaf tin with baking paper and preheat the oven to 180C
Sift the flour sugar and baking powder into a large bowl
Add the milk, oil and lemon juice & zest and stir gently until combined
Add the raspberries and very gently fold them into the mixture
Pour the mixture into the lined tin and bake for around 30 minutes or until baked all the way through (Check by inserting a clean knife into the middle and if it comes our clean then its ready)
Allow the cake to cool in the tin for 10 minutes then transfer to a wire rack to cool completely
Whilst the cake is cooling make the icing by simply mixing the icing sugar, milk, lemon juice & 1/2 the lemon zest together in a small bowl
Pour the icing over the cake and allow the icing to drizzle down the sides of the cake
Add the remaining 1/2 zest of lemon
This tastes even better the next day but if you can’t wait that long then simply slice and enjoy
Such a light and fluffy bake that everyone will enjoy!
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x