Ingredients for the cake:
225g self raising flour
200g sugar (granulated or caster)
zest of two lemons
1 punnet of raspberries (at least 100g)
Ingredients for syrup:
Juice of 2 lemons
75g sugar (granulated or caster)
Bake in a lined 20x20cm tin (you could also make this in a loaf tin)
This cake is so easy to make, perfect for a sleepy day! Pre-heat the oven to 180°c then mix all the cake ingredients, except the raspberries, together. To avoid raspberry mush gently fold the raspberries in right before you put the mixture into the lined tin. Your mixture should look like this:
Cook for 45-50 minutes, until a skewer comes out clean when inserted into the cake. While the cake is cooking mix your lemon juice and sugar together to make the syrup. As soon as you take the cake out of the oven use a skewer (or fork) to poke deep holes into it and pour the syrup all over the top of the cake (It makes a satisfying sizzling noise).
Wait until the cake is completely cool before you remove it from the tin, then cut it into squares and enjoy!!
This cake has always been scoffed way before I have had a chance to freeze it, but the original recipe says that it freezers particularly well so perhaps give that a whirl if you fancy.
Happy baking xxx