I adapted this recipe from 2 recipes by Raymond Blanc and Mary Berry. The key to getting a lemon drizzle cake full of flavour is to add the topping whilst the cake is still slightly warm, this allows the lemon syrup to absorbed into the sponge and cools to leave a crisp sugar coating.
Traditionally lemon drizzle cakes are glazed with apricot jam, but I love the flavour combinations of lemon and raspberry so I like to substitute raspberry jam as an alternative glaze.
- 225g butter
- 225g caster sugar
- 4 eggs
- zest of 1 lemon
- 225g self-raising flour
For the raspberry glaze
- 2 heaped teaspoons of seedless raspberry jam
For the lemon drizzle
- juice of 1 lemon
- 85g caster sugar
- Begin by preheating the oven to 180C/fan 160C/gas 4 and lining a loaf tin (8cmx21cm) with baking parchment.
- Beat the sugar and butter together until pale and creamy. Add the eggs one at a time, making sure each is well incorporated before adding the next.
- Sift in the flour and finally mix in the grated lemon zest.
- Pour the mixture into the lined loaf tin and place in the oven for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven, turn out onto a cooling rack and allow to cool for 10 minutes.
- During this time prepare the drizzle by mixing together the lemon and sugar. In a separate bowl or saucepan warm the raspberry jam until it becomes runny. Spread the jam around the sides of the cake.