I whipped up this loaf for tea and cake with some friends. It takes on a basic lemon drizzle recipe, with the addition of raspberries to add a little fruitiness.

Ingredients:

• 110g butter

• 170g caster sugar

• 170g self raising flour

• 1/2 tsp vanilla extract

• 4 tablespoons milk

• 2 eggs

• Lemon zest and juice from 1 lemon

• 150g cup fresh raspberries

• 3 tablespoons icing sugar

Method:

1. Preheat your oven to 180 degrees, grease and line a loaf tin.

2. Beat the butter, sugar and vanilla extract. Add one egg at a time and beat thoroughly, and then slowly fold in the flour until smooth.

3. Add the lemon zest of one lemon and fold in the raspberries (reserving a few for the topping).

4. Pour the cake mixture into the tin and bake for 40 minutes, or until cooked all the way through. Once the cake is cooked, allow to cool fully on a cooling rack.

5. In a bowl, mix the lemon juice of 1 lemon with the icing sugar and drizzle over the cooled cake. (Add a little water if the mix is too thick). Top with the remaining raspberries.

You can view more of my baking recipes here.

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