Super Moist Lemon Drizzle Raspberry Cake
  1. Bake 170C/(150C fan) 25-30 mins or until a toothpick comes out with a few crumbs on

  2. Poking little holes in the cake helps the lemon syrup to seep into the cake making it super moist throughout

  3. Wrapping the cake in cling film whilst it's still warm helps to hold in the moist whilst it cools

  4. Scattering the raspberries on top helps stop them from all sinking to the bottom

  5. Flipping the cake over to add the glaze give you a really smooth, flat surface to decorate

  6. If you overbake the cake it will be drier, so keep and eye on it, as all ovens are different and the exact size of your tin will make a difference to how quickly the cake cooks

  7. Make sure the cake is cool before adding the glaze

https://www.instagram.com/reel/DKcdzlcopW8/?igsh=OWV5cm16eWhteGox

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

CuisineBaked Goods

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 1h

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