Food
& Drink
Images Recipe
Ingredients 225g Margarine / Butter 225g Golden Caster Sugar 4 Eggs 250g Self Raising Flour , sifted Grated Zest and Juice of 2 Lemons 100g each of Blueberries and Raspberries For The Syrup 8 tbsp Syrup 140g Golden Caster Sugar Grated Zest of 1 Lemon
Blueberry and Raspberry Lemon Drizzle Cake
Method
1 . Preheat the oven to 180c . Line the base of a circular 8 ” cake tin and butter the paper .
2 . Cream together the butter and sugar until light . Gradually beat in the eggs , adding a little flour towards the end . Beat in the lemon zest , then fold in the remaining flour .
3 . Fold in 3 tbsp of the lemon juice , 3 quarters of the blueberries & raspberries and pour into the prepared tin . Smooth over and scatter the remaining fruit on top .
4 . Bake for around 1 hour until firm .
5 . Heat all the syrup ingredients in a saucepan . Whilst the cake is still hot , prick all over with a metal skewer and spoon over the syrup .
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