Lemon Drizzle Bundt Cake with Raspberries and Cream

Ripples from the Bundt Tin

Another variation on the theme of lemon and raspberry - it's a good one!

This was for my brother's birthday, it makes a good celebration cake because it looks as good as it tastes!

Bundt tins are a bit old school, but the cakes they make look really cute, and are perfect for filling with cream on special occasions, what's not to love??

If you haven't got a Bundt tin this would also work as a traybake, with the cream spread on top.

Lemon Drizzle Bundt Cake with Raspberries and Cream

Bundt Tin

Ingredients

Cake:
4oz self raising flour
4oz marg
4oz caster sugar
2 eggs
1tsp baking powder
1tbsp milk

Extras:
zest and juice of 3 lemons

Batters ready to go

3oz sugar
1tsp red/pink food colouring
150ml double cream
2tbsp icing sugar
150g raspberries plus extra to decorate

Bundt tin
170oC fan oven/180oC other ovens

Method

1. Put all the cake ingredients into a bowl and beat into a smooth batter. Add the lemon zest.

Marbling done!

2. Divide the batter equally between two bowls and add the food colouring to one - make it as bright a colour as you'd like, they fade when they're cooked so be bold!

3. Thoroughly grease the Bundt tin with marg (use kitchen roll to apply it, or your fingers) and fill with alternate spoonfuls of each batter to get the marbled pattern. You can also then drag a skewer or knife through your batter to make the marbling even more pronounced.

4. Bake in the centre of a hot oven for 15-20 minutes or until golden and coming away from the edge of the tin.

5. Leave to cool slightly before attempting to remove from the tin - tapping the bottom of the tin and gentle shaking are the best ways I've found to do this! Whilst it's cooling combine the juice from the lemons with the 3oz sugar in a small pan and heat until the sugar has dissolved.

Mid drizzle

6. Once your cake is out of the tin pour over the lemon juice and sugar - this is the drizzle part of the lemon drizzle. Leave the cake to cool completely. You can get to this point a day or so before you need the cake and keep it in an air tight container and then fill with cream just before serving.

7. When you're ready to eat the cake whip the cream to soft peaks, sieve in the icing sugar and smash up the raspberries before adding them too. Fill the centre of the cake with the cream and pile it high! Decorate with raspberries if you want to. (You can do this a couple of hours before eating - just keep it in a cool place afterwards)

Completed cake!

Like I said this cake is great for birthdays or celebrations but it'd make a really special dessert too, it's one of our new family favourites!

Happy Baking!

The Baking Ginger xx