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

Two Way Lemon and Raspberry Cupcakes

Finished cupcakes

I made these for some new neighbours who've moved in next door, just as a way to say hello; they were much appreciated!

I couldn't decide whether to make lemon cupcakes with raspberry cream or raspberry cupcakes with lemon cream so I decided to do both - if you want to make them all the same way just double the flavouring you use for the cake and the cream, but the basic ingredients stay the same.

Two Way Lemon and Raspberry Cupcakes

Makes 12

Basic batter

Ingredients:

4oz self raising flour

4oz marg/butter

4oz caster sugar

2 eggs

1tsp baking powder

1 or 2tbsp milk

grated zest of 2 lemons

juice of 1 lemon

punnet (approx. 125g) raspberries

300ml double cream

Adding raspberries

2tbsp icing sugar

170oC fan oven/180oC all other ovens

12 hole bun tin, lined with cupcake cases

Method:

1. Combine all of the basic ingredients in a large bowl and beat into a smooth batter. You might need to add a splash of milk to get it to dropping consistency (when the batter drops off the spoon when picked up). 

2. Divide the batter in half. 

Ready for the oven

3. To one half add the zest of one lemon and the juice of half. Leave the other plain as you’ll add whole raspberries to it once it’s in the cases. 

4. Using teaspoons fill each cupcake cases until it’s 2/3 full of either the lemon or plain batters; to each case of plain batter case add a small amount of mixture then add 2 whole raspberries, then top up with the remaining portion of batter. 

5. Repeat until all of the batter is used then place the trays into the middle of a preheated oven for 10/15 minutes until the 

cupcakes are golden brown. 

Baked and cooling

6. Leave the cupcakes to cool completely on a wire rack whilst you make the toppings. 

7. Whip the cream to soft peaks, but ensuring it is firm enough to be shaped on top of the cupcakes. Sieve in the icing sugar and whisk gently until incorporated. 

8. Split the cream into two. To one half add the zest of the other lemon and a splash of lemon juice. In a separate bowl smash the remaining raspberries with a fork, add half of the sweetened cream and fold together so the cream starts to turn pink, whilst leaving some chunks of raspberry intact. 

Cream toppings

9. Once they’re completely cool top the lemon cupcakes with the raspberry icing and the raspberry cupcakes with the lemon icing.

These will keep for a day or two, if it’s warm keep them in the fridge so the cream doesn't melt. 

They're a really simple variation on a classic cupcake,very easy to play around with depending on what your fancy or the occasion you're baking for!

Happy Baking,

The Baking Ginger xx

Cakes on Gran's old cake stand