Lemon & Blackberry Drizzle Cake
This is another recipe that benefits from stands at least overnight before serving. As the cake soaks up the lemon syrup, it’ll become more moist.
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
150g butter at room temperature
50ml full fat milk
150g caster sugar
200g plain flour
2 medium eggs
1 teaspoon baking powder
1 organic lemon
100g clean foraged blackberries, dusted with a little flour
100g of lemon juice
100g of caster sugar
Method
Preheat your oven to 170°C.
Line a loaf tin or grease and flour well.
Place the bowl from your stand mixer or large bowl onto the weighing scales and directly weigh the following ingredients into the bowl: Butter, caster sugar, flour, baking powder.
Using a beating paddle, mix these ingredients until they resemble breadcrumbs.
Place a jug onto the weighing scales and weigh the following directly into the jug: milk, eggs. Stir with the fork until all the ingredients are mixed together.Make a well in your dry ingredients and pour in the wet from the jug. Beat until you get a loose batter.
Using the fine section of a grater, grate the rind of 1 lemon into the batter and then slice the lemon open and squeeze the juice in.
Using a large spoon fold in the blackberries. Don't worry if they break up a bit, it adds to the colour of the cake. By dusting with flour before folding into the baking mixture, this should prevent them all from sinking to the bottom of the loaf tin during cooking.
Portion out the mixture into tin. Mix the lemon juice and caster sugar together and set to one size. Bake the cake mixture in the oven for 30 minutes or until golden brown.
After baking remove the loaf tin from the oven and poke the surface of the cake with a cocktail stick before gradually spooning over the lemon and caster sugar mixture.
Leave to cool completely in the tin before gently lifting out. Wrap in paper or cling and leave to stand overnight before slicing and serving.
