Ingredients Jump to Instructions ↓

  1. 100g self raising flour

  2. 100g caster sugar

  3. 100g soft butter / marg

  4. 1 egg

  5. 1/2 tsp baking powder zest of

  6. 1 lemon juice of

  7. 1/2 a lemon raspberries, enough for one per cake or two if making normal sized cupcakes Icing: juice of

  8. 1/2 a lemon icing sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 200 C / Gas 6.

  2. Mix sugar with the butter and beat until soft with no lumps of butter left. Mix in egg until all one colour. Stir in sieved Flour, baking powder and lemon zest & juice.

  3. Divide mix into cake cases, and press a raspberry down into the centre of each. Cake mix should rise above it around the edges.

  4. Bake for about 12 mins, or until lightly golden. Cool.

  5. To make the icing, gradually mix icing sugar into lemon juice until desired consistency. It's nice to have it almost like a glaze, as I like to pour a little extra into the hole the raspberry has made. It will then soak into the cake.

  6. Leave for a few hours for the icing to set a little.


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