Blackberry & Lemon Drizzle Cake

Yes the summer holiday season is here. And yes I’m sure many of you are very much focused on that bikini diet. However in all honesty who can really resist the temptation of one of the most popular cakes and a personal favourite of mine – lemon drizzle cake. I’d put lemon drizzle cake on the same pedestal as a good old fashioned Victorian sponge. For me this is a real summer treat. Light and zesty, each slice takes me back to my childhood growing up on the west coast of Scotland and the long summer days. As we’re in transit at the moment before our big move to London, I’m back visiting my parents so it seemed apt to whisk up this recipe, and it’s also incredibly easy.

To mix things up a little and to add some colour, this recipe includes the addition of blackberries which gives the cake a beautiful purple marbled effect. I’ve also added a little more sugar to balance out the tartness of the blackberries and you’ve guessed right, it goes very well with a pot of coffee or tea, a good book and some sunshine. That’s my afternoon sorted!

The Ingredients…
 For the cake

180g of unsalted butter
180g of caster sugar
200g of self raising flour
3 eggs
150g of blackberries (plus extra for the topping and some icing sugar)
Zest of 1 lemon

For the syrup
85g of caster sugar
Juice of 1 lemon

The Baking Bit…

1. In your kitchen mixer, cream the sugar and butter together and add in one egg at a time.
2. Next add in the flour and mix all the ingredients together.
3. Add in the zest of the lemon and finally add in the blackberries. Gently blend the lemon zest and blackberries in with the rest of the cake mixture for just a few seconds.
4. Pour the cake mixture into a loaf tin lined with baking paper and bake in a pre heated oven for 40 – 45 minutes at 180C.
5. Remove the cake from the loaf tin and leave to cool while you make the syrup. To make the syrup add the sugar and the lemon juice into a pot and allow the sugar to gently dissolve over a gentle heat for 4 – 5 minutes. Be sure to keep stirring the liquid so it doesn’t stick to the bottom of the pan. Pierce the top of the cake with a fork and drizzle the lemon syrup over the cake, allowing the juices to soak in.
6. To finish add some blackberries to the top and a little dusting of icing sugar.

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