A simple zesty classic with a berry twist, try out this easy drizzle loaf recipe
Lemon raspberry drizzle loaf
170g caster sugar
3 medium eggs
225g self raising flour
Zest of 1 lemon
200g fresh raspberries
Juice of 2 lemons
Grease and line a 2lb loaf tin with parchment paper.
Preheat your oven to 150C
In a bowl cream the butter and sugar until soft and pale in colour.
Gradually add the eggs, one at a time until combined.
Next add the sieved flour and lemon zest, combine.
Finally add the raspberries and fold through taking care not to break them too much,
Place in the tin and bake for 50 minutes until golden brown.
While this is baking, heat the lemon juice and sugar until the sugar is dissolved.
Remove the cake from the oven and when still warm, pour over the liquid and allow to cool in the tin.
Remove, slice and enjoy!