Pink Lemonade drizzle cake

OK, so it’s been a while. I’m sorry it’s been so long. I know, I didn’t even warn you I was going to be away. I didn’t write an ‘I’m going to get some head-space, inspiration and rethink my direction in life’ post. What was I thinking?! Call me rude. That’s fine; get it out of your system. Just make sure you come back for a make-up-hug when you’ve calmed down. I wouldn’t want us to fall out over it.

‘You’d better have a good excuse.’ Written a cookbook? No. Moved house? No. Had a social media detox? No. Finished a degree? No. Had a baby? Definitely not.

It’s more the accumulation of lots of smaller things that’s brought us to this desolate place of apologies and grovelling.


Made a wedding cake? Yes. Revised and sat A-levels? Yes. Baked for a pop-up restaurant? Yes. Discovered the Cambridge night-scene? Yes… Joined Instagram? Oh yeah. Rowed the Cambridge Bumps? Yes. Ran an afternoon tea? Yes. New Wine-d? Yes. Got tan-lines? Hell yes.

Maybe we should take it slower this time around? I’ll ease you back in with something simple and summery: Pink Lemonade drizzle cake. It oozes garden parties, deckchairs and awkward sunburn.

Pink Lemonade drizzle cake
Makes one loaf cake
Adapted from BBC Good Food

For the cake
225g unsalted butter, at room temperature
225g caster sugar
4 eggs
225g self-raising flour*
The zest of one big lemon/2 small lemons
3 tsp. lemon extract, this one is particularly good
175g fresh raspberries rolled in 2 tbsp. flour

*To make this Gluten free, substitute 225g self-raising flour for 250g Glutafin White mix

For the drizzle
The juice of 1½ large lemons/3 small ones
50g raspberries
150g white granulated sugar

Preheat your oven to Gas mark 4 and line an 8x21cm loaf tin with greaseproof paper. Cream the butter and sugar until pale and fluffy. Mix in the eggs, one at a time, followed by the flour, lemon zest and lemon extract. Take your raspberries and roll them in 2 tbsp. flour – this will prevent them from sinking. Fold the coated raspberries into the cake mix and spoon it into the prepared cake tin. Use a knife or the back of a spoon to level the top of the cake so that it’s flat. Bake the cake in the oven for 45-50 minutes until an inserted skewer comes out clean.

While the cake’s cooking, start making the drizzle. Using a fork, squash the raspberries to a pulp with 50g of the sugar. Pass the raspberry pulp through a sieve to remove the seeds, squishing out every bit of juice you can. Juice 1½ lemons and add the juice to the raspberry pulp.

When the cake’s cooked, take a cocktail stick/skewer and pierce the top with lots of tiny holes. Add the remaining 100g granulated sugar to the raspberry-lemon juice and pour over the top of the cake. – the juice will sink in and the sugar will form a  crisp topping. Leave the cake in the tin until it’s completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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