Lemon and Raspberry Bundt Cake

 

  I have been pretty quiet lately, I haven't had much time to bake with busy days at work, family visits and attempting to keep fit. I like to make the most of my two days off work, so I try to cram in lots of "to do's" and my days off end up just as busy as my days on! I have been finding it hard to stay motivated, positive and energised recently. Going straight from a stressful exam period straight into full time work is finally catching up on me! On a positive note, only 20 days left at work, not that I am counting...

  After weeks of endless sunshine, the rain  has finally returned which made it slightly more acceptable to stay inside and get some baking done. To inspire myself, I watched a couple of episodes of The Great British Bake Off and then I got creating. With the good weather recently, the raspberries have been producing in bulk! So I thought I best incorporate them into my recipe somehow. Here is what I ended up with...

☆= Prep Time: 30 minutes.
   Cooking Time: 45 minutes.
   Easiness: Easy.

Ingredients:

• 125g unsalted butter. 
• 150g caster sugar.
• 2 eggs, beaten. 
• 150g self-raising flour. 
• finely grated zest of 2 lemons.  
• ½ teaspoon of baking powder.
• 150g raspberries. (keep some extra for decoration)
• 3 tablespoon whole milk. 
• Juice of ½ lemon
• 6 tablespoon icing sugar. 

Method: 

1. Preheat oven to 180° and grease the bundt tin with butter then sprinkle some flour in aswell. 
2. Cream together the butter and sugar. Beat in the eggs a little at a time. 
3. Sieve in the flour and the baking powder.
4. Then add in the lemon zest and the milk. Mix thoroughly.
5. Place the raspberries in a bowl with some flour, just to ensure they don't all sink to the bottom. I chopped my raspberries slightly but there is no need to do this. Then add them to the batter and stir through.
6. Pour batter into the tin and place in the oven for 45 minutes. 
7. Once the cake is out, mix the juice of the lemon and the icing sugar in a bowl. Pierce the cake in several places and pour over the lemon and icing mix. 
8. Once the cake is fully cooled, mix 2 tablespoons of water and 4 tablespoons of icing sugar until the paste is created but is still quite runny. Drizzle over the cake using a spoon. 
9. Chop some extra raspberries and sprinkle them on top with some lemon zest if you fancy! 

I baked this cake last night around tea time and it is already gone!!! It is definitely tasty, I don't usually eat my cakes after spending so long making them but this one really was tasty! 

Thank you for reading and I hope you enjoyed this post.