Raspberries are baked in a light and fluffy lemon sponge to create the perfect afternoon treat or elevenses! All made in a loaf tin for extra ease.
Perfect when enjoyed with a cup of tea or coffee for a mid-afternoon pick me up.
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Yields:
8
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Cal/Serv:
533
Ingredients
For the cake
200g
unsalted butter, softened, plus extra to grease
200g
caster sugar
3
medium eggs, beaten
250g
self-raising flour
2
lemons
100g
ground almonds
125g
fresh raspberries
1Tbsp.
flaked almonds
For the syrup
20g
caster sugar
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment. For the cake, in a large bowl, using a handheld electric whisk, beat the butter and sugar until pale and fluffy, about 5min. Gradually beat in the eggs, adding a little of the flour if the mixture looks like it might curdle. Beat in the finely grated zest of 11/2 lemons and the juice of 1 lemon (reserve remaining juice).
Step 2Fold in (remaining) flour and ground almonds (the mixture will be quite thick). Fold in most of the raspberries (don’t worry if they break a little). Spoon into tin and smooth to level. Sprinkle over remaining raspberries and the flaked almonds.
Step 3 Bake for 1hr 5min, or until a skewer inserted into the centre comes out clean. Meanwhile, make the syrup. Heat the remaining juice from 1 lemon in a small pan over low-medium heat with the caster sugar. Once the sugar has dissolved simmer for 2min. Set aside.
Step 4As soon as cake comes out of the oven, spoon syrup over the warm cake and leave cake to cool completely in tin before transferring to a board and serving in slices.
To store: Keep in an airtight container at room temperature for up to 4 days.
This cake would be delicious with a serving of crème fraîche if you want to make it extra decadent!
Top with chopped hazelnuts instead of almonds if you prefer.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
