Raspberry and lemon drizzle loaf cake

Ingredients - serves 8-10

4 medium free range eggs  

225g butter 

225g caster sugar 

225g self raising flour 

1/2 tsp baking powder  

1 large lemon zested and juiced 

Raspberry curd 

100g icing sugar 

Method 

To make this delicious drizzle loaf cake, preheat your oven to gas mark 4/180c fan. Grease and line a 900g loaf tin. Place the butter and sugar in a large mixing bowl and whisk with an electric hand whisk until light and fluffy. Whisk in the eggs one at a time until fully incorporated. Now beat in the flour and lemon zest and mix until smooth. Pour 1/3 of the cake mixture into the loaf tin and then dot your delicious raspberry curd all over the mixture. Lightly swirl it in and then pour over another 1/3 of the cake mixture. Repeat with the raspberry curd and then top with the remaining cake mixture. Bake for 1 hour-1 hour 15 minutes or until a skewer inserted comes out clean.

Whilst the cake is baking, make the icing. In a bowl, sift in the icing sugar and then mix in the juice from the lemon. If you want it thinner simply add a little more lemon juice or milk. Once the cake is completely cold, pour over the icing and then serve with a cup of tea for a delicious Mother’s Day treat.