This cake pings with citrus and raspberries – a happy collision of flavours indeed.

115g butter

¾ cup sugar

2 eggs

3 tsp lemon zest

1 ½ cups plain flour

1 tsp baking powder

½ cup frozen raspberries

¾ cup milk

1. Preheat oven to 180 C and line a loaf tin.
2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time and beating between each addition. Add zest.
3. Toss frozen raspberries through flour.
4. Add dry ingredients and raspberries, in thirds, to egg mix and stir to combine. Add milk and stir to combine further.
5. Scrape into loaf tin and bake for 35-45 minutes or until springs back to the touch and skewer inserted comes out clean. Leave to cool for 5-10 minutes  before turning out and icing while still slightly warm.

Lemon & vanilla drizzle icing

1 ½ cups icing sugar

Lemon juice from 2 lemons

½ tsp vanilla extract

1 tbsp butter, softened

2-4 tbps boiling water, enough to produce a thin icing 

 

Mix together and drizzle over loaf/cake.