Ingredients

For the Cake:

  • 225g (1 cup) unsalted butter, softened
  • 225g (1 cup) granulated sugar
  • 4 large eggs
  • 225g (1¾ cups) self-raising flour
  • 1 tsp baking powder
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • 150g (1 cup) fresh blackberries, lightly crushed
  • 2 tbsp milk

For the Lemonade Drizzle:

  • 100g (½ cup) granulated sugar
  • Juice of 2 lemons (about 80ml)
  • 50ml water
  • 1 tbsp blackberry juice (from fresh or frozen blackberries)

For Decoration (Optional):

  • Fresh blackberries
  • Lemon zest curls
  • Edible flowers (e.g., pansies or violets)

Equipment

  • 2lb (900g) loaf tin
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Small saucepan
  • Skewer or toothpick
  • Cooling rack

Instructions

Step 1: Prepare the Oven and Tin

  1. Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
  2. Grease a 2lb loaf tin and line it with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Cake Batter

  1. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
  2. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
  3. Sift the self-raising flour and baking powder into the bowl. Gently fold in using a spatula.
  4. Add the lemon zest, lemon juice, and milk. Fold until just combined.
  5. Gently fold in the lightly crushed blackberries, ensuring they are evenly distributed but not overmixed to avoid breaking them up too much.

Step 3: Bake the Cake

  1. Pour the batter into the prepared loaf tin and smooth the top with a spatula.
  2. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
  3. If the top starts to brown too quickly, cover loosely with aluminum foil after 40 minutes.

Step 4: Prepare the Lemonade Drizzle

  1. While the cake is baking, combine the granulated sugar, lemon juice, and water in a small saucepan.
  2. Heat gently over low heat, stirring until the sugar dissolves completely. Do not boil.
  3. Add the blackberry juice and stir to combine. Remove from heat and set aside to cool slightly.

Step 5: Drizzle and Cool

  1. Once the cake is baked, remove it from the oven and place it on a cooling rack (still in the tin).
  2. While the cake is still warm, poke holes all over the top with a skewer or toothpick.
  3. Slowly pour the lemonade drizzle over the cake, allowing it to soak in through the holes.
  4. Let the cake cool completely in the tin before removing it using the parchment overhang.

Step 6: Decorate and Serve

  1. Transfer the cake to a serving plate.
  2. Optionally, decorate with fresh blackberries, lemon zest curls, or edible flowers for a vibrant presentation.
  3. Slice and serve with tea, coffee, or a glass of lemonade for a refreshing treat.

Tips

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving.
  • Freezing: Wrap the undrizzled cake tightly in plastic wrap and freeze for up to 3 months. Thaw and add the drizzle before serving.
  • Blackberry Juice: To make blackberry juice, mash a handful of blackberries and strain through a fine sieve.
  • Variations: Substitute raspberries or blueberries for a different berry flavor.

Nutritional Information (Per Slice, Approx. 12 Slices)

  • Calories: 280 kcal
  • Fat: 14g
  • Carbohydrates: 35g
  • Protein: 4g

Enjoy your refreshing Blackberry Lemonade Drizzle Cake!