Lemon Drizzle Cake with Autumn Berries & Crème Fraiche

Tue, 22 September 2015

Ingredients:

225g Connacht Gold unsalted butter

225g caster sugar

4 eggs

Finely grated zest 1 lemon

225g self-raising flour sieved

Drizzle of Vanilla Essence

For the drizzle topping: 

juice of 1 lemon

120g Icing Sugar

Garnish:

12 Raspberries

12 Blackberries

100g Clona Crème Fraiche

6 Mint Leaves

To Serve: 

Thurles Fresh Cream

Method:

Heat oven to 180C/fan 160C/gas 4

In a bowl beat together using a mixer the softened butter and castor sugar until creamy and light in colour.

Add the eggs one at a time followed by the sieved flour.

Then add the vanilla and Lemon zest. Combine mixture together.

Line a loaf or round tin with parchment paper.

Spread the mixture into the tin and bake in oven for 40 -45 minutes.

While cake is baking prepare the drizzle by adding the lemon juice to the Icing Sugar.

Cool cake and then drizzle with the icing.

Arrange the berries on top.

Serve with dollops of crème fraiche and mint leaves.

Brian’s Tip: Can also be enjoyed with a dollop of freshly whipped cream!