Lemon and Blackberry Drizzle Cake
Thu, 14 August 2025
INGREDIENTS
225g self-raising flour
225g unsalted butter, softened
225g caster sugar
4 eggs
2 large lemons
5 tbsp icing sugar, sifted
300g of wild blackberries
2 tbsp. sugar
90g caster sugar
METHOD
Pre heat your oven to 170°C, and grease and flour a standard loaf tin.
Beat together your softened butter and caster sugar in a large bowl, until creamy and smooth
Crack in the eggs one at a time, beating well in between each one.
Sift in the flour and fold until just incorporated.
Grate the zest of your 2 lemons into the cake batter, holding back roughly half a teaspoon for later.
Finally, fold in 100g of the frozen blackberries into the mix and pour into your pre-prepared tin.
Place into the oven to bake for 45-60 mins, checking every 5-10 minutes in between these times.
Once baked, remove from the oven and leave to cool partially, for roughly 10 mins.
Whilst the cake cools, mix together the juice of the lemons and 90g of caster sugar to make your zingy syrup.
Carefully turn out the warm cake onto a wired rack, and prick lots of little holes on top of the cake with a skewer.
Spoon your sugar syrup over the warm delicious cake, and watch it seep into the spongy layers – giving a beautiful sugary crust.
To make the jammy blackberry topping, place the remaining blackberries, the caster sugar and 2tbsp of water into a saucepan.
Bring to the boil, stir and leave to reduce down to a thick put pourable consistency – you may need to add more water if it’s looking too solid.
Finally, make the lemon icing – mix together the sifted icing sugar, the remaining lemon zest and 1 tbsp of water – to make a thick smooth icing
Once cooled, pour the icing on to the cake and spoon the blackberry jam on-top to finish!
