Summer Berry and Lemon Cake

August 15, 2016

Sometimes you need an easy recipe that produces a show-stopper cake, like this one that we made a couple of hours before a BBQ party in our garden. I adapted the standard Victoria sponge recipe by adding summer flavours of raspberries and lemon, before filling with cream and drizzling with a sugar and lemon glaze. It's pretty simple to make and not very technical, but it looks the part for a summer party! You can use fresh or frozen raspberries, or other fruits you prefer such as blueberries or blackberries as well.
(Spot the lemon photobomb haha!)


4oz/115g self rasising flour, 4oz/115g caster sugar, 4oz/115g margarine, 2 eggs, 2 tsbp milk, lemon flavouring, zest of a lemon, 200g raspberries
~whipped cream, sugar glaze and strawberries to decorate


Preheat the oven to 180C (160C if fan assisted) and grease two cake tins.

Cream together the margarine and sugar in a bowl/
Beat the eggs in a jug, and add a little at a time into the buttercream mixture, stirring well each time you add more egg.
Fold in the flour, then mix in the lemon zest, flavouring and milk.
Gently stir in two-thirds of the raspberries.
Divide the mix into the prepared tins and scatter with the remaining raspberries.
Bake for 25 minutes, until golden and cooked all the way through.

After the cake has cooled, sandwich together with whipped cream. To make the sugar syrup, bring 1 cup of sugar to the boil in 1 cup of water, stirring constantly. Add some more lemon zest, cool slightly to allow to thicken, then drizzle over the cake. Top with more whipped cream, and finish with fresh strawberries.

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