Raspberry and Lemon Cake

The weather has been absolutely vile this weekend, so after being blown around whilst visiting Live Like the Boy in Colne yesterday, today was a day for staying dry, staying warm, and a spot of home baking.

So turning to Simply Nigella we decided to give this Raspberry and Lemon Cake a try.

It’s actually incredibly easy to make, and we had most of the ingredients in anyway – frozen raspberries were all we had to get for this one. Making the cake and getting it in the oven took no time at all and although there were a couple of bowls to wash up there was very little mess.

The one thing which is unusual about this one is that as soon as it comes out of the oven, whilst hot you paint the top of it with lemon juice. The cake as a whole is lovely – the raspberry and lemon give it a nice tart contrast to the sweetness of the sponge.

We tried a slice when it was still warm (as recommended in the book) and a slice when cold (for scientific comparison, obviously).