• Preheat your oven to 180oC (fan).
• Line your loaf tin with baking paper.
• In a large bowl, whisk together the butter & sugar until fully combined.

  >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
• Crack all the eggs into a separate bowl & beat together.
• Add the beaten eggs, flour and zest of 1 lemon to the butter/sugar. Whisk together until JUST combined, making sure you whisk right to the bottom of the bowl (20 seconds).

  >How to zest a lemon - just grate the skin off! doesn’t matter what size pieces you grate off)

  >Top tip: its especially important you don't over whisk the mix if you're adding raspberries. It helps to stop them sinking!
• OPTIONAL: ADDING RASPBERRIES?

  A) Chop your raspberries into small pieces

  B) Toss in a sprinkling of flour so they are all roughly coated.

  C) Scatter over the cake mix and whisk in for no more than 3 seconds. (The less you whisk, the less chance you have of the raspberries sinking).
• Pour into your tin. Bake for approx 45-50mins.

  >How to know when its done? You’re looking for it to be firm on top and still a little springy to touch. A knife/skewer poked into the middle of the cake should come out relatively clean!

  >I turn my cake around at the half way point to ensure an even bake. Do this quickly so the oven doesn't cool down.

The Drizzle

• Whilst the cake is still warm, poke 10 holes into the top (using a knife or fork is fine).
• If you’re using icing sugar, just mix it together with the lemon juice to form a thick paste. Lemons all vary in size so if yours was quite big and the paste is thin, just mix in a bit more icing sugar.

  If you’re using any other type of sugar, place into a pan with the lemon juice, heat over a low temperature until the sugar has dissolved.
• Two options:

  1) Pour straight over the cake whilst its still warm and in the tin. Once the cake has cooled, remove it from the tin and serve.

  2) My preferred option: leave the cake to cool for 5-10 mins to get a bit sturdier. Then, remove from the cake tin, peel back the baking paper and place onto a serving plate. Pour over the drizzle, so it goes into the holes and drips down the side of the cake.

  >Option 2 can be a little trickier as the cake it delicate whilst still warm so you have to be careful when handling it, however I LOVE the drizzle to fall down the sides and onto the plate so I think its worth a shot!!
• Decorate with lemon zest, slices or extra raspberries if you'd like to