Raspberry & lemon drizzle cake

Fresh raspberries bring sharp bursts of fruit to a soft lemon loaf. The simple plant-based batter is mixed by hand, then finished with a thin lemon icing once the cake has cooled.

Ingredients

• 220g Self-raising flour
• 150g Caster sugar
• 1/2 tsp Baking powder
• 2, finely grated zest and 2 tbsp juice Lemons
• 90ml Rapeseed oil
• 180ml Unsweetened plant drink
• 1 tsp Cider vinegar
• 150g, fresh or frozen Raspberries
• 1 tsp, for coating the raspberries Plain flour
• 100g Icing sugar

Method

1. Heat the oven to 180°C (160°C fan). Grease and line a 900g loaf tin, about 20cm x 10cm internally. Stir the cider vinegar into the plant drink and leave for 5 minutes.
2. Whisk the self-raising flour, baking powder, caster sugar and lemon zest in a large bowl. In a jug, mix the rapeseed oil, plant drink mixture and 1 tbsp lemon juice.
3. Pour the wet mixture into the dry ingredients and fold just until no dry flour remains. Toss the raspberries with the teaspoon of plain flour, then fold them through gently.
4. Spoon the batter into the tin and level the top. Bake for 45–50 minutes until golden and a skewer inserted into the centre comes out without wet batter. If the top browns early, cover loosely with foil.
5. Leave the cake in the tin for 15 minutes, then lift it onto a wire rack and cool completely.
6. Mix the icing sugar with enough of the remaining lemon juice to make a thick but pourable icing. Drizzle over the cooled cake and leave for 10 minutes to set before slicing.

Allotment tip
If using frozen raspberries, add them straight from the freezer and fold them in only a few times to limit colour streaks.

Allergens: Wheat (gluten) in both flours. Check the plant drink label for soya, oats or other declared allergens.