Hello again lovelies and happy Sunday! Hope you all had a great week. Today’s post is a recipe for this super moist, light, fruity Summer Fruit Drizzle Cake. This cake is absolutely perfect for summer because it’s so light and easy to eat. And it’s just a little bit moreish… 😉 Enjoy!
Also just quickly, any PLL fans reading that are super excited for 6B to start this week! Aaah!!! 🙂
Prep time: 20 minutes
Cook time: 60 minutes
175g butter, softened
175g caster sugar
250g self-raising flour
2 large eggs
2 tsp vanilla extract
1 tbsp brown sugar
175g fruit (I used frozen raspberries but you could use blueberries, strawberries etc or a mixture of them all!)
100g granulated sugar
1-2 tbsp lemon juice
- Preheat oven to 180ºC and line a loaf tin with baking paper. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer until pale and creamy (the mixture will be very thick!).
- Spread roughly one-third of the cake mix into the tin, then scatter over about 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g of fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Sprinkle brown sugar over cake to make it extra crispy and brown. Bake for 1 hr, until an inserted skewer comes out clean.
- Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the lemon juice with a fork, mashing a little of the fruit as you go. If it’s a bit dry, add a splash more juice. Then spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp. Enjoy!