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For the sponge
- 225g caster sugar
- 250g self-raising flour
- 2 tsp baking powder
- 4 eggs
- 225g butter, at room temperature
- 3 tbsp of milk
- Juice of 1 lemon
- Zest of 3 lemons
For the lemon drizzle icing
- 300g icing sugar
- Juice of 2 lemons
- Zest of 2 lemons
For the Union Jack fruit flag
- 300g raspberries
- 180g blueberries
Method
1. Pre-heat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper.
2. Place all the dry ingredients in a large bowl, make a well with the centre and add the eggs, butter, milk and zest and juice. Beat together using a hand mixer until well combined or using a mixer.
3. Pour the mixture into the lined tin, place in the oven on the middle rack and bake for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.
4. While the lemon cake is baking make the icing by whisking the icing sugar, lemon zest and juice together, until you have a thick drizzle.
5. Once the tray bake is cooled spread the lemon drizzle icing over the top of the cake.
6. To create the union jack fruit flag place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Next fill in the empty spaces with blueberries.
7. Cut into 15 squares to serve.
If you’re looking for a patriotic tipple to go with your gorgeous cake, Holly has just the recipe…
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