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Lemon Drizzle Cake with Autumn Berries & Crème Fraiche

Makes 1 x 12’ Cake
  • Makes: 1 by 12’ Cake
  • 225g Unsalted Butter
  • 225g caster sugar
  • 4 eggs
  • Finely grated zest 1 lemon
  • 225g self-raising flour sieved
  • Drizzle of Vanilla Essence

For the drizzle topping:

  • Juice of 1 lemon
  • 120g Icing Sugar

Garnish:1 by 12’ Cake

  • 12 Raspberries
  • 12 Blackberries
  • 100g Crème Fraiche
  • 6 Mint Leaves

To Serve:

  • Fresh Cream

Dairy Cooking with Brian McDermott in association with the National Dairy Council

Heat oven to 180C/fan 160C/gas 4
In a bowl beat together using a mixer the softened butter and castor sugar until creamy and light in colour.
Add the eggs one at a time followed by the sieved flour. Then add the vanilla and Lemon zest. Combine mixture together.
Line a loaf or round tin with parchment paper. Spread the mixture into the tin and bake in oven for 40 -45 minutes.
While cake is baking prepare the drizzle by adding the lemon juice to the Icing Sugar.
Cool cake and then drizzle with the icing. Arrange the berries on top. Serve with dollops of crème fraiche and mint leaves.

Brian’s Tip: Can also be enjoyed with a dollop of freshly whipped cream!