Lemon raspberry cake

For those who don’t own a traditional bundt tin but still want to bake something special for Easter — this cake is just the thing. In fact, it’s so light and delicate that it wouldn’t hold its shape well in a classic bundt mould anyway. It tastes absolutely divine — truly irresistible if you enjoy fresh, zesty lemon flavours. The addition of raspberries is the perfect finishing touch. Highly recommended not just for special occasions!

Ingredients for the fluffy lemon cake:

• 120 g unsalted butter
• 200 g caster sugar
• 2 eggs
• finely grated zest of 2 lemons
• freshly squeezed juice of ½ lemon
• 200 g plain flour
• 70 g potato starch (or cornflour)
• 1½ teaspoons baking powder
• ⅓ cup sour cream
• 250 g raspberries (fresh or frozen)

All ingredients should be at room temperature. Sift together the plain flour, potato starch and baking powder. Set aside.

In the bowl of a mixer, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the lemon juice and zest. Add the sifted dry ingredients along with the sour cream, and gently fold together using a spatula until just combined — do not overmix. Carefully fold in the raspberries.

Line the base of a 23 cm springform tin with baking parchment. Spoon the batter into the tin and level the surface.

Bake at 160°C for about 45 minutes, or until a skewer inserted into the centre comes out clean.

Remove from the oven, allow to cool slightly in the tin, then transfer to a serving plate and drizzle with icing.

Ingredients for the lemon icing:

• 1 cup icing sugar
• 3 tablespoons lemon juice

Mix all ingredients in a bowl using the back of a spoon until smooth. If the icing is too runny, add more icing sugar; if too thick, add more lemon juice.

Enjoy!