Blackberry and Lemon Drizzle Cake
- 100ml oil or vegan butter
275g self-raising flour
100g sugar (for a sweeter recipe add up to 200g)
1 tbsp baking powder
100g icing sugar
Blackberries - any quantity
Preheat the oven to 180C. Line a cake tin or baking dish with oil or butter.
Grate lemons to create lemon zest and then juice. Mix flour, sugar and baking powder into a bowl .Add butter/oil and blend into a crumb-like texture. Add the zest and juice from 1 lemon Slowly add water until the batter is sticky.
Add blackberries - as little or as many as you want (within reason!) and save some for decoration on top of the cake. Add the cake mix to the baking tin and press in additional blackberries on top of the mix for decoration. Bake in the oven for 30 minutes.
Test if the cake is cooked through with a knife or skewer (only contains blackberry residue) If sticky with cake batter bake for further 10 minutes. Cool the cake on a baking rack.
In a small bowl, slowly add 1/2 lemon juice to the icing sugar. Mix into a smooth runny consistency. When the cake is cooled, pour the lemon icing sugar over the cake and let dry to form a glaze. Sprinkle the zest of 1/2 a lemon over the top for additional decoration.
Savour and enjoy!