I love to make the most of the abundance of summer fruit that’s around at the moment and this raspberry cake is just perfect for a summer bake.
It’s basically an upside-down raspberry lemon drizzle cake! The raspberries are put at the bottom of the cake tin and topped with cake batter. Then, when the cake comes out of the oven, you poke a few holes in it and pour some fresh lemon juice (mixed with a bit of sugar) over it, so that it’s got a real zing to it. You only turn the cake out of the cake tin once it’s partially cooled, as you’d break it otherwise (it’s that soft and moist!).
Definitely one of my favourite summer cakes, I hope you love it too!