This lemon drizzle cake has been a massive success in our house, so much so that I’ve received numerous requests to bake this again soon! I have never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk this up as a big success. This is one of those super quick recipes that you could easily whip up on a whim, likely from ingredients already in your pantry.
This recipe is the ultimate celebration of raspberries in my books. I love whipping it up at the height of raspberry season when they are at their sweetest. I’ve yet to meet someone who can say no to this, it has even been known to convert some non-berry eaters… So hurry and buy a fresh punnet of raspberries whilst they are still in season, this recipe doesn’t deserve frozen berries.
Ryno’s birthday was nearly a month ago already and I am only getting around to share the special cake I made for him now. That is how behind on blogging schedule I am! But better late than never! I copped out and bought a box cake because I actually like this particular one and it is quite affordable. I just add one extra egg.
Any vanilia sponge cake recipe should work though!
I made two layers of vanilla cake and a whole lotta buttercream icing that I flavoured caramel. Inbetween the two layers I put some homemade toffee sauce. I used this recipe which actually tastes great with just about anything!
I finished it off by garnishing with caramel popcorn, which was a great addition! I would just advise you to leave it off until right before you eat it. Or you can create a nice little challenge for yourself. Hint: it involves eating an entire cake in one day!