Berry Filled Citrus Loaf
- For the cake
- 1 ¼ cups self-rising flour
- ¾ cup superfine caster sugar
- ½ cup butter
- 3 eggs
- 1 lemon (juiced and zest finely grated)
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 1 kg | 2 lb loaf tin with baking parchment.
Place the flour, baking powder and sugar in a bowl and make a well in the centre. Add the butter in small cubes and rub in with your fingertips until the mixture resembles breadcrumbs. Add the eggs one by one along with the lemon juice and zest, mixing with an electric whisk, starting slowly and speeding up until the mixture is light and fluffy.
Place the mixture into the tin and place into the oven and cook for 45-50 minutes. Test with a knife which should come out clean. When golden brown and cooked, remove from the oven and allow to cool for 10-15 minutes. Turn out onto a rack, remove the baking parchment and allow to cool completely. When completely cooled slice the cake horizontally into three equal parts.
To make the filling whip the cream with an electric whisk until it holds its shape, then whisk in the raspberries until they break up and colour the cream. Sandwich the sponge layers with the cream.
To make the icing, mix half the icing sugar with half the lemon juice and add in the food colouring until you have a nice pale yellow icing. Spread this across the layered cake and allow to set.
Using the rest of the icing sugar and lemon, make some white icing and drizzle this across the set yellow icing. Serve as a delicious afternoon tea or picnic treat.