Enjoy your delicious raspberry cheesecake brownies, a perfect blend of rich chocolate and tangy raspberry flavors!
Ingredients
For the Cake
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs
Zest of 2 lemons
1½ cups (190g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
For the Lemon Drizzle
Juice of 2 lemons
½ cup (100g) granulated sugar
Instructions
Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Cream Butter and Sugar, then add Eggs and Lemon Zest
In a large bowl, beat the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt.
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean
Make Lemon Drizzle and Finish the Cake
While the cake is baking, mix lemon juice with ½ cup sugar to make the drizzle. As soon as the cake comes out of the oven, prick it all over with a skewer or fork and spoon over the lemon drizzle. The juice will sink in and the sugar will form a lovely, crisp topping.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice and serve the lemon drizzle cake once it's completely cooled.
Enjoy your zesty and refreshing lemon drizzle cake, perfect with a cup of tea!
Tips For Lemon Drizzle Cake
Lemon Flavour
For an extra lemony kick, add a tablespoon of lemon juice to the batter.
Serving Suggestion:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat.
Storage
Store the cake in an airtight container at room temperature for up to 3 days.
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