A fresh, fruity and zingy cake. Perfect for a sunny, socially distanced summer picnic in my mum and dad's garden a few weeks ago.
It's based on this recipe, another classic from BBC Good Food's website which I've baked before. I actually made the original version (with lime) the previous week and thoroughly enjoyed it but then fancied trying it again with lemon instead.
The recipe states to use an 8" square tin but like the previous times I've made it I used a 9" round tin (it holds the equivalent volume) as I find round cakes easier and more pleasing to slice.
Usually I buy fresh berries for baking but this time I used a bag of frozen mixed berries (a mixture of blackberries, blueberries, raspberries and red currants, maybe even blackcurrants?!) as that's what I had to hand. This worked really nicely and was also a lot cheaper. I'll definitely do this again.
And for the first time ever the berries didn't all sink to the bottom. I don't know if this had something to do with using frozen over fresh or the consistency of the batter. Regardless, I did a little happy dance when the cake came out the oven.
As far as I'm concerned this is a complete winner of a cake. It's a decent size too for feeding a family, although no judgement from me if you plan to eat it all yourself.