Raspberry and Lemon Cake

On a rainy Sunday afternoon, what better than to make this very easy but very tasty Raspberry & Lemon cake. Lemon desserts are my favourite so this recipe from Womans Own looked great, but I had some left over raspberries in the fridge so I decided to throw them into the mix too!

You an view the Womens Own Lemon Cake recipe here (http://www.womansown.co.uk/food/low-calorie-recipes-food/low-calorie-recipes-lemon-drizzle-cake/)
My adapted recipe to make the Raspberry and Lemon cake is below.

For the cake:
100g softened butter
175g self-raising flour
1 tsp baking powder
175g golden caster sugar
2 large eggs
6 tbsp milk
finely grated rind of 1 large lemon and juice of half
1 punnet of raspberries
For the icing
juice of 1 large lemon (you need 3 tablespoons)
100g golden caster sugar


Method:
1. Preheat the oven to 180C/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment.
2. Blend the butter, eggs and milk together.
3. Mix the flour, baking powder, caster sugar and lemon rind in a separate bowl.
4. Fold the wet mixture into the dry mix until it's well mixed.
5. Stir half of the raspberries in breaking them down so the mixture should turn pink.
6. Squeeze in the juice of half a lemon.
7. Spoon the mixture into the tin and smooth the surface with the back of a spoon.
8. Place the remaining raspberries on the top (they will sink whilst cooking but don't worry)
9. Bake for about 40 minutes, until golden and firm to the touch.
10. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.

Let me know how your Rasberry & Lemon cake is, post some pics too!