How to make a lemon raspberry cake

When you line your loaf tin, we find it easiest to cut a strip of baking paper / parchment paper the width of the tin then lay it into the tin. Cut another strip going and place it in going in the other direction. Leave some hanging over the edge to make it easier to remove the cake from the tin later.

Add all the loaf cake ingredients to a mixing bowl or free-standing mixer. You and your kids can do this in any order but if you stick to the order they are listed you're less likely to miss anything out.

Start by adding the dry ingredients – the flour, sugar and baking powder. When you add the baking powder make sure your kids use their finger to level the teaspoon so that you add just the right amount.

Add the butter or baking margarine if you're using it. If you're using butter it needs to be soft enough so that it mixes in well. Cut yours into small pieces and pop it in microwave for a few seconds to soften it, but not so long that it melts.

If you're using baking spread/margarine like we did, you can just add it straight in.

Add the eggs

Get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to add ours straight in just in case any shell goes in. Don't worry if it does though, just fish it out with a larger piece of shell or a teaspoon. It will stick to that more easily than it does your finger.

Finally, get your kids to zest the first lemon. Then to make sure you get the most out of your lemon, roll it around on your worktop and if you have a microwave blast in in that for a few seconds before cutting it in half and juicing it. Add the juice to your mixing bowl.

Using the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons mix everything together until you have a nice smooth batter.

You might need to get your kids to scrape down the sides of your bowl to ensure there's no lumps of flour hiding.

Get your kids to measure out the raspberries and add a tablespoon of flour. Stir the raspberries to coat them in the flour.

Add the raspberries to your mixing bowl then stir them through so they are well distributed.

Get your kids to help pour or spoon the cake batter into your prepared baking tin. Spread it out to the edges/corners and smooth the top with a spatula or offset palette knife.

Bake the lemon and raspberry cake in the oven for 1 hour – 1 hour 15 minutes. It's ready when it's risen and turned a nice golden brown colour. You can double check it's ready by inserting a skewer or cocktail stick or something similar into the centre. If it comes out clean it's ready but if there is any wet batter sticking to it pop it back into the oven for a few more minutes.

If you need to, cover the cake loosely in foil if it starts to brown too much before the middle is baked.

Remove it from the oven and leave it to cool in the tin.

Get your kids to juice the second lemon. Again, if you pop it in the microwave for 15 seconds or so and roll it on your worktop you should get more juice from it.

Add the icing /confectioners sugar and mix to together until you have a nice runny glaze. We used about 100g of icing/confectioners sugar but you might need a little more/less depending on how much juice you got from your lemon.

Drizzle the icing over the top of your loaf. You can use a small spoon for this job but if you want it to look neater, add the icing to a small resealable food bag and cut of the corner.

Serve and enjoy!