Ingredients:

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g caster sugar
  • 3 large eggs
  • 175g self-raising flour
  • ½ tsp baking powder
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 125g fresh raspberries, roughly chopped
  • 50g caster sugar (for drizzle)
  • Juice of ½ lemon (for drizzle)
  • 250g icing sugar, sifted (for glaze)
  • 3-4 tbsp milk (for glaze)
  • Pink food gel coloring (for glaze)

Instructions:

  1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease muffin tin thoroughly.
  2. Cream together softened butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, ensuring each is fully incorporated.
  4. Sift together flour and baking powder. Gently fold into the wet ingredients, alternating with the lemon zest and juice.
  5. Gently fold in the chopped raspberries.
  6. Spoon batter into prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  8. While cakes are baking, make the lemon drizzle by combining caster sugar and lemon juice.
  9. As soon as the cakes come out of the oven, poke holes in them with a skewer and drizzle with the lemon drizzle. Let cool completely in the tin.
  10. Prepare the glaze by mixing icing sugar with milk until smooth. Divide the glaze into three small bowls. Leave one bowl white. Add a tiny amount of pink food gel to the second bowl, and a slightly larger amount to the third bowl, creating three shades of pink.
  11. Dip the cakes into the darkest pink glaze first. Then, progressively layer each shade of glaze to create an ombre effect. Let glaze set completely.