Step 1

Preheat the oven to 325 F or 170 C, Grease and line with parchment paper a 9 x 13 inch baking pan. Make sure the parchment goes up the sides of the pan.

Step 2

Add all the ingredients for the cake batter to a mixing bowl and mix well until the batter is light and all combined.

Step 3

In a small bowl, add the ingredients for the raspberry ripple.

Step 4

Pour HALF of the cake batter into your prepared baking pan and smooth so the surface is even.

Step 5

Using a teaspoon, distribute the raspberry ripple mixture randomly all over the surface of the cake batter.

Step 6

Add the other HALF of the cake batter on top of the raspberry mixture and smooth the batter over so it is distributed evenly.

Step 7

Use a knife or a skewer and run in swirly lines through the batter. Take care not to tear the parchment on the base of the pan!

Step 8

Place in the oven for about 35 - 40 minutes or until a skewer comes out clean. .

Step 9

Allow the cake to cool for 10 minutes in the pan, then take the sides of the parchment and lift the cake on to a cooling rack.

Step 10

Use a skewer and poke holes all over the cake, not forgetting the edges too. Then in a small bowl, mix the lemon drizzle ingredients until all combined and there are no lumps. Pour the drizzle all over the surface of the cake. It is easiest to also use a brush to help distribute the drizzle so it reaches the edges.

Step 11

Allow the cake to completely cool then you can frost, add some whipped cream or decorate how you wish, or simply leave as it is. Slice into 16 squares and enjoy!