Raspberry lemon tray cake and unpreparedness:

This cake is a little bit fabulous. It’s simple, delicious, and can feed the masses. Instead of a cake tin, I opted for a recipe big enough to fit in a baking tray – you never know when you’re going to need a tray’s worth of cake! (I’ve done a tray bake before, you can find it here.) My house constantly has people coming and going – there are my two brothers and their partners/friends, my parents and their friends and relatives – it’s always handy to have some extra cake handy.

Which is why this cake is perfect for the unprepared. All you need to do is throw it together, pop it in the oven before your guests arrive, and when your guests arrive you’ll delight them with the smell of it baking!

Speaking of unprepared, I promised that I’d post further pictures of Norman’s haircut. And all I’ve got are pictures of him mid-wash. For those of you interested in the handsome final product, check him out on my Instagram.

Raspberry lemon tray cake:

• 190g butter
• 1 ½ cups sugar
• 4 eggs
• ¾ cup sour ceam
• 1/3 cupgreek yoghurt
• Zest and juice of 2 lemons
• 3 ¼ cups flour
• 225 frozen raspberries

Lemon cream cheese icing:

• 60g butter
• 3 ¼ cups icing sugar
• 300g cream cheese
• 1 tbsp lemon juice

Grease a 33 x 23 cm baking tray and line the bottom of it with a rectangle of baking paper. Preheat your oven to 180 celsius.

Cream together the butter and sugar until pale and fluffly. Add the lemon zest and juice, mix thoroughly.

Add the sour cream and half of the flour, mixing as you do. Add in the yoghurt and eggs, then the remainng flour.

Pour your mixture into your baking tray and poke the frozen raspberries into the mixture. Pop in the oven for 45-50 minutes.

Keep an eye on the cake in the last 5-10 minutes of baking, as you don’t want to over-bake it and dry it out. When you can insert a skewer into the cake and it comes out clean, it’s ready. Allow it to cool for 10 minutes, then transfer onto a wire cooling rack.

When the cake is completely cooled, whip together the butter and cream cheese with one cup of the icing sugar. Doing this ensures that there will be no lumps of butter in your icing. When the mixture is completely smooth, add in the remaining icing sugar and juice.

Slather the icing generously onto the cake, then dot with fresh fruit of your choosing.

I opted for fresh berries, because everything looks good when you put fresh berries on it!

Also, did I tell you I won a tea set? I’m pretty happy about it. It’s from Salt & Pepper, and the tea pot is so retro and adorable.