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For the icing

Nutrition: Per serving

  • kcal309
  • fat14g
  • saturates9g
  • carbs42g
  • sugars32g
  • fibre1g
  • protein3g
  • salt1g
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Method

  • step 1

    Heat the oven to 180C/160C fan/ gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Tip the butter, sugar and vanilla into a large bowl and beat with an electric whisk for 4-5 mins until pale and fluffy. Or, do this in a stand mixer. Add the eggs, one at a time, beating well between each addition. Fold in the flour, baking powder, milk and lemon zest using a rubber spatula until smooth.

  • step 2

    Pour the batter into the prepared tin and level the top with the back of a spoon. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. If it’s not ready, check every 5 mins to ensure it doesn’t overbake. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.

  • step 3

    Meanwhile, make the icing. Put the raspberries or blueberries into a small heatproof bowl along with the lemon juice. Microwave for 1 min, stirring halfway through, until softened. Or, do this in a small pan over a low heat. Roughly break up the berries with a fork to release the juices, then press the crushed berries through a sieve into a small bowl to collect the seedless juice.

  • step 4

    Tip the icing sugar into a large bowl and pour over the berry juice. Whisk well until you have a thick but spreadable icing – if it’s too thick, add 1 tsp water at a time until you reach the desired consistency. Add a drop of pink food colouring gel for a brighter colour, if you like. Spread the icing over the cooled cake, then immediately scatter over the coconut or sprinkles. Leave to set for 30 mins, then slice and serve.

Recipe from Good Food magazine, March 2022

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.9 ratings

Angela E

question

Can this be frozen?

Jo Finnerty avatar

Jo Finnerty

question

Can this be made in a 9in x 13in tin? Thanks

keytefiona07589703

question

Can I use vanilla extract instead of bean paste?

grosamund

Yes, I used it and it worked well.

michelle.power-8O_EZjJ

This recipe is far the best Iv come across. I use it every time for my old school cake. It’s so tasty and fluffy. My family love it and my customers 5 stars and more

EvelineRose

question

Can ingredients be halved to make a smaller cake

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes absolutely. You'll probably need to reduce cooking time too, although this will depend on the tin size you're using. We hope this helps. Best wishes, BBC Good Food Team.

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