Pink lemonade loaf cake recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with baking paper.
2. Put the baking spread and 225g caster sugar in a mixing bowl and beat with an electric whisk or wooden spoon until light and fluffy. Add the eggs, two at a time, beating well between each addition (don’t worry if it splits, it will come together when you add the flour). Fold in the flour with a large metal spoon or rubber spatula until combined. Stir in the lemon juice and half the zest.
3. Divide the mixture between two bowls. Squeeze all but ¼ tsp of the food colouring into one bowl, then stir until the batter is a solid pink. Alternate spooning the pink and plain cake mixtures into the tin until all the batter is used up. Swirl a skewer around to create a marbled effect.
4. Bake for 50 mins-1 hr until a skewer inserted in the centre comes out clean (cover with foil after 50 mins if it’s browning too much). Leave to cool for 10 mins.
5. Meanwhile, heat the 120ml pink lemonade and 60g caster sugar in a pan over a medium heat until it starts to bubble. Gently simmer for 6-8 mins until reduced a little. Set aside to cool completely.
6. Prick the warm cake (still in the tin) all over with a skewer. Spoon half the lemonade mixture over the warm cake, leave to soak in, then spoon over the rest. Leave to cool completely in the tin.
7. Transfer the cooled cake to a serving plate or board. Put the icing sugar in a bowl and gradually stir in the 2½-3 tbsp lemonade until the icing thickly coats the back of the spoon. Stir in enough of the reserved colouring to make a bright pink icing (it will darken a little on standing). Spoon over the top of the cake, gently spreading with a cutlery knife to cover the top and drip down the sides. Decorate with the remaining lemon zest and the raspberries, and mint leaves, if using. Leave to set for 1-2 hrs before transporting. It will keep for up to 3 days in an airtight container.

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