Description
Tottenham cake is a delightful lemon-scented sponge cake topped with a vibrant berry-infused icing and decorated with coconut or sprinkles. This moist and fruity cake combines soft lemon-flavored sponge with a tangy berry glaze, making it perfect for teatime or any special occasion.
Ingredients
Scale
Cake
- 250g salted butter, softened, plus extra for the tin
- 250g caster sugar
- 2 tsp vanilla bean paste
- 4 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 4 tbsp milk
- 1 lemon, zested
Icing
- 150g raspberries or blueberries
- 1 lemon, juiced (approx. 30ml)
- 300g icing sugar
- Pink food colouring gel (optional)
- Desiccated coconut or sprinkles, to decorate
Instructions
- Prepare the oven and tin: Preheat the oven to 180C/160C fan/gas mark 4. Butter a 20 x 30cm cake tin and line it with baking parchment to prevent sticking.
- Make the batter: In a large bowl, beat the 250g softened salted butter, 250g caster sugar, and 2 tsp vanilla bean paste with an electric whisk or stand mixer for 4-5 minutes until pale and fluffy. Add the 4 eggs one at a time, beating well after each addition.
- Fold in dry ingredients: Using a rubber spatula, gently fold in 250g self-raising flour, 1 tsp baking powder, 4 tbsp milk, and the zest of 1 lemon until the batter is smooth and evenly mixed.
- Bake the cake: Pour the batter into the prepared cake tin and level the surface with the back of a spoon. Bake for 25-30 minutes until a skewer inserted in the center comes out clean. Check at 25 minutes and then every 5 minutes if needed to prevent overbaking.
- Cool the cake: Let the cake cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
- Prepare the berry icing: Place 150g raspberries or blueberries in a heatproof bowl with 30ml lemon juice. Microwave for 1 minute, stirring once halfway through, or gently heat in a small pan until softened. Mash the berries with a fork and pass through a sieve to collect seedless juice into a bowl.
- Make the icing: Add 300g icing sugar to the berry juice and whisk until thick but spreadable. If too thick, add 1 tsp water at a time until desired consistency is reached. Add a drop of pink food colouring gel for color if desired.
- Ice and decorate: Spread the berry icing evenly over the cooled cake. Immediately sprinkle with desiccated coconut or sprinkles as decoration. Leave to set for 30 minutes before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Use fresh lemon zest and juice for the best citrus flavor.
- Check the cake early to avoid overbaking which can dry out the sponge.
- Straining the berries removes seeds, resulting in a smooth icing.
- Adjust the icing consistency by adding water sparingly to avoid runniness.
- This cake is best served on the day it is iced but can be stored covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: lemon cake, berry icing, Tottenham cake, raspberry icing, easy sponge cake, citrus cake, tea cake, homemade dessert
