Lemon And Raspberry Swirl Loaf Cake

This lemon and raspberry swirl cake is perfect for a summer picnic (if summer ever actually appears!). It's really easy to make, and you can substitute the raspberry for blueberry. I've done both versions and it's delicious. This cake is also suitable for freezing.

Ingredients
175 g (6 oz) Butter, softened
175 g (6 oz) Caster Sugar 
3 Eggs 
200 g (7 oz) Self-Raising Flour 
25 g (1 oz) Ground Almonds
Grated Zest of 1 Unwaxed Lemon
100g Rapsberries (fresh, tinned or frozen) 
3 tbsp Raspberry Jam

Method

Preheat the oven to 180°C (fan oven 160°C), gas mark 4.

Line a 900 g (2 lb) loaf tin or a 20 cm (8 inch) round cake tin with non-stick baking parchment.

Place all the ingredients except the raspberries and jam into a mixing bowl and using a hand-held mixer  or spoon, blend the ingredients together until smooth.

Gently fold the raspberries into the mixture.

Spoon into the prepared tin and level with the back of a spoon. Place the raspberry jam into a piping bag and snip off the end. Pipe swirls of jam on the top of the cake. Bake on the centre shelf in the preheated oven for about 40–50 minutes until a skewer comes out clean from the centre.