Recipe: Summer Lemon and Spinach Cake

Method 

1. Preheat the oven to 160C or 180C if using a fan oven.
2. Beat together butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
3. Sift in the self-raising flour, then add the lemon zest & spinach and mix until well combined.
4. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
6. Leave the cake to cool in the tin, meanwhile mix together the cream cheese, butter and sugar to make thecream cheese frosting.
7. Garnish with raspberries, edible flowers and micro cress as required.
8. Enjoy!

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