Introduction

The Tottenham cake is a delightful sponge cake bursting with lemon zest and topped with a vibrant berry icing. Its soft texture and sweet-tart flavor make it perfect for afternoon tea or any celebration.

Tottenham Cake with Berry Lemon Icing and Coconut Topping Recipe - Recipe Image

Ingredients

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
Desiccated coconut or sprinkles, to decorate
150g raspberries or blueberries
1 lemon, juiced (about 30ml)
300g icing sugar
Pink food colouring gel (optional)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Butter a 20 x 30cm cake tin and line it with baking parchment.
Step 2: In a large bowl, beat the softened butter, caster sugar, and vanilla bean paste with an electric whisk for 4–5 minutes until pale and fluffy. Alternatively, use a stand mixer.
Step 3: Add the eggs one at a time, beating well between each addition to fully incorporate them.
Step 4: Gently fold in the self-raising flour, baking powder, milk, and lemon zest using a rubber spatula until the batter is smooth.
Step 5: Pour the batter into the prepared tin and level the top with the back of a spoon.
Step 6: Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the center comes out clean. If not done, check every 5 minutes to avoid overbaking.
Step 7: Leave the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: To make the icing, place the raspberries or blueberries and lemon juice in a small heatproof bowl. Microwave for 1 minute, stirring halfway, or gently warm them in a small pan over a low heat until softened.
Step 9: Use a fork to roughly break up the fruit, then press the mixture through a sieve into a small bowl to remove seeds and collect the juice.
Step 10: Put the icing sugar in a large bowl and pour over the strained berry juice. Whisk until you have a thick but spreadable icing. If it’s too thick, add 1 teaspoon of water at a time until the desired consistency is reached.
Step 11: Add a drop of pink food colouring gel for a brighter colour, if desired, and mix well.
Step 12: Spread the icing evenly over the cooled cake, then immediately sprinkle with desiccated coconut or sprinkles.
Step 13: Allow the icing to set for 30 minutes before slicing and serving.

Tips & Variations

Use fresh lemon zest for the best citrus flavor and avoid the white pith to prevent bitterness.
Try blueberries instead of raspberries for a milder berry taste.
If you don’t have vanilla bean paste, substitute with 1 teaspoon of vanilla extract.
For a dairy-free version, replace butter with a plant-based alternative and use non-dairy milk.
Decorate with fresh berries on top for an extra burst of freshness and color.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When refrigerated, allow the cake to come to room temperature before serving. The icing sets well, but keep the cake covered to prevent it from drying out. Avoid freezing as the icing texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

You can use plain flour but add 2 teaspoons of baking powder to the dry ingredients to maintain the cake’s rise.

How do I know when the cake is baked through?

The best way is to insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If there is wet batter on the skewer, it needs more baking time.

Tottenham Cake with Berry Lemon Icing and Coconut Topping Recipe

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★★★★★

4.8 from 80 reviews

A delightful Tottenham cake featuring a soft, moist lemon-flavored sponge topped with berry-infused pink icing and decorated with desiccated coconut or sprinkles, perfect for teatime or celebrations.

Author: zara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

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 (you’ll need 30ml)
300g icing sugar
Pink food colouring gel (optional)
Desiccated coconut or sprinkles, to decorate

Instructions

Preheat and Prepare Tin: Heat the oven to 180C/160C fan/gas mark 4. Butter a 20 x 30cm cake tin and line it with baking parchment for easy cake removal.
Make the Cake Batter: In a large bowl, beat the softened butter, caster sugar, and vanilla bean paste with an electric whisk for 4-5 minutes until the mixture is pale and fluffy. Incorporate the eggs one at a time, beating well after each addition. Gently fold in the self-raising flour, baking powder, milk, and lemon zest using a rubber spatula until the batter is smooth and combined.
Bake the Cake: Pour the batter evenly into the prepared tin and level the surface with the back of a spoon. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean. If not done, check every 5 minutes to avoid overbaking. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Berry Icing: Place the raspberries or blueberries along with the lemon juice in a small heatproof bowl. Microwave for 1 minute, stirring halfway, or gently heat in a small pan over low heat until the berries soften. Mash the softened berries with a fork and press the mixture through a sieve into a small bowl to extract seedless juice.
Make the Icing: Put the icing sugar into a large bowl and gradually add the berry juice, whisking to achieve a thick but spreadable consistency. If too thick, add water 1 teaspoon at a time until desired texture is reached. Optionally add a drop of pink food colouring gel for a brighter hue.
Decorate the Cake: Spread the prepared icing evenly over the cooled cake. Immediately scatter desiccated coconut or sprinkles on top to decorate. Allow the icing to set for 30 minutes before slicing and serving.

Notes

Ensure the butter and eggs are at room temperature for optimal mixing and texture.
Use baking parchment for easy removal of the cake from the tin.
You can substitute raspberries or blueberries based on preference or availability.
Adjust the thickness of the icing with small amounts of water to get the perfect spreadable consistency.
If you don’t have a microwave, gently warming the berries on the stovetop also works well.
For a dairy-free version, substitute butter with a plant-based margarine and use a non-dairy milk alternative.

Keywords: Tottenham cake, lemon cake, berry icing, vanilla cake, easy bake cake, teatime cake, fruity icing, baking recipe