Raspberry Lemon Cake

PREP TIME: 15min

COOK TIME: 1hr SERVES: 10-12

INGREDIENTS:

Cake:

  • 200g raspberries

  • 1 ½ cups caster sugar

  • 150g unsalted butter, melted

  • 2 eggs

  • 1 cup greek style yogurt

  • 2 tsp vanilla essence

  • 2 cups self-rising flour

  • 1 tbsp lemon zest

  • 1 tbsp lemon juice

Lemon Frosting:

  • 125g butter, softened

  • 1 cup icing sugar mixture

  • 2 tsp lemon zest

  • 1 tbsp lemon juice

  • 50g raspberries to decorate

METHOD:

  • Step 1: Preheat oven to 160°C.

  • Step 2: Line a 27cm loaf pan with baking paper.

  • Step 3: Place the sugar, butter, eggs, yogurt, vanilla essence, lemon zest, lemon juice and flour into a large mixing bowl. Whisk together to combine.

  • Step 4: Fold through the 200g raspberries.

  • Step 5: Pour the cake mixture into the cake pan and bake for 1 hour or until cake is cooked through.

  • Step 6: Set the cake aside to cool for 10 minutes and then turn out onto a wire rack to continue to cool.

  • Step 7: Whisk the butter, icing sugar, lemon zest and lemon juice together to create the frosting.

  • Step 8: Frost the cake when it has completely cooled and decorate with remaining raspberries.


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