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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