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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Raspberry And Lemon Pound Cake

1.0

Zest of 1 lemon

125ml greek yoghurt

180ml milk

150g caster sugar

½ tsp lemon or vanilla extract

3 tbsp veg oil

3 tbsp lemon juice

250g flour

1 ½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

150g frozen raspberries

50g icing sugar

1 ½ tbsp lemon juice

2 tbsp lemon zest

Preheat your oven to 180C/ 360F.
Combine your milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest in a large bowl with a whisk.
In another bowl, combine your flour, baking powder, soda and salt.
Add the dry ingredients to the wet. Mix.
Add 100g raspberries and mix briefly.
Pour the batter into a standard loaf tin.
Scatter the remaining raspberries on top.
Bake for 55 minutes, or until a knife comes out of the centre clean. You may want to cover after 30 minutes to prevent the raspberries from burning.
Remove from oven and leave for 10 minutes before removing from the tin.
Then leave to completely cool.
Make your frosting by combining icing sugar and lemon juice. Add more juice to thin, add more sugar to thicken.
Pour on top of the cake and finish with a sprinkle of lemon zest.
Slice it up and enjoy!

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 78 weeks ago

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