Ingredients: 120g Fresh raspberries,80g Butter, softened,80g Sugar,2 Eggs (about 70g each),3 tsp Lemon juice,1 tsp Lemon zest,1 tsp Vanilla extract,2 tbsp Natural yoghurt/Sour cream,120g Plain flour,1 tsp Baking powder,1/8 tsp pinch of salt,60g Fresh milk
Instructions:
- Line a 7 inch (7 x 7 x
- square cake pan all sides up, set aside
- Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well.
- Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.
- Add flour mixture and milk alternately into creamed mixture, beating well after each addition.
- Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan.
- Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.
- Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely.
- Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .
