My Fluffiest Ever Raspberry & Lemon Cake 🍰
This cake is super spongy and soft spiked with sharp pockets of raspberry and zesty lemon. Why not give it a try?
Note: I used an approx 9 inch
square cake tin with release base.
#raspberries #lemon #cake #fluffycake #flour #eggs #oil #fruitcake #vanilla #tea #british #english #baked #sweet #lemonrind #juice #milk #yogurt
My Fluffiest Ever Raspberry & Lemon Cake 🍰
This cake is super spongy and soft spiked with sharp pockets of raspberry and zesty lemon. Why not give it a try?
Note: I used an approx 9 inch
square cake tin with release base.
#raspberries #lemon #cake #fluffycake #flour #eggs #oil #fruitcake #vanilla #tea #british #english #baked #sweet #lemonrind #juice #milk #yogurt
Cooking Instructions
- 1
Preheat oven to 180°C (fan).
To a bowl add oil, sugar & vanilla. Mix. Add juice of 1/2 lemon, and rind of 1. Mix again. - 2
Add in the yogurt & stir quickly to combine until smooth. Crack in the eggs & beat until well incorporated.
Now add the self raising flour and baking powder. Mix until a thick gloopy batter is made. - 3
Then add the milk. Beat until the batter loosens up a bit. Add 2/3rds of the raspberries and gently fold through the batter. Spoon into a greased cake tin, using a spatula neatly bring up to the edges of the tin. Gently push the remaining raspberries into the top of the batter.
- 4
Bake at 180 for 25-30 mins or until a toothpick comes out clean from the centre. Cool upon a wire rack and once cool gently release from the cake tin. Slice into 9 squares, serve and enjoy! :)
Cooksnaps
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