My Fluffiest Ever Raspberry & Lemon Cake 🍰

Name: My Fluffiest Ever Raspberry & Lemon Cake 🍰
Total time: 2400 s
Yield: 9 people
Cuisine: British
Ingredients: 65 g caster sugar,; 65 ml sunflower oil,; 1 tsp vanilla extract,; Rind of 1 unwaxed lemon,; Juice of 1/2 lemon,; 110 g thick plain yogurt,; 2 large eggs,; 1/2 tsp baking powder,; 230 g self raising flour,; 30 ml milk (I used oat milk),; 120 g fresh raspberries

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

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

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

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

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

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

Saved

Ingredients

40 mins

9 people

65 gcaster sugar,
65 mlsunflower oil,
1 tspvanilla extract,
Rind of 1 unwaxed lemon,
Juice of 1/2 lemon,
110 gthick plain yogurt,
2large eggs,
1/2 tspbaking powder,
230 gself raising flour,
30 mlmilk (I used oat milk),
120 gfresh raspberries

Saved

Steps

40 mins

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! :)

Saved

Cooksnaps

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Natalie Marten (Windsor__Foodie) @NatalieMarten

on July 18, 2023 16:49

Windsor, UK

I love to show people how to make healthy high protein meals that taste amazing!Use code NAT10 at Musclefooduk for a discount!I'm a huge fan of Chinese cuisine, particularly from Sichuan as I adore chillies and spice!⭐Follow me on Instagram/TikTok: windsor__foodie