Raspberry and Lemon Pound Cake
Directions
- 1Combine milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest in a large bowl.
- 2In another bowl, combine flour, baking powder, soda and salt.
- 3Add dry ingredients to the wet ingredients and mix.
- 4Add 100g of raspberries and mix briefly.
- 5Pour batter into a loaf tin and scatter remaining raspberries on top.
- 6Bake for 55 minutes or until a knife comes out clean. Cover after 30 minutes to prevent burning.
- 7Remove from oven and let cool for 10 minutes before removing from the tin.
- 8Let cool completely.
- 9Make frosting by combining icing sugar and lemon juice. Adjust consistency as needed.
- 10Pour frosting over cooled cake and sprinkle with lemon zest.
Ingredients
- 125 ml greek yoghurt
- 180 ml milk
- 150 g caster sugar
- 0.5 tsp lemon or vanilla extract
- 3 tbsp vegetable oil
- 3 tbsp lemon juice
- 250 g flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt
- 150 g raspberries
- 50 g icing sugar
- 1.5 tbsp lemon juice
- 2 tbsp lemon zest
- 1 lemon lemon zest
Equipment
whisklarge bowlloaf tinknife