# Raspberry and Lemon Pound Cake

A soft, sweet, and slightly higher in protein raspberry and lemon pound cake.

- Servings: 8 servings
- Total time: 55 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Combine milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest in a large bowl.
2. In another bowl, combine flour, baking powder, soda and salt.
3. Add dry ingredients to the wet ingredients and mix.
4. Add 100g of raspberries and mix briefly.
5. Pour batter into a loaf tin and scatter remaining raspberries on top.
6. Bake for 55 minutes or until a knife comes out clean. Cover after 30 minutes to prevent burning.
7. Remove from oven and let cool for 10 minutes before removing from the tin.
8. Let cool completely.
9. Make frosting by combining icing sugar and lemon juice. Adjust consistency as needed.
10. Pour frosting over cooled cake and sprinkle with lemon zest.

## Equipment

- whisk
- large bowl
- loaf tin
- knife

## Source

- Original video: https://www.instagram.com/reel/DEQYoIwoAGS/?igsh=c2hpbTRuNHF5Z3o0
- Recipe page: https://www.cliprecipe.com/recipe/64d860e0-98e5-418e-a592-bb5d95a90297
- Extracted: 2025-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt