Imported from Instagram

Raspberry and Lemon Pound Cake

Name: Raspberry and Lemon Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 85 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 Lemon zest (Zest of 1 lemon); 125 ml Greek yoghurt; 180 ml Milk; 150 g Caster sugar; 0.5 tsp Lemon or vanilla extract (Use lemon or vanilla extract); 3 tbsp Vegetable oil; 3 tbsp Lemon juice (For the batter); 250 g Flour; 1.5 tsp Baking powder; 0.25 tsp Baking soda; 0.25 tsp Salt; 150 g Raspberries (Use 100 g in the batter and scatter the remaining 50 g on top); 50 g Icing sugar (For the topping); 1.5 tbsp Lemon juice (For the icing; more may be added to thin); 2 tbsp Lemon zest (For finishing; zest for the top)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A soft, sweet loaf cake made with Greek yoghurt, fresh lemon, and raspberries folded through the batter and scattered on top. It is finished with a simple lemon icing and extra lemon zest.

8 servings85 minBritish

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 Lemon zest (Zest of 1 lemon)
125 ml Greek yoghurt
180 ml Milk
150 g Caster sugar
0.5 tsp Lemon or vanilla extract (Use lemon or vanilla extract)
3 tbsp Vegetable oil
3 tbsp Lemon juice (For the batter)
250 g Flour
1.5 tsp Baking powder
0.25 tsp Baking soda
0.25 tsp Salt
150 g Raspberries (Use 100 g in the batter and scatter the remaining 50 g on top)
50 g Icing sugar (For the topping)
1.5 tbsp Lemon juice (For the icing; more may be added to thin)
2 tbsp Lemon zest (For finishing; zest for the top)

Steps

1
Preheat the oven to 180°C (360°F). Prepare a standard loaf tin.
2
In a large bowl, whisk together the milk, caster sugar, lemon or vanilla extract, vegetable oil, the 3 tablespoons lemon juice for the batter, Greek yoghurt, and zest of 1 lemon.
3
If desired, add an egg to the wet mixture for a lighter cake. The egg is optional and is not included in the ingredient quantities.
4
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5
Add the dry ingredients to the wet mixture and mix to combine.
6
Add 100 g of the raspberries and mix briefly.
7
Pour the batter into the loaf tin, then scatter the remaining 50 g raspberries over the top.
8
Bake for 55 minutes, or until a knife inserted into the centre comes out clean. If the raspberries begin to burn, cover the cake after 30 minutes.
9
Remove the cake from the oven and leave it in the tin for 10 minutes before removing it. Let it cool completely.
10
To make the icing, combine the icing sugar with the 1 1/2 tablespoons lemon juice. Add more lemon juice to thin it or more icing sugar to thicken it.
11
Pour the icing over the completely cooled cake and finish with the lemon zest for the topping.
12
Slice and serve.

Notes

The recipe says an egg may be added to the wet ingredients for a lighter cake, but gives no quantity. The amount of extra icing sugar or lemon juice used to adjust icing consistency is also unspecified. The cake should cool completely before icing.