Raspberry and lemon pound cake!

Name: Raspberry and lemon pound cake!
Cuisine: European, British
Ingredients: Zest of 1 lemon; 125ml greek yoghurt; 180ml milk; 150g caster sugar; 1/2 tsp lemon or vanilla extract; 3 tbsp veg oil; 3 tbsp lemon juice; 250g flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 150g frozen raspberries; 50g icing sugar; 1 1/2 tbsp lemon juice; 2 tbsp lemon zest

7 steps

Raspberry and lemon pound cake! After you loved my last pound cake, I’m back with another flavour: raspberry and lemon… I think I may love this version even more. This cake is high(er) in protein so is perfect for breakfast or any time of the day. Enjoy! Ingredients Zest of 1 lemon 125ml greek yoghurt 180ml milk 150g caster sugar 1/2 tsp lemon or vanilla extract 3 tbsp veg oil 3 tbsp lemon juice 250g flour 1 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 150g frozen raspberries For the top: 50g icing sugar 1 1/2 tbsp lemon juice 2 tbsp lemon zest Instructions 1. Preheat your oven to 180C/ 360F. 2. Combine your milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest in a large bowl with a whisk. 3. In another bowl, combine your flour, baking powder, soda and salt. 4. Add the dry ingredients to the wet. Mix. 5. Add 100g raspberries and mix briefly. Pour the batter into a standard loaf tin. Scatter the remaining raspberries on top. Bake for 55 minutes, or until a knife comes out of the centre clean. You may want to cover after 30 minutes to prevent the raspberries from burning. 6. Remove from oven and leave for 10 minutes before removing from the tin. Then leave to completely cool. 7. Make your frosting by combining icing sugar and lemon juice. Add more juice to thin, add more sugar to thicken. Pour on top of the cake and finish with a sprinkle of lemon zest. Slice it up and enjoy!

Updated at: Thu, 15 Feb 2024 04:16:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2340.3 kcal (117%)

Total Fat52 g (74%)

Carbs431.4 g (166%)

Sugars223.8 g (249%)

Protein44.8 g (90%)

Sodium1635.3 mg (82%)

Fiber15.3 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1zest of lemon

125mlgreek yoghurt

180mlmilk

150gcaster sugar

½ tsplemon extract

or vanilla

3 Tbspveg oil

3 Tbsplemon juice

250gflour

1 ½ tspbaking powder

¼ tspbaking soda

¼ tspsalt

150gfrozen raspberries

50gicing sugar

1 ½ Tbsplemon juice

2 Tbsplemon zest

Instructions

Step 1

1. Preheat your oven to 180C/ 360F.

Step 2

2. Combine your milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest in a large bowl with a whisk.

Step 3

3. In another bowl, combine your flour, baking powder, soda and salt.

Step 4

4. Add the dry to the wet. Mix.

Step 5

5. Add 100g raspberries and mix briefly. Pour the batter into a standard loaf tin. Scatter the remaining raspberries on top. Bake for 55 minutes, or until a knife comes out of the centre clean. You may want to cover after 30 minutes to prevent the raspberries from burning.

Step 6

6. Remove from oven and leave for 10 minutes before removing from the tin. Then leave to completely cool.

Step 7

7. Make your frosting by combining icing sugar and lemon juice. Add more juice to thin, add more sugar to thicken. Pour on top of the cake and finish with a sprinkle of lemon zest. Slice it up and enjoy!

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