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Raspberry Lemon Cake


Recipe Info

  • Servings : 6
  • Cook Time : 60m
  • Ready In : 2:00 h


  • 1 cup butter, softened
  • 11⁄4 cups sugar
  • 3 large eggs
  • 1/4 tsp salt
  • 1 tsp vanilla essence
  • 1⁄4 cup plain yoghurt
  • 1⁄2 cup milk
  • 1⁄4 cup lemon curd
  • 21⁄2 cups flour
  • 1⁄4 tsp bicarbonate of soda
  • 1⁄2 tsp baking powder
  • 43⁄4 cups raspberries
  • Icing sugar


Step 1

Preheat oven to 160°C. Butter a 20cm x 30cm baking pan. In a large bowl with a mixer on medium speed, beat the butter and sugar until fluffy. Beat in the eggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.

Step 2

Add the flour, bicarbonate of soda, and baking powder to the bowl and beat until smooth. Spread half of the batter in the pan and scatter half of the raspberries on top. Gently spread the remaining batter over the berries. Scatter the remaining berries on top.

Step 3

Bake until a toothpick inserted in the centre comes out clean, about 1 hour. If the cake begins to brown too quickly, tent it with foil. Let the cake cool about 1 hour, then dust lightly with icing sugar.

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