Lemon Raspberry Drizzle Cake
12 People
315 Cals
Lemon Raspberry Drizzle Cake
12 People
315 Cals
About the recipe
My lemon raspberry drizzle cake is one of those recipes I come back to again and again. It’s fresh, light and not too sweet, with the natural zing of lemon and bursts of juicy raspberries running through a soft, tender crumb. It’s the kind of cake you make once… and then keep making all summer long.I’ve reduced the sugar, used olive oil and added Greek yoghurt for moisture and flavour. I've also added a generous amount of raspberries to boost freshness and antioxidant benefits — so it feels good to eat, not heavy or overly rich. The recipe works beautifully with either spelt flour or a gluten-free flour, and you can enjoy it simply on its own or finish it with the tangy raspberry-lemon drizzle for something a little special. Feel free to sub blackberries, cherries or blueberries for the raspberries as a change.
Nutrition Per Serving
315
Calories
11g
Fat
2g
Saturates
28g
Sugars
189mg
Salt
6g
Protein
47g
Carbs
5g
Fibre
Ingredients
Switch measurement units
- 3 large eggs
- 200 g unrefined raw sugar
- 2 teaspoons vanilla extract
- 1 lemon zest and juice
- 120 ml light flavoured olive oil
- 120 ml Greek yoghurt
- 260 g spelt flour or gluten free flour
- 200 g raspberries
- 2 tsp baking powder
- ½ teaspoons sea salt
DRIZZLE FROSTING
- 120 g raspberries
- 1 tablespoon lemon juice
- 120 g icing sugar
Method
- HEAT your oven to 170°C fan forced.
- COMBINE the sugar, eggs, salt, vanilla and lemon zest in a bowl, then mix with an electric mixer until creamy.
- ADD the olive oil, yoghurt and lemon juice.
- MIX IN the flour and baking powder, then gently fold in the raspberries.
- SPOON into a prepared baking tin.
- BAKE for 55 - 60 minutes until golden and cooked through. Cool.
FOR THE FROSTING
- SMASH the raspberries and lemon juice with a fork, then pass through a strainer, into a bowl, removing the seeds.
- MIX the puree with the icing sugar and mix into a lovely drizzle icing.
- POUR the frosting over the cake. Leave it to set for at least 1 hour before devouring.
Feel free to sub blackberries, cherries or blueberries for the raspberries as a change. Male into individual cupcakes. Store in the fridge for up to 5 days.
