Raspberry & Lemon Pound Cake
Made with Greek yoghurt and simple staples, this raspberry lemon pound cake takes just 15 minutes to prep.
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 70 minutes
Servings: 8
Ingredients:
180 g raspberries
125 g Greek yoghurt
180 ml milk of choice
40 ml olive oil
2 eggs
1 tbsp lemon juice
250 g plain flour
150 g caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
a pinch of salt
1 lemon (zested)
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4, and line a loaf tin with baking paper.
- Add the Greek yoghurt, lemon juice, olive oil, milk and eggs to a mixing bowl. Whisk until combined.
- In another bowl, mix together the flour, sugar, baking powder and bicarbonate of soda with a pinch of salt.
- Add the dry ingredients to the wet mixture. Whisk until combined and smooth.
- Add 130g of raspberries to the batter along with the lemon zest. Mix until combined and pour into the prepared loaf tin. Top with the remaining 50g of raspberries and bake for 55 minutes (or until a skewer comes out clean).
- Allow the loaf to cool in the tin for at least 20 minutes before removing and transferring to a wire rack. Cut into slices and enjoy.
How to store
Store in an airtight container for up to 3 days.
