Easy raspberry and lemon cake

raspberry lemon cake

This is a pretty simple cake to make and delicious to serve to your guests with a cup of tea or coffee.

225g butter
250ml castor sugar
Grated rind of 1 lemon
375ml flour
7ml baking powder
60ml ground almonds
30ml lemon juice
30 ml milk
250ml berries ( like raspberries, blueberries, and blackberries )
125ml lemon juice
Rind of 1 lemon
150 ml castor sugar 


Preheat oven to 160 C

Cream the butter and sugar until light and fluffy. Add the eggs one at a time sift the flour and baking powder and add it to the creamed mixture together with the ground almonds, milk and lemon juice. Spoon he mixture into a greased and base line 22cm round or square tin and scatter the berries on top, bake at 160C for 30-40 minutes or until a toothpick inserted into the mixture comes out clean. Remove and pour over the lemon syrup. Cool in the tin before removing . Serve with a dollop of Greek yoghurt or whipped cream.
SYRUP: combine the lemon juice and castor sugar in a pot and heat until boiling, remove from the heat and pour over the cake when it comes out of the oven.

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