Raspberry Lemon Poundcake

• Prep Time: 20min
• Cook Time: 50min
• Total Time: 1hr 10min

Ingredients

• 1) Zest of 1 lemon
• 2) 125ml greek yogurt
• 3) 180ml milk
• 4) 150g caster sugar
• 5) 0.5 teaspoon lemon or vanilla extract
• 6) 3 tablespoon olive oil
• 7) 3 teaspoons lemon juice
• 8) 250g flour
• 9) 1.5 teaspoon baking powder
• 10) 0.25 teaspoon baking soda
• 11) 0.25 teaspoon salt
• 12) 150g raspberries

For the Drizzle:

• 1) 50g icing sugar
• 2) 1.5 tablespoon lemon juice
• 3) 2 tablespoons lemon zest

Steps

• 1) Preheat your oven to 180C.
• 2) Combine your milk, sugar, extract, oil, lemon juice, yogurt and lemon zest in a large bowl with a whisk.
  If you want this to be a lighter cake, you could add an egg at this point!
• 3) In another bowl, combine your flour, baking powder, soda and salt.
  Add the dry ingredients to the wet and mix well. Add 100g raspberries and mix briefly.
• 4) Pour the batter into a standard loaf tin and scatter the remaining raspberries on top.
• 5) 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.

Notes

• 1) To keep the raspberries from sinking, toss them with a dusting of flour.