Raspberry and Lemon Poundcake

A soft, sweet pound cake with a hint of protein from the addition of Greek yogurt. This raspberry and lemon poundcake is beloved for its delicious balance of flavors and a perfect treat for any occasion.

By @georginaelizat

Original recipe source

Cook time: 65 minutes

Servings: 8

Ingredients

• 6 fl oz milk
• 5.3 oz caster sugar
• 0.5 tsp lemon or vanilla extract Use lemon for more citrus flavor
• 3 tbsp vegetable oil
• 3 tbsp lemon juice
• 4.23 fl oz Greek yogurt
• 1 lemon lemon zest
• 8.8 oz flour
• 1.5 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt
• 3.5 oz frozen raspberries reserve 50g for top
• 1.8 oz icing sugar
• 1.5 tbsp lemon juice
• 2 tbsp lemon zest

Instructions

1. Preheat the oven to 180°C (360°F).
2. In a large bowl, combine 180ml of milk, 150g of caster sugar, 0.5 tsp of lemon or vanilla extract, 3 tbsp of vegetable oil, 3 tbsp of lemon juice, 125ml of Greek yogurt, and the zest of 1 lemon. Whisk until smooth.
3. In another bowl, mix 250g of flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda, and 1/4 tsp of salt. Add the dry ingredients to the wet ingredients and mix until combined.
4. Fold in 100g of frozen raspberries into the batter.
5. Pour the batter into a standard loaf tin. Scatter the remaining 50g of raspberries on top.
6. Bake for 55 minutes or until a knife inserted into the center comes out clean. You may want to cover the cake with foil after 30 minutes to prevent the raspberries from burning.
7. Remove from the oven and leave to cool in the tin for 10 minutes. Then, remove from the tin and let it cool completely.
8. For the frosting, mix 50g of icing sugar with 1 1/2 tbsp of lemon juice. Adjust consistency by adding more juice to thin or more sugar to thicken.
9. Pour the frosting over the cooled cake and finish with a sprinkle of lemon zest. Slice and enjoy!