It was my mum’s birthday at the beginning of October and as she’s not a big fan of chocolate cake or anything with cream or buttercream, Francesca decided to try this Yeo Valley Cookbook recipe for lemon and raspberry cake. I’ve made cakes with dairy ingredients in them before and they never fail to produce a moist cake. This one is kept fresh and light with the fresh raspberries and the addition of a sharp lemon drizzle.
250g plain flour
2 tsp baking powder
pinch of salt
115g soft butter
225g caster sugar
finely grated zest and juice of one large lemon
2 large free range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling
- Preheat the oven to 180 degrees. Grease and line your tin with baking paper.
- Sift together the flour, baking powder and salt. Cream together the butter and caster sugar then add the lemon zest. Beat in the eggs one at a time, adding a tablespoon of flour with the second egg. Fold in alternate spoonfuls of the flour and yogurt, then finally fold in the almonds.
- To distribute the raspberries evenly add a layer of cake mix to your tin, and scatter 1/3 of the raspberries on top. Repeat with 2 further layers finishing with a layer of raspberries on top.
- Bake for 45-50 minutes until golden brown on top then a further 20-25 minutes with foil covering the top.
- Allow the cake to cool out of the oven for 5 minutes, then mix the granulated sugar with the lemon juice and spoon over the cake. Cool on a wire rack and remove the paper to serve.
The Great British Farmhouse Cookbook (Yeo Valley) is a fabulous recipe book with loads of dishes perfect for autumnal and winter gatherings, so I’ll no doubt be sharing a few more here in the coming weeks…