Summary

The recipe Raspberry Sliced can be made in roughly 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 208 calories, 4g of protein, and 10g of fat per serving. This recipe serves 8 and costs 55 cents per serving. 4 people were impressed by this recipe. Head to the store and pick up raspberries, lemon zest, sugar, and a few other things to make it today. It is brought to you by Foodista. It works well as a cheap side dish. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Raspberry Sorbet with Sliced Kiwis, Apricot-Raspberry Pavlovas with Sliced Almonds, and Thinly Sliced Zucchini are very similar to this recipe.

Instructions

Line a 7 inch (7 x 7 x 2) square cake pan all sides up, set aside Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside. In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well. Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended. Add flour mixture and milk alternately into creamed mixture, beating well after each addition. Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan. Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean. Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely. Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .

Ingredients

• 1 Fresh raspberries
• 2 Butter, softened
• 3 Sugar
• 4 Eggs (about each)
• 5 Lemon juice
• 6 Lemon zest
• 7 Vanilla extract
• 8 Natural yoghurt/Sour cream
• 9 Plain flour
• 10 Baking powder
• 11 salt
• 12 Fresh milk

Directions

• 1 Line a 7 inch (7 x 7 x
• 2 square cake pan all sides up, set aside
• 3 Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.
• 4 In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well.
• 5 Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.
• 6 Add flour mixture and milk alternately into creamed mixture, beating well after each addition.
• 7 Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan.
• 8 Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.
• 9 Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely.
• 10 Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .