Raspberry Yogurt Cake

• 1/2 cup butter (I Can't Believe it's not Butter, Flora, any healthy dairy spread will do)
• 3/4 cup firmly packed brown sugar
• 2 eggs
• 1 1/4 cups wholemeal self-rising flour
• 1/2 cup low-fat plain yogurt (can substitute for any berry)
• 100 g frozen raspberries (can substitute) or 100 g fresh raspberries (can substitute)
• 80 g light cream cheese
• 1/3 cup icing sugar
• 1 teaspoon lemon juice (fresh or store bought)

1. Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
2. Note: Make sure to leave extra so it will be easy to get out when fully baked.
3. Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
4. In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
5. Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
6. Remove and turn onto wire rack.
7. Whisk together softened cream cheese, sugar and lemon juice until smooth.
8. Spread frosting/Icing on top and-- enjoy!

butter, brown sugar, eggs, wholemeal selfrising, lowfat plain yogurt, frozen raspberries, light cream cheese, icing sugar, lemon juice

Taken from www.food.com/recipe/raspberry-yogurt-cake-109451 (may not work)