Raspberry Sliced

• 3/4 cup fresh raspberries
• 5 5/8 tablespoons butter softened
• 6 3/8 tablespoons sugar
• 2 eggs about 70g each
• 3 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons yoghurt Natural, /Sour cream
• 1 cup plain flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt pinch of
• 3 1/4 tablespoons milk Fresh

1. Line a 7 inch (7 x 7 x 2) square cake pan all sides up, set aside
2. Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.
3. 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.
4. Add flour mixture and milk alternately into creamed mixture, beating well after each addition.
5. 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.
6. 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 .

fresh raspberries, butter, sugar, eggs, lemon juice, lemon zest, vanilla, yoghurt natural, flour, baking powder, salt, milk

Taken from www.yummly.com/recipe/Raspberry-Sliced-1670304 (may not work)