Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.

Ingredients

8 serv.

sunflower oil↗125ml ml
plus extra for the tin
self-raising flour↗175g g
caster sugar↗175g g
Greek yogurt↗125ml 10% fat ml
10% fat
eggs↗3
vanilla extract↗1 tsp tsp
lemon↗1
zested
raspberries↗200g g
icing sugar↗
to dust
raspberries↗100g g
(optional)

Step-by-step instructions

1
Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
2
Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Source: bbcgoodfood.com

Original recipe ↗

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